Easy twice-baked potatoes with a creamy filling
Twice-baked potatoes are baked, scooped, mixed with flavorful additions, then returned to the skins and baked again until golden. Russets are ideal for their fluffy insides and sturdy skins.
Process outline:
- Bake whole potatoes at 400–425°F (200–220°C) until tender.
- Cut lengthwise and scoop out most of the flesh into a bowl, leaving a thin shell.
- Mash the scooped potato with butter, cheese, sour cream or milk, salt, and extras like bacon or chives.
- Refill the shells, top with extra cheese, and bake until heated through and browned.
Tips for success:
- Make the filling slightly firmer than you think; it firms up during the second bake.
- Add flavor boosts—garlic, herbs, or sautéed onions—without making the mixture watery.
- Keep skins intact by handling gently and not hollowing them too thin.
These make-ahead-friendly potatoes are great for parties or weeknight dinners, delivering a creamy interior and a crisp, cheesy finish.