Twice Baked Potatoes
Twice baked potatoes are a comforting and versatile side dish featuring crispy skins and creamy, fluffy filling. This easy recipe uses simple ingredients and can be customized to suit your taste preferences.
Servings: 4 servings
Ingredients
- 4 russet potatoes
- 1 tablespoon olive oil or vegetable oil
- 0.5 teaspoon salt
Instructions
- Preheat your oven to 400°F (200°C). Wash the russet potatoes thoroughly, scrubbing off any dirt since you will keep the skins on. Pat them dry. Poke several holes around each potato with a fork to allow steam to escape during baking. Rub each potato with olive oil and sprinkle with salt. Place the potatoes on the oven rack or a baking sheet and bake for 45-60 minutes, or until tender when pierced with a fork.
- Remove the potatoes from the oven and let them cool slightly until you can handle them comfortably. Cut each potato in half lengthwise. Carefully scoop out the flesh into a bowl, leaving about 1/4 inch of potato intact around the skin to maintain structure.
- Mash the scooped-out potato flesh until smooth using a fork or potato masher. Add olive oil and salt to the mashed potatoes and mix well. Adjust seasoning to taste.
- Spoon the mashed potato mixture back into the potato skins, dividing it evenly among all halves. Place the stuffed potatoes on a baking sheet lined with parchment paper or foil. Bake again at 375°F (190°C) for 15-20 minutes, or until the tops are lightly golden and the skins are crisp.
- Remove the potatoes from the oven and let them cool for a few minutes before serving. Serve warm with your favorite sides.
Equipment
- Oven
- Baking Sheet
- Mixing Bowl
- Fork
- Potato Masher
- Spoon
Notes
Choose potatoes of similar size for even baking. For extra creamy filling, add a splash of milk or plain yogurt. You can customize the filling by adding cheese, herbs, spices, roasted garlic, cooked vegetables, or protein. Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month. Reheat in the oven to retain crispy skins.