These indulgent twice baked potatoes deliver the ultimate comfort food experience in every bite. Perfectly crispy on the outside yet creamy and fluffy inside, they’re loaded with rich flavors and only require 15 minutes of prep time.
The slow baking process creates an irresistible combination of textures, while keeping the nutritional balance in check at just 326 calories per serving. Whether served as a hearty side dish or a satisfying main course, this foolproof recipe guarantees restaurant-quality results right from your own kitchen.
Ingredient Section
- Russet Potatoes (6 medium): Choose firm potatoes of similar size for even cooking
- Butter (3 Tbsp): Room temperature for easier mixing
- Fresh Chives (3 Tbsp): Finely chopped for fresh flavor and color
- Milk (3/4 cup): Regular or evaporated milk for creamy texture
- Cheddar Cheese (1 cup): Freshly shredded for better melting
- Sour Cream (1/2 cup): Full-fat recommended for richness
- Garlic Powder (1/2 tsp): For savory depth
- Chicken Bouillon Paste (1 tsp): Adds wonderful flavor depth
- Salt and Pepper: To taste for perfect seasoning
Instructions Section
- Prepare and Bake: Wash potatoes, prick with fork, coat with oil, season, and bake at 400°F for 1 hour until tender
- Cool and Scoop: Let potatoes cool slightly, cut lengthwise, and carefully hollow out leaving 1/4 inch border
- Create Filling: Mix potato flesh with butter, seasonings, sour cream, and milk until smooth but not overworked
- Fill and Top: Spoon mixture back into shells, top with shredded cheese
- Final Bake: Heat at 350°F for 15 minutes until cheese melts and turns golden bubbly
Cooking Techniques
Want super fluffy mashed potatoes for your filling? Here’s a little secret: don’t overwork those potatoes when mixing! Beat them just until smooth and stop right there. Too much mixing can make them gluey instead of fluffy.
Also, adding warm milk instead of cold helps keep everything nice and creamy. And here’s a pro tip: that chicken bouillon paste adds amazing flavor without making things too salty!
Variations & Substitutions
These twice-baked potatoes are super flexible! Try mixing in crispy bacon bits, different cheeses (pepper jack adds a nice kick!), or caramelized onions. If you’re keeping things lighter, Greek yogurt works great instead of sour cream.
Want to make them vegetarian? Skip the chicken bouillon and use vegetable stock paste instead. For extra protein, fold in some rotisserie chicken or browned ground beef to make them a complete meal.
Serving Suggestions
These hearty potatoes make an amazing side dish for grilled steak or roasted chicken. Want to turn them into a meal? Add a fresh green salad on the side! They’re perfect for dinner parties since you can prep them ahead – just save the final baking step until your guests arrive.
Don’t forget to put out extra toppings like chopped green onions, bacon bits, or a dollop of sour cream so everyone can customize their potato.
Storage Tips
Made too many? No problem! These potatoes keep really well in the fridge for 3-4 days. Just wrap them in foil or pop them in an airtight container. When you’re ready to eat them again, heat them in the oven at 350°F for about 15-20 minutes.
You can even freeze them for up to 3 months – just thaw overnight in the fridge before reheating. The texture might change slightly after freezing, but they’ll still taste great!
Twice Baked Potatoes
Equipment
- Potato masher
- Mixing bowl
- Electric mixer
Ingredients
- 6 medium 6 medium size Russet potatoes
- 3 Tablespoons butter
- 3 Tablespoons chives fresh, chopped
- salt and pepper to taste
- 3/4 cup milk (or evaporated milk. Add more as needed)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1 teaspoon chicken bouillon paste
Instructions
- Wash and dry the potatoes, then prick the outsides of the potatoes a few times with a knife or fork. Rub them with olive oil and season with salt and pepper. Bake potatoes at 400 for about 1 hour, or until fork tender. Remove from oven and allow to rest until cool enough to handle.
- Cut the top, lengthwise of each potato off and scoop out the flesh into a mixing bowl, leaving ¼ inch layer of potato flesh and skin, and the rest hollowed out.
- Add butter, salt and pepper, chives, sour cream, garlic powder, chicken bouillon, and milk. Mash with a potato masher and then mix with beaters until smooth (but don’t over-mix them or they will be gluey instead of light and fluffy.) Add more milk, if needed—it’s better if the filling is on the softer side because the potato mixture will thicken up as it cooks again in the oven.
- Top with shredded cheese and bake at 350 degrees F for 15 minutes or until the cheese is bubbly.
