Baked Potato Variations
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Twice-baked potatoes are basically a way to eat mashed potatoes in a cute little potato boat. The first bake is roasting the potatoes so they are nice and tender. While the outside gets crispy, the inside gets creamy, making it the perfect foundation for our filling. The second bake involves mashing all of your cooked potatoes with butter, cheese, milk, and other mix-ins, then filling the potato skins back up, topping with more cheese, and baking until everything is warmed through. It's the most decadent baked potato, with the most delicious mashed potato filling—here's what you need to know:
While I’ll be showing you how to make twice-baked potatoes in the oven, if you’re looking for an air fryer version, refer to the instructions in the full recipe below. For the oven, first preheat it to 400°. Then, prep your potatoes by scrubbing them clean, then patting completely dry with paper towels. Grab a fork, and poke them all over to create holes. Cover them in olive oil, making sure you rub over every surface, then sprinkle with salt. Place the prepped potatoes directly on your oven racks, then bake until you can easily pierce them with a fork. Once done, place on a baking sheet and leave them to cool until you can safely handle them.
Once cool, cut a thin layer off the top of each potato. Don’t get rid of those tops though! Keep reading down below to learn how to utilize every part of the potato. Then, scoop out the insides of each potato into a large bowl. When scooping, make sure to leave around a ½” border.
Add butter, milk, and sour cream to the bowl with the potato filling, then mash until the butter is fully melted and there are only a few chunks. You’re looking for a pretty smooth texture. Add 1 cup of the cheddar and the scallions, then give everything a good mix to fully combine. Add some salt and pepper to taste, then adjust if you need more.
Fill each baked potato to the top with the filling mixture, then place spaced out on a large baking sheet. Top with the remaining cheddar, then bake.
Bake your potatoes until the cheese is melty and gooey and the outside is crispy. Once done, garnish with a few extra scallions if you so desire, then serve.
Full list of ingredients & instructions can be found in the recipe below.
I recommend baking the potatoes and preparing the filling as normal while the potatoes are still warm. Prep them up to the point of baking the second time and store them in an airtight container in the fridge until you're ready to bake for the second and final time. The potatoes will take a little bit longer in the oven than the recipe below indicates because they'll be cold from the fridge, but don't worry! Unless your cheese is burnt, there's no way to really overcook these. Just continue baking until everything looks perfectly golden and toasty.
Twice-baked potatoes will last for about 3 to 5 days stored in an airtight container in the fridge. You can also freeze them for longer storage, but the freezing process might alter the texture over time.
large russet potatoes, scrubbed clean
extra-virgin olive oil
Kosher salt
(1 stick) butter, softened
milk
sour cream
shredded cheddar, divided
scallions, thinly sliced, plus more for garnish
Freshly ground black pepper
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