|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||31%|
|Saturated Fat 13g||66%|
|Total Carbohydrate 68g||25%|
|Dietary Fiber 7g||25%|
|Total Sugars 4g|
|Vitamin C 25mg||125%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These twice-baked potatoes are a wonderful change of pace from everyday baked potatoes or the "same-old" mashed potatoes. The potato skins are filled with the savory, creamy mashed potato mixture and then baked again until the topping is golden brown.
These twice-baked potatoes could certainly stand on their own as a main course. Pair them with a bright, acidic salad for a full dinner. For a heartier dinner, serve alongside a steak for a steakhouse-style dinner or top the twice-baked potato with some hot bean or meat chili. Add some more cheese, sour cream, scallions, and diced red onions for a warm and cozy meal.
Click Play to See This Creamy Twice Baked Potatoes Recipe Come Together
4 large baking potatoes, such as russets
2 teaspoons olive oil
3 ounces cream cheese, softened
1 teaspoon minced fresh or frozen chives, plus more for garnish
3 tablespoons butter
1/2 cup grated Parmesan cheese, plus more for garnish
2 tablespoons sour cream
Salt, to taste
Freshly ground black pepper, to taste
1 large egg, lightly beaten
Paprika, optional, for garnish
Gather the ingredients. Preheat the oven to 400 F.
Scrub the potatoes well.
Rub them lightly with olive oil and pierce them with a fork in 2 or 3 places.
Place them directly on the rack in the preheated oven and bake them for about 1 hour, or until fork-tender. Remove the potatoes to a rack and reduce the oven heat to 375 F.
When the potatoes are cool enough to handle, split them lengthwise and scoop the white interior into a mixing bowl, making sure to leave the potato skins intact.
Add the cream cheese, chives, butter, 1/2 cup of Parmesan cheese, and sour cream to the potato in the bowl. Beat this mixture until smooth. Taste and add salt and freshly ground black pepper, to taste.
Add the egg and beat until smooth.
Put the empty potato skins on a baking sheet. Carefully fill the skins with the potato mixture and sprinkle with additional cheese, chives, and paprika, if desired.
Bake in the oven until the filling is hot and lightly browned, around 20 to 25 minutes.
Serve hot and enjoy!
How to Store
- Store any leftover baked potatoes in a sealed container in the refrigerator for 2 to 3 days. Make sure the potatoes stay upright in the container, otherwise the filling could all spill out. Warm them on a plate in the microwave or in a foil-wrapped oven-safe container in a warm oven.
Once you master this recipe, use it as a jumping-off point to make the twice-baked potatoes your own:
Why Are My Twice Baked Potatoes Gummy?
When making twice baked potatoes, it's best to mash the potato filling while the potatoes are still warm. Don't over-mix the mashed potatoes especially if you're using an electric mixer since the filling can become gummy.
Why Do You Poke Holes in Potatoes Before Baking?
Poking whole potatoes with a fork before baking helps steam escape so that the potatoes cook through evenly without busting open in the oven.