What makes these twice-baked potatoes special is the perfect balance of textures and flavors. The outer skin remains delightfully crispy while the inside is luxuriously creamy with pockets of melted cheese, smoky bacon, and fresh chives.
Servings: 5 people
Calories: 585kcal
Double Baked Potatoes
- 5 Russet Potatoes
- 4 tbsp Salted Butter (Room temperature softened)
- 1/4 cup Sour Cream
- 1/2 cup Whole Milk
- 1 tsp Sea Salt
- 1 tsp Garlic powder
- 2 cups Cheddar cheese (1 Cup for the potato mixture and 1 cup for the tops)
- 1/2 tsp Paprika (Optional for color)
- 1/2 cup Bacon bits (You can never have too many bacon bits)
- 1 tbsp Chives (Finely chopped for garnish. Optional)
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Baking Sheet
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Sharp Knife (For cutting potatoes)
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Spoon (To scoop our potato flesh)
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Large mixing bowl
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Hand mixer or potato masher
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Fork (To texture the top)
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Kitchen brush (To brush the button on the skin)
How to Make Perfect Twice Baked Potatoes
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Preheat your oven to 400°F. Place the cleaned, dried, and fork-pierced potatoes directly on the middle rack of your oven. Bake for approximately 1 hour, or until they get a little soft when you squeeze them. The skin should be crispy, and the inside should be soft.
Cool and Cut
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Remove the potatoes from the oven and allow them to cool for about 10 minutes. This cooling period makes them easier to handle while still keeping them warm for the mixing stage. Using a sharp knife, cut each potato lengthwise about 3/4 of the way up, leaving the bottom portion larger. The smaller top pieces can be reserved to make loaded potato skins and we will use the larger portions for the double baked potatoes.
Scoop and Prepare Filling
Create the Filling
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Add the softened butter, sour cream, salt, garlic powder, 1 cup of grated cheddar cheese, and half the milk to the hot potato flesh. Using a hand mixer, blend until smooth and creamy. Add additional milk as needed to achieve your desired consistency. Some people prefer a completely smooth, whipped texture, while others enjoy leaving small chunks for a more rustic feel.
Create the texture that you like
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I mentioned above that I like a smooth whipped potato mixture, so I use a stick blender with a whisk attachment. My daughter prefers the potato mixture with some lumps and texture. For the lumpy texture, I use a hand mixer on low or a manual potato masher like my mother used to use. Either way, don’t over-blend the potatoes. The more you blend these, the more starch that will be released, Too much blending will result in thick pasty potatoes.
Refill the Skins
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Spoon the prepared potato mixture back into the reserved potato skins, dividing it evenly. The filling should dome slightly above the edge of the skins. Use a fork to create texture on the top of each potato – this not only makes them look more appealing but also creates more surface area for browning.
Add Final Toppings
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Sprinkle a light dusting of paprika over each potato for color and a subtle flavor enhancement.
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Top each potato with a generous tablespoon of the remaining cheddar cheese, gently pressing it into the surface so it adheres better.
Brush The Skins With Melted Butter
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I like to brush a bit of melted butter onto the skins before I bake the potatoes for the second time. This will allow them to crisp up just a bit, and it provides a great flavor when you eat the skins of the double-baked potatoes.
Broil The Double Baked Potatoes
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Place the filled potatoes on a baking sheet and position them under the broiler. Broil for approximately 5 minutes, watching carefully to prevent burning. The goal is to warm the potatoes again and allow the cheese to melt and develop spots of golden brown.
Garnish and Serve
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Remove the potatoes from the broiler and immediately sprinkle with bacon bits and freshly chopped chives.
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Serve while these are still hot.
Calories: 585kcal | Carbohydrates: 49g | Protein: 24g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 79mg | Sodium: 1275mg | Potassium: 1021mg | Fiber: 5g | Sugar: 3g | Vitamin A: 888IU | Vitamin C: 14mg | Calcium: 417mg | Iron: 2mg
Hot Tip
The single most important secret to achieving creamy and light twice-baked potatoes is to blend the mixture while the potatoes are still hot and don’t over-blend. If your potatoes have cooled too much, microwave them for 1-2 minutes before adding the other ingredients. Cold potatoes will develop a pasty, thick texture when mixed, while hot potatoes will blend seamlessly with the butter and dairy to create that fluffy, velvety consistency regardless of whether you like lumps or not.
When I was growing up, these double-baked potatoes were my favorite way to eat potatoes. Well… besides french fries, of course. My mother would always ask me to wash the potatoes in the sink, and I think I would wash 2 or 3 potatoes before losing interest and disappearing. Now, as an adult with my own family, these double-baked potatoes are my daughter’s favorite as long as I make them the way she likes them. She likes these with some lumps and texture, and I like them whipped and smooth.
What to Serve With
Frequently Asked Questions
Can double-baked potatoes be made ahead of time?
Yes! You can prepare them up to the point before the second baking, cover them tightly, and refrigerate for up to 2 days. When ready to serve, let them come to room temperature for about 30 minutes, then broil for 5-7 minutes until they are heated and golden on top. Garnish and serve them hot.
Why are my double-baked potatoes pasty?
This typically happens when cold potatoes are mixed or when they’re overworked with a food processor. Always use hot potatoes and mix just until combined. A hand mixer provides the best control for achieving the perfect texture without releasing too much starch. Don’t over-blend the potato mixture.
Can I freeze double-baked potatoes?
Absolutely! Cool them completely after filling (but before the second baking), and place them in a zipper bag or an airtight container. Thaw overnight in the refrigerator and proceed with broiling as directed, adding a few extra minutes to ensure they’re heated through.
How do I prevent the potato skins from becoming too tough?
Make sure to leave enough potato flesh attached to the skin when scooping (about 1/4 inch) and don’t forget to brush the skins with a little melted butter before the second baking to keep them tender yet crisp.
Storing and Reheating
Leftover double-baked potatoes will be kept in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F oven for about 15-20 minutes until heated through. You can also microwave them for 2-3 minutes, though the skin won’t stay as crisp.
For best results when reheating, cover with foil for the first 10 minutes to prevent over-browning, then remove the foil for the final few minutes to crisp up the top again.
Serving Size
This recipe makes 5 double-baked potatoes, with one potato typically serving one person as a generous side dish.
