Homemade is Better—Twice Baked Potatoes

I’ve done a few potato recipes this past year, and I feel like I’m starting to run out of things to do with potatoes; then I remember that there are hundreds of recipes for making potatoes.

For restaurant-style twice-baked potatoes, you might want to consider piping the filling back into the shell, but I prefer to scoop it.  Less mess, and it looks more rustic.  The filling is where you get all the flavour as well, so take your time and make sure it tastes right before you stuff it back in.  You can use ingredients like butter, sour cream, ricotta, heavy cream, or more.  The options are endless, and you can accent it with so many other items!

If you still like that baked potato taste but want to fancy it up, then add chives, sour cream, or real bacon bits (unless you don’t eat meat, then I guess don’t bother because simulated vegan bacon bits are disgusting, and your palate doesn’t need garbage).  You can also add cinnamon, nutmeg, or allspice in small amounts.  Don’t overdo it, though, maybe ½ tsp.

The other key is time.  You want to bake your potatoes and rub the outside with a bit of oil to get crispy skin.  This isn’t a make or break, but it levels up the dish a bit!  Bake them for about an hour, then let them cool for about 10 to 15 minutes.  You want to be able to handle them but still want them a little warm.  When scooping out the insides, don’t be too rough; you’re trying to keep the potato skin intact, so leave a thin layer.  Next, you whip everything together and scoop the now mashed potatoes back in.

I hope you enjoy this recipe!

Twice Baked Potatoes


3-4 medium or large russet potatoes
Canola oil
½ cup of sour cream
¼ cup butter
½ cup heavy cream or milk
2 cups shredded cheddar cheese
2 tsp Kosher salt (or to taste)

  • Preheat your oven to 400F.
  • Wash and clean the potatoes, keep the skin on.
  • Place the potatoes on a baking rack and cover them with oil.
  • Bake for 1 hour or until the potatoes are soft.
  • After an hour, remove the potatoes and let them cool for 10 – 15 minutes.
  • Cut 1/3 off the top of the potato, or you can also cut them in half to make them go further.
  • Scoop out all the potato into a mixing bowl, except a thin layer to keep the skin intact.
  • Mash together with the butter, sour cream and milk.
  • Add 1 tsp of salt, then taste. If you’re happy with the taste, then leave it; otherwise, add the second tsp.
  • Mix in half the cheese and mash everything together
  • Scoop the mash back into the skins, and top with the remaining cheese.
  • Lower the oven to 350F and put the potatoes back into the oven on the baking sheet for another 15 -20 minutes to melt the cheese and warm everything up.
  • Serve with steak, or by itself!