Twice Baked Potato Recipe

February 20, 2014 2 Comments

Twice Baked Potato

The Best Twice Baked Potatoes Ever

I think my wife makes the best twice-baked-potatoes I’ve ever tasted. She keeps them simple but rich with butter, cream and her special ingredient, sour cream. If you can stick with just 1/2 a potato, the calories aren’t too bad but that’s almost impossible.

If we’re having a big dinner party or going to someone else’s home and asked to bring a dish, my wife will make a bunch of these twice baked potatoes early in the day and reheat them in the oven at the party. They are easy to prepare and a huge hit. You’ll see them served in many of my recipes especially on holidays and birthdays.

Baking a Potato

Twice Baked Potato

Mashed Potatoes

Twice Baked Potatoes Recipe

Prep Time: 1 hour, 25 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 45 minutes

Yield: 8 servings


4 medium russet potatoes

Olive oil cooking spray

4 tablespoons butter, softened

½ cup sour cream

1 cup heavy cream, half and half or milk

Salt and pepper to taste


How To Prepare At Home

Scrub potatoes carefully and insert a metal skewer through the center (longways) of each. Bake for approximately 1 hour at 325 degrees F. Once removed from the oven, allow them to rest for 5-10 minutes until you can easily handle them.

Slice the potatoes in half and carefully scoop the potato out from the skin with a spoon, being careful not to rip the skin.

Place the hot potato into a mixing bowl. You want to get the potatoes mashed before they get cold or they will gooey, so work quickly at this point.

Mash the potato with a hand masher, mixer or potato ricer and add the butter along with the sour cream. Mix well.

Add the cream or milk slowly while mashing until the consistency is that of mashed potatoes.

Season with salt and pepper to taste. Once the potato mix has reached the consistency of mashed potatoes, stuff it back into the potato skins, making sure that the potato mix sits high above the skin.

Sprinkle with paprika for flavor and color.

Before serving, bake in the oven at 350 degrees F for 15-20 minutes, until the tops are lightly browned.

Optional: If you want to make this a meal unto itself, add any combination of bacon bits or ham, cooked broccoli, and/or shredded cheddar cheese into the mashed potato mixture before stuffing the skins and re-baking.


Last modified on Wed 16 July 2014 8:57 am

Filed in: Side Dish Recipes

Comments (2)

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  1. Wendell Smith says:

    What, no grated cheddar cheese? My wife makes twice baked potatoes and we have found that they taste better without the sour cream and with lots of fresh grated cheese….

    • Kathy Martin says:

      Butter, Sour Cream, green onions (all of the green onion (shallots), topped with lots of cheese. Many people love green onion. Even better refrigerated & eaten the next day. I promise you will love these. Seems though if you don’t like sour cream, might not like the green onion. To me, the two together makes a great taste. If I take somewhere, never have any left & it’s a huge dish always. I’ve started just scooping the potato out & mix all the above. It’s quicker.

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