Potatoes in general are one of my favorite things to eat. I love them in all forms from baked, roasted, in hash brown form, mashed, as french fries (come to mama), and everything in between. I love that such a humble ingredient can truly be transformed into so many delicious ways. Potatoes are definitely something that I stock up on at the grocery store every week even when I have no idea what I will be doing with them. I almost always find a way to incorporate them into our weekly meals whether it be for breakfast, lunch, or dinner! One of my favorite special occasion potatoes are twice baked potatoes. I am not sure why I haven’t shared my recipe for the best twice baked potatoes with you until now, but the time is finally here and you are going to love them so much!
This recipe for my twice baked potatoes are perfect for serving up at your next family dinner, Easter celebration, or any holiday really! Even though I tend to make these for holidays mostly, honestly they are simple enough to make any night of the week. I actually always make extra of these because the potatoes freeze so well and are great to pop out of the fridge on a random weeknight to make it extra special. I simply season the filling with salt, pepper, chives, butter, and milk to make the creamiest and tastiest filling that will fulfill all of your potato dreams.
And hey, if you want to add a bit of crumbly bacon on top too, I won’t stop you.
This recipe has been one my family has been making for forever and I am so excited to finally share the full recipe with you! It doesn’t really get much better than creamy potatoes stuffed inside a crispy potato skin topped with melty cheese. Drool worthy, let me tell you! These potatoes are truly one of my favorite side dishes, but they could easily be made into a meal of their own with a nice big salad. Either way, you simply have to make them, preferably sooner than later!
Ingredients:
4 Russet Potatoes
1 Tbsp. Olive Oil
2 Tsp. Kosher Salt
5 Tbsp. Butter
1/4 Cup Whole Milk or Heavy Cream
1/2 Tsp. Black Pepper
2 Tbsp. Chopped Chives or Scallions
1 Cup Shredded Cheese
Directions:
Preheat oven to 450 degrees.
Place potatoes in a large bowl and toss with olive oil and 1 tsp. of kosher salt and massage the oil and salt into the potato skins until they are coated completely.
Pierce the potatoes in a few places all over with a fork or knife and place into the oven and bake until skins are crisp and center is tender, about 45 minutes to an hour depending on the size of your potatoes. (Test by inserting a knife.)
Remove the cooked potatoes from the oven and carefully slice in half. Turn oven down to 350 degrees at this time.
Scoop out the centers (while hot) into a large bowl or stand mixer.
Add butter, milk, 1 tsp. salt, pepper, and 1 tbsp. of the chives and beat on medium speed until smooth and creamy. Taste test for salt and pepper and add more if desired.
Spoon the mashed potatoes back into the cut potato halves evenly and then top with a little cheese on each potato.
Bake for 10-15 minutes until cheese is melty. Then switch the oven to Low Broil for 2-3 minutes to get the cheese nice and golden and bubbly.
Sprinkle with extra fresh chives and serve.
I mean get outta here. These are a no brainer and you are going to love making them forever and ever.
