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Twice-Baked Potatoes
Crispy skins give way to an impossibly fluffy, cheesy center in these classic stuffed potatoes. You'll bake russets until tender, then hollow them out and mash the warm centers with rich butter, milk, and sharp cheddar. Fresh chives cut through the richness with a bright, oniony bite. They're the ultimate companion for a hearty steak or a holiday roast, and they always steal the show on the dinner table.
Equipment
- Oven
Ingredients
- 4 large Idaho or russet baking potatoes (8 to 10 oz each)
- ¼ to ½ cup milk
- ¼ cup butter, softened
- ¼ teaspoon salt
- 1 cup shredded Cheddar cheese (4 oz)
- 1 tablespoon chopped fresh chives
Instructions
- 1Preheat the oven to 375°F. Scrub the potatoes gently, leaving the skins intact. Pierce them several times with a fork. This lets steam escape and prevents them from bursting.
- 2Bake for 1 hour to 1 hour 15 minutes, or until the potatoes are tender when pierced in the center with a fork.
- 3Let the potatoes cool until you can safely handle them. Slice each one in half lengthwise and carefully scoop out the inside, leaving a quarter-inch border to form a sturdy shell.
- 4Transfer the scooped potato flesh to a medium bowl. Mash thoroughly with a potato masher or an electric mixer on low speed until no lumps remain.
- 5Gradually add the milk in small splashes, beating after each addition until the potatoes are smooth and fluffy. Stir in the softened butter, salt, cheddar cheese, and chopped chives.
- 6Spoon the filling back into the potato shells. Return them to the oven and bake until the tops are golden and heated through, about 15 to 20 minutes.
Notes
- Make ahead: You can stuff the potatoes up to two days in advance. Store them in an airtight container in the fridge, then bake when you're ready to eat.
- Swap: Swiss, Colby, or Monterey Jack are great alternatives to cheddar cheese.
- Tip: Don't overmix the potatoes once you add the milk, or they can become gummy.