Easy Twice Baked Potatoes are cheesy, creamy, and make a perfect side dish to any main course. Made with sour cream, butter, and cheese and stuffed into a crispy potato skin, this Twice Baked Potato Recipe is sure to impress!
These Twice baked potatoes are perfect to serve with Chicken Marsala or New York Strip Roast. And speed up this recipe for double-baked potatoes by starting with Instant Pot Baked Potatoes.
A twice baked potato is a potato that has been baked once. Once baked, the inside of the potato is scooped out and mixed with butter, sour cream, and cheese and then stuffed back into the baked potato and baked again. These stuffed potatoes are baked twice, hence the name, Twice Baked Potatoes.
4 large russet potatoes
1 tablespoon olive oil
2 teaspoons kosher salt divided
½ cup milk
1 tablespoon butter
½ cup sour cream
½ cup shredded cheese divided
½ teaspoon pepper
½ teaspoon garlic powder optional
½ teaspoon onion powder optional
Scrub potatoes well and pierce with a fork.
Prepare Baked Potatoes in Instant Pot or in Oven. To Bake Potatoes in Oven, place scrubbed potatoes on aluminum foil. Drizzle with olive oil and sprinkle with 1 teaspoon salt. Roll potato to coat with salt and oil and then wrap in the foil. Place on a baking sheet and bake at 400 degrees, until potatoes are fork-tender–about 45 minutes.
Once potatoes have been baked, slice potatoes in half. Using a spoon, melon baller, or cookie scoop, scoop out the flesh of the potato, leaving ¼-1/2 inch border around potato skins.
Place the flesh of potato in bowl and mash well with a fork. Add in warm butter, milk, and salt and mix well to incorporate. Stir in sour cream and shredded cheese into potato filling.
Place half the potato skins onto a baking sheet. Sprinkle potato skins with salt and pepper. Generously fill the stuffing into the potato skins and top with additional cheddar cheese.
Return stuffed potatoes back to the oven and bake for 15 minutes, until cheese is melted and filling is warmed through.