5 from 66 votes
Twice Baked Potatoes
Twice Baked Potatoes feature russet potatoes baked until tender, scooped out, mixed with butter, sour cream, chives, spices, and milk for a creamy mash, then returned to their skins and topped with cheddar cheese before baking again. The result is a soft, fluffy filling with a bubbled golden cheese crust, suitable as a hearty side or simple main.
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings:
6
Calories:
326 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 6 medium size russet potato
- 3 Tablespoons butter
- 3 Tablespoons chives , fresh, chopped
- salt to taste
- black pepper to taste
- 3/4 cup milk , (or evaporated milk. Add more as needed)
- 1 cup cheddar cheese shredded
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1 teaspoon chicken bouillon paste
Instructions
- Bake Potatoes: Wash and dry the potatoes, then prick the outsides of the potatoes a few times with a knife or fork. Rub them with olive oil and season with salt and pepper. Bake potatoes at 400 for about 1 hour, or until fork tender. Remove from oven and allow to rest until cool enough to handle.
- Remove potato flesh: Cut the top, lengthwise of each potato off and scoop out the flesh into a mixing bowl, leaving 1/4 inch layer of potato flesh and skin, and the rest hollowed out.
- Season mashed potatoes: Add butter, salt and pepper, chives, sour cream, garlic powder, chicken bouillon, and milk. Mash with a potato masher and then mix with beaters until smooth (but don’t over-mix them or they will be gluey instead of light and fluffy.) Add more milk, if needed—it’s better if the filling is on the softer side because the potato mixture will thicken up as it cooks again in the oven.
- Bake: Top with shredded cheese and bake at 350 degrees F for 15 minutes or until the cheese is bubbly.
Cup of Yum
Notes
- Avoid over-mixing mashed potato filling to prevent gluey texture; mash until smooth but light.
- Prepare fully without second bake for make-ahead; refrigerate covered up to one day.
- Add extra milk to mashed filling for softness before refrigeration if making ahead.
- Freeze individually after flash freezing for up to 3 months; thaw fully before reheating, though texture may be less ideal than fresh.
Nutrition Information
Serving
8g
Calories
326kcal
(16%)
Carbohydrates
41g
(14%)
Protein
12g
(24%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.2g
(10%)
Cholesterol
38mg
(13%)
Sodium
276mg
(12%)
Potassium
982mg
(21%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
481IU
(10%)
Vitamin C
13mg
(14%)
Calcium
221mg
(22%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 326
% Daily Value*
| Serving | 8g | |
| Calories | 326kcal | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 38mg | 13% |
| Sodium | 276mg | 12% |
| Potassium | 982mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 481IU | 10% |
| Vitamin C | 13mg | 14% |
| Calcium | 221mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.