Twice Baked Potatoes

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Twice Baked Potatoes

Wow! Baked and mashed potatoes all together. Twice-baked potatoes are an old-fashioned favorite. You can bake the potatoes a day in advance if you wish. 

What you'll need to make this recipe:

  • Vegetable brush
  • Knife
  • Cutting board
  • Spoon
  • Medium bowl
  • Masher, ricer, or food mill
  • Measuring spoons
  • Cookie sheet
  • Timer
  • Potholders


  • 2 Washington russet potatoes, 8 ounces each, baked & cooled
  • 2 Tablespoons butter, softened
  • 2 Tablespoons sour cream or milk
  • 2 Tablespoons chopped chives
  • Salt & pepper
  • 1/2 cup shredded cheddar cheese


  1. Preheat oven to 400°F
  2. Using a sharp knife and on a cutting board, cut each baked potato in half the long way
  3. Using a spoon, scoop out the center of each potato half, leaving a boat of the skin and about 1/2 inch of the white part of the potato
  4. Put the scooped-out center portion of the potatoes into a medium bowl
  5. Mash the potatoes in the bowl with a masher (or put the cooked potatoes through a ricer or food mill into the bowl)
  6. Stir in butter, sour cream, chives, and a sprinkle of salt and pepper, then mash again
  7. Put the potato boats on a cookie sheet, cup-side up
  8. Spoon the mashed potato mixture into each cup
  9. Sprinkle the potato mixture with the cheese
  10. Carefully put into the oven
  11. Set the timer for 15 minutes
  12. Using potholders, carefully remove the baking sheet from the oven

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