epicurious4.4
Twice-Baked Potatoes
Learn how to make twice-baked potatoes with crisp potato skins and a garlicky cheddar filling, then customize this easy side dish with any add-ins you like.
👥 4 Servings⏱️ Prep & Cook: 1h 45m🔥 Cook: 15 min👤 Amy Mastrangelo📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●bowl
📝 Preparation Steps
1
Place rack in middle of oven and preheat to 400°.
2
Cut off and discard top third of 1 medium head of garlic and wrap remainder in foil. Prick 4 medium russet potatoes (about 2 lb. total) with a fork. Transfer potatoes and foil-wrapped garlic to a rimmed baking sheet and bake ⏱️ 45 minutes. Remove garlic and continue baking potatoes until fork-tender, about ⏱️ 20 minutes more. (Leave oven on.)
medium head of garlic1medium russet potatoes (about 2 lb. total)4
3
Squeeze garlic cloves into a medium bowl and discard skins. Stir in 3 Tbsp. unsalted butter, softened, ⅓ cup sour cream, and 4 oz. (1 cup) coarsely grated cheddar cheese.
. unsalted butter, softened3 Tbsp. (1½ cups) coarsely grated cheddar cheese, divided6 oz
4
Cutting lengthwise, remove top fourth of each potato and discard. Leaving ¼"-thick shells, scoop flesh out of potatoes and add to cheese mixture. Mash with a potato masher or fork to combine. Season with kosher salt and freshly ground black pepper and divide mashed potato filling among shells. Rearrange stuffed potatoes on the same rimmed baking sheet and sprinkle with remaining 2 oz. (½ cup) coarsely grated cheddar cheese; bake until heated through, 15–⏱️ 20 minutes. Garnish with finely chopped chives (if using). Editor’s note: This twice-baked potato recipe was first printed in the January 2002 issue or ‘Gourmet’ as ‘Cheddar Garlic Stuffed Potatoes.’ Head this way for more of our best potato recipes →
Kosher salt, freshly ground black pepperFinely chopped chives, for serving (optional)
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...