Potatoes are a comfort food for many people, and the twice-baked method elevates this comfort to a more indulgent level. The creamy interior and crispy skin make for a satisfying and comforting dish.
Baking the potatoes twice gives them a nice mix of textures. The outer skin gets crispy, and the inside stays creamy. The flavor gets a boost when we add ingredients like butter, sour cream, spices, and cheese during the second baking. These extras make the potatoes taste richer, creamier, and more flavorful.
Twice baked mashed potatoes go well with a variety of foods like grilled or roasted meats and seafood. Classic dishes like meatloaf, chicken pot pie or beef stew are also great.
For the best twice-baked potatoes, go for russet potatoes without a doubt. Their interiors bake up light and fluffy, making them easy to scoop and ideal for mashing with other ingredients.
Ingredients
- 4 medium russet potatoes
- ½ cup sour cream
- 2 tablespoons of butter
- 4 oz shredded cheddar
- 1.5 tsp salt
- ½ tsp paprika
- ½ tsp dried parsley
- ¼ cup fresh diced green onions
Directions
- Preheat the oven to 400°F degrees.
- Thoroughly wash the potatoes, then use a fork to pierce holes into each side.
- Dry the potato skins and apply a light layer of butter, ghee, or coconut oil using a paper towel or basting brush.
- Arrange the potatoes on a baking sheet and bake for 60-70 minutes, ensuring they become fork-tender.
- Allow the baked potatoes to cool for approximately 10-15 minutes.
- Use a spoon to scoop out most of the potato flesh, leaving a thin layer to maintain the skin’s shape. Aim for around 2 cups of potato mash.
- Place the potato mash in a food processor along with sour cream, butter, and spices. Pulse until the mixture becomes creamy.
- Gently stir in the cheese and green onions using a spoon. Optionally, reserve 1 oz of cheese and some green onions to sprinkle on top before baking.
- Spoon the mixture back into the potato skins and bake at 350 degrees for 15 minutes.
- Optionally, top with flaky sea salt and extra green onions according to your taste preferences.
Make-ahead of time and freeze
You can freeze these twice-baked potatoes for later. Freeze them individually on a baking sheet first, then transfer to an airtight container or wrap in foil. Keep them frozen until you’re ready to enjoy. They stay good in the freezer for up to 3 months.
To reheat: Preheat your oven to 375 °F. Arrange the frozen potatoes on a baking sheet with space between them. Bake in the oven for 50-60 minutes until thoroughly heated, and the cheese is bubbling. Take them out, let them cool and serve.
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