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Golden twice baked potatoes with melted cheddar and scallions on a parchment lined baking sheet

Easy Twice Baked Potatoes with Crisp Skins and Fluffy Filling

Crisp russet potato shells filled with a fluffy sour cream and cheddar mash, then baked until golden. Make them a day ahead and finish on dinner night.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Resting Time 15 minutes
Total Time 2 hours 5 minutes
Servings: 8
Course: Appetizer, brunch
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 4 large russet potatoes about 12 ounces each, scrubbed and dried
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons Diamond Crystal kosher salt divided (1/2 teaspoon for the skins, 1 teaspoon for the filling)
Filling and Topping
  • 4 tablespoons unsalted butter softened
  • 1/2 cup full-fat sour cream
  • 1/4 cup whole milk warmed
  • 1 1/2 cups freshly shredded sharp cheddar cheese about 6 ounces, divided (1 cup for the filling, 1/2 cup for the top)
  • 4 scallions thinly sliced, divided, about 1/2 cup (1/4 cup for the filling, 1/4 cup for garnish)
  • 1/2 teaspoon freshly ground black pepper

Equipment

  • 18x13-inch rimmed baking sheet
  • Instant-read thermometer
  • Potato masher
  • Box grater
  • Sturdy tablespoon

Method
 

  1. Heat the oven to 400°F with a rack in the middle. Poke each potato 6 to 8 times with a fork, then rub with the olive oil and 1/2 teaspoon of the salt until the skins look glossy and speckled.
  2. Bake the potatoes directly on the rack at 400°F for 55 to 65 minutes, until the skin is dry and crackly, a knife slides in with no resistance, and a thermometer reads about 205°F.
  3. Lower the oven to 375°F and rest the potatoes on a cutting board for 10 minutes, until you can hold one in a folded towel.
  4. Halve each potato lengthwise. Scoop the hot flesh into a large bowl, leaving a 1/4 inch wall, until the shells hold their shape with a thin white layer against the skin.
  5. Set the shells cut side up on a parchment lined baking sheet and bake at 375°F for 8 to 10 minutes, until the edges look dry and lightly browned.
  6. Mash the scooped potato with the butter by hand for about 1 minute, until the butter disappears and only a few small lumps remain.
  7. Stir in the sour cream, warm milk, 1 cup of the cheddar, 1/4 cup of the scallions, the remaining 1 teaspoon salt, and the pepper, until the filling looks creamy and holds a soft peak.
  8. Spoon the filling into the warm shells, mounding it about 1 inch above the rim, until the corners are full.
  9. Sprinkle the remaining 1/2 cup cheddar over the tops until every half is covered edge to edge.
  10. Bake at 375°F for 20 to 25 minutes, turning the sheet halfway if your oven browns unevenly, until the cheese bubbles, the edges show golden spots, and the center reads 165°F.
  11. Rest the potatoes for 5 minutes, then scatter the remaining 1/4 cup scallions on top, until the cheese looks set and the scallions are bright green.

Notes

Diamond Crystal is lighter by volume than Morton. If you only have Morton kosher salt, use 1 teaspoon total.
Make ahead: assemble through the cheese topping, cover, and refrigerate up to 24 hours. Add 5 to 10 minutes to the second bake.
Storage: refrigerate in an airtight container for 3 to 4 days, or wrap each half and freeze for up to 3 months.