double baked potatoes

Made with sour cream, butter, and cheese and stuffed into a crispy potato skin, this Twice-Baked Potato is an easy recipe that always delivers on flavor.

Twice-Baked Potatoes

russet potatoes

olive oil

salt

milk

butter

sour cream

shredded cheese (divided)

pepper

garlic powder (optional)

onion powder (optional)

Clean

Preheat the oven to 400 degrees F. Scrub the potatoes well, dray, and pierce each potato several times with a fork.

Bake

Place each potato on a sheet of aluminum foil. Drizzle each potato with olive oil and sprinkle with 1/2 teaspoon salt. Roll the potatoes to coat the skin with the salt and oil and then wrap them in the foil. Place the wrapped potatoes onto a baking sheet and bake at 400 degrees F, until potatoes are fork-tender for 40-45 minutes.

Scoop out Flesh

Once potatoes have been baked, allow them to cool for 5-10 minutes. Slice the potatoes in half and then using a spoon, melon baller, or cookie scoop, scoop out the flesh of the potato into a large mixing bowl, leaving behind a 1/4 to 1/2-inch border around the potato skins.

Heat

Place the butter and milk into a heat-safe container and microwave in 30-second intervals until the butter is melted and the milk is lukewarm.

Mix Filling

Mash the potato flesh well with a fork. Add the warm butter, milk, and salt to the potatoes and mix well to incorporate. Stir in sour cream and 1/4 cup of the shredded cheese into the potato filling.

Stuff Potatoes

Place half the potato skins onto a baking sheet and season with salt and pepper. Generously fill the stuffing into the potato skins and top with the remaining cheddar cheese.

Return the potatoes back to the oven and bake for 15 minutes, until the cheese is melted and the filling is warmed through. Serve immediately.

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The most viewed double baked potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine