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.
Twice Baked Potatoes Recipe
- 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
- Scrub potatoes carefully and insert a metal skewer through the center (longways) of each.
- Bake for approximately 1 hour at 325° 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° F for 15 - 20 minutes, until the tops are lightly browned.