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Twice-Baked Potatoes

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

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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. 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. 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. 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. 4

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

  5. 5

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

  6. 6

    Garnish with remaining chives and serve hot.

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Questions

What is Twice-Baked Potatoes?

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. This reference files it under American side: made in the oven, rated easy and about 100 minutes start to finish.

How much time should I plan for Twice-Baked Potatoes?

As written, 100 minutes: 20 of prep and 80 of cooking. The longest single stretch is step 1 (1 hour 5 minutes): "Bake directly on the oven rack until tender, 55-65 minutes."

What oven temperature does Twice-Baked Potatoes need?

For Twice-Baked Potatoes, the oven is set to 400 F (about 205 C) in step 1. The longest stretch at that heat is 1 hour 5 minutes, in step 1.

Is there a substitute for sour cream in Twice-Baked Potatoes?

The entry for Twice-Baked Potatoes calls for 1/2 cup sour cream. In its place: Full-fat plain Greek yogurt, measure for measure. In hot sauces, add it off the heat.

Can I make Twice-Baked Potatoes dairy-free?

Yes. The dairy in Twice-Baked Potatoes 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.

Is Twice-Baked Potatoes vegan?

No, though it is vegetarian. What keeps it from vegan is 4 tbsp unsalted butter, softened, 1/2 cup sour cream, 1/4 cup whole milk, warmed and 1 cup sharp cheddar cheese, shredded. For fully plant-based entries, see the vegan side collection.

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