Basic Twice Baked Potatoes
These easy twice baked potatoes are easy to make ahead of time so that dinner comes together in a snap.
- 4 Idaho® potatoes
- 1 teaspoon olive oil (optional, for a softer-skinned potato)
- 1/2 cup sour cream
- Pinch nutmeg
- Salt and freshly ground pepper to taste
- Milk (as desired, for consistency)
- Pre-heat oven to 450°F. Wash and dry potatoes.
- With a fork or sharp knife, pierce each potato 2 or 3 times.
- Rub each potato with a little oil (just enough to lightly coat) and salt generously.
- Place on a cookie sheet or baking pan. Bake 50 to 60 minutes or until tender when pierced with a fork.
- While potatoes are still hot (use an oven mitt to hold potato), cut them in half lengthwise. Scoop out the interior flesh of the potato into a medium-sized bowl, leaving a shell about 1/4-inch thick all around. Using a potato masher, mash the potato flesh.
- Add sour cream and seasonings and mash until smooth, adding a little milk if necessary to make a smooth consistency.
- Turn oven to 325°F. Using a spoon, gently fill the potato shells with the potato mixture, mounding it up high. Place filled potatoes on a baking sheet and bake for 18 - 20 minutes or until hot.
How to Make Twice Roasted Russet Potatoes
Twice Baked Potatoes | Hilah Cooking
What is a Twice Baked Potato?
As you might imagine, twice baked potatoes get baked twice. Seems pretty straight forward, right? But to explain further, the potato is first fully cooked in the oven. The interior is scooped out, to leave a potato skin shell. The potato insides are mixed with fillings, loaded back into the potato shell and baked a second time.
3 Tips to Make Twice Baked Potatoes Like a Pro
1. Make-ahead twice baked potatoes – Do the first bake, let them cool and refrigerate until you're ready to hollow them out and mix the filling, or you can take them a step further and mix the filling, restuff and then cover with plastic wrap and refrigerate up to 2 days until you're ready to do the second bake.
2. Other cooking methods – Looking for how to make the perfect baked potato in the microwave, air fryer or instant pot? We've got you covered here.
2. Fill 'er up – Use the recipe above as a starting point and then have some fun with your fillings. Some suggestion to get you started:
- Broccoli and cheddar
- Loaded with cheese, bacon, and chives
- Barbecued chicken with red onions and jalapeñoes
- Taco style with hamburger, Mexican blend of cheeses and salsa
- Find more ideas here!
Yield: 4 Servings
Sodium: 87 mg
Fat: 1 g
Protein: 4 g
Cholesterol: 5 mg