# Twice Baked Potatoes

Crispy-skinned russets hollowed out, loaded with a sharp cheddar and sour cream filling, then baked again until golden and bubbling.

_Side · American_

Prep: 20 min · Cook: 90 min · Total: 110 min · Yields: 4 servings

## Ingredients

- 4 large russet potatoes (as uniform in size as possible)
- 1 tbsp neutral oil (such as canola or vegetable)
- 1 tsp flaky sea salt (for the skins)
- 4 tbsp unsalted butter (cold, cut into cubes)
- ½ cup sour cream
- ¼ cup whole milk (warmed)
- 1 cup sharp cheddar (freshly grated, divided)
- ½ tsp black pepper (freshly ground)
- 2 tbsp chives (thinly sliced, to finish)

## Instructions

1. Preheat the oven to 400 °F (200 °C) with a rack in the center position.
2. Scrub the 4 large russet potatoes thoroughly under cold running water and pat them completely dry — moisture on the skin steams rather than crisps.
3. 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).
4. 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.
5. Remove the potatoes from the oven and let them rest for 5 minutes — just long enough to handle safely without losing too much heat.
6. 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.
7. Add the 4 tbsp cold butter cubes to the hot potato flesh and mash until the butter is fully melted and absorbed.
8. Fold in the 0.5 cup sour cream, the 0.25 cup warmed whole milk, 0.75 cup of the sharp cheddar, and the 0.5 tsp black pepper. Mash to a creamy but slightly textured consistency. Taste and adjust salt.
9. Spoon the filling back into the 8 potato shells, mounding it generously above the rim. Scatter the remaining 0.25 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.

## Tip

> Scooping the flesh while the potatoes are still hot is critical — cold potato flesh turns gluey when mashed. Work quickly and the filling will stay light and fluffy.

Tags: comfort-food, vegetarian, weeknight, one-pan

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Canonical: https://just-recipes.io/recipes/twice-baked-potatoes
Source: https://www.gutenberg.org/ebooks/10136