Super Easy Twice Baked Potatoes
Print PinServings: 8
Total Time: 1 hour 50 minutes
Calories: 475kcal
These twice baked potatoes are incredibly delicious, and you can easily make them ahead of time to simplify the dinner rush.
Ingredients
- 8 large russet potatoes
- 2 tablespoon olive oil
- 1 tablespoon coarse sea salt
- ½ cup unsalted butter softened
- ½ cup sour cream
- 1 cup whole milk
- 3 teaspoon fine sea salt or more to taste
- ¼ teaspoon garlic powder or more to taste
- ¼ teaspoon ground black pepper or more to taste
- ¾ cup shredded sharp cheddar cheese
Optional Toppings
- bacon bits
- sliced green onions
Instructions
- Preheat the oven to 425° F. Thoroughly scrub the potatoes clean with water. Pat them dry, then poke several holes with a fork on each side of the potatoes.8 large russet potatoes
- Rub the potatoes in olive oil, coating them completely. Then generously sprinkle the potatoes with coarse sea salt.2 tablespoon olive oil, 1 tablespoon coarse sea salt
- Place the potatoes directly on the middle rack of the oven. Put a baking sheet on a lower rack in the oven to catch any residual olive oil and salt. (This will help keep your oven clean.)
- Bake for about 50-60 minutes, or until the center of the potatoes are soft and the exterior is crispy. Check by poking the potatoes through with a fork--if it goes through easily, they're done.
- Let the potatoes cool for at least 15 minutes before cutting open the tops. Remove almost all of the inside of the potatoes and add them to a large bowl, leaving just enough for the potato skin to maintain its structure.
- Using a hand mixer to break up the large chunks of potato, mix on medium speed for 2-3 minutes. Add the butter, sour cream, milk, salt, garlic powder, and black pepper, and mix on low. Gradually increase speed to medium-high and mix until all of the ingredients are incorporated (2-3 minutes). Taste and add more seasoning if needed.½ cup unsalted butter, ½ cup sour cream, 1 cup whole milk, 3 teaspoon fine sea salt, ¼ teaspoon garlic powder, ¼ teaspoon ground black pepper
- Evenly distribute the mashed potatoes back into the potato skins on a baking sheet. Top with the shredded cheese and either immediately bake or cover with plastic wrap and keep in the refrigerator until ready to bake. (No more than 24 hours.)¾ cup shredded sharp cheddar cheese
- Preheat your oven to 350° F. Remove the plastic wrap and bake the potatoes for 25-30 minutes, or until the potatoes are heated through and the cheese is bubbling.
- Add your favorite toppings (optional) and serve immediately.Enjoy!bacon bits, sliced green onions
Equipment
- baking sheet
- large bowl
- hand mixer