Twice-Baked Potatoes Recipe!

🥔 Classic Twice-Baked Potatoes

🧾 Ingredients (serves 4)

• 4 large russet potatoes

• 2 tbsp olive oil

• 4 tbsp butter (softened)

• ½ cup sour cream (or Greek yogurt)

• ½ cup milk or heavy cream (warm)

• 1 cup shredded cheddar cheese (plus extra for topping)

• Salt, to taste

• Black pepper, to taste

• Optional toppings:

  • Chopped green onions

  • Chives

  • Turkey bacon bits

  • Garlic powder or paprika

👩‍🍳 Instructions

1️⃣ Bake the potatoes (first bake)

1. Preheat oven to 400°F (205°C).

2. Scrub potatoes clean and pat dry.

3. Poke each potato 4–5 times with a fork.

4. Rub skins with olive oil and sprinkle lightly with salt.

5. Place directly on the oven rack or on a baking sheet.

6. Bake for 50–60 minutes, until fork-tender.

2️⃣ Scoop and mash

1. Let potatoes cool for about 10 minutes (so you don’t burn your hands).

2. Slice each potato lengthwise.

3. Carefully scoop out the insides into a bowl, leaving a thin layer so the skins stay sturdy.

4. Mash the potato flesh with butter until smooth.

3️⃣ Mix the filling

1. Add sour cream, warm milk, salt, and pepper.

2. Mix until creamy (don’t overmix or it gets gluey).

3. Stir in shredded cheese and any add-ins you like.

4️⃣ Fill & bake again

1. Spoon the mixture back into the potato skins.

2. Top with extra cheese.

3. Bake at 375°F (190°C) for 20–25 minutes, until heated through and lightly golden on top.

5️⃣ Serve

• Garnish with green onions or chives

• Serve hot and enjoy ✨

❓ Q & A: Twice-Baked Potato FAQs

Q: Why are they called “twice-baked”?

A: Because the potatoes are baked once whole, then baked again after being mashed and refilled.

Q: Can I make them ahead of time?

A: Yep! Prepare them fully, cover, and refrigerate for up to 2 days. Bake when ready to serve (add 5–10 extra minutes).

Q: Can I freeze twice-baked potatoes?

A: Yes! Wrap tightly in foil and freeze for up to 2 months. Reheat from frozen at 375°F for about 35–40 minutes.

Q: What’s the best potato to use?

A: Russet potatoes—they’re starchy, fluffy, and hold their shape well.

Q: How do I make them extra creamy?

A:

• Use warm milk or cream

• Don’t overmix

• Add an extra tablespoon of butter if needed 😌

Q: Can I make them vegetarian or healthier?

A: Absolutely.

• Use Greek yogurt instead of sour cream

• Skip bacon

• Add veggies like broccoli, spinach, or mushrooms

Q: Why are my potatoes dry?

A: Usually not enough fat or liquid. Add more butter, sour cream, or milk next time.