Why did my twice baked potato filling turn out gluey?

Gluey filling comes from overworking hot potato. Electric mixers and food processors burst the starch cells and turn the mash into paste, and cold milk makes it worse by forcing longer mixing. Mash by hand while the flesh is steaming, add warm milk, and fold the rest in with a spatula just until combined.

Can I start the potatoes in the microwave to save time?

You can, and the filling will be fine, but the skins will never turn truly crisp, and crisp salted skin is half the point of this recipe. If time is tight, bake the potatoes fully the day before instead, then scoop, fill and chill them. The second bake on the day is only 20 minutes.

How do I bake assembled twice baked potatoes straight from the freezer?

Bake them from frozen, uncovered, at 350°F for 45 to 55 minutes, until a knife pushed into the center comes out steaming hot. There is no need to thaw first. If you prefer to thaw them overnight in the refrigerator, bake at 400°F for about 20 minutes instead.

What can I use if I cannot find large russet potatoes?

Choose the largest floury baking potatoes available, whatever they are called in your store. Starchy, thick skinned potatoes are the requirement, because they mash fluffy and hold their shells. Avoid waxy red potatoes and thin skinned varieties, which make dense filling and shells that tear.

Can I make the filling without sour cream?

Yes. Plain Greek yogurt is the closest swap, with the same tang and body, and it folds in exactly the same way. Or replace the sour cream with 2 ounces of softened cream cheese plus an extra splash of warm milk for a richer, milder filling.

Twice Baked Potatoes With Crisp Skins And Cheddar Filling

Ingredients

Scale

4 large russet potatoes, about 10 to 12 ounces each
2 tablespoons olive oil
1 1/2 teaspoons kosher salt, divided
4 tablespoons unsalted butter, cut into pieces
1/2 cup sour cream, at room temperature
1/3 cup whole milk, warmed
1 1/2 cups shredded sharp cheddar cheese, divided
1/2 teaspoon smoked paprika, plus more to finish
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
3 green onions, thinly sliced, divided
1 tablespoon chopped fresh chives, to finish

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Instructions

Heat the oven to 400°F. Scrub the potatoes and dry them very well. Prick each one 8 times with a fork, then rub all over with the olive oil and 1 teaspoon of the salt.
Set the potatoes directly on the middle oven rack with a sheet pan on the rack below to catch drips. Bake for 55 to 65 minutes, until a knife slides into the center with no resistance and the skins feel crisp and papery.
Rest the potatoes for 10 minutes, until cool enough to handle. Halve each one lengthwise. Scoop the flesh into a large bowl, leaving a rim of about 1/4 inch inside each shell so it stays sturdy.
Return the empty shells to the oven for 5 minutes to firm up and crisp at the edges while you make the filling.
Add the butter to the hot potato flesh and mash with a potato masher until the butter melts. Pour in the warm milk, then fold in the sour cream, 1 cup of the cheddar, the smoked paprika, garlic powder, remaining 1/2 teaspoon salt, black pepper and most of the green onions. Fold gently with a spatula until just combined. Do not whip or beat, that is what makes the filling gluey.
Spoon the filling back into the shells, mounