Twice-Baked Potatoes
There’s something undeniably irresistible about a crispy baked potato skin filled with fluffy, savory mashed potato goodness and topped with melted cheese. Twice-baked potatoes elevate the humble baked potato to a new level — making them a showy side dish that’s both easy enough for weeknights and special enough for a holiday spread. When it comes to twice-baking, these potatoes truly stand out.
Whether you call them “potato boats,” “stuffed baked potatoes,” or just “delicious potatoes,” these are a crowd-pleaser. You can prepare them ahead, customize fillings to your taste, and warm them when you’re ready to serve. Let’s dive into the twice-baked technique.
What you’ll love about this recipe:
Why This Version Works
- The first bake thoroughly cooks the potato, resulting in a sturdy shell and a soft interior, which is perfect for twice-baking.
- Leaving a thin layer of potato attached to the skin ensures structural integrity, so the shells don’t collapse.
- A generous splash of milk keeps the filling soft, allowing for easier scooping and fluffiness.
- Finishing with melted cheese gives you that irresistible golden crust that makes them feel special.
- The flexibility to prep ahead or freeze allows you to enjoy convenience without sacrificing flavor.