Indulgent Twice Baked Potatoes
- 30 medium-sized russet potatoes, scrubbed
- 6 sticks of unsalted butter, approximately
- 3 16-ounce cartons of sour cream, approximately
- 2 1/2 pounds shredded sharp cheddar cheese, approximately
- 4 teaspoons salt, or to taste
- 3 teaspoons black pepper, or to taste
Preheat your oven to 375 degrees F. Wash and prick the russet potatoes with a fork. Place the potatoes in your oven and bake until soft and cooked through, about one hour.
Slice the tops off of the baked potatoes, one potato at a time. Scoop the potato from the skin into a large bowl, leaving a thin layer of potato to give the skin some structure. Work quickly because you want to make your filling while the potato is hot. Once you have a third of the potato scooped from the skins, add about one-third of the butter, sour cream, salt, and pepper to the pot. Reserve one pound of the shredded cheese to top the potatoes. Add a third of the remaining cheddar cheese to the bowl. Mash the contents of the pot together until well mixed.
Continue scooping the potato from the skin working on the next third of baked potatoes, adding to the mixture in the bowl. Mix in a third of the remaining ingredients, until well combined. Finish with the remaining third of potatoes and ingredients, as needed. Taste and adjust the salt and pepper.
Once your filling is well-mixed and smooth, scoop the filling back into the potato skins. Place the filled potatoes onto a sheet pan for freezing or chilling. If freezing long-term, wrap each potato individually in plastic wrap after they have frozen through. Place in a freezer bag until ready to rebake.
Preheat your oven to 350 degrees F. Top the thawed, stuffed potatoes with shredded sharp cheddar cheese. Bake on the center rack of your oven until the cheese is melted and the potatoes are heated through.