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Twice Baked Potatoes
5 from 15 votes

Twice Baked Potatoes

Twice Baked Potatoes combine baked russet potato skins filled with a creamy mixture made from mashed potato flesh, half and half, sour cream, butter, and shredded cheddar cheese. This recipe yields potatoes with a smooth, rich texture accented by flavorful spices such as paprika, garlic powder, and onion powder. Optional crispy bacon and green onions add savory and fresh elements to the final dish. Ideal as a side or comforting snack, these twice baked potatoes offer customizable richness and texture through optional ingredients and seasoning.

Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
Servings: 8 (or 6 large)
Course: Side Dish
Cuisine: American

Ingredients

  • 4 (13 - 14 oz. each) russet potato large baker variety
  • 1/2 cup half and half then up to 1/4 cup more if needed (heavy cream can be substituted for a richer option
  • 1/2 cup sour cream
  • 4 Tbsp butter melted
  • salt freshly ground
  • black pepper freshly ground
  • 1/4 tsp each paprika
  • 1/4 tsp each garlic powder
  • 1/4 tsp each onion powder
  • 6 oz. cheddar cheese medium, freshly shredded
  • 6 lices Bacon chopped small and cooked until crisp (optional
  • 2 green onion sliced (optional

Instructions

    Cup of Yum
  1. Preheat oven and prep potatoes: Preheat oven to 400 degrees. Scrub and rinse potatoes clean and pierce potatoes several times on each side with a fork.
  2. Bake whole potatoes until softened through: Place potatoes in preheated oven and bake 75 - 80 minutes until fully cooked through (they should be fairly soft when squeezed). Remove potatoes from oven and reduce oven temperature to 350 degrees.
  3. Scoop out flesh of potatoes: Slice potatoes into halves. Use an oven mitt to hold potato halves and scoop potato flesh into a large mixing bowl (while leaving about 1/6-inch potato intact with the peel). Transfer empty potato peels to a 13 by 9-inch baking dish or baking sheet (see note*).
  4. Mash: Mash potatoes with a potato masher until no longer lumpy (or pass through a potato ricer or food mill into bowl for seriously smooth potatoes).
  5. Add liquids and season, stir: Add in half and half, sour cream, butter and season with salt and pepper to taste. Blend mixture together with a spoon (or with just briefly with an electric hand mixer) while adding more half and half as needed to thin.
  6. Fill potato skins: Scoop mixture into potato peels. Sprinkle with cheddar.
  7. Stir seasonings and sprinkle over potatoes: In a small bowl whisk together paprika, onion powder, garlic powder, 1/4 tsp salt and 1/4 tsp pepper. Sprinkle seasoning evenly over potatoes.
  8. Bake to heat through and melt cheese: Bake in preheated oven until cheese has melted and potatoes are heated through, about 10 - 15 minutes. Sprinkle with bacon and green onions and serve warm.

Notes

  • For a fuller potato filling, use fewer skins and increase cheddar cheese accordingly.
  • To reduce calories, opt for light sour cream, less butter, lower fat cheddar, and omit bacon.
  • Alternative cheeses such as Colby Jack or Mexican blend can be used to vary flavor.
  • Sour cream can be replaced with cream cheese for a different creamy texture.
  • Add sautéed or roasted garlic to the mashed potato mix for a stronger garlic taste.
  • After baking, drizzle ranch dressing over the potatoes for additional flavor.
  • Fresh minced chives can be used instead of green onions for garnish.