If anyone tries to tell you the perfect side dish doesn’t exist, politely point them toward this recipe for twice-baked potatoes. The prep time is minimal (just 15 minutes); the ingredients list is short and customizable; and the combination of crispy potato shells and cheesy, garlicky filling is comfortingly familiar but never dull. Russet potatoes are especially suited because they contain more starch and less moisture than their waxier cousins, allowing the potato flesh to break down beautifully as they bake. (Read more about the many varieties of potatoes.)
This streamlined recipe for twice-baked potatoes is easy to tweak. Mix in chopped pickled jalapeños or finely chopped chives, parsley, or green onions to the mashed potato mixture. You can play around with the cheese too. Sharp cheddar has a richer, saltier bite, while mild cheddar will be more melty. Want a super creamy filling? Swap in American cheese. Or get funky and trade the cheddar for crumbled blue cheese or Brie. Garnish with chopped scallions and several grinds of black pepper, or go for broke by topping the whole thing with cooked bacon crumbles. Do future you a favor and make a few extra potatoes to reheat for a stellar lunch or cheeky breakfast the next day; they’ll keep, stored in an airtight container in the fridge, for up to 3 days.
Don’t want to fuss with a bunch of individual potatoes? This stuffed potato casserole has you covered.
Recipe information
Total Time
1 hour 45 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Place rack in middle of oven and preheat to 400°.
Step 2
Cut off and discard top third of 1 medium head of garlic and wrap remainder in foil. Prick 4 medium russet potatoes (about 2 lb. total) with a fork. Transfer potatoes and foil-wrapped garlic to a rimmed baking sheet and bake 45 minutes. Remove garlic and continue baking potatoes until fork-tender, about 20 minutes more. (Leave oven on.)
Step 3
Squeeze garlic cloves into a medium bowl and discard skins. Stir in 3 Tbsp. unsalted butter, softened, ⅓ cup sour cream, and 4 oz. (1 cup) coarsely grated cheddar cheese.
Step 4
Cutting lengthwise, remove top fourth of each potato and discard. Leaving ¼"-thick shells, scoop flesh out of potatoes and add to cheese mixture. Mash with a potato masher or fork to combine. Season with kosher salt and freshly ground black pepper and divide mashed potato filling among shells. Rearrange stuffed potatoes on the same rimmed baking sheet and sprinkle with remaining 2 oz. (½ cup) coarsely grated cheddar cheese; bake until heated through, 15–20 minutes. Garnish with finely chopped chives (if using).
Editor’s note: This twice-baked potato recipe was first printed in the January 2002 issue or ‘Gourmet’ as ‘Cheddar Garlic Stuffed Potatoes.’ Head this way for more of our best potato recipes →
Recipe notes
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