Twice Baked Potatoes are basically a way to eat mashed potatoes in a cute little potato boat. The first bake is roasting the potatoes so they are nice and tender. Whilethe outside gets crispy, the inside gets creamy, making it the perfect foundation for our filling. The second bake involves mashing all of your cooked potatoes with butter, cheese, milk, and other mix-ins, then filling the potato skins back up, topping with more cheese,and baking until everything is warmed through. It's the most decadent baked potato, with the most delicious mashed potato filling.
What is good in a twice baked potato?
We kept our twice baked potato simple so that you can take it where you want it. Anything and everything goes well mixed into a twice baked potato. Bacon is a classic choice, but we also love horseradish, broccoli, or sriracha all mixed in. If you want to go the extra mile, add a scoop of hot homemade chili and a dollop of sour cream on topbefore serving for an all-out version!
What are the best potatoes for twice baked potatoes?
Russets work best here!Their starchiness makes them sturdy and will hold up to extra baking time. They will still get soft and creamy inside!We also love a Twice Baked Sweet Potato!
What should Ido with the extra potato skins?
This is our favorite part!Put them on the tray with the potatoes and bake them during the second bake. You can brush on a little bit more oil, make sure they're seasoned, and top with a sprinkle of cheddar.They will get extra crispy and be the best snack, or even function as an edible spoon!
Can you bake the potatoes ahead of time?
Yes!We recommend baking the potatoes and preparing the filling as normal while the potatoes are still warm. Prep them up to point of baking the second time and store them in an airtight container in the fridge until you're ready to bake for thesecond and finaltime. The potatoeswill take a little bit longer in the oven than our recipe below indicates because they'll be cold from the fridge, but don't worry! Unless your cheese is burnt, there's no way to really overcook these. Just continue baking until everything looks perfectly golden and toasty.
How do you reheat already cooked twice baked potatoes?
To reheat your twice baked potatoes, you'll basically give them a third bake! Reheating them in the oven at 400° will re-crisp the potato skin while keeping the filling inside nice and creamy still. The potatoes will take about 15 to20 minutes to reheat again. If you're in a rush, microwaving them is fine too, though parts of the potato might turn a little tough due to uneven heating.
How long do twice baked potatoes last for?
Twice baked potatoes will last for about 3 to 5 days stored in airtight container in the fridge. You can also freeze them for longer storage, but the freezing process might alter the texture over time.
Want to serve twice baked potatoes in amore family-style way? Try ourTwice Baked Potato Casserole!
Once you make these, let us know how it went in the comments below!
Editor's note: The introduction to this recipe was updated on April 12, 2022 to include more information.
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- Yields:
- 6 serving(s)
- Prep Time:
- 10 mins
- Cal/Serv:
- 616
Ingredients
- 6
large russet potatoes, scrubbed clean
- 1 Tbsp.
extra-virgin olive oil
Kosher salt
- 1/2 c.
(1 stick) butter, softened
- 1/2 c.
milk
- 1/2 c.
sour cream
- 1 1/2 c.
shredded cheddar, divided
- 2
scallions, thinly sliced, plus more for garnish
Freshly ground black pepper
Directions
For oven
- Step1Preheat oven to 400°. Pat potatoes completely dry with paper towels. Poke potatoes all over with a fork, then rub with oil and sprinkle with salt. Place potatoes directly on oven racks and bake until easily pierced with a fork, about 1 hour. Place on a large baking sheet and let cool until cool enough to handle.
- Step2Cut a thin layer off the top of each potato. Scoop inside out of each potato, leaving a ½” border. Place insides in a large bowl. Keep the potato tops and roast them on the tray as a snack!
- Step3To bowl with potatoes, add butter, milk, and sour cream. Mash until butter is melted and potatoes are mostly smooth, but with some chunks. Add 1 cup cheddar and scallions and stir until incorporated. Season with salt and pepper.
- Step4Fill baked potatoes with potato mixture and place on a large baking sheet. Top with remaining ½ cup cheddar. Bake until cheese is melty and outside is crispy, about 15 minutes.
- Step5Garnish with more scallions before serving.
For air fryer
- Step1Pat potatoes completely dry with paper towels. Poke potatoes all over with a fork, then rub with oil and sprinkle with salt. Working in batches, place potatoes in basket of air fryer and cook on 400° for 40 minutes.Place on a large baking sheet and let cool until cool enough to handle.
- Step2Cutting lengthwise, cut a thin layer off the top of each potato. Scoop inside out of each potato leaving a ½” border. Place insides in a large bowl. Keep the potato tops and roast them on the tray as a snack!
- Step3To bowl with potatoes, add butter, milk, and sour cream and smash until butter is melted in and potatoes are mostly smooth, but with some chunks. Add 1 cup of cheese and green onions and stir until incorporated. Season with salt and pepper.
- Step4Fill baked potatoes with potato mixture and place back in basket of air fryer. Top with remaining ½ cup of cheddar. Cook at 400° until cheese is melty and outside is crispy, 5 minutes.
- Step5Garnish with more green onionsbefore serving.
