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Two twice-baked potatoes, a small bowl of sour cream, and a fork on a white plate
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Twice-Baked Potatoes

Twice-Baked Potatoes are fancy enough for a holiday but simple enough for any family dinner. Top these potatoes with cheese and your favorite toppings for a delicious twist on baked potatoes.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 servings

Ingredients

For the baked potatoes:

  • 3 large russet potatoes washed and patted dry
  • 2 tablespoons olive oil or melted unsalted butter
  • Sea salt

For the filling:

  • 3 cups baked potato flesh
  • 3 tablespoons unsalted butter softened, cut into small pieces
  • 3 tablespoons sour cream
  • 1 egg yolk
  • 2 oz finely grated sharp cheddar cheese
  • ¼ teaspoon sea salt
  • Black pepper to taste

Toppings:

Instructions

Bake the potatoes:

  • Preheat the oven to 425°F. 
  • Drizzle the olive oil or melted butter over the washed and dried potatoes. Sprinkle each potato generously with salt and massage to cover the entire surface of the potatoes. 
  • Place the potatoes on a wire rack set over a baking sheet and bake for 45-60 minutes, or until a fork or skewer goes through the center of the potatoes with no resistance. 

Make the filling:

  • Remove the potatoes from the oven and carefully cut in half lengthwise. Using a spoon, remove the flesh of the potatoes, leaving about ⅛ to ¼ inch of potato flesh all the way around the sides of the potatoes. 
  • Run the scooped-out potato flesh through a potato ricer or food mill on the finest setting. Stir in the butter and sour cream, followed by the cheese and egg yolk. Add salt and black pepper to taste. 
  • Transfer filling into a piping bag with a star tip and pipe the filling (or alternately, spoon the filling) into 4 of the hollowed-out potato halves. 
  • Place the filled potato halves on a rimmed baking sheet and broil on high about 5 minutes or until the filling is golden brown. Watch carefully as it can go from golden brown to burnt very quickly under the broiler. If desired, sprinkle with additional grated cheese and return to the broiler for another 1-2 minutes, or until cheese is melted. 
  • Top as desired and serve.

Notes

  • If you don’t have a potato ricer or food mill, a stand mixer with a whisk attachment or a hand mixer will work. If you use this method, add the butter, sour cream, and cheese before whipping with the mixer until combined. Continue as above by stirring in the egg yolk by hand. 
  • The texture of the final filling should resemble very, very smooth mashed potatoes, much like a potato mousse. Add additional sour cream if needed for flavor or to achieve this texture. 
  • If you have any leftover filling after refilling the potato halves, spoon or pipe it into an oven-safe ramekin and cook with the potato halves.