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There’s just something about a perfectly cooked potato, right? It’s like a warm hug on a plate! For me, it all started when I realized cooking didn’t have to be stressful. Years ago, my corporate job had me totally burnt out, and the kitchen was the last place I wanted to be. But then I tried baking bread, and when that first golden loaf came out? Wow! It felt so peaceful, so rewarding. It reminded me of why I started this blog – to find that pure joy in making simple, delicious food that brings people together. You can read more about my journey over on the About Page! And these twice baked potatoes? They’re the absolute definition of that. We’re talking incredibly creamy, cheesy filling tucked into a crispy potato shell, all baked up golden brown. Seriously, they’re a total crowd-pleaser and will absolutely make your steak night or holiday spread extra special. We love sharing our food adventures on our Facebook page too!
- Why You'll Love These Twice Baked Potatoes
- Gather Your Ingredients for Cheesy Stuffed Potatoes
- Essential Equipment for Perfect Twice Baked Potatoes
- Step-by-Step Guide to Making Loaded Potatoes
- Tips for Success with Your Twice Baked Potatoes
- Make-Ahead & Storage for Your Loaded Potatoes
- Variations for Your Oven Baked Potatoes
- Serving Suggestions for Family Dinner Sides
- Frequently Asked Questions about Twice Baked Potatoes
- Nutritional Information Estimate
- Share Your Pure Cooking Joy!
Why You’ll Love These Twice Baked Potatoes
Seriously, despite how fancy they look, these really just come together with simple steps. And that smooth, rich potato filling? Pure comfort food heaven! You just can’t beat that golden-brown, cheesy finish for ultimate deliciousness. They’re so versatile, amazing with steak, perfect for holidays, and a total hit at potlucks. You just can’t beat a classic loaded baked potato when you need something hearty and delicious.
Gather Your Ingredients for Cheesy Stuffed Potatoes
Alright, time to gather what we need for these amazing cheesy stuffed potatoes! You’ll want to grab four nice, big russet potatoes – they hold up so well for baking. For that super creamy filling, we’ll need 1/2 cup of sour cream, about 1/4 cup of softened butter, and 1/4 cup of milk. Of course, we need cheese, so get about 1 cup of shredded cheddar, but we’ll split it. And don’t forget 2 tablespoons of fresh chives, also divided. And a little salt and pepper, of course! If you want to go all out, have some bacon bits, extra cheese, or even dollops of sour cream ready for topping.
Essential Equipment for Perfect Twice Baked Potatoes
To make these amazing twice baked potatoes, you really don’t need anything too fancy! Just a good baking sheet, a fork for poking, a handy bowl for mixing up that yummy filling, and a spoon for scooping. That’s really it!
Step-by-Step Guide to Making Loaded Potatoes
Okay, let’s get these amazing twice baked potatoes rolling! It’s really not complicated, I promise. Think of it like giving the potato a warm bath and then a cozy blanket of cheesy deliciousness. We’re going to break it down into a few easy steps. Trust me, my kitchen used to be an alien planet to me, but simple recipes like this made it my happy place, just like they can for you. You can even check out my whole journey over on the About Page!
Preparing the Potatoes for Baking
First things first, let’s get those potatoes ready. Give them a good scrub under cool water – no one likes gritty potatoes! Then, take a fork and prick them all over. This is important because it lets steam escape while they bake, so they don’t… well, explode. That would be a mess! We want them perfectly tender, so pop them directly onto the oven rack – that helps the skins get a little crispy, which is just divine. They’ll need about an hour at 400°F until they’re super soft when you poke them with a fork.
Scooping and Mashing for Creamy Potato Filling
Once those potatoes are out and cool enough to handle (careful, they’re hot!), slice them in half lengthwise. Now, grab a spoon and gently scoop out the insides into a big bowl. Leave a little bit of potato clinging to the skin, maybe about a quarter-inch, so your shells have something to hold onto. Don’t mash it all up super fine; we want a little texture! Toss in the sour cream, softened butter, milk, half of that yummy cheddar cheese, and one tablespoon of those chives. Season it up with salt and pepper to your liking. Mix it all gently until it’s creamy and fabulous.
Stuffing and Re-baking the Twice Baked Potatoes
Now for the really fun part! Spoon that creamy potato mixture back into those lovely potato shells. Fill them up generously – we’re making these loaded potatoes, after all! Sprinkle the rest of that cheddar cheese over the top, and finish it off with the other tablespoon of chives. Pop them onto a baking sheet, just in case anything bubbly escapes. Slide them back into the oven for about 15-20 more minutes. You want them to get all golden brown on top and heated all the way through. That smell? Pure heaven!
Tips for Success with Your Twice Baked Potatoes
Alright folks, let’s talk about making these twice baked potatoes absolutely perfect every single time. Want super crispy skins? Give those potatoes a little rub with some olive oil before you bake ’em the first time. It makes a world of difference! And about that filling – nobody wants watery potatoes. Make sure your sour cream and butter aren’t too melty when you mix them in, and don’t over-mash everything. Keep it light! Oh, and for that gooey, cheesy top, make sure you spread the cheese evenly. It’s the little things, really!
