Russet potatoes are the best choice for making twice baked potatoes. All the ingredients listed are simply a starting point. Depending on you cook time, and your taste preferences, you may want to add in more or less. That is one of the best parts, it is so customizable. In my family, the type or recipe for the Thanksgiving potatoes can be quite controversial.
Backstory-twice baked potatoes have been a Thanksgiving staple for as long as I can remember. The great twice baked potato battle we encounter every year comes down to the type of cheese and the addition of sour cream. The original version I grew up with, are made with your classic American cheese on top-AKA Katie’s Taties.
Twice Baked Potatoes … AKA Davey’s Taties
Ingredients
- 8 baking potatoes
- 3 tablespoons canola oil
- 2 sticks salted butter
- 1 cup sour cream
- 1 cup heavy cream
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 cup shredded cheddar
Instructions
- Preheat oven to 400° F
- Place the potatoes on a baking sheet. Rub them lightly with the canola oil and bake for 1 hour.
- Allow the potatoes to cool for 20 minutes. Cut potatoes in half lengthwise and scoop the insides into a large bowl; save the skins.
- Add sour cream, milk, butter, salt and pepper to the bowl and mix in with the potatoes using a hand masher or hand mixer depending on the consistency you want.
- Meanwhile, arrange the potato skins on a large baking sheet. Spoon in a heaping amount of the potato mixture and top with cheese.
- Bake until heated through, serve immediately.
Notes
You can also use cheese slices if desired. I prefer shredding my own cheese from a block as opposed to buying the pre-shredded cheese. Shredding your own is cheaper and it melts better as there are no added anti-caking agents added in to keep the cheese from clumping.
