American
Twice-Baked Potatoes
Russet potatoes bake until soft, then the centers are mashed with butter, sour cream, and cheddar and baked again until hot. The shells crisp while the filling heats through.
- Prep
- 20 min
- Cook
- 1 hr 15 min
- Total
- 1 hr 35 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- The first bake has to make the potato fully soft or the shells tear when you scoop them.
- A little milk loosens the mash so it is creamy, not paste.
- Half the cheddar goes inside and half goes on top so you get melted cheese in both places.
- The second bake is what makes the filling steaming hot, not just a warm skin.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Heat the oven to 425°F. Scrub the russet potatoes, dry them, and prick each one a few times with a fork.
- 2
Rub the potatoes with the oil and 1/2 tsp of the salt. Set them on a sheet pan.
- 3
Bake 55 to 65 minutes, until a knife slides into the center with no resistance.
- 4
Cool 10 minutes. Cut each of the potatoes in half lengthwise. Scoop out the centers, leaving a 1/4-inch shell.
- 5
Mash the scooped centers with the butter, sour cream, milk, 1/2 cup of the cheddar, the remaining salt, and the black pepper.
- 6
Spoon the filling back into the shells. Top with the rest of the cheddar and the chives.
- 7
Bake 15 to 20 minutes, until the cheddar is melted and the filling is steaming hot in the center.
- 8
Serve 4 portions, two halves each, while they are hot.
Pro tips
- If the potatoes are very large, they may need 70 minutes on the first bake. Check with a knife, not the clock.
- Do not wrap them in foil for the first bake if you want a shell that can stand up.
- The filling should look smooth before it goes back in. Dry lumps mean it needs another spoon of milk.
Easy substitutions
- sour cream
- plain Greek yogurt
- cheddar
- Colby jack
- chives
- sliced green onions
Storage and reheating
Storage
Refrigerate covered up to 3 days. Cool leftovers within 2 hours.
Reheating
Heat on a pan in a 375°F oven for 15 to 20 minutes, until the center of the filling is hot. Microwave one half for 90 seconds if you are in a hurry.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 368
- Protein
- 12 g
- Carbs
- 44 g
- Fat
- 16 g
- Fiber
- 4 g
Budget friendly · Oven
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From the kitchen
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A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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