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 with 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.