Twice-baked potatoes combine crisp skins with a soft, cheesy filling. They can be assembled in advance, making them useful for a low-pressure dinner or as a side dish that only needs its final bake before serving.
Cook · Recipe
Twice-Baked Potatoes
Four crisp potato skins refilled with buttery, cheesy mash and baked again, with flexible toppings and make-ahead guidance.
At a glance
Recipe summary
- Prep
- 15 min
- Cook
- 1 hr 20 min
- Total
- 1 hr 35 min
- Serves
- Serves 4
- Skill
- Easy
What you need
Ingredients
Metric US Ingredient
4 large 4 large baking potatoes
60 g 4 tbsp butter Softened.
120 ml ½ cup soured cream
120 ml ½ cup milk
115 g 1 cup grated cheddar or other melting cheese
To taste To taste salt and black pepper
As needed As needed chosen toppings Optional: cooked bacon, chives or small broccoli florets.
How to make it
Method
- Heat the oven to 200°C, 180°C fan, 400°F or gas 6.
- Scrub the 4 potatoes, pierce them several times with a fork and bake directly on a tray for about 1 hour, until tender through the centre.
- Cool just enough to handle, then cut each potato in half lengthways. Scoop the flesh into a bowl, leaving a thin layer inside each skin so it keeps its shape.
- Mash the potato with the 60 g butter, 120 ml soured cream, 120 ml milk and most of the 115 g cheese. Season with salt and black pepper.
- Spoon the filling back into the eight skins and arrange them on a baking tray. Sprinkle over the remaining cheese.
- Bake for 15 to 20 minutes, until piping hot and golden on top.
- Finish with any chosen cooked toppings and serve.
Useful notes
Equipment
- Baking tray
- Large mixing bowl
- Fork or potato masher
- Spoon
Substitutions
- Use crème fraîche or plain Greek yoghurt instead of soured cream.
- Use a different melting cheese or a dairy-free alternative.
- Mix in cooked onions, garlic, leftover meat or cooked vegetables, keeping wet ingredients modest.
Allergen notes
- Contains milk through the butter, soured cream, milk and cheese.
- Optional toppings may add further allergens.
Storage
Prepare the filled potato skins up to 1 day ahead, cover and refrigerate, then complete the second bake until piping hot. Refrigerate cooked leftovers for up to 2 days.
Tips
- Leave a thin wall of potato inside each skin so it does not tear while being refilled.
- The first bake should leave the centres fully tender, but avoid drying the skins because they return to the oven.
- Keep extra toppings cooked and fairly dry so the filling stays fluffy.