twice-baked potatoes recipe are a perfect blend of fluffy mashed potatoes and salty crunchy potto skins that are stuffed with some of your favorite ingredients. Russets, also known as Idaho potatoes, are the best potatoes—and only potatoes—to use for baked potatoes and twice baked potatoes.
Twice Baked Potatoes
Twice-baked potatoes make an amazing side dish for any occasion. This is two ways I love to stuff them.
Ingredients
- 4 large russet potatoes
- 2 tbsp high heat oil
- kosher salt
Classic filling
- 4 tbsp butter
- 1 cup shredded cheddar
- 1 cup sour cream
- 1 cup cooked chopped bacon
- 2 tbsp chopped green onions
- kosher salt and pepper to taste
Gouda and Caramelized onions
- 4 tbsp butter
- 1 cup shredded gouda
- 1 cup chopped caramelized onions
- 1 cup chopped prociutto optional
- kosher salt and pepper to taste
Instructions
- Place a rack in the middle of the oven; preheat to 425°. Poke potatoes all over with a fork or knife; rub with oil and sprinkle liberally with kosher salt. Bake until very soft when squeezed and a knife inserted gives no resistance and skins are crisp 50–60 minutes. Let them cool just until you can hold them.
- Using a serrated knife, slice potatoes in half lengthwise and scoop the flesh into a medium bowl. Make sure to leave enough sides to make a sturdy potato boat. To the bowl, add sour cream, butter, bacon, cheddar, and green onions. Use a potato masher to mash and mix well but do not over-mix or whip. Taste and season generously with salt and pepper.
- Divide among potato boats, piling gloriously high—don’t pack too tightly. (And what about the leftover skin tops? I like to make potato skins with cheddar and bacon.
- Set oven temperature to 350°. Bake potatoes on a rimmed baking sheet until filling is puffed and browned in spots, 20–25 minutes.
Gouda Filling
- Using a serrated knife, slice potatoes in half lengthwise and scoop the flesh into a medium bowl. Make sure to leave enough sides to make a sturdy potato boat. To the bowl, add sour cream, butter, gouda, and prosciutto. Use a potato masher to mash and mix well but do not over-mix or whip. Taste and season generously with salt and pepper.
- Divide among potato boats, piling gloriously high—don’t pack too tightly. (And what about the leftover skin tops? I like to make potato skins with cheddar and bacon.
- Set oven temperature to 350°. Bake potatoes on a rimmed baking sheet until filling is puffed and browned in spots, 20–25 minutes.
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