Twice-Baked Potatoes Recipe

Ingredients

• 4russet potatoes
• 80 ml (⅓ cup)sour cream
• 60 ml (¼ cup)half-and-half
• 57 g (4 tablespoons)unsalted butter
• 1½ teaspoonsgarlic powder
• ½ teaspoononion powder
• ½ teaspoonsalt
• 55 g (½ cup)shredded cheddar cheese
• 3 g (1 tablespoon), plus more for garnishchopped fresh chives

Instructions

1. 1

   Bake the potatoes

   Heat the oven to 200°C (400°F). Scrub the potatoes under cold water, prick each several times and arrange them apart on a lined baking sheet. Bake for 75–80 minutes, until cooked through. Leave them to cool for at least 20 minutes, or until comfortable to handle.

2. 2

   Scoop the centres

   Cut each potato in half lengthways. Scoop the flesh into a large bowl, leaving a shell about 6 mm (¼ inch) thick.

3. 3

   Mash the filling

   Mash the potato flesh with the sour cream, half-and-half, butter, garlic powder, onion powder and salt until smooth.

4. 4

   Add cheese and chives

   Fold the shredded cheddar and 1 tablespoon of chopped chives into the mash.

5. 5

   Fill and bake again

   Divide the mixture evenly among the potato shells and return them to the baking sheet. Bake at 200°C (400°F) for 10–15 minutes, then garnish with more chives and serve.

What are twice-baked potatoes?

This American-style side starts with whole baked potatoes, which are opened and scooped out before their flesh is mashed and returned to the skins for a second bake. The result brings together a tender, creamy centre and an edible potato shell.

Here, sour cream, half-and-half, butter and cheddar make the filling rich and savoury, while chives add a fresh finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 194 calories, 5g protein, 21g carbs, 11g fat.

The potato supplies most of the carbohydrates, while butter, sour cream, half-and-half and cheddar contribute much of the fat. Cheddar and the dairy ingredients also provide some protein. Balance a serving with vegetables and a protein-rich main, or serve one half alongside a larger salad.

Why russet potatoes work

Russets are the recipe’s foundation: bake them whole until their insides are tender, then scoop carefully so the skins stay sturdy enough to hold the filling.

Keep a roughly 6 mm (¼ inch) layer of potato inside each shell. Leaving that cushion helps the skins hold their shape when filled.

Building a smooth filling

Mash the potato flesh with the sour cream, half-and-half and butter while it is still warm enough to mash easily. Work until smooth, but avoid overworking it.

Season with garlic powder, onion powder and salt before folding in the cheddar and chives. Folding at the end keeps the cheese and herbs distributed through the mash.

The two baking stages

First bake: the potatoes need 75–80 minutes at 200°C (400°F), followed by at least 20 minutes to cool enough to handle. Check that they are cooked through before taking them out.

Second bake: once filled, the shells go back into the same-temperature oven for 10–15 minutes. The recipe gives a time range rather than a more specific visual cue, so serve after this final bake.

Filling the shells neatly

Scoop the centres into a large bowl and leave the skins intact rather than scraping them very thin. A consistent shell depth makes the halves easier to fill and move.

Divide the mash evenly among the shells. Keep the filled potatoes on the baking sheet for the second bake.

Serving ideas

Serve these potatoes warm as a side with a main course and vegetables. Their creamy, cheesy filling pairs well with simply prepared meat or a substantial salad.

Add the extra chives just before serving for a fresh herbal note and a clear contrast to the rich filling.

Recipe notes & tips

• Leave space between the potatoes on the baking sheet for the first bake.
• Let the potatoes cool for at least 20 minutes before scooping so they are easier to handle.
• Keep about 6 mm (¼ inch) of flesh inside each skin to help it hold its shape.
• Mash the filling until smooth before folding in the cheddar and chives.
• Divide the filling evenly so the potato halves bake at a similar rate.

Variations

• More herbs: Add extra chives as a garnish just before serving.
• Cheddar swap: Use another shredded cheese in place of the cheddar.
• Garlic flavour: Adjust the garlic powder to suit your preference.
• Onion flavour: Adjust the onion powder to suit your preference.

Common mistakes to avoid

• Skipping the pricks: Pierce the potatoes several times before baking as directed.
• Crowding the tray: Leave space between the whole potatoes for the first bake.
• Scooping too deeply: Leave about 6 mm (¼ inch) of potato inside each skin.
• Adding the cheese too early: Fold it in after mashing the potato mixture.
• Uneven filling: Divide the mash evenly among the potato shells.

How to store

Refrigerate leftovers in an airtight container and eat within 3–4 days. Reheat in the oven until hot throughout; the filling may soften slightly after storage.

Frequently asked questions