Elevating Twice-Baked Potatoes Recipe

This Elevating Twice-Baked Potatoes recipe is a creamy and fluffy recipe, which is made with Russet potatoes, butter, and heavy cream. It’s the ultimate comfort food side dish, a classic restaurant-style favorite that you can easily customize.

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Elevating Twice-Baked Potatoes Ingredients

A simple, classic base for the perfect stuffed potato.

4 Large Russet Potatoes
Canola Oil, for brushing
1/4 cup Unsalted Butter
1/3 cup Heavy Cream
1/2 tsp. Salt
1/2 tsp. Pepper
Optional Toppings: Shredded cheddar cheese, crumbled bacon, sour cream, chopped chives

How To Make Elevating Twice-Baked Potatoes

A step-by-step guide to this classic and customizable side dish.

First Bake: Preheat your oven to 375ºF. Line a baking sheet with foil. Scrub the potatoes, pat them dry, and brush the skins all over with canola oil. Poke a few holes in each potato with a fork. Bake for 60 to 70 minutes, until the potatoes are completely tender and soft to the touch.
Scoop out the Insides: Let the baked potatoes cool just until you can handle them. Slice each potato in half lengthwise. Carefully scoop out the hot potato flesh into a mixing bowl, leaving a sturdy 1/4-inch border of potato attached to the skin to create a “potato boat.”
Make the Filling: To the bowl with the hot potato flesh, add the butter, heavy cream, salt, and pepper. Mash everything together until the mixture is smooth and creamy.
Stuff and Second Bake: Scoop the creamy potato mixture back into the hollowed-out potato skins, mounding it generously. At this point, you can add your favorite toppings, like shredded cheese and crumbled bacon.
Final Bake: Place the stuffed potatoes back on the baking sheet and return them to the oven for about 15 minutes, until the filling is heated through and any cheese on top is melted and bubbly.

Recipe Tips

For the fluffiest, most flavorful twice-baked potatoes.

What are the best potatoes to use? Starchy Russet potatoes are the absolute best choice for twice-baked potatoes. Their insides become incredibly light and fluffy when baked and mashed, and their thick, sturdy skins are perfect for creating a strong “boat” to hold the filling.
How to get a crispy skin? Brushing the potato skins with oil and baking them directly on the oven rack or a foil-lined sheet is key. The oil helps the skin to get dry and crispy during the first bake.
Can I make these ahead of time? Yes, this is a fantastic make-ahead side dish. You can prepare them completely through step 4 (stuffing them, but before the final bake). Let them cool, then cover and refrigerate for up to 2 days. When you’re ready to serve, just pop them in the oven and add 5-10 extra minutes to the final baking time.
How can I customize the filling? This is where you can get creative! Stir in your favorite additions to the mashed potato filling. Popular choices include shredded cheddar or Gruyère cheese, crumbled bacon, sour cream, fresh chives, sautéed mushrooms, or even a little ranch seasoning.

What To Serve With Twice-Baked Potatoes

The perfect main courses to pair with this classic, steakhouse-style side.

Twice-baked potatoes are a hearty and impressive side dish that pairs wonderfully with:

A perfectly grilled or pan-seared steak
Classic roast chicken or pork chops
A bowl of hearty chili
A simple green salad for a complete and satisfying meal

How To Store Twice-Baked Potatoes

Keeping your delicious potatoes fresh.

Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat: For the best results, reheat them in an oven or an air fryer at 350°F for 10-15 minutes, until heated through. Microwaving will work but will make the skin soft.

Elevating Twice-Baked Potatoes Nutrition Facts

An estimated guide per half potato (plain).

Calories: 350 kcal
Carbohydrates: 40 g
Protein: 6 g
Fat: 19 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use a different type of potato?

While Russets are highly recommended for their texture, you can use other large baking potatoes. Just be aware that waxy potatoes will result in a creamier, denser filling rather than a light and fluffy one.

Do I have to use heavy cream?

Heavy cream provides the richest, most luxurious filling. However, you can substitute it with whole milk, half-and-half, or buttermilk for a slightly lighter version.

Can I freeze twice-baked potatoes?

Yes, they freeze very well. Prepare them completely (but hold off on any fresh toppings like chives). Let them cool, then wrap each potato half individually in plastic wrap and then foil. They can be frozen for up to 3 months. Bake them directly from frozen, adding about 20-30 minutes to the baking time.

Try More Recipes:

Potato Chip Rice Krispie Treats Recipe
Pepperoni Pizza Stuffed Potatoes Recipe
Slow Cooker Mashed Potatoes Recipe