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Twice Baked Potato on plate cut in half.
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5 from 1 vote

Easy Twice-Baked Potatoes

If you didn't think mashed potatoes could get any better, try this easy twice-baked potatoes deliver all the creaminess of mashed but in a salty, crispy skin with a melted cheese topping. A potato-lovers nirvana!
See how to make these step-by-step here.
Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Course: Sides
Cuisine: American
Servings: 6 servings
Calories: 265kcal

Ingredients

  • 3 large Russet potatoes scrubbed
  • 3 Tablespoons butter softened
  • ½ cup sour cream
  • ½ teaspoon kosher salt
  • ½ teaspoon fresh ground pepper
  • ¼ cup snipped fresh chives plus more for topping
  • cup shredded Cheddar cheese

Instructions

  • Preheat the oven to 400°F. Prick the potato several times with a fork and bake until tender, about 45 minutes. Let cool slightly, then cut the potatoes in half lengthwise.
  • Scoop the potato flesh out of the skins into a medium bowl, leaving about ¼-inch thick shell. Add the butter, sour cream, chives, salt and pepper and mash until almost smooth.  
  • Spoon the potato mixture back into the shells. Arrange on a baking sheet. Sprinkle the tops with more fresh chives and the cheese.
  • Bake at 400°F until the tops are beginning to brown and they are heated through, about 25 minutes. Serve warm.

Notes

To store the potatoes: Put the potatoes in an airtight container and store them in the fridge for up to three days. Make sure the potatoes are completely cooled before you store them, otherwise the condensation will gather on the inside of the container and make them soggy.

Nutrition

Serving: 1/2 potato | Calories: 265kcal | Carbohydrates: 34.7g | Protein: 6.2g | Fat: 12.1g | Cholesterol: 33.8mg | Sodium: 167.2mg | Sugar: 1.9g