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Twice baked potatoes on white plate with golden cheddar topping, creamy filling, and green onions on dark wood

Twice Baked Potatoes

Large russet potatoes baked until crispy-skinned and fluffy, then scooped, whipped with butter, sour cream, sharp cheddar, and green onions, refilled into the shells, and baked again until the cheese is golden. Make-ahead friendly, serves 4 as a side.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Rest Time 5 minutes
Total Time 1 hour 30 minutes
Servings: 4 twice baked potatoes
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large russet potatoes 280 to 340g each
  • 1 tablespoon olive oil
  • 1 teaspoon coarse sea salt for the skin
  • 3 tablespoons unsalted butter room temperature
  • 1/3 cup (80ml) full-fat sour cream
  • 1/4 cup (60ml) whole milk or heavy cream, added gradually
  • 3/4 cup (75g) sharp cheddar cheese, freshly shredded from a block, divided (1/2 cup for filling, 1/4 cup for topping)
  • 3 green onions thinly sliced, divided (2/3 for filling, 1/3 for garnish)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and freshly ground black pepper to taste
  • Sour cream and extra green onions for serving

Equipment

  • Baking sheet
  • mixing bowl
  • Hand mixer
  • Knife
  • fork
  • spoon

Method
 

  1. Preheat oven to 220°C (425°F). Scrub potatoes clean and dry thoroughly. Pierce each potato 8 to 10 times all over with a fork. Rub with olive oil and coarse salt. Place directly on the oven rack over a drip tray below. Bake 45 to 55 minutes until skin is crispy and a fork slides through to the center with no resistance.
  2. Remove from oven and reduce temperature to 190°C (375°F). Rest potatoes 5 minutes. Using a sharp knife, cut a lengthwise oval from the top third of each potato. Scoop the flesh from inside and from the cut tops into a mixing bowl, leaving a 5mm wall around the interior. Place empty shells on the baking sheet and bake for 5 minutes to dry the interior walls.
  3. Add room temperature butter to the hot potato flesh. Let sit 60 seconds, then beat with a hand mixer on medium speed for 30 seconds. Add sour cream and beat 30 seconds more. Add milk 2 tablespoons at a time, beating after each addition, until the filling holds a gentle stable peak without dripping. Fold in 1/2 cup shredded cheddar, two-thirds of the green onions, garlic powder, and onion powder by hand. Season generously with salt and pepper.
  4. Spoon the filling into the empty shells, pressing gently to fill the base then mounding generously above the rim. Scatter the remaining shredded cheddar across the top of each potato.
  5. Bake at 190°C (375°F) for 18 to 22 minutes until the cheese is fully melted with golden-brown patches and the filling is set when the tray is gently shaken. Rest 5 minutes on the tray.
  6. Top each potato with reserved sliced green onions and a dollop of sour cream. Serve immediately.

Notes

Never wrap potatoes in foil for the first bake; foil traps steam against the skin and prevents crisping. Bake directly on the oven rack.
Use only russet potatoes; waxy varieties produce a gluey, dense filling when whipped.
Add milk to the filling gradually; the amount needed varies by potato moisture level. Stop when the filling holds a gentle peak.
For make-ahead: assemble filled potatoes, wrap in plastic, refrigerate up to 24 hours, and bake at 190°C for 23 to 25 minutes from cold.