* I originally posted this recipe more than a year ago, but since my son took this photo when we made them a few weeks ago, I thought I’d update the post with his better photo and repost it!

My friend Shelly makes the *best* Twice-Baked Potatoes ever and I stole the recipe. Yep, I did.

So the other night, I made a whole pan of them! I already had a big pot of chili going and I wanted to make something yummy as a side dish. Since I still have a ton of potatoes on hand, these came to mind.

You know what else? If you ever need an easy, frugal pot luck dish, this one is always a hit. The potatoes are gone before you know it!!

Here’s how Shelly does I do them!

Twice-Baked Potatoes

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Recipe by Rose

Prep Time25
Cook Time1 hour 15 mins
Total Time1 hour 40 minutes

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Ingredients

Units Scale

6 medium-sized russet potatoes
2–3 tablespoons of olive oil
Salt & pepper (to taste)
4 oz. real butter
3/4 cup of shredded cheddar
3/4 cup sour cream
Optional: extra cheese, sour cream, fresh fried bacon (chopped), green onions

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Instructions

Note: If you want to “bake” the potatoes in the microwave instead, see the microwave instructions in the Notes section and skip to Step 5.
1. Preheat the oven to 400°F. Line a baking sheet with foil and place a wire rack on top.
2. Scrub the potatoes clean, then poke several holes in each potato with a fork. Rub them lightly with oil and sprinkle with salt and freshly ground black pepper.
3. Place the potatoes on the rack, spaced apart so they cook evenly.
4. Bake for 45 minutes to 1 hour, or until they reach an internal temperature of about 209°F or are fork-tender.
5. Remove the potatoes from the oven, but leave the oven on.
6. When the potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop the cooked potato into a bowl, leaving the skins intact.
7. Add the butter, cheese, sour cream, salt, and pepper to the bowl and mash everything together until well combined. Use a fork to fluff the filling so it’s light and creamy.
8. Spoon the mashed potato mixture back into the potato skins and place them on a baking sheet.
9. Bake for about 30 minutes, or until the cheese is melted and the tops are lightly browned.
10. Let them cool slightly, then eat them whole with your fingers (my favorite way) or scoop out the filling with a fork or spoon while they’re still hot.
11. Optional toppings: you can easily add extras such as bacon, green onions, mushrooms, or different cheeses.

Notes

Microwave Directions: Wash and dry the potatoes and place them on a microwave-safe platter. *Microwave for 5 minutes, turn, and microwave for another 3-5 minutes. Check to see if they’re fork tender.

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