Twice baked potatoes are creamy, fluffy and very comforting. It’s more decadent than a baked potato and also doesn’t need much to help it shine. You’re welcome to serve with garnishes such as chives, bacon, or a dill sauce for dipping, but these will taste great all by themselves.
Ingredients for Twice Baked Potatoes
- Baked potatoes: Start with cooled baked potatoes. I always use the standard russet potato.
- Sour cream: Sour cream is a must when serving potatoes. Not only will it go in the filling, but I also serve extra sour cream or a dill sour cream sauce on the side.
- Butter: This ingredient gives a richness to this twice baked potato recipe. This recipe calls for 1/4 of a cup of butter, but you can use as much or as little butter as you would like.
- Cream: Cream will add to the richness of the potatoes. It also will make the mixture more “spreadable”.
- Garnishes: My favorite garnishes for twice baked potatoes, or potatoes in general, are extra sour cream, chives and crumbled bacon.
How to Make Twice Baked Potatoes
In this case, the name says it all, but in case you were wondering, here is what to do:
- Bake the potatoes until they are easily pierced with a knife or a fork.
- After allowing them to cool, cut the potatoes in half and scoop out insides, leaving between a 1/4 and a 1/2 of an inch of a potato shell.
- Brush the insides of the shells with butter and bake for 15 minutes. While they are baking, mash the scooped out potato and add in sour cream, melted butter and cream. Mix until combined and scoop into the baked shells.
- Make a design with a fork and sprinkle with paprika. Place back into the oven and bake for 20 minutes. Serve immediately.
How to Make Twice Baked Potatoes Ahead Of Time
Making a large batch of these potatoes ahead of time can save you a lot of time on a weeknight.
Just make the potatoes but don’t do the final bake until you are ready to serve. Store the potatoes in an air-tight container for up to three nights before baking. Or, you can freeze the potatoes so you aren’t stuck to any kind of timeline or meal schedule for baking the potatoes. If you do decide to freeze the potatoes before baking, just add an additional 20 minutes of bake time, so they bake for 40 minutes instead of 20.
This recipe also makes a great snack. What I often do is double the recipe and then pop the extras in the freezer. While they do turn out better in the oven, if you’re in a hurry, you can always cheat and use the microwave instead.
Variations of the Twice Baked Potato
There are a couple different ways you can make this twice baked potato recipe and switch up this standard recipe.
After adding in your sour cream and butter to the potato filling, you can add in more filling items. If you want to add more heat to your potato, you can add some cayenne powder into the mix.
Another option is adding in some mayo instead of butter for some added tang in addition to the creaminess the butter will give the potato.
You can also add more garnishes such as green onion, leftover rotisserie chicken or pig candy to the top of the potatoes.
Other Recipes You Might Like:
Like this recipe? Here are some other recipes for you to make:
Twice Baked Potatoes
Course: SidesCuisine: AmericanDifficulty: Easy10
servings10
minutes20
minutes320
kcalIngredients
5 5 baked potatoes
1/4 cup 1/4 butter
1/4 cup 1/4 sour cream
2 tbsp 2 cream
salt & pepper
paprika & chives for garnish
Directions
- Prep your skins. Take your baked potatoes and cut them in half. Scoop out potato and leave about 1/4 of a border. Set the scooped potato aside. Brush the inside of skins with butter and bake on a baking sheet for 15 minutes at 300 degrees.
- Make the stuffing. Take the extra potato and mash with a fork. Add in the melted butter, sour cream and cream. Salt and pepper to taste.
- Stuff. Take a spoonful of the potato mixture and add it to the potato skins. Rake the tops with a fork and sprinkle with paprika. Bake the potatoes for 15 minutes.
- Serve or Freeze. Either serve the potatoes immediately and top with more garnishes such as chives and bacon, or wrap in plastic wrap and place in a ziplock and place in a freezer for up to three months.
