Go Back

Classic Creamy Twice Baked Potatoes

These decadent twice baked potatoes feature crispy skin filled with a fluffy, cheesy mixture of sharp cheddar, butter, sour cream, and fresh chives, baked until golden and bubbly. Perfect as a comforting side or a satisfying main course.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings: 6 potatoes
Course: Main Course, Side Dish
Cuisine: American, Comfort Food
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Potato Preparation
  • 6 Large Russet potatoes
  • 2 tablespoons Olive oil or vegetable shortening For crispy skin
  • 1 teaspoon Kosher salt For coating
Filling Ingredients
  • 4 tablespoons Unsalted butter Softened
  • 1/2 cup Whole milk or heavy cream
  • 1/2 cup Sour cream Full fat recommended
  • 1 1/2 cups Shredded sharp cheddar cheese Divided (1 cup for filling, 1/2 cup for topping)
  • 1/2 cup Chopped fresh chives or green onions Divided (Half for filling, half for garnish)
  • 1 teaspoon Kosher salt For filling
  • 1/2 teaspoon Freshly ground black pepper
  • Pinch Paprika (Optional, for topping)

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Hand Mixer (Optional)

Method
 

Step 1: Preparing and Baking the Potatoes (First Bake)
  1. Preheat your oven to 400°F (200°C). Thoroughly scrub the six large Russet potatoes under cool running water, removing any dirt or blemishes, and dry them completely.
  2. Rub the outside of each potato with the 2 tablespoons of olive oil or vegetable shortening, then sprinkle them evenly with the 1 teaspoon of Kosher salt (for coating).
  3. Pierce each potato deeply four to five times using a sharp fork or paring knife. Place the potatoes directly on the oven rack, or on a foil-lined baking sheet.
  4. Bake for 50 to 75 minutes, or until the potatoes are tender when squeezed or easily pierced with a fork. Carefully remove the potatoes from the oven and let them cool on a wire rack for about 10 to 15 minutes.
Step 2: Creating the Potato Filling
  1. Reduce the oven temperature to 350°F (175°C). Use a sharp knife to slice off the top lengthwise (about 1/4 inch) of each cooled potato.
  2. Carefully scoop out the potato flesh into a large mixing bowl, ensuring you leave a sturdy, intact border of about 1/4 inch of potato attached to the skin all around. Set the empty shells aside on a baking sheet.
  3. Add the 4 tablespoons of softened butter, the 1/2 cup of whole milk or heavy cream, and the 1/2 cup of sour cream to the potato flesh. Using a hand mixer or potato masher, beat the mixture until light, fluffy, and smooth. Avoid overmixing.
  4. Fold in 1 cup of the shredded sharp cheddar cheese, the 1 teaspoon of Kosher salt, the 1/2 teaspoon of black pepper, and half of the chopped fresh chives or green onions. Taste the mixture and adjust seasoning as needed.
Step 3: Filling and Second Bake
  1. Spoon the potato mixture generously back into the six empty potato shells, mounding the filling high above the shell rim.
  2. Evenly sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese over the top of the filled potatoes. If using, sprinkle a small pinch of paprika over the cheese.
  3. Place the filled potatoes back into the preheated 350°F (175°C) oven. Bake for 15 to 25 minutes, or until the filling is heated through completely and the cheese on top is melted, bubbly, and lightly golden brown.
  4. Remove the twice baked potatoes from the oven and allow them to rest for 5 minutes. Garnish the top of each potato with the remaining fresh chives or green onions immediately before serving hot.

Notes

For make-ahead convenience: Prepare the potatoes through Step 2 (Filling). Place them uncovered in the refrigerator for up to 2 days. When ready to bake, add 5-10 minutes to the Second Bake time to ensure they heat through completely.