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Classic Cheesy Twice-Baked Potatoes

Indulge in the ultimate comfort food with these creamy, cheesy twice-baked potatoes. Perfect as a satisfying side dish or a hearty main, featuring fluffy potato flesh mixed with butter, sour cream, cheese, and baked to golden perfection in their crisp skins.
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, Comfort Food
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the First Bake
  • 4 large Russet Potatoes approx. 10-12 oz each, scrubbed clean
  • 1 tbsp Olive Oil
  • 1/2 tsp Kosher Salt plus more for sprinkling
For the Filling
  • 4 tbsp Unsalted Butter melted
  • 1/2 cup Sour Cream full-fat recommended
  • 1/4 cup Milk or heavy cream, warmed
  • 1 1/2 cups Sharp Cheddar Cheese shredded, divided
  • 1/4 tsp Black Pepper freshly ground
  • 1/2 tsp Salt or to taste
  • 2 tbsp Fresh Chives finely chopped, plus more for garnish

Equipment

  • Baking Sheet
  • Large mixing bowl
  • Fork
  • Potato Masher
  • Pastry Brush

Method
 

First Bake & Prep Shells
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup.
  2. Wash the russet potatoes thoroughly and pat them completely dry. Prick each potato several times with a fork to allow steam to escape during baking. Rub each potato with olive oil and sprinkle generously with kosher salt.
  3. Place the seasoned potatoes directly on the prepared baking sheet. Bake for 60-75 minutes, or until the potatoes are very tender when squeezed or pierced with a fork. The cooking time will vary depending on the size of your potatoes.
  4. Remove the potatoes from the oven and let them cool on the baking sheet for about 10-15 minutes, or until cool enough to handle.
  5. Carefully slice each potato in half lengthwise. Using a spoon, scoop out the cooked potato flesh into a large mixing bowl, leaving a thin border of potato attached to the skin (about 1/4 inch thick) to create a sturdy shell.
Prepare the Filling
  1. To the scooped potato flesh, add the melted butter, sour cream, warm milk, 1 cup of shredded cheddar cheese, black pepper, and salt. Use a potato masher or a large fork to mash and mix all ingredients until the mixture is smooth and creamy. Be careful not to overmix, as it can make the potatoes gummy.
  2. Stir in the finely chopped chives.
Second Bake & Serve
  1. Spoon the potato filling generously back into each empty potato skin shell. You can mound the filling slightly on top.
  2. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of each filled potato.
  3. Return the twice-baked potatoes to the baking sheet. Bake for another 20-25 minutes, or until the cheese is melted and bubbly, and the tops are lightly golden brown.
  4. Remove from the oven, garnish with additional fresh chives, and serve hot.

Notes

For extra crispy skins, brush the outside of the empty potato shells with a little melted butter before filling and baking for the second time. Leftover twice-baked potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in a 350°F (175°C) oven until warmed through.