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Twice Baked Potatoes

Twice baked potatoes are filled with creamy mashed potato, sour cream, scallions, and sharp cheddar, then baked again until hot and melty. A crisp potato skin holds the fluffy filling and golden cheese topping.
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Prep Time 15 minutes
Cook Time 1 hour 13 minutes
Cooling and standing 15 minutes
Total Time 1 hour 43 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 4 russet potatoes large, 8 to 10 ounces each
  • 1 tbsp olive oil
For the filling and topping
  • 4 tbsp unsalted butter softened
  • 0.5 cup sour cream
  • 0.25 cup milk
  • 1 cup sharp cheddar cheese shredded, divided
  • 2 scallions thinly sliced
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 rimmed baking sheet

Method
 

Bake the potatoes
  1. Preheat the oven to 400°F.
  2. Scrub the potatoes and pat them dry.
  3. Prick each potato several times with a fork.
  4. Rub the potatoes with the olive oil.
  5. Place the potatoes on a rimmed baking sheet and bake for 50 to 60 minutes, until a knife slides easily into the centers.
  6. Let the potatoes cool until they are easy to handle, about 10 minutes.
Make the filling and bake
  1. Slice each potato in half lengthwise.
  2. Scoop the flesh into a bowl, leaving a 1/4-inch-thick shell.
  3. Mash the potato flesh with the butter, sour cream, milk, 1/2 cup of the cheddar, scallions, salt, and pepper until combined.
  4. Spoon the filling into the shells.
  5. Top with the remaining 1/2 cup cheddar.
  6. Bake on the baking sheet for 15 to 20 minutes, until hot throughout and the cheese is melted.
  7. Let stand for 5 minutes before serving.

Notes

For sturdy potato shells, leave the stated 1/4-inch layer of potato when scooping. Refrigerate leftovers for up to 3 days; freezing is fine. For a lighter option, swap plain Greek yogurt for the sour cream.