Twice Baked Potatoes

Fluffy, savory Twice Baked Potatoes make an excellent side dish or appetizer! This cheesy vegetarian recipe is bursting with flavor, thanks to the fillings, and is easy to make in advance for any gathering or meal.

Prep Time 15

Cook Time 1 20

Servings twice baked potatoes

Calories 134kcal

Ingredients

4 russet potatoes similarly sized
½ cup shredded cheddar cheese divided
⅓ cup sour cream 90g
4 small scallions about ¼ cup chopped, plus more for garnish
½ teaspoon kosher salt
½ teaspoon black pepper

Instructions

Preheat the oven to 425°F.
Line a baking sheet with a nonstick baking mat or parchment paper. Set aside.
Scrub the potatoes well and place on the sheet pan. Poke each a few times with a knife or fork so that air can escape as they bake.
Bake the potatoes for an hour, or until they’re tender to the touch.
Let the potatoes cool until you can touch them.
Cut the potatoes in half with a sharp knife.
Scoop out the insides of the potatoes with a spoon or a cookie scoop into a large bowl. Be sure to leave a little bit of the potato on the skin so that they don’t fall apart as you’re stuffing them.
Measure in half of the shredded cheese, the sour cream and scallions on top of the potatoes. Season with salt and pepper.
Use a potato masher or a hand mixer to blend the warm ingredients together until just combined and smooth.
Spoon the potato mixture back into the potato skins. Give it a taste and add more salt and pepper, if desired.
Top with the additional shredded cheese.
Bake in the oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
Let cool before garnishing with extra sour cream and sliced scallions.
Enjoy!

Notes

This recipe is easily doubled or tripled for a crowd.

How to store: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or in the oven.

How to freeze: Follow the recipe to the point where the potatoes are baked. Place them on a sheet pan lined with parchment and freeze until frozen solid. Transfer to a freezer container or bag for up to 3 months. Defrost in the refrigerator, then bake as instructed.

How to make in advance: You can put these twice baked potatoes together in advance. Follow the recipe up to the point where you bake them. Store in an airtight container in the fridge, then bake off when ready. You can also bake the potatoes 1-2 days beforehand and scoop them out while warm. Store the potato skins and the potato filling separately in airtight containers. Mix the filling, stuff the potato skins and bake them off right before serving.

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