Description
Golden-brown twice-baked potatoes with crispy skins combine fluffy, creamy interiors with irresistibly crispy, seasoned skins. This versatile and crowd-pleasing side dish is perfect for weeknight dinners, holiday feasts, or special occasions. Easy to prepare ahead and customizable with various cheeses, herbs, and toppings, it delivers both comfort and a gourmet touch in every bite.
Ingredients
Scale
Main Ingredients
- 4 large russet potatoes
- 4 tablespoons butter, softened
- 1/2 cup sour cream or Greek yogurt
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh chives or green onions
- Salt, to taste
- Black pepper, to taste
- Olive oil or cooking spray, for coating the skins
Optional Variations & Toppings
- Bacon bits, for garnish or mixing into filling (about 1/4 cup)
- Roasted garlic (1-2 cloves, optional)
- Fresh herbs like rosemary or thyme, chopped (1 tablespoon)
- Diced jalapeños or pinch of cayenne pepper for heat
- Alternative cheeses such as Gouda, mozzarella, or Parmesan (1 cup)
- Sautéed mushrooms or spinach (1/2 cup, for vegetarian twist)
Instructions
- Prepare and Bake the Potatoes: Scrub the russet potatoes clean and pat them dry. Prick each potato several times with a fork to allow steam to escape. Rub the potatoes with olive oil and sprinkle with salt. Place them on a baking sheet and bake at 400°F (200°C) for about 50 minutes, or until the skins are firm and the interiors are soft.
- Scoop Out the Filling: Once the potatoes are cool enough to handle, slice each potato in half lengthwise. Carefully scoop out the flesh, leaving a thin layer intact inside the skin to maintain its sturdiness. Transfer the scooped potato flesh into a mixing bowl.
- Make the Creamy Filling: To the potato flesh, add softened butter, sour cream or Greek yogurt, shredded cheddar cheese, chopped chives or green onions, salt, and pepper. Mash the mixture until smooth and fluffy yet firm enough to hold its shape. At this stage, add any optional ingredients like bacon bits, roasted garlic, herbs, or spicy additions if desired.
- Refill the Potato Skins: Spoon the creamy potato mixture back into each potato shell, piling it generously for maximum satisfaction. Sprinkle extra cheese or desired toppings on top.
- Bake to Golden Perfection: Place the stuffed potatoes onto a baking sheet. Bake again at 375°F (190°C) for 15-20 minutes until the skins become extra crispy and the filling turns golden-brown and bubbly, creating the perfect twice-baked finish.
Notes
- Use russet or Idaho potatoes for the best fluffy texture and crispy skins.
- Leave a thin layer of potato flesh inside the skin to keep it firm and prevent cracking.
- Use room temperature butter and sour cream for smoother blending.
- Season each layer generously with salt and pepper to enhance flavor.
- The second bake at a slightly lower temperature crisps the skins while keeping the filling moist.
- Add cheese on top just before the final bake for a golden, bubbly crust.
- For dairy-free, substitute vegan butter, dairy-free yogurt, and plant-based cheese.
- Store leftovers in an airtight container refrigerated for 3-4 days.
- Freeze twice-baked potatoes before the second bake, wrapped tightly, for up to 2 months; bake directly from frozen with extra time.
- Reheat leftovers in a 350°F (175°C) oven for 15-20 minutes to regain crispness; avoid microwaving.
Nutrition
- Serving Size: 1 stuffed potato half
- Calories: 300
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg
Keywords: twice-baked potatoes, crispy potato skins, comfort food, side dish, baked potatoes, cheesy potatoes
