People rave about my twice-baked potatoes every time I make them. Here's my family recipe.

3 months ago 37

Three twice-baked potatoes on a baking sheet.

Guests always rave about my family recipe for twice-baked potatoes.
The recipe calls for ingredients like milk, sour cream, shredded cheese, butter, and green onions.
Although the potatoes take a while to make, most of the time is hands-off.

Let me be clear — it takes a long time to make twice-baked potatoes.

I typically need to dedicate at least an hour and a half to the process, but most of that time is hands-off while I wait for the potatoes to cook.

However, every time I make my family's recipe, guests rave about how good the twice-baked potatoes are. Here's how I make this tasty side dish.

I start by grabbing seven simple ingredients.

A bottle of olive oil, a package of shredded cheese, a carton of milk, a container of sour cream, a small bowl of green onions, a stick of butter, a potato, a knife, and other tools on a table.

I started by gathering two large Russet potatoes, a little more than half a cup of whole milk, 2 heaping tablespoons of sour cream, half a cup of shredded cheese, 3 tablespoons of butter, and plenty of chopped green onions. I also use olive oil to coat the potatoes prior to the initial bake.

To spice things up, you can also grab toppings like bacon, red pepper flakes, dried basil, parsley, hot sauce, or chopped bell peppers.

Next, I prep the potatoes and bake them for the first time.

Two potatoes on a baking sheet with a bottle of olive oil in the background.

After scrubbing and drying the potatoes, I use a fork or skewer to stab each one five or six times, getting deep enough so that excess heat can be released without rupturing the potatoes.

I use my hands to thoroughly coat each potato in olive oil and then bake them on a sheet at 425° Fahrenheit.

Depending on the size of the potatoes, they'll take between 45 and 60 minutes to bake through. You'll know they're properly cooked when you can easily plunge a sharp knife, skewer, or fork into them.

Once the potatoes are cooked, I remove the insides with an ice cream scoop.

A hollowed-out potato and an ice cream scooper on a wooden cutting board.

After letting the potatoes cool a bit, I slice each in half along its wider access. Then, I carefully remove the inside of the potato using an ice cream scoop.

During this step, it's important to avoid damaging the skin of the potato.

Then, I create the creamy filling.

Steven pours milk into a bowl with potatoes and butter.

The next step essentially involves making mashed potatoes.

To do this, I add the potato to a bowl with butter, milk, and sour cream. I mash away until it's nice and creamy, and only small lumps of potato are left.

During this portion of the process, I add the cheese, green onions, and any additional toppings my guests will enjoy.

Next, I fill the potato skins and pop them back into the oven.

Next, I carefully scoop the blended potatoes back into the skins, overfilling them just a bit.

If I'm prepping the potatoes for a future meal, I cover them in foil and place them in the fridge until I'm ready to cook. If you're doing this, I suggest letting them rest at room temperature for about 20 minutes before baking them.

Either way, I bake the prepared potatoes at 425° F for about 15 minutes. When a bit of browning begins to occur, I know they're ready.

Once the potatoes cool, they're ready to enjoy.

A twice-baked potato and a spoon on a white plate.

After the twice-baked potatoes cool for a few minutes, they're ready to enjoy. I like serving them alongside steak, roasted chicken, fish, pan-seared tofu, or seitan.