Twice Baked Potatoes


Serves 4


2 large russet potatoes (about ¾ pounds each)

A bit of olive oil

¼ cup sour cream (I used light sour cream)

2 tablespoons butter

½ cup sharp cheddar cheese, grated (2 ounces)

3 tablespoons milk

½ teaspoon salt


1. Preheat the oven to 425˚.

2. Scrub the potatoes, rub a bit of olive oil all over them, and prick the skin in several places over the top. (Pricking them prevents potato explosions in the oven. Speaking from experience, you don’t want to skip this step!)

3. Put the potatoes directly on the oven rack and bake for 1 hour.

4. Remove the potatoes from the oven and lower the heat in the oven to 350˚. 

5. Let the potatoes cool for a few minutes so they’re not too hot to handle. Slice them in half lengthwise and scoop out the potato.

6. Put the skins on a baking sheet. (I like to line it with foil for easy clean-up.)

7. Mix the sour cream, butter, cheese, milk, and salt into the potatoes.

8. Fill the potato skins with the potato mixture.

9. Bake for 30 minutes.