Twice Baked Potatoes are a classic holiday side dish recipe! There's nothing that says special occasion more than this fancy baked potato. You'll love this recipe because you can have the potatoes made ahead of time, and then just reheat and serve.
They are also easy to freeze as well, allowing you to get some of your holiday meal prep done weeks in advance! These potatoes pair beautifully with my Maple Glazed Pork Loin with Apples and Cranberries, or my Coq au Vin Recipe, both fantastic holiday main course ideas!
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Why You'll Love This!
- The twice-baked potato is the best of both worlds. It's a baked potato that has been split in half and scooped of its flesh.
- The potato flesh is then whipped with butter, milk, and sour cream to create a fluffy mashed potato which is then piped back into the potato skin.
- Often times twice-baked potatoes are then topped with bacon, cheese, or chives. Giving them a bit of decadence topped with a finish of freshness
STEP#1: Prepare the Potatoes
Before baking the potatoes rub each one with olive oil and place them on a baking tray. The olive oil will keep the skin supple while it bakes.
Bake at 400F for 1 hour 20 minutes, turning the potatoes halfway through. Turning them will help the potatoes bake evenly, and prevent their skins from getting too hard on either side.
STEP#2: Remove the Potato Flesh
Once the potatoes are cool enough to handle, slice them in half, and remove their flesh. The easiest way to do this is with a melon baller.
A Tip For Stabilizing the Potato
Be sure to allow at least ¼" border of potato flesh around the skin. This will make your twice-baked potatoes more stable and easier to fill by giving them support.
STEP#3: Whip the Potatoes
Place all the potato flesh in a bowl of an electric mixer, and combine with the butter, milk, and sour cream. Then season the potatoes with salt and pepper and chives. At this stage, I also like to add some Swiss cheese for more flavor and creaminess.
STEP#4: Pipe Potatoes into Shells
Then transfer the mashed potato mixture into a piping bag fitted with a star tip. Make sure the star tip is wide enough to pipe out the thick potato mash. If the tip has too small of an opening, it will be harder to pipe out the potato.
- Once all the shells have been filled, top each potato with shredded cheddar cheese.
- After filling them, you can place your tray of potatoes in the fridge, uncovered until it's time to serve.
To Reheat the Potatoes:
- Place them in a 350F oven for 20-25 minutes or until the potato is warmed through and the cheese has melted.
- Then place the tray under the broiler for a few seconds to make sure the cheese is nice and bubbly.
- Transfer the potatoes to a serving plate and garnish with fresh chives before serving.
- Place the potatoes, with the cheese topping, on a baking tray and put them in the freezer.
- Once frozen transfer the potatoes to a freezer-safe container and store them for up to 1 month.
- To reheat either place them in the microwave and reheat until piping hot
- Or place them in a 350F for 40-45 minutes
More Great Potato Recipes!
- Vegetarian Gardener's Pie
- Smashed Potato and Mashed Potatoes
- One-Pot Chicken and Potato Recipe
- Hachis Parmentier (The French Shepherd's Pie)
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- 5lbs (2,250g) russet potatoes (should be 6 potatoes)
- 1 tbsp (30ml) olive oil
- 8 tbsp (120g) unsalted butter
- 1 cup (240ml) sour cream
- 1 ½ cups (350ml) milk
- 2 tsp (10ml) salt
- freshly ground pepper to taste
- ¼ cup (22g) fresh chives, minced plus 2 tbsp for garnishing
- ½ cup (50g) Swiss cheese
- 1 cup (100g) grated cheddar cheese
- Preheat oven to 400F (200C).
- Rub the potatoes on all sides with olive oil. Place them on a baking sheet for 1 hour, turning them over at 30 minutes to bake evenly.
- Allow the potatoes to cool. Then slice each one in half and remove the flesh with a melon baller, being careful to leave a ¼ inch border of potato around the edge which will give the shell support. Place the flesh in a bowl and place the shells back on the baking tray.
- To the potato-flesh add 8 tbsp. of softened butter, whip potatoes until butter is incorporated and melted. Then add the sour cream, and then add the milk. Season with salt, pepper, and chives. Then stir in the Swiss cheese.
- Transfer the potato mixture to a pastry bag fitted with a large star tip and pipe 3 decorative swirls in the potato shells. Add 1 tbsp. of the cheddar cheese on top. Place uncovered in the fridge on the baking tray until ready to heat and serve.
- To-Reheat the twice-baked potatoes, place them in a 350F for 20 minutes or until potatoes are warmed through and cheese is melted. Then pop under the broiler for a few seconds to gently brown and bubble the cheese.
- Transfer potatoes to a plate and garnish with more chives.
- The best type of potato to use for twice-baked potatoes is a russet potato. Russets are starchy potatoes that will help your potato be nice and fluffy.
- To freeze the twice-baked potatoes, after filling, place them on a baking tray and place them in the freezer.
- Once frozen, transfer to a freezer-safe container freeze up to 1 month.
- To reheat either place them in a microwave and microwave on high until piping hot
- Or defrost in the refrigerator overnight and then reheat at 350F for 20-25 minutes or until potatoes are warmed through and cheese is melted.
- Then pop under the broiler for a few seconds to gently brown and bubble the cheese.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 373Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 48mgSodium: 508mgCarbohydrates: 43gFiber: 4gSugar: 3gProtein: 10g