Best Twice Baked Potatoes
These are the best ever twice baked potatoes with a smooth, buttery filling that melts in your mouth. The extra layer of melted cheddar cheese on top gives you that satisfying, crispy, golden finish that contrasts perfectly with the soft potato inside. They make the perfect side dish for any meal! Enjoy this treasured Davis family recipe.
Servings: 8 servings
Ingredients
- 4 russet baking potatoes washed and rubbed with a bit of oil
- 4 tablespoons butter cubed
- 1 cup sour cream
- 2 cups shredded cheddar cheese divided
- ½-¾ cups whole milk adjust for creaminess
- kosher salt and black pepper to taste
- paprika to taste
- 6 green onions thinly sliced (divided)
- 4 chives thinly sliced
Optional Topping
- 8 slices bacon cooked, crumbled, and set aside (add with chives and green onions before second bake)
Instructions
Bake the Potatoes
- Preheat the oven to 350°F (175°C).
- Place the washed and oiled potatoes directly on a baking sheet. Bake in the preheated oven for about 1 hour or until tender (a knife should glide through easily). Remove from the oven and let them cool slightly until they are safe to handle.
Prepare the Filling
- Once the potatoes are cool enough to touch, slice each potato in half lengthwise. Carefully scoop out the insides into a large mixing bowl, leaving about ¼ inch of potato inside the skin to keep them sturdy.
- Add the butter, sour cream, 1 cup of shredded cheddar cheese, and half of the green onions to the bowl. Pour in ½ cup of milk (add more if necessary to reach the desired creamy consistency). Season with kosher salt and black pepper to taste.
- Mix everything together using a hand mixer or potato masher. Be gentle and avoid overmixing to keep the potatoes fluffy. Overmixing will result in a gummy filling.
Fill the Potato Skins
- Season the inside of the potato skins with a bit of salt and black pepper.
- Spoon the potato mixture back into the hollowed-out potato skins, dividing evenly between them. Sprinkle the tops with the remaining cup of cheddar cheese, the rest of the green onions, and the thinly sliced chives. (Add crumbled bacon if desired.)
Second Bake
- Sprinkle a bit of paprika on top of each stuffed potato for extra flavor and color. Return the stuffed potatoes to the oven and bake for another 15 minutes or until the cheese is melted and bubbly.
- Remove from the oven and serve immediately while warm and cheesy.
Notes
- Don’t overmix the filling. Avoid overmixing when mixing the potato filling, as this can make the texture gluey and gummy. Use a gentle hand to keep the filling light and fluffy.
- Leave a border. When scooping out the potato, leave a small border (about ¼ inch) around the edge to prevent the skin from collapsing when you stuff it.
- Pre-bake the potatoes until fork-tender. Make sure the potatoes are fully cooked during the first bake. A fork or knife should slide through easily. This ensures a soft and creamy filling.
- Taste the filling before stuffing. After mixing the filling, taste it and adjust the seasoning with salt and pepper before stuffing the potatoes.
Nutrition
Serving: 1serving | Calories: 410kcal | Carbohydrates: 23g | Protein: 13g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 77mg | Sodium: 397mg | Potassium: 596mg | Fiber: 2g | Sugar: 3g | Vitamin A: 783IU | Vitamin C: 8mg | Calcium: 271mg | Iron: 1mg
