Here baked potatoes get scooped out, mashed up with all kinds of goodies, stuffed back into the skins, topped with cheese, and baked the key second time.
The only thing better than a baked potato is a twice-baked potato. That’s because a twice-baked potato has the hearty, even crunchy, skin of a baked potato with all the homey comfort of mashed potatoes on the inside with the bonus of melted cheese on top.
- 2 large russet potatoes
- 2 teaspoons canola or vegetable oil
- 1 teaspoon salt divided
- 2 tablespoons butter
- 1/3 cup whole milk
- 1/3 cup sour cream
- 1/2 cup grated cheddar cheese divided
- 1/2 teaspoon hot or smoked paprika optional
- Freshly ground black pepper optional
- 1/4 cup minced chives or green onions optional
- 2 strips bacon cooked and crumbled (optional)
- Preheat an oven to 400°F. Use a fork to poke several holes in the potatoes. Coat the potatoes with the canola oil and sprinkle with ½ teaspoon of the salt. Bake until tender when pierced with a fork, about 1 hour.
- Cut the potatoes in half lengthwise. Scoop out the cooked potatoes and put in a large bowl; be sure to leave a thin layer of potato so the skin holds together as a shell. If you have a ricer, push the potatoes through it into the bowl.
- Add the butter, milk, and sour cream to the bowl, along with the remaining 1/2 teaspoon salt. Mash the potatoes with a large fork or potato masher if you didn’t rice them.
- Stir in half the cheese. Stir in any of the optional ingredients you’re using. Taste and add more salt, if needed. Fill the potato skin shells with the mashed potato mixture, setting them on a baking sheet or in a baking pan. Sprinkle the remaining cheese on top and bake until heated through and the cheese is melted and starting to brown, about 20 minutes. Serve hot.