Make-Ahead & Storage for Your Loaded Potatoes
One of the best things about these twice baked potatoes is that they’re total superstars when it comes to making ahead! You can totally prep the filling and stuff the potato shells a day in advance. Just pop them in an airtight container in the fridge. When you’re ready to serve, just pop them back into the oven for a bit longer. This is a total game-changer for busy weeknights or holiday entertaining, letting you get a head start on those essential meal prep sides. Leftovers? They’re great too! Just cover and chill, and reheat gently in the oven until warm.
Variations for Your Oven Baked Potatoes
You know, these twice baked potatoes are fantastic just as they are, but it’s also so much fun to play around and make them your own! If you’re feeling a bit fancy, why not swap the cheddar for some Monterey Jack or even a sharp Gruyère? We’ve found that a sprinkle of our Garlic Parmesan Risotto seasoning also adds a lovely kick. And who could resist adding some crispy bacon bits or sweet, caramelized onions right into the filling? A little minced garlic tossed in with the potatoes before they go back in the oven is always a winner, too. It’s all about making them perfect for YOU!
Serving Suggestions for Family Dinner Sides
These twice baked potatoes are absolute rockstars on any plate, really! They pair perfectly with a juicy steak, like our amazing Crockpot Steak Bites, or some perfectly cooked Crispy Baked Chicken Thighs. They’re also a fantastic addition to any holiday spread or a simple weeknight roast chicken dinner. Honestly, they make almost any main dish feel extra special!
Frequently Asked Questions about Twice Baked Potatoes
Got questions about making the best twice baked potatoes? I totally get it! It’s one of those comfort food recipes that’s so satisfying when it turns out just right. Let’s dive into some common things people ask.
What’s the best potato for twice baking?
You really want a good, starchy potato for this. Russets are my absolute go-to! They have that lovely fluffy interior that mashes up so nicely and their skins get perfectly crisp. Plus, they’re sturdy enough to hold all that yummy filling. Avoid waxy potatoes, as they don’t mash as well.
How do I stop my twice baked potatoes from getting soggy bottoms?
Ah, the dreaded soggy bottom! It usually happens if there’s too much moisture in the filling or if the potatoes steam too much. Make sure you scoop out the potato insides generously, leaving that quarter-inch shell. When you’re mashing, don’t add *too* much liquid like milk or sour cream – start with the amounts in the recipe and only add a touch more if needed for creaminess. Also, baking them directly on the oven rack helps air circulate, preventing steam buildup compared to sitting on a pan the whole time.
Can I freeze twice baked potatoes?
You sure can! It’s a great way to get a jump on your meal prep. Once they’re baked and cooled, wrap them tightly in plastic wrap and then foil. You can keep them in the freezer for a good month or two. To reheat, just unwrap them and bake them in a 350°F (175°C) oven until they’re heated through and the cheese is melty again. They’re a fantastic option when you need a quick and satisfying side dish!
Nutritional Information Estimate
Just a heads-up, the nutritional info for these amazing twice baked potatoes is an estimate, okay? It can change a bit depending on exactly what you use, like the type of cheese or if you add bacon bits! But generally, a serving has around 350 calories, with about 20g of fat, 10g of protein, and roughly 35g of carbs. They’re a hearty side that really fills you up!
Share Your Pure Cooking Joy!
Now that you’ve made these incredible twice baked potatoes, I’d just love to hear all about it! Did you try a fun new topping? Did they disappear SO fast? Let me know in the comments below, or share your photos with me – you can always reach out through the Contact Page!
PrintTwice Baked Potatoes
A crowd-pleasing and indulgent potato side dish with a creamy, cheesy filling and crisp tops, perfect for holidays, steak nights, or potlucks.
- Prep Time: 20 min
- Cook Time: 1 hr 15 min
- Total Time: 1 hr 35 min
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 large russet potatoes
- 1/2 cup sour cream
- 1/4 cup butter, softened
- 1/4 cup milk
- 1 cup shredded cheddar cheese, divided
- 2 tablespoons chopped fresh chives, divided
- Salt, to taste
- Black pepper, to taste
- Optional toppings: cooked bacon bits, extra cheese, sour cream, chives
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the potatoes and prick them several times with a fork.
- Bake the potatoes directly on the oven rack for 50-60 minutes, or until tender when pierced with a fork.
- Let the potatoes cool slightly until they are easy to handle.
- Cut each potato in half lengthwise. Carefully scoop out the flesh into a large bowl, leaving about a 1/4-inch shell.
- Mash the potato flesh with sour cream, butter, milk, 1/2 cup of the cheddar cheese, and 1 tablespoon of chives. Season with salt and pepper to taste.
- Spoon the potato mixture back into the potato shells.
- Top with the remaining 1/2 cup of cheddar cheese and the remaining 1 tablespoon of chives.
- Place the stuffed potatoes on a baking sheet.
- Bake for another 15-20 minutes, or until the tops are golden brown and the filling is heated through.
- Add any optional toppings before serving.
Notes
- For crispier skins, rub the potatoes with a little oil before baking.
- You can prepare the potato filling ahead of time and refrigerate it. Reheat before stuffing the potato shells.
- These potatoes are great for meal planning and can be a convenient side dish for busy weeknights.
- Consider these a fantastic alternative to traditional meal planning services.
Nutrition
- Serving Size: 1 potato half
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 50mg
