Twice Baked Potatoes
Crispy-skinned russets hollowed out, loaded with a sharp cheddar and sour cream filling, then baked again until golden and bubbling.
Ingredients
- 4 largerusset potatoes(as uniform in size as possible)
- 1 tbspneutral oil(such as canola or vegetable)
- 1 tspflaky sea salt(for the skins)
- 4 tbspunsalted butter(cold, cut into cubes)
- ½ cupsour cream
- ¼ cupwhole milk(warmed)
- 1 cupsharp cheddar(freshly grated, divided)
- ½ tspblack pepper(freshly ground)
- 2 tbspchives(thinly sliced, to finish)
Method
- 01
Preheat the oven to 400 °F (200 °C) with a rack in the center position.
- 02
Scrub the 4 large russet potatoes thoroughly under cold running water and pat them completely dry — moisture on the skin steams rather than crisps.
- 03
Rub each potato all over with the 1 tbsp neutral oil, then sprinkle with the 1 tsp flaky sea salt. Place directly on the oven rack (no foil — foil traps steam and softens the skin).
- 04
Bake for 60–70 minutes, turning the potatoes once at the halfway mark, until a skewer meets no resistance at the center and the skins are taut and deeply golden.
- 05
Remove the potatoes from the oven and let them rest for 5 minutes — just long enough to handle safely without losing too much heat.
- 06
Slice each potato in half lengthwise. Using a large spoon, scoop the flesh into a mixing bowl, leaving a roughly 6 mm (¼ inch) shell intact. Set the shells on a baking sheet.
- 07
Add the 4 tbsp cold butter cubes to the hot potato flesh and mash until the butter is fully melted and absorbed.
- 08
Fold in the ½ cup sour cream, the ¼ cup warmed whole milk, ¾ cup of the sharp cheddar, and the ½ tsp black pepper. Mash to a creamy but slightly textured consistency. Taste and adjust salt.
- 09
Spoon the filling back into the 8 potato shells, mounding it generously above the rim. Scatter the remaining ¼ cup sharp cheddar evenly over the tops.
- 10
Return the filled shells to the 400 °F oven and bake for 18–22 minutes, until the cheese is melted, the tops are lightly browned, and the edges of the shells are crisp.
- 11
Scatter the 2 tbsp chives over the potatoes and serve immediately.
Adapted from public domain & community sources