Quick Recipe Overview
Prep 25 minutes; cook 70 minutes; additional 10 minutes; total 105 minutes. Yield 8 potato halves; 8 servings. Side Dish, American. Difficulty: easy.
Intro
Twice baked potatoes give you crisp russet skins and soft, cheesy centers in one dependable side dish. Bake the potatoes first, scoop and season the flesh, then return the filled shells to the oven. The first bake can happen ahead, which frees oven space closer to Christmas dinner.
Why You’ll Love This Recipe
The potato shells can be filled the day before and held in the refrigerator.
A short second bake gives the filling golden edges without drying the center.
The ingredients are familiar and pair with a wide range of holiday mains.
Recipe Card
Twice Baked Potatoes
Ingredients
Equipment
Method
- Heat oven to 400°F. Scrub and dry the russet potatoes, prick each with a fork, rub with 1 tablespoon olive oil, and bake on a sheet for 50 to 60 minutes until a knife slides through easily.
- Cool 10 minutes. Cut each potato lengthwise and scoop the flesh into a bowl, leaving about 1/4 inch against each skin.
- Mash the potato flesh with sour cream, unsalted butter, warmed whole milk, 3/4 cup cheddar cheese, two-thirds of the scallions, salt, and black pepper until fluffy.
- Brush the potato skins with the remaining olive oil. Spoon the filling into all 8 shells and top with the remaining cheddar.
- Bake at 400°F for 15 to 20 minutes until hot through and the cheese is melted and lightly golden.
- Sprinkle with the remaining scallions and smoked paprika; serve warm.
Notes
Recipe Tips
Choose similarly sized russets so they finish the first bake together. Their thicker skins hold the filling better than thin-skinned potatoes.
Warm the milk before mashing so the butter blends smoothly and the filling stays fluffy. Mash by hand rather than in a food processor, which can make potato starch gluey.
Leave a little potato attached to each shell when scooping. A paper-thin skin can collapse under the filling.
If the skins lean on the baking sheet, nestle them against one another before filling. Keep the filling slightly above the rim so the top can brown, but avoid packing it tightly. A loose mash stays lighter after the second bake.
Common Mistakes to Avoid
Do not scoop the potatoes while they are too hot to handle. A 10-minute rest makes the skins less likely to tear.
Do not add all the milk at once if the potatoes are small. Stop when the filling is soft enough to mound in the shells.
Do not pile cold filled potatoes onto a crowded baking sheet. Leave space for hot air and allow a few extra minutes if baking directly from the refrigerator.
Variations
Use chopped chives instead of scallions for a milder onion flavor.
Swap half the cheddar for mozzarella made with vegetarian rennet for a stretchier top.
For extra color, sprinkle a little more smoked paprika after the second bake.
What to Serve With It
Serve these with a spoonful of cranberry sauce. For another vegetable side, add green bean casserole. Browse the recipe index for more holiday pairings.
Storage
Refrigerate cooled leftovers in a covered container within 2 hours and use within 3 to 4 days. Keep filled potatoes in a single layer if possible so the tops stay intact.
The USDA leftovers guidance explains the cooling and storage window for cooked dishes.
Reheating
Reheat on a baking sheet at 350°F for 15 to 20 minutes, until the center reaches 165°F. Cover loosely with foil if the cheese browns before the middle is hot.
Make Ahead
Bake and fill the potatoes up to 1 day ahead, then cover and refrigerate. Bring them out while the oven heats and allow 20 to 25 minutes for the final bake when cold.
For a larger meal, complete the first bake early in the day and leave the second bake until shortly before serving. Check the center of a cold potato before plating; the cheese can brown before the filling has heated through.
FAQs
Can you make twice baked potatoes ahead?
Yes. Complete the first bake and filling, then refrigerate the assembled shells for up to 1 day before the final bake.
Why are my twice baked potatoes gummy?
Overworking the cooked potato can make its starch sticky. Use a potato masher and mix only until the filling is combined.
Can I freeze twice baked potatoes?
Freeze the filled, unbaked shells on a tray, then wrap individually for up to 2 months. Thaw overnight in the refrigerator before baking.
