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Creamy Twice Baked Potatoes

Creamy twice baked potatoes are filled with buttery mashed russet potatoes, sour cream, and sharp cheddar, then baked until hot with melted cheese on top. The potato skins hold a fluffy, creamy filling for a hearty side dish.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Cooling and resting 15 minutes
Total Time 2 hours
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

The potatoes
  • 4 russet potatoes medium, 8 to 10 ounces each
  • 1 tbsp olive oil
  • 1.25 tsp kosher salt divided
The filling
  • 4 tbsp unsalted butter softened
  • 0.5 cup sour cream
  • 0.25 cup whole milk
  • 1 cup sharp cheddar cheese shredded, divided
  • 2 scallions thinly sliced
  • 0.25 tsp black pepper

Equipment

  • 1 rimmed baking sheet

Method
 

Bake the potatoes
  1. Heat the oven to 400°F.
  2. Scrub and dry the potatoes.
  3. Prick each potato several times with a fork.
  4. Rub the potatoes with the olive oil and 1/2 teaspoon of the salt.
  5. Place the potatoes on a rimmed baking sheet.
  6. Bake for 55 to 70 minutes, until easily pierced through the center with a knife.
  7. Let the potatoes cool until comfortable to handle, about 10 minutes.
  8. Cut each potato in half lengthwise.
  9. Scoop the flesh into a bowl, leaving about 1/4 inch of potato in each skin.
Make the filling
  1. Mash the potato flesh with the butter, sour cream, milk, remaining 3/4 teaspoon salt, and black pepper until creamy.
  2. Stir in 3/4 cup of the cheddar and the scallions.
Fill and bake
  1. Spoon the filling evenly into the potato skins.
  2. Place the filled potato skins on the baking sheet.
  3. Sprinkle with the remaining 1/4 cup cheddar.
  4. Bake at 400°F for 15 to 20 minutes, until hot throughout and the cheese is melted.
  5. Let rest for 5 minutes before serving.

Notes

For tidy potato shells, leave about 1/4 inch of potato in each skin when scooping. Refrigerate leftovers for up to 3 days; freeze for up to 2 months. Plain Greek yogurt can replace the sour cream for a higher-protein variation.