Potatoes are roasted and scooped out and then mixed with a combination of sour cream, milk and lots of cheddar cheese.
Potatoes are roasted and scooped out and then mixed with a combination of sour cream, milk and lots of cheddar cheese. The potatoes are then refilled and baked until the tops are golden brown. I have a love of twice-baked potatoes going back to childhood. I use Cheddar cheese though other varieties can easily be used.
My dad used to get shipments of Omaha steaks and while I wasn’t the biggest meat eater growing up, I loved the Cheddar twice-baked potatoes that came alongside the steaks. Serve this recipe as a side dish alongside a pan-seared flank steak with chimichurri or this surf and turf combination.
Potatoes – In this recipe I use Russet potatoes, also known as Idaho potatoes. They’re large, starchy, oblong potatoes known for being the ideal baking potato. When baked they become soft and light which I then mash with milk and cheese before the mixture is re-stuffed into the potato skins.
Milk – I recommend using whole milk in this recipe rather than a lower fat dairy milk.
Sour Cream – Sour cream adds a tangy flavor and light creamy texture to the mashed potatoes.
Cheddar cheese – Always use sharp Cheddar when cooking. If you use mild or medium Cheddar the flavor will cook out and the recipe will be lacking in that cheesy flavor.
Chives – The chives act as a garnish, adding a mild garlicky flavor.
Butter – Adding the butter over the top before the potatoes are baked the second time gives them the golden brown, shiny tops on those peaks.
How to make this recipe
Prep the potatoes. Poke holes with a fork all over the potatoes then rub with the olive oil and season with salt and pepper.
Bake the potatoes the first time. Arrange on a baking sheet and bake at 400ºF (200ºC) until the insides of the potatoes are soft, about 1 hour, rotating half way through. Remove from the oven and let cool.
Scoop out the filling. Slice the top third of the potato off. Use a spoon to scoop out the inside potato flesh.
Add the filling to a mixer. Add the flesh of the potatoes to the bowl of a stand mixer fitted with a paddle attachment.
Mix the filling. Add the milk, sour cream and cheese, mixing until just smooth. Season with salt and pepper to taste then add 1 tablespoon of the chives.
Refill the baked potatoes with the mashed mixture. Mound or pipe the filling into the potato boats. Gently brush the tops with butter.
Bake for a second time. Bake the filled potatoes until the filling is heated through and the tops are browned, about 20 minutes. Top with the remaining chives.
Tips for this recipe
If you Don’t have a stand mixer
If you don’t have a stand mixer to mash the potatoes I recommend adding the potatoes to a large mixing bowl and using a potato masher or hand mixer to make the potato filling.
Other Cheeses to Use
Swap the classic Cheddar cheese for any of these favorites:
Mix in additional herbs and/ or spices to the mashed potato mixture for more flavor like cayenne, paprika or rosemary.
Try using sweet potatoes instead of russet potatoes for an interesting twists.
Sprinkle crumbled bacon over the top for a salty crunch.
Add sautéed onions or shallots to the potato mixture.
Swap the chives for green onions.
For a more polished look
For a more polished look, pipe the mashed potato mixture into the baked potato shell using a pastry bag and a large star tip.
Why are my twice baked Potatoes gummy?
Over-mixing your potatoes can lead to a gummy end result. Luckily since you are baking the potatoes rather than boiling them as you would with mashed potatoes, there is less space for them to get watered down and gummy.
Other Recipes to Try
If you enjoy this twice baked potatoes, I recommend checking out these other potato recipes:
Poke holes with a fork all over the potatoes then rub with the olive oil and season with salt and pepper. Arrange on a baking sheet and bake until the insides of the potatoes are soft, about 1 hour, rotating half way through. Remove from the oven and let cool.
Slice the top third of the potato off, lengthwise. Use a spoon to scoop out the inside of the potato, leaving about a ¼-inch border of potato to form small boats.
Add the flesh of the potatoes to the bowl of a stand mixer fitted with a paddle attachment. Be sure to scoop the flesh of the tops of the potatoes as well then discard the tops.
Add the milk, sour cream and cheese, mixing until just smooth. Season with salt and pepper to taste then add 1 tablespoon of the chives.
Either mound the filling into the potato boats or for a smoother, mound half the mixture into the boats and add the remaining half to a pastry bag fitted with a large star tip and pipe the remaining mixture onto the top of the potatoes. Gently brush the tops with butter.
Lower oven to 375ºF (190ºC). Arrange the filled potatoes on a baking sheet and bake until the filling is heated through and the tops are browned, about 20 minutes. Top with the remaining chives.
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