Twice Baked Potatoes
Classic twice baked potatoes with creamy mashed potatoes, cheddar cheese, butter, and seasonings stuffed into crispy potato skins and baked until golden.
Servings: 8 servings
Ingredients
- 4 large Russet potatoes
- ¾ cup evaporated milk
- ¼ cup butter melted
- 1-2 cups grated cheddar cheese divided
- ½ yellow onion finely grated
- 1 teaspoon rubbed sage
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 1 Tablespoon vegetable oil for brushing potatoes
- chopped chives for garnish
Instructions
- Bake the potatoes: Preheat oven to 400°F. Line a baking sheet with aluminum foil.Scrub 4 large Russet potatoes clean and pierce each potato several times with a fork. Brush the potato skins with 1 Tablespoon vegetable oil to help keep them soft while baking.Place potatoes on the baking sheet and bake about 1 hour, or until fork tender.
- Prepare the potato shells. Allow the potatoes to cool slightly. Cut an oval opening in the top of each potato, leaving about ¼ inch of potato attached to the skin so the shells stay sturdy.Using a spoon, carefully scoop out the inside of the potatoes and place the scooped potato in a mixing bowl. Leave the potato skins on the baking sheet.
- Reduce oven temperature to 350°F.
- Make the filling. Using a potato masher, gently mash the potatoes until mostly smooth.Slowly add the melted ¼ cup butter and ¾ cup evaporated milk, continuing to mash until the potatoes reach your desired creaminess.Grate ½ yellow onion directly into the potato mixture so the onion juice and small pieces mix into the filling.Add 1 teaspoon rubbed sage, 1 ½ teaspoons salt, and ½ teaspoon black pepper and stir well.Mix in ½ cup of the shredded cheddar cheese.
- Fill the potato skins. Spoon the mashed potato mixture back into the potato skins. Fill slightly above the opening so the tops are nicely rounded. Sprinkle the remaining shredded cheese over the tops of the potatoes.
- Bake again. Cover the potatoes loosely with aluminum foil and bake at 350°F for 35–45 minutes, until heated through and the cheese is melted.If the cheese needs more browning, remove the foil for the final 5–10 minutes of baking.
- Garnish with chopped chives before serving.
Notes
*Each potato is cut in half after baking, so this recipe makes about 8 twice baked potato halves, which typically serves 6–8 people as a side dish.
If using ground sage instead of rubbed sage, start with ½ teaspoon, since ground sage has a stronger flavor.
Use Russet potatoes: Russet potatoes work best for twice baked potatoes because their thick skins hold the filling well and the inside becomes light and fluffy when baked.
Mixing potatoes with an electric mixer can make them gummy. A potato masher or sturdy spoon keeps the filling light and fluffy.
Grating the onion releases the juice and gives the filling great flavor without large onion pieces.
Fill generously. Slightly overfilling the potato shells creates a nice rounded top and makes the potatoes look extra appetizing.
Make Ahead: Prepare and fill the potatoes, then cover and refrigerate for up to 24 hours before baking. Add the cheese topping just before baking. If baking straight from the refrigerator, add 5–10 extra minutes to the baking time.
Freezing Instructions: Twice baked potatoes freeze very well. Prepare and fill the potatoes as directed, then allow them to cool completely. Wrap each potato tightly in foil or place in a freezer-safe container. Freeze for up to 2 months. Bake from frozen at 350°F for 45–60 minutes, or until heated through.
To reheat: Oven (best method): Bake at 350°F for 20–25 minutes until warmed through.
Microwave: Heat for 1–2 minutes until warm.
