Twice Baked Potatoes

There are few things better than a baked potato, except maybe a twice baked potato. These are loaded with sour cream, butter, cream cheese, sharp cheddar and scallions, then baked a second time until the tops are golden and the filling is perfectly creamy. My friend Anna made these for a birthday dinner alongside some beautiful steaks, and I've been thinking about them ever since. They're the ultimate steakhouse-style side dish, and honestly, I'd happily eat one as my entire meal.

Servings: 8 potato halves

Prep Time: 20 minutes

Cook Time: 1 hour, 20-30 minutes

Total Time: Approximately 2 hours, including cooling

Ingredients

• 4 large Russet potatoes, scrubbed clean

• ¾ cup sour cream

• 6 tablespoons unsalted butter, melted

• 2 ounces cream cheese, softened

• 4 scallions, white and green parts thinly sliced

• 1 teaspoon Diamond Crystal kosher salt, plus more to taste

• ½ teaspoon freshly ground black pepper

• ¼ teaspoon fresh or dried thyme

• ¼ cup milk, plus more as needed

• ¾ cup shredded cheddar cheese

• Paprika, for sprinkling

  
  

Instructions

1. Bake the potatoes. Preheat the oven to 400°F. Using a fork, pierce each potato several times to allow steam to escape. Place the potatoes directly on the oven rack, or on a rimmed baking sheet to catch any drips. Bake for approximately 1 hour, or until the potatoes are tender and easily pierced with a fork.

2. Cool and hollow out the potatoes. Remove the potatoes from the oven and let cool until they're comfortable to handle. Slice each potato in half lengthwise. Using a spoon, carefully scoop the flesh into a large mixing bowl, leaving approximately ¼ inch of potato intact around the edges to help the skins hold their shape.

3. Arrange the hollowed-out potato skins in a large baking dish, cut-side up.

4. Make the filling. Add the sour cream, melted butter, softened cream cheese, scallions, kosher salt, black pepper, thyme and milk to the bowl of potato flesh. Using a potato masher or fork, mash until creamy and well combined. Add a splash of additional milk if the mixture seems too thick.

5. Add the cheese. Gently fold the shredded cheddar into the potato mixture. Taste and adjust the seasoning as needed.

6. Fill the potatoes. Spoon the filling evenly into the reserved potato skins, mounding it slightly on top. Sprinkle each potato with a little paprika.

7. Bake again. Reduce the oven temperature to 350°F. Return the potatoes to the oven and bake for 20–30 minutes, or until heated through and lightly golden on top.

8. Serve warm.

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Serving Suggestions

Serve With:

• Grilled steak or steak au poivre

• Roasted chicken

• BBQ ribs

• Roasted asparagus or green beans

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Storage

Store leftover twice baked potatoes in an airtight container in the refrigerator for up to 3–4 days.

To reheat, place the potatoes in a 350°F oven for approximately 15–20 minutes, or until heated through.

To freeze: Assemble the potatoes through Step 6, but don't complete the second bake. Freeze on a baking sheet until solid, then transfer to a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator before baking.

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Maddie's Tip

Don't scoop too close to the skin! Leaving about ¼ inch of potato flesh around the edges helps the skins hold their shape when you fill them. And if your filling feels a little too thick, add another splash of milk until it's creamy and easy to spoon back into the potatoes.