The Best Twice Baked Potatoes You'll Ever Make at Home
These twice baked potatoes offer a comforting experience that is rich, creamy, and customizable to your taste.
Equipment
- Oven
- Baking sheet
- Mixing bowl
- Masher
Ingredients
For the Potatoes
- 4 pieces Russet or Yukon Gold potatoes
For the Filling
- 4 tablespoons Butter or substitute with olive oil
- 1 cup Cheese sharp cheddar or melty mozzarella
- 2 tablespoons Scallions or chives as a replacement
- 4 ounces Lardons or Bacon or sautéed mushrooms for vegetarian option
- 1/2 cup Sour Cream Greek yogurt is a healthier alternative
- 1/4 cup Buttermilk or substitute with milk or dairy-free milk
For Topping (Optional)
- 1/2 cup Additional Cheese for topping before broiling
- 2 tablespoons Fresh Herbs like thyme or parsley for garnish
Instructions
Preparation Steps
- Preheat your oven to 400°F (200°C). Make sure the rack is positioned in the middle of the oven for even cooking.
- Bake the whole potatoes for 45-60 minutes. Check for fork tenderness and ensure they reach an internal temperature of 209°F.
- Hollow out the baked potatoes carefully. Reserve the creamy potato flesh in a bowl and return the empty skins to the oven for 10 minutes.
- Mash the reserved potato flesh in the bowl. Add in butter, half of the cheese, scallions, lardons, sour cream, buttermilk, salt, and pepper until smooth.
- Fill the crispy potato skins with your delicious mashed mixture generously and sprinkle the remaining cheese on top.
- Broil the potatoes for 5-10 minutes, watching closely until the cheese melts and the tops turn golden brown.
- Cool for 10 minutes before serving. Garnish with fresh herbs like parsley or chives.
Notes
Optional: Drizzle with extra sour cream for a tangy finish.