Twice-Baked Potatoes Recipe

abderrahmane arbaouion

Tips & Notes

  • Best Potatoes: Russet potatoes work best due to their size and fluffy texture.

  • Cooling Tip: Don’t let the potatoes cool completely before scooping; they’re easier to handle when still warm.

  • Texture Control: Adjust the butter or sour cream to reach your preferred creaminess.

  • Cheese Variations: Try Monterey Jack, Colby, or sharp cheddar for different flavor profiles.

  • Make Ahead: Prepare and stuff the potatoes up to 24 hours in advance. Refrigerate and add a few extra minutes to the second bake.

  • Freezing: After the second bake, wrap each potato in plastic wrap and foil. Freeze and reheat at 350°F (175°C) for 30–40 minutes, or until heated through.

Enjoy these comforting, creamy, and satisfying twice-baked potatoes—they’re always a crowd favorite! 🥔✨

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