Twice-Baked Potatoes

Name: Twice-Baked Potatoes
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 large russet potatoes, scrubbed; 2 tbsp olive oil; 1 tsp kosher salt; 4 tbsp unsalted butter, softened; 1/2 cup sour cream; 1/4 cup whole milk, warmed; 1 cup sharp cheddar cheese, shredded; 2 tbsp fresh chives, minced; 1/2 tsp black pepper, freshly ground

Russet potatoes baked until tender, then hollowed out and refilled with a fluffy mixture of mashed potato, sour cream, cheddar, and chives before a second bake crisps up the top.

100 minEasyServes 4490 cal/serving

AmericanSideOvenVegetarianHalal-friendlyEgg-FreeNut-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

4 large russet potatoes, scrubbed
2 tbsp olive oil
1 tsp kosher salt
4 tbsp unsalted butter, softened
1/2 cup sour cream
1/4 cup whole milk, warmed
1 cup sharp cheddar cheese, shredded
2 tbsp fresh chives, minced
1/2 tsp black pepper, freshly ground

Instructions

1

Preheat oven to 400 F. Rub 4 scrubbed large russet potatoes with 2 tbsp olive oil and sprinkle with 1 tsp kosher salt. Bake directly on the oven rack until tender, 55-65 minutes. Cool 10 minutes.
2

Slice the top third off each potato. Scoop flesh into a bowl, leaving a 1/4-inch shell. Set shells on a baking sheet.
3

Mash potato flesh with 4 tbsp softened unsalted butter, 1/2 cup sour cream, and 1/4 cup warmed whole milk until smooth. Fold in three-quarters of the 1 cup shredded sharp cheddar cheese and half the 2 tbsp minced fresh chives. Season with remaining kosher salt and 1/2 tsp freshly ground black pepper.
4

Fill shells with the potato mixture, mounding slightly. Top with remaining cheddar.
5

Bake 15-20 minutes until cheese is melted and tops are lightly browned.
6

Garnish with remaining chives and serve hot.

Questions

Can I make Twice-Baked Potatoes dairy-free?

Yes. The dairy in this entry is 4 tbsp unsalted butter, softened, 1/2 cup sour cream, 1/4 cup whole milk, warmed, 1 cup sharp cheddar cheese, shredded. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the sour cream for thick coconut yogurt with a squeeze of lemon; the milk for unsweetened oat or soy milk; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Twice-Baked Potatoes ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Twice-Baked Potatoes?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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