These baked potatoes are the kind of side dish that quietly steals the spotlight. Crisp and golden on the outside, soft and fluffy in the middle, and crowned with bubbling melted cheese, they manage to be both rustic and indulgent at the same time. Finished with a sprinkle of fresh herbs, they’re just as welcome at a holiday table as they are next to a simple weeknight roast.
What you’re looking at is a twice-baked potato—a classic recipe that turns humble potatoes into something special with just a few extra steps and a whole lot of payoff.
Why Twice-Baked Potatoes Are So Good
The magic lies in texture and layering:
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Baking the potatoes whole creates fluffy interiors
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Scooping and mixing the filling makes it creamy and well-seasoned
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A second bake crisps the edges and melts the cheese perfectly
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The potato skins act like edible bowls
They’re comforting, customizable, and incredibly satisfying.
Ingredients You’ll Need
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6 medium russet potatoes
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2 tablespoons olive oil
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Salt and black pepper, to taste
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1/2 cup sour cream
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1/4 cup milk or heavy cream
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2 tablespoons butter, softened
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1 cup shredded cheese (cheddar, mozzarella, or a blend)
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2 tablespoons chopped parsley or chives
How to Make Cheesy Twice-Baked Potatoes
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