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5 from 1 vote

Twice Baked Potatoes Recipe

Just try to eat half a potato.
Prep Time1 hr 25 mins
Cook Time20 mins
Total Time1 hr 45 mins
Course: Side Dish
Cuisine: American
Servings: 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
  • paprika


  • 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.


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.