Twice Baked Potatoes

Twice baked potato on small white speckled plate with fork.

Twice Baked Potatoes are easy to make and use only a few simple ingredients. Top with shredded cheese, sour cream, bacon, chives, and slices of jalapeno peppers.

Course Appetizer, Main Course

Cuisine American, Southern

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings people

Calories 804kcal

Author Jessica Robinson

Ingredients

6 large russet potatoes
¼ cup (½ stick) butter
¾ cup heavy cream (or half and half)
½ cup full-fat sour cream
¾ cup shredded cheddar cheese (sharp or extra sharp cheddar)
salt and black pepper to taste

Toppings

jalapeno pepper sliced or diced
shredded cheddar cheese
sour cream
fresh chives chopped finely
green onion sliced thin
crispy bacon chopped

Instructions

Preheat your oven to 450-degrees F. Wash the potatoes, prick the outside with a fork or a sharp knife. Place them directly on the oven rack or on a half sheet pan lined with parchment paper.
Cook the potatoes in the oven for about 1 hour or until tender.
Cut the potatoes in half, lengthwise. Place the halves on a half sheet pan lined with parchment paper. Use a spoon to gently scoop the cooked potato into a mixing bowl. Leave enough potato in the skins so they can stand on their own.
Add the butter, heavy cream, and sour cream to the potatoes. Season with salt and black pepper to taste. Use a an electric hand mixer or potato masher to mash the potatoes and combine the ingredients. Add more heavy cream if needed. You'll want the mashed potatoes to be fairly moist.
Fold in the shredded cheese with a rubber spatula or wooden spoon.
Scoop the mixture back into the potato skins. (Note: you might lose a few potato skins and that is okay)
Bake in a preheated 400-degree F oven for 15-20 minutes, or until the potatoes are
Top with sour cream, chives or green onion, bacon, and jalapeno pieces. Enjoy immediately.

Notes

Use cheddar cheese or any type of cheese you prefer. Pepper Jack cheese is a great option.

Don't overmix the potato filling or it will become gummy instead of light and fluffy.

You ahead of time - After you stuff the potato skins with twice baked potatoes, place in a freezer safe container, cover with plastic wrap and freeze. Thaw partially or completely before baking.

Nutrition