Intro
Hi, I am Dulcia. I love cozy, cheesy dishes and these Twice Baked Potatoes are one of my go-to comfort sides. They are creamy on the inside, crisp at the edges, and loaded with cheddar and chives. This recipe is straightforward and forgiving, making it a weeknight favorite and a party pleaser.
Origins
Twice-baked potatoes grew in popularity in mid-20th century America as a way to stretch simple ingredients into a rich side dish. Russet potatoes are traditionally used for their fluffy interior. If you want to read more about the humble potato, Wikipedia has a solid overview: https://en.wikipedia.org/wiki/Potato. For nutritional context, USDA resources can be helpful: https://www.usda.gov/.
Ingredients
- 6 medium size Russet potatoes
- 3 Tablespoons butter
- 3 Tablespoons chives, fresh, chopped
- salt and pepper, to taste
- 3/4 cup milk, (or evaporated milk. Add more as needed)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1 teaspoon chicken bouillon paste
I keep my pantry simple for this recipe. If you prefer vegetarian, swap chicken bouillon paste for a vegetable alternative.
Instructions
- Bake Potatoes: Wash and dry the potatoes, then prick the outsides of the potatoes a few times with a knife or fork. Rub them with olive oil and season with salt and pepper. Bake potatoes at 400 F for about 1 hour, or until fork tender. Remove from oven and allow to rest until cool enough to handle.
- Remove potato flesh: Cut the top, lengthwise of each potato off and scoop out the flesh into a mixing bowl, leaving 1/4 inch layer of potato flesh and skin, and the rest hollowed out.
- Season mashed potatoes: Add butter, salt and pepper, chives, sour cream, garlic powder, chicken bouillon, and milk. Mash with a potato masher and then mix with beaters until smooth, but do not over-mix or they will be gluey instead of light and fluffy. Add more milk, if needed. It is better if the filling is on the softer side because the potato mixture will thicken up as it cooks again in the oven.
- Bake: Top with shredded cheese and bake at 350 F for 15 minutes or until the cheese is bubbly.
Twice-Baked Cheesy Potatoes
- Total Time: 1 hr 35 mins
- Yield: 6 servings 1x
Description
Creamy twice-baked russet potatoes filled with cheddar, sour cream and chives.
Ingredients
- 6 medium russet potatoes
- 3 tablespoons butter
- 3 tablespoons fresh chives, chopped
- Salt and pepper, to taste
- 3/4 cup milk (or evaporated milk), plus more as needed
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1 teaspoon chicken bouillon paste
- Olive oil for rubbing (optional)
Instructions
- Wash and dry potatoes, prick skins with a fork or knife, rub with olive oil and season with salt and pepper, then bake at 400 degrees F for about 1 hour or until fork tender; remove from oven and let cool until easy to handle.
- Cut off the top lengthwise of each potato and scoop out the flesh into a mixing bowl, leaving about a 1/4-inch layer of flesh against the skin.
- Add butter, salt and pepper, chives, sour cream, garlic powder, chicken bouillon paste and 3/4 cup milk (add more if needed); mash with a potato masher then beat until smooth, taking care not to overmix.
- Spoon or pipe the filling back into the potato shells, top with shredded cheddar cheese, and bake at 350 degrees F for 15 minutes or until the cheese is bubbly.
- Prep Time: 20 mins
- Cook Time: 1 hr 15 mins
Tips
- Use russet potatoes for the lightest, fluffiest interior. Yukon golds work too, but expect a slightly creamier texture.
- Do not overbeat the filling. Overworking released starch makes the mixture gluey.
- If the filling seems dry, add milk a tablespoon at a time until you reach a soft, scoopable consistency.
- For extra crisp skin, brush the hollowed potato skins with a little melted butter before returning them to the oven.
Variations
- Bacon Cheddar: Stir in 1/2 cup cooked, chopped bacon into the filling and garnish with more bacon.
- Broccoli and Cheese: Fold 1 cup lightly steamed, chopped broccoli into the filling for a veggie boost.
- Vegetarian: Replace chicken bouillon paste with a vegetable bouillon or omit and adjust salt.
FAQ
Q: Can I prepare these ahead of time?
A: Yes. Prepare through step 3, refrigerate the filled shells covered for up to 24 hours, then bake at 350 F for 20 to 25 minutes or until heated through and cheese is bubbly.
Q: Can I freeze twice-baked potatoes?
A: You can freeze the filled, unbaked potatoes. Flash freeze on a tray, then transfer to a freezer bag for up to 2 months. Bake from frozen at 375 F for 30 to 40 minutes, covering with foil if browning too quickly.
Q: How do I keep the filling from being watery?
A: If you use evaporated milk or full-fat dairy, the filling will be creamier. Add milk gradually and aim for a slightly softer filling because it firms up during baking.
Conclusion
This Twice Baked Potatoes recipe is a reliable, comforting side that always gets raves. I hope you try it and make it your own with add-ins like bacon, broccoli, or extra herbs. For more easy recipes from me, visit my homepage: https://www.dulciarecipes.com/ or try another favorite: https://www.dulciarecipes.com/philadelphia-cheesecake-filling/. Enjoy, and let me know how you customize your potatoes!