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Imagine pulling these Twice Baked Potatoes from the oven: tender baked potatoes with crisp, seasoned skins piled high with hot, fluffy potatoes mashed with butter, sour cream, cheddar cheese and chives. Am I making you hungry?

Twice Baked Potatoes served on black plates

When I say that these Twice Baked Potatoes are 'piled high,' I mean it. An extra potato beyond those that you're stuffing makes sure of it.

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Overstuffed, but lightened up.
More Must Try Potato Recipes!
How to Make Twice Baked Potatoes
Recipe Video
Twice Baked Potatoes
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Overstuffed, but lightened up.

I read in Food & Wine Magazine about the overstuffed twice baked potatoes that Emeril Lagasse serves in his restaurants. I loved the idea, but wanted to make a still decadent, but lightened up version. His version involves baking five one-pound potatoes to serve four people - four potatoes are stuffed with the pulp of five potatoes. In my version the potatoes are still piled high, but three potatoes serve four people.

The difference? Instead of hollowing out the whole potato, I cut two of the potatoes in half lengthwise, then scoop out the pulp and combine it with all of the pulp from the third potato. Mix the pulp with all of the goodies and then pile it into the potato halves. Voila! Overstuffed, but not so huge that you're too full to eat anything else.

These are always a big hit at dinner parties (I even make a miniature version) and are perfect for date night!

More Must Try Potato Recipes!

Mashed Red Potatoes (Easy enough for a weeknight, delicious enough for a holiday meal!)
Breakfast Potatoes (The absolute best! Crispy on the outside, tender and buttery on the inside because of a method you may not have heard of.)
Skillet Potatoes (Similar to my breakfast potatoes, but made on the stove top in a cast iron skillet.)
Cheesy Potatoes (These are always a crowd pleaser! Made without canned soup!)

How to Make Twice Baked Potatoes

Step 1: To serve 4 people, rub 3 scrubbed and dried baking potatoes with oil and season with salt and pepper. Bake at 400˚F until tender.

Step 2: Cut 2 of the potatoes in half lengthwise and scoop all but ¼ inch of the pulp into a large bowl; transfer potato halves to baking sheet. Peel remaining potato and add pulp to bowl. With a handheld masher, mash pulp with butter, salt and pepper until smooth. Add cheese, sour cream and chives and mash until smooth. Divide potato pulp mixture into potato halves; top with more cheddar cheese and bake until filling is hot and cheese is melted. Serve hot topped with sour cream and chives.

scooping pulp out of baked potatoes to make twice baked potatoes

Recipe Video

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