Twice Baked Potatoes Recipe

Ingredients

• 4 mediumbaking potatoes, such as Russet
• 113 g (½ cup)butter
• 227 g (8 oz)cheddar cheese, grated
• 120 ml (½ cup)sour cream
• al gustobacon, cooked and crumbled
• al gustochives
• al gustoparsley
• al gustospring onions
• al gustoolive oil
• al gustosalt

Instructions

1. 1

   Prepare the potatoes

   Heat the oven to 200°C (400°F). Scrub the potatoes under warm water. Set each one on a piece of foil large enough to wrap it, then fold the foil securely around the potato.

2. 2

   Bake until tender

   Brush the potatoes lightly with olive oil and sprinkle with salt, then wrap them in foil and secure the ends. Put them directly on the oven rack, with a rimmed baking tray on the rack below to catch any drips. Bake for 45 minutes to 1 hour, until a potato feels tender when squeezed with an oven mitt. Take them out and leave to cool slightly.

3. 3

   Make the filling

   Remove and discard the foil, then halve each potato lengthways. Scoop out the insides, leaving about 6 mm (¼ inch) of potato around each skin so it holds its shape. Put the potato flesh in a mixing bowl with the butter and sour cream, and mash until creamy. Stir in half of the cheddar.

4. 4

   Fill the skins

   Spoon the filling back into the potato shells and scatter the remaining cheddar on top. If using bacon, add the cooked crumbles over the potatoes.

5. 5

   Melt the cheese

   Bake for about 15 to 20 minutes, until the cheese has melted. Serve.

What are twice baked potatoes?

This American-style side starts with whole baked potatoes, which are opened, filled with mashed potato and baked again. The idea is to keep the potato skins as little serving shells while the centres become a rich, seasoned filling.

Here, butter and sour cream make the mash smooth, while cheddar adds a savoury, melty topping. Bacon and herbs can add extra flavour and a fresh finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 327 calories, 9g protein, 20g carbs, 23g fat.

The potato supplies most of the carbohydrates, while butter, cheddar and sour cream contribute much of the fat; cheddar also provides protein. Pair a potato with a generous portion of green vegetables or salad for a more balanced plate.

Choosing the potatoes

Baking potatoes: Russets or another floury, large baking variety work well because their skins can hold the filling and their centres mash easily. Try to choose potatoes that are similar in size so they cook at roughly the same pace.

Cheddar: Grate the cheese yourself if possible, so it melts evenly over the filled skins. The recipe divides it between the mash and the topping.

Keep the skins intact

Scoop carefully: Leave about 6 mm (¼ inch) of potato attached to the skin all around. This thin layer helps each half keep its shape when you spoon the filling back in.

Mash gently: Combine the potato flesh with the butter and sour cream until creamy, but avoid working it more than needed. Stir the first half of the cheddar through the mash rather than putting all of it on top.

Check the first bake

Tender centre: The initial bake takes 45 minutes to 1 hour at 200°C (400°F), depending on the potatoes. They should yield when gently squeezed with an oven mitt; if they still feel firm, return them to the oven and check again.

Safe handling: Let the potatoes cool slightly before cutting and scooping. They will still be hot, so use a spoon and take care when handling the skins.

Finish with the second bake

Cheese topping: The second bake takes about 15 to 20 minutes, just long enough for the cheddar to melt over the filling. Keep an eye on the potatoes near the end, as ovens and cheese can vary.

Optional toppings: Cooked crumbled bacon is added before this final bake. Chives, parsley and spring onions are listed as finishing ingredients and can be scattered over the potatoes when serving.

What to serve alongside

These substantial potatoes pair well with a simple green salad or steamed green vegetables, which bring a lighter contrast to the buttery, cheesy filling. They also work alongside roast meat or grilled vegetables as part of a larger meal.

For a buffet or shared meal, serve them hot from the oven with any extra herbs on the side.

Recipe notes & tips

• Choose potatoes of similar size so they are more likely to finish baking together.
• Place a rimmed tray below the potatoes to catch any drips from the foil.
• Leave a 6 mm (¼ inch) border of potato when scooping so the skins stay sturdy.
• Grate the cheddar before starting so it is ready to divide between the filling and topping.
• Add the optional herbs just before serving for a fresh finish.

Variations

• Add bacon: Scatter cooked crumbled bacon over the cheese before the second bake.
• Use spring onions: Slice them finely and sprinkle over the potatoes to finish.
• Bring in fresh herbs: Top with chopped chives or parsley just before serving.
• Change the cheddar: Use another good-melting cheese in place of some or all of the cheddar.
• Make them ahead: Prepare and fill the potato shells, then bake them until the cheese melts shortly before serving.

Common mistakes to avoid

• Undercooked potatoes: Bake until they feel tender when gently squeezed with an oven mitt.
• Over-scooping: Leave about 6 mm (¼ inch) of potato around the skin so it can hold the filling.
• Lumpy filling: Mash the potato flesh thoroughly with the butter and sour cream before adding the cheese.
• Dry filling: Measure the butter and sour cream as given, and mix them into the potato while it is still warm.
• Crowded toppings: Keep the cheese and optional bacon on top of the filled skins rather than piling on so much that the filling spills over.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven at 180°C until hot throughout; the microwave also works, though the skins will be softer.

Frequently asked questions