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A golden brown twice baked potato garnished with chives.

Best way to grow amazing Twice Baked Potato in 5 minutes

While growing potatoes takes months, this recipe focuses on quickly *preparing* delicious twice-baked potatoes, perfect when you need a fast and flavorful side dish, especially if you have pre-baked potatoes on hand!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 potato halves
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 medium russet potatoes (baked or microwaved until tender)
  • 2 tbsp butter melted
  • 1/4 cup milk or cream
  • 1/4 cup sour cream
  • 1/2 cup shredded cheddar cheese plus more for topping
  • 2 tbsp chopped chives or green onions (optional)
  • Salt and black pepper to taste

Equipment

  • Baking sheet
  • Medium mixing bowl
  • Potato masher or fork
  • Spoon

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grab a baking sheet for the potatoes.
  2. Carefully slice each pre-baked potato in half lengthwise, then scoop out the soft flesh into a medium mixing bowl, making sure to leave a thin shell intact.
  3. In the bowl, mash the scooped potato flesh with the melted butter, milk or cream, sour cream, 1/2 cup of shredded cheddar cheese, optional chives, salt, and pepper until well combined and creamy.
  4. Spoon the flavorful potato mixture evenly back into the empty potato skins, then sprinkle extra shredded cheese over the top of each potato half.
  5. Place the filled potato halves on the prepared baking sheet and bake for about 15 minutes, or until they are thoroughly heated through and the cheese on top is melted and bubbly.

Notes

Please note: 'growing' potatoes takes much longer than 5 minutes! This recipe is for quickly *making* twice-baked potatoes, ideally with pre-baked or quickly microwaved potatoes to save time. The '5 minutes' refers to the idea of a very rapid preparation step once the potatoes are cooked.