Double Baked Potatoes

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Double Baked Potatoes- Creamy potatoes baked up in a crunchy skin.  A perfectly dreamy side dish for the holiday season! 

These were a holiday staple in our house growing up.  They take a bit of time, but, are sooo worth it!

Ingredients Needed

• Russet potatoes
• Cheddar cheese
• Sour cream
• Butter

• Pin it for Later

Recipe Notes

• Sour Cream: If desired, you can use plain Greek yogurt as a substitute.
• Cheddar Cheese: Not a fan? Use your favorite flavor of cheese instead. An easy melting variety will work best.
• Storage: Store any leftovers in a covered container in the refrigerator. They are best eaten in a week.
• Freezing? Yes! Prepare the potatoes and fill them. Do not bake them a second time! Store them in a freezer safe container. Bake when ready.
• Topping Ideas: Cooked bacon bits, green onions, additional sour cream, or additional cheddar cheese.

Do I Have to Bake The Potatoes in the Oven?

Honestly, no. If you want to cut back your time, pop them in the air fryer or microwave them for a bit before baking them in the oven.  You do want a crispy potato skin, so, avoid cooking them completely in the microwave.

Double Baked Potatoes

By Erin

Prep: 15 mins Cook: 1 hr 30 mins Yield: 12 servings

Creamy potatoes baked up in a crunchy skin. A perfectly dreamy side dish for the holiday season!

Ingredients

• 4 large russet potatoes
• 1/2 cup (1 stick) butter
• 1 cup shredded cheddar cheese, divided
• 1 cup sour cream (or plain Greek yogurt)

Instructions

1. Initial Potato Bake: Preheat your oven to 400°F (200°C). Thoroughly wash the russet potatoes, then poke them lightly with a fork a few times to allow steam to escape. Bake directly on the oven rack or a baking sheet for 50 to 60 minutes, or until they are completely tender when pierced with a fork.
2. Cool Down: Remove the potatoes from the oven and let them cool for 10 to 15 minutes, or until they are stable enough to handle comfortably.
3. Scoop the Flesh: Slice each potato in half lengthwise. Using a spoon, carefully scoop out the warm potato flesh into a large mixing bowl, making sure to leave a thin shell of potato intact so the skins maintain their structure. Set the hollowed skins aside.
4. Mash and Mix: Add the butter, sour cream (or plain Greek yogurt), and exactly half (1/2 cup) of the shredded cheddar cheese into the mixing bowl with the potato flesh. Beat with a hand mixer or mash vigorously until the mixture is fully combined, smooth, and creamy.
5. Prep for Second Bake: Reduce your oven temperature to 350°F (175°C). Line a flat, rimmed baking sheet with aluminum foil (sprayed lightly with non-stick cooking spray) or with a sheet of parchment paper.
6. Stuff the Skins: Spoon or pipe the creamy potato mixture back into the empty potato skins, dividing it evenly among them. Top each stuffed potato with the remaining half cup of shredded cheddar cheese.
7. Final Bake: Arrange the stuffed potatoes on the prepared baking sheet. Bake at 350°F for 30 minutes, or until the potatoes are heated through and the cheese on top is completely melted and beautifully browned. Serve warm!