Twice-Baked Potatoes – Once Upon a Chef

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Rich, cheesy mashed potatoes baked in crispy potato skins, twice-baked potatoes make any meal special.

Twice-baked potatoes are creamy, cheesy, mashed potatoes baked in crispy, salty potato skins. To make them, hot baked potatoes are cut in half and hollowed out, and the flesh is mashed with butter, cream, seasoning, egg yolks (yes, egg yolks!), cheese, and scallions. The filling is then mounded into the scooped-out potato skins and baked again to rewarm the flesh and crisp up the tops. Although twice-baked potatoes are easy to make, the potatoes take a long time to cook. The good news is that you can do the first bake and stuff the potatoes several days ahead of time or freeze them for up to 3 months. Then all you need to do is pop them in the oven for 30 minutes to finish the recipe, and you’ve got a decadent make-ahead side dish that will make any meal feel special.

Twice-baked potatoes pair well with pan-seared steak, steak au poivre, roast beef tenderloin, turkey, meatloaf, or roast chicken. What’s more, they are endlessly adaptable. You can top the potatoes with bacon, swap the heavy cream for sour cream, mix in your favorite fresh herbs, or substitute all or part of the Cheddar for Gruyère, Parmigiano Reggiano, or blue cheese.

What You’ll Need To Make Twice-Baked Potatoes

Russet potatoes, also known as Idaho potatoes, are ideal for making twice baked potatoes. They are large with an oval shape, and their flesh is fluffy and flaky when cooked. Before cooking, the potatoes should be scrubbed clean, rinsed, and dried. I bake an extra potato to bulk up the filling; twice-baked potatoes are more appealing when they’re piled high.

Step-by-Step Instructions

Step 1: Bake the Potatoes

Preheat the oven to 400°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil.  Directly on the baking sheet, rub the potatoes with the oil and sprinkle all over with ½ teaspoon of the salt.

Bake until tender when pierced in the center with a sharp knife (or until the center of the largest potato registers 205°F to 210°F), 60 to 70 minutes. You can also squeeze the potatoes to see if they are soft (be careful; they’re hot!). Let sit until cool enough to handle, 5 to 10 minutes.

Step 2: Scoop out the Flesh

Using a sharp knife, cut each potato in half so that the flatter, wider side will sit flat on the baking sheet. Scoop the flesh from each potato to within about ¼ inch of the skins, and transfer the flesh to a large bowl.

Discard 2 of the scooped potato skin halves (preferably the least perfect ones), and place the remaining 8 potato skin halves back on the baking sheet.

Step 3: Make the Mashed Potato Filling

Add the butter, remaining 2 teaspoons of salt, and pepper to the hot potato flesh in the bowl.

Using a potato masher or large fork, mash until the butter is melted and the potatoes are broken down. Pour in the heavy cream and mash until the cream is incorporated and the potatoes are creamy.

Add the egg yolks and mash until evenly combined.

Stir in the cheese and the remaining scallions.

Step 4: Fill and Bake

Spoon the filling evenly into the potato skins, mounding slightly in the center. Sprinkle with the paprika.

Return to the oven and bake until the filling is heated through and slightly crisp on top, 20 to 25 minutes.

Sprinkle with the reserved scallions and serve.

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