Twice Baked Potatoes

Twice baked potatoes are a classic side dish made with fluffy mashed potatoes, sour cream, cheese, and chives, baked inside crispy potato skins. This easy recipe is perfect for family dinners, holidays, or potlucks, and pairs well with steak, chicken, or vegetables. Make ahead, freeze, or customize with bacon, broccoli, or different cheeses for a comforting and versatile dish.

Ingredients

• 6 medium Russet potatoes
• 3 tablespoons butter
• 3 tablespoons fresh chives, chopped
• Salt and black pepper, to taste
• ¾ cup milk (or evaporated milk; add more as needed)
• 1 cup shredded cheddar cheese
• ½ cup sour cream
• ½ teaspoon garlic powder
• 1 teaspoon chicken bouillon paste

Instructions

1. Bake the potatoes: Preheat the oven to 400°F (200°C). Wash and dry the potatoes, then prick them a few times with a fork or knife. Rub with olive oil, season with salt and pepper, and place on a baking sheet. Bake for about 1 hour, or until tender when pierced with a fork. Remove from the oven and let cool until easy to handle.
2. Prepare the filling: Slice off the top lengthwise portion of each potato. Carefully scoop out the flesh, leaving about ¼ inch of potato inside the skins to keep them sturdy. Transfer the scooped-out potato to a large mixing bowl.
3. Mash and season: Add butter, chives, sour cream, garlic powder, chicken bouillon paste, and milk to the bowl. Season with salt and pepper. Mash until smooth, then use an electric mixer briefly to create a fluffy texture—avoid over-mixing, which can make the potatoes gluey. Add extra milk if needed; the mixture should be slightly soft, as it will firm up during the second bake.
4. Fill and bake again: Spoon the mixture back into the potato shells. Sprinkle with shredded cheddar cheese. Bake at 350°F (175°C) for 15 minutes, or until the cheese is melted and bubbly.

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Tips

• Bake the potatoes directly on the oven rack for crispier skins.
• Don’t over-mix the filling; a light texture gives the best result.
• Prepare the potatoes ahead of time and refrigerate them before the second bake—perfect for meal prep.
• For extra flavor, brush the potato skins with butter before filling.

Variations and Substitutions

• Cheese options: Substitute cheddar with mozzarella, gouda, or Monterey Jack.
• Meaty upgrade: Add crumbled bacon, ham, or shredded chicken to the filling.
• Vegetarian twist: Mix in sautéed mushrooms, spinach, or broccoli.
• Lighter version: Swap sour cream with Greek yogurt and use low-fat cheese.

FAQs

Can I make twice baked potatoes ahead of time?
Yes, prepare and fill them, then refrigerate up to 24 hours. Bake just before serving.

Can I freeze them?
Yes, wrap individually in foil and freeze for up to 3 months. Reheat directly from frozen at 350°F until warmed through.

Why are my potatoes gummy?
Over-mixing can cause this. Mash gently and add liquid gradually.

Serving Suggestions

• Serve as a hearty side dish with steak, chicken, or roasted vegetables.
• Pair with a fresh green salad for a lighter meal.
• Top with green onions, bacon bits, or extra sour cream for a loaded potato version.
• Perfect for holiday dinners, potlucks, or family gatherings.

Why You’ll Love This Recipe

• Comfort food at its best—creamy, cheesy, and filling.
• Easy to customize with endless add-ins.
• Make-ahead and freezer-friendly for busy schedules.
• A versatile side dish that pairs with almost any main course.
• Always a crowd-pleaser at family dinners and parties.