The Best Twice Baked Potatoes
A crispy skin, a creamy and cheesy inside makes these twice baked potatoes a real crowd pleaser! Plus they freeze really well!
Ingredients
- 8 large russet potatoes
- olive oil
- coarse salt
- 1 stick butter, cut into chunks
- 1/2 block cream cheese, softened to room temp
- 1/2 cup sour cream
- 1/2-3/4 cup milk, adjust accordingly to your liking
- 2 cups shredded cheddar cheese, any type/blend will work
- salt and pepper
- fresh parsley for garnish
Instructions
- Preheat oven to 400° and line a baking sheet with parchment paper. Scrub potatoes to clean them and pierce several times with a fork. Drizzle olive oil over potatoes and rub in, then sprinkle coarse salt over the top. Bake for 1 hour or until fork tender. Let cool for about 15 minutes.
- After they've cooled, you can also use a clean kitchen towel to help here if you're in a rush, cut the potatoes in half lengthwise. Then scoop out the inside of the potato and place the scooped out insides, inside of a large mixing bowl. Add the butter, cream cheese, sour cream, salt and pepper and some milk. Mash with a masher or use an electric mixer. I like to mash first by hand and then use the mixer so I don't over mix and make them gummy. Taste and adjust salt and pepper. Stir in 1 cup of the cheese. See recipe notes on freezing if you want.
- Fill the "boats" with the mashed potatoes and top with remaining 1 cup of cheese. Bake at 350° for 15 minutes. Top with parsley. Enjoy!
Notes
If freezing, place half of them onto a baking sheet and place in freezer for an hour. Then move them in a ziplock bag and place back in freezer. When ready to cook, take them out of the freezer an hour before you want to bake them. Then bake at 400 for about 25 minutes, top with cheese and bake for another 10 minutes or until melted