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Twice-Baked Potatoes

Makes: 8  servings Prep 15 mins Start to Finish 2 hrs
Twice-Baked Potatoes


  • 6 Yukon Gold potatoes (about 3 lbs.)
  • 2 tablespoons  olive oil
  • 1/2 tablespoon  coarse salt
  • 1/2 cup  whole milk
  • 4 tablespoons  unsalted butter
  • 1/4 cup  sour cream
  • 3 tablespoons  chopped fresh chives, plus additional snipped chives for garnish
  • 1/2 cup  finely grated Gruyere or Swiss cheese


1. Preheat oven to 400 degree F. Cut 6 squares of foil large enough to wrap each potato. Pierce potatoes on all sides with a fork and place each on a piece of foil. Drizzle potatoes evenly with oil, sprinkle with the coarse salt and wrap in foil. Place on rack in middle of oven and bake until very tender, about 1 hour.

2. Heat milk with butter over moderate heat in a small saucepan just until hot (do not boil). Carefully remove potatoes from foil and let cool slightly, about 10 minutes. Halve potatoes lengthwise and scoop out into a bowl, reserving skins of 8 halves with a 1/4-inch border of potato around skin. Mash potatoes with milk mixture until almost smooth. Stir in sour cream, chopped chives, and 1/4 cup cheese; salt and pepper to taste. Mound mixture into reserved potato skins and sprinkle with remaining 1/4 cup cheese.

3. Bake in upper third of oven until golden brown, about 30 minutes. Garnish with snipped chives. Makes 8 servings.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)275,
  • Fat, total(g)14,
  • chol.(mg)29,
  • sat. fat(g)7,
  • carb.(g)32,
  • fiber(g)3,
  • pro.(g)7,
  • sodium(mg)322,
  • Percent Daily Values are based on a 2,000 calorie diet