Make-Ahead Twice Baked Potatoes
Make Ahead Twice Baked Potatoes are always a welcome addition to the dinner table. With crispy skin and a creamy, cheesy interior, this easy side is crave-worthy and surprisingly simple to make. Simply bake, scoop, mix, and then bake again for a no-fuss, family-friendly dish that can be prepped in advance for holidays and busy weeknights.
Ingredients
- 4russet potatoes (10 to 12 ounces each)
- 1 cupsour cream
- ¼ cupunsalted butter (softened)
- 2green onions (sliced thin)
- 1 teaspoonsea salt
- ½ teaspoonfreshly ground black pepper
- 1 ½ cupsshredded cheddar cheese (divided)
Directions
- 1
Preheat the oven to 400°F
- 2
Scrub the potatoes. Pierce thme with a fork 6 times. Place in the oven directly on the rack and cook for 70 minutes, or until tender.
- 3
Remove from the oven, and let sit for about 10 minutes, until cool enough to handle.
- 4
Halve the potatoes lengthwise. Scoop the flesh out of the halves into a large mixing bowl, leaving 1/4-inch shell.
- 5
Mash the potatoes in the bowl of a stand mixer or with a potato masher. Stir in the sour cream, butter, green onions, salt and pepper until smooth. Stir in 1 cup of the cheese.
- 6
Spoon the mixture into the potato shells.
- 7
Make Ahead: Arrange the stuffed potatoes in an airtight container, placing parchment paper between layers as necessary. They can be kept in the fridge for up to a day. To bake, allow the stuffed potatoes to sit at room temperature for 30 minutes .
- 8
Arrange the potato halves on a parchment-lined baking sheet. Sprinkle with the remaining 1/2 cup of cheese. Cook for 30 minutes. Sprinkle with additional scallions or chives if desired and serve warm.