How to Make the Best Twice-Baked Potatoes

Updated on February 13, 2020
LauraGSpeaks profile image

Laura has been an online writer for over seven years. Her articles focus on everything from sports to cooking.

Potatoes are great comfort and company food.
Potatoes are great comfort and company food. | Source

The Perfect Potato for Company or a Family Dinner

Twice-baked potatoes are a favorite in my family. They are easy to fix and can be made year round. In the summer, you can cook them on the grill so you don't heat up your home. In the winter, they can be baked in the oven. They are delicious to eat and always result in rave reviews from guests, as well as my thirteen-year-old son!

Cook Time

Prep time: 20 min
Cook time: 1 hour 15 min
Ready in: 1 hour 35 min
Yields: One potato per person

Ingredients

  • 4 to 6 baking potatoes, Russet is my favorite
  • 1/4 to 1/2 cup sour cream, light or low fat
  • 1 cup milk, 2%, warmed
  • 4 tablespoons butter
  • 1 cup cheddar cheese, shredded
  • 1 teaspoon salt

Instructions

  1. Heat oven to 425°F. If in a hurry, use the convection bake setting.
  2. Wash and scrub potatoes. Sprinkle each one with Kosher salt and wrap in foil.
  3. Bake for 1 1/2 hours or until slightly squishy when pressed upon. (Bake for 1 hour if using convection bake.)
  4. Remove from oven. Carefully unwrap the foil. Caution: They are hot! Using a sharp knife, make an oval cut on the top of each potato.
  5. Carefully remove the top potato skin and discard. Spoon out the rest of the baked potato and place in a bowl. Do this for all the potatoes.
  6. Add milk, butter, salt and sour cream to the potatoes. Using a potato masher, gently mash the potatoes until they are all broken up and slightly mixed with the other ingredients.
  7. Use an electric mixer on medium for 30 seconds to whip up the potatoes. Be careful not to over-mix or your potatoes will turn out stiff.
  8. Spoon the potato mixture into each potato shell. Top with grated cheese and any other toppings you choose.
  9. Reheat in over for 5 minutes or until cheese is melted. Enjoy!

Photo Tutorial

Click thumbnail to view full-size
Sprinkle the scrubbed potatoes with Kosher salt and wrap them in foil.Bake the potatoes for 1 1/2 hours (or 1 hour if you're using convection).Make an oval cut on top of each potato and discard the removed piece of skin.Scoop out the potatoes. Save the jackets.Mash and whip the potatoes with the other ingredients. Be careful not to over-mix them.Refill the jackets, top with cheese, and bake again until cheese is melted.
Sprinkle the scrubbed potatoes with Kosher salt and wrap them in foil.
Sprinkle the scrubbed potatoes with Kosher salt and wrap them in foil. | Source
Bake the potatoes for 1 1/2 hours (or 1 hour if you're using convection).
Bake the potatoes for 1 1/2 hours (or 1 hour if you're using convection). | Source
Make an oval cut on top of each potato and discard the removed piece of skin.
Make an oval cut on top of each potato and discard the removed piece of skin. | Source
Scoop out the potatoes. Save the jackets.
Scoop out the potatoes. Save the jackets. | Source
Mash and whip the potatoes with the other ingredients. Be careful not to over-mix them.
Mash and whip the potatoes with the other ingredients. Be careful not to over-mix them. | Source
Refill the jackets, top with cheese, and bake again until cheese is melted.
Refill the jackets, top with cheese, and bake again until cheese is melted. | Source

Ratings

5 stars from 3 ratings of Easy Twice Baked Potato Recipe

Tips for the Best Twice-Baked Potato

  1. I choose to wrap my potatoes in foil for baking only when I make twice-baked potatoes. The foil helps prevent the skins from drying out. This makes it easier to cut the center of the potato and insert the filling without the skin tearing.
  2. Use a sharp knife when cutting the top. Cut halfway down the potato; this makes it really easy to scoop it out with a spoon.
  3. When you mash the potatoes, be sure to use warm or hot milk. Using cold milk will cool the potatoes much too quickly.
  4. You can make twice-baked potatoes a day ahead. Complete all the steps—but do not add the cheese. Cover and place in the refrigerator. Then warm in the oven on low heat. When warm, add the cheese to melt.

Choose Russet potatoes that are medium-sized.
Choose Russet potatoes that are medium-sized. | Source

How to Choose a Potato for Baking

The Type: Russets Are Great

Russet potatoes are perfect for baking. They have a coarse skin that turns crispy in the oven. The Russet has a starchy substance that allows them to bake perfectly. Yukon Gold are my favorite potatoes to boil if I am making mashed potatoes. However, they are not good baking potatoes as their skin is too thin.

The Size: Larger Is Better

Select a medium- to large-sized potato for making twice-baked potatoes. It's way too much trouble to scoop out a bunch of small ones!

Favorite Potato Toppings

  • Bacon bits
  • Cheddar cheese
  • Parmesan cheese
  • Broccoli
  • Chili
  • Cilantro
  • Ham
  • Beans

These toppings can also be lightly mixed into the mashed potatoes (once mashed) with a spoon.

Did You Know?

Interesting Potato Facts

  • The state of Washington ranks first in potato production in the United States.
  • In 2011, 160,800 acres of potatoes were grown in Washington, resulting in 9,840,000,000 pounds of potatoes!
  • 87% of potatoes are sold to companies who process the spuds to make chips, fries, and mashed potatoes.
  • Washington potatoes have more potassium than a banana.

Source: The Washington State Potato Commission.

Comments

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    • Spanish Food profile image

      Lena Durante 

      3 years ago from San Francisco Bay Area

      I'll admit freely, broccoli is one of my favorite foods, so I would add it to almost anything! ;)

    • LauraGSpeaks profile imageAUTHOR

      LauraGSpeaks 

      3 years ago from Raleigh, NC

      @Spanish Food--adding broccoli is a great idea. I will have to try that. It is a nice way to add veggies into the dish.

    • Spanish Food profile image

      Lena Durante 

      3 years ago from San Francisco Bay Area

      My mother always added broccoli to our twice-baked potatoes, so that's how I like to make them, too. My sister and I would scoop out all the insides and eat them first, then spread butter on the skins and roll them up! Yum.

    • LauraGSpeaks profile imageAUTHOR

      LauraGSpeaks 

      6 years ago from Raleigh, NC

      Crystal, they are so easy to make and you can be so creative with various toppings. Enjoy!

    • Crystal Tatum profile image

      Crystal Tatum 

      6 years ago from Georgia

      I love twice baked potatoes but have never attempted to make them myself. Pinning and sharing this one. Can't wait to give it a try!

    • LauraGSpeaks profile imageAUTHOR

      LauraGSpeaks 

      7 years ago from Raleigh, NC

      billybuc, I bet you have a zillion recipes for potatoes dishes since you are from Washington! GiblinGirl, the warm milk is used so the potatoes don't get cold while you mash them. Glimmer Twin, hope your daughter enjoys them! d.william, thanks for stopping by.

    • d.william profile image

      d.william 

      7 years ago from Somewhere in the south

      Great easy recipe. thanks for sharing.

    • Glimmer Twin Fan profile image

      Claudia Mitchell 

      7 years ago

      Boy do these look good and something that my daughter will eat which is no easy feet! Thanks for this.

    • GiblinGirl profile image

      GiblinGirl 

      7 years ago from New Jersey

      Sounds yummy. I never thought about using warm milk, but it definitely makes sense since the potatoes are so hot.

    • billybuc profile image

      Bill Holland 

      7 years ago from Olympia, WA

      They really are delicious and this looks like a great recipe! Good job!

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