A twice-baked potato is a creamy, cheesy potato filling stuffed inside a crunchy, salted skin and topped with even more cheese!
Depending on the size of the potatoes you are cooking, this can be a satisfying meal or side dish that is tasty, filling, and perfect in every way.
5 small to medium-sized russet potatoes, washed well & patted dry, then poke holes all over with a fork
2 tablespoons peanut oil, or olive oil
coarse kosher salt
4 tablespoons salted butter, cubed and softened
1/2 cup whole milk
1/2 cup sour cream
½ cup shredded medium cheddar
½ cup shredded sharp white cheddar
Black pepper to taste
2-3 tablespoons chopped chives
Preheat the oven to 400°F & place the oven racks in the top & middle positions.
Place the prepared potatoes in a large bowl & drizzle them with the peanut oil & a hefty sprinkle of coarse kosher salt. Rub the potatoes all over with the oil & the salt then place them on the top rack of the oven with a piece of tin foil underneath them on the middle rack to catch any drips.
Bake for 1 hour, or until the skin is crisp & the potatoes are cooked through and tender when squeezed. If you started with large Russet potatoes cook time will take longer than if starting with small ones.
Remove the potatoes from the oven & let them sit until cool enough to handle.
Slice the potatoes in half lengthwise. Scoop the flesh out with a spoon into a mixing bowl leaving a 1/4-inch border of potato on the skin. Scrape the potato halves of all flesh & add to the bowl. Place the potato “shells” on a parchment-lined baking sheet. Season with salt and pepper then set aside.
Lightly mash the potato with a potato masher; you can also pass the potatoes through a ricer if desired.
Add the butter, and stir until smooth. Add the milk, sour cream, and cheese. Stir to combine. Season generously with salt and pepper then stir in the chives.
Fill each potato “shell” with the filling, slightly mounding it up on top. Bake the potatoes until warmed through, about 20-30 minutes depending on size.
Top with chives and serve immediately while piping hot.
Twice Baked Potatoes can be prepped through stuffing and then held in the fridge for up to 2 days before completing the second bake time.
Keywords: Twice Baked Potato, Baked Potato, easy potato side dish, cheddar cheese, sour cream, Russet potato, holiday, Thanksgiving