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Creamy Twice Baked Potatoes

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Creamy Twice Baked Potatoes feature crisp, salty potato skins holding a smooth, tangy filling loaded with sharp cheddar and fresh chives. Perfect as a standout side or a comforting main, these potatoes deliver a delicious contrast of textures and flavors with golden, cheesy tops.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 large russet potatoes (about 10 ounces each), scrubbed clean
  • 1 tbsp olive oil
  • 1 tsp kosher salt plus more for seasoning
  • 4 tbsp unsalted butter softened
  • 1/2 cup sour cream
  • 1/2 cup whole milk warmed
  • 1 cup shredded sharp cheddar cheese divided
  • 1/4 cup chopped fresh chives plus more for garnish
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp paprika

Equipment

  • Oven
  • Wire rack
  • Large mixing bowl
  • Potato masher or fork
  • Baking sheet
  • Knife
  • Spoon

Method
 

  1. Preheat your oven to 400°F (200°C). Thoroughly scrub the russet potatoes and dry them well. Use a fork to prick each potato several times. Brush or rub the skins with olive oil and sprinkle them with kosher salt. Set the potatoes directly on the oven rack and bake for 50 to 60 minutes, or until they are soft throughout. Cool the potatoes on a wire rack for 10 minutes.
  2. Slice off the top third of each potato lengthwise. Carefully scoop out the inside of each potato into a large bowl, leaving about a 1/4-inch thick shell so the skins stay intact. Arrange the empty potato skins on a baking sheet.
  3. Add the softened butter, sour cream, and warmed milk to the potato flesh. Season with 1/2 teaspoon salt, then mash the mixture until smooth and fluffy. Fold in half of the cheddar cheese, the chopped chives, and the black pepper.
  4. Spoon the potato filling back into the shells, mounding it slightly above the top. Sprinkle the remaining cheddar cheese over the potatoes and dust each with paprika.
  5. Bake at 400°F (200°C) for 15 to 20 minutes, until the cheese is melted and bubbling. For a golden finish, broil for 2 to 3 minutes if desired. Allow the potatoes to rest for 5 minutes. Garnish with extra chives and serve while hot.

Nutrition

Calories: 485kcal

Notes

For best results, warm the milk before mashing to ensure the filling stays smooth. Don’t overmix the potatoes, as this can make the filling gummy. If making ahead, fill the potato shells and refrigerate up to a day before baking; add a few extra minutes to the bake time if starting from cold. Twice baked potatoes keep well in the fridge for up to four days and can be reheated at 350°F, covered with foil to prevent drying out. Avoid freezing, as the filling’s texture will suffer.

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