Name: Twice Baked Potatoes
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 8 Servings
Cuisine: American
Ingredients: 4 russet potatoes; 4 tablespoons butter; 0.333 cup sour cream; 0.333 cup milk; 0.5 tsp garlic powder; 1 tsp salt; 0.25 tsp black pepper; 3 ounces shredded cheddar cheese; paprika

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Twice Baked Potatoes

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Ingredients

Warning0 allergens identified

Instructions

Preheat the oven to 400°F.

Pierce each potato 2-3 times with a fork, and wrap each individually in a sheet of aluminum foil.

Place potatoes directly on middle rack of oven and bake until fork tender, 70-90 minutes.

Remove the potatoes from the oven. Allow to cool for 10-15 minutes before handling.

Line a large baking sheet with parchment paper.

Once the potatoes are cool enough to handle, use a sharp knife to cut the potatoes in half lengthwise. Scoop the potato flesh from each potato half, leaving a scant 1/4-inch border in the skins, and place in a large mixing bowl.

Add the butter, sour cream, milk, garlic powder, salt, and black pepper to the mixing bowl. Mash the mixture with a potato masher or large fork until it is smooth and creamy.

Arrange the hollowed potato halves on the prepared baking sheet flesh side up. Spoon an equal amount of the potato mash into each potato half. Sprinkle the potatoes evenly with the shredded cheese.

Bake the potatoes on middle rack of oven until the cheese is melted and the potatoes are heated through, 10-12 minutes.

Check to see that potatoes are done. Remove from oven or add time as needed.

Sprinkle the potatoes lightly with paprika, and serve immediately.

Video Tutorial Bite Tutorial

Nutrition

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Tips & Tricks (5)

Choose Uniform Potato Sizes 🥔
Select russet potatoes of similar size to ensure even baking in both rounds; this prevents some potatoes from being undercooked while others dry out.
Scoop Strategically to Keep Structure 🥄
Leave a ¼-inch shell when hollowing out the potatoes to maintain structural integrity during the second bake and prevent them from collapsing.
Temper Your Dairy Ingredients 🥛
Warm the sour cream and milk slightly before mixing with hot potato flesh to create a smooth, lump-free filling that incorporates evenly without breaking.
Season Your Filling Generously ✨
Taste and season the potato mixture liberally with salt, pepper, and garlic powder before stuffing, as the flavors will mellow after the second bake and cheese will add saltiness.
Bake Ahead and Reheat for Convenience ⏰
Prepare twice-baked potatoes completely, refrigerate overnight, then reheat covered at 350°F for 20-25 minutes; this allows flavors to meld and makes them perfect for entertaining.