Print

Pioneer Woman Twice Baked Potatoes

Pioneer Woman Twice Baked Potatoes - recipe card
Print Recipe

These twice-baked potatoes are the ultimate comfort food: crispy-skinned russets filled with a creamy, cheesy potato mash, topped with a golden, bubbly cheddar crust. Every bite is rich, savory, and satisfying, making them a perfect side dish for holidays or a hearty weeknight dinner.

Ingredients

Scale
  • 4 large russet potatoes (about 10 oz / 280 g each), scrubbed clean and dried
  • 1 tbsp olive oil
  • 1 tsp kosher salt, plus more for seasoning
  • 1/2 cup full-fat Greek yogurt (or sour cream)
  • 4 tbsp unsalted butter, softened, cut into chunks
  • 1/2 cup whole milk, warmed slightly
  • 1/2 cup finely grated sharp cheddar cheese (about 2 oz / 56 g)
  • 1/4 cup finely grated Parmesan cheese (about 1 oz / 28 g)
  • 1/2 tsp garlic powder
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp chopped fresh chives, for garnish (optional)

Instructions

  1. Preheat your oven to 400°F / 204°C. Rub each scrubbed potato with olive oil and sprinkle with kosher salt. Place the potatoes directly on the oven rack, with a baking sheet on the rack below to catch any drips, and bake for 55-65 minutes, or until the potatoes are fork-tender and the skins are crisp. To test, insert a paring knife through the center—it should slide in with little resistance.
  2. Remove the potatoes from the oven and let them rest until cool enough to handle, about 10 minutes. Leave the oven on, as you will need it for the second baking.
  3. Carefully slice off the top third of each potato lengthwise to create a ‘boat’ shape. Reserve the top slices for another use (like making potato skin snacks), or simply discard.
  4. Using a spoon, scoop the flesh out of each potato into a medium bowl, leaving a thin shell (about 1/4 inch / 0.6 cm) intact. Be careful not to tear the skin—this is your edible bowl.
  5. Add the Greek yogurt, butter, and warm milk to the potato flesh. Mash with a potato masher or fork until smooth and creamy. You can also use a hand mixer on low speed for a silkier texture, but be careful not to overmix.
  6. Stir in the cheddar cheese, Parmesan, garlic powder, black pepper, and adjust salt to taste (you used some on the skins, so taste first). The mixture should be thick and flavorful.
  7. Spoon the filling back into the potato shells, mounding it slightly above the rim. You can pipe it with a star tip for a more elegant presentation, but a spoon works perfectly.
  8. Place the filled potatoes on a baking sheet. Bake at 400°F / 204°C for 15-20 minutes, until the tops are golden brown and the filling is heated through (internal temperature should reach at least 165°F / 74°C).
  9. Remove from the oven, sprinkle with fresh chives if desired, and serve warm. If you want an extra crispy topping, you can switch the oven to broil for the last 2-3 minutes, watching carefully to avoid burning.

Notes

Storage: Refrigerate cooled twice-baked potatoes in an airtight container for up to 4 days. Freezing: Wrap individually in plastic wrap and then foil; freeze for up to 3 months. To reheat: For one or two, microwave on high for 2-3 minutes, or bake in a 350°F / 177°C oven for 15-20 minutes (or 30-40 minutes from frozen). For a crispy top, finish under the broiler for 1-2 minutes.

Nutrition

Keywords: twice baked potatoes, pioneer woman twice baked potatoes, loaded baked potatoes, cheesy potato side dish, baked potato recipe, comfort food side, make ahead potatoes, holiday side dish, vegetarian potatoes, russet potato recipe

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-twice-baked-potatoes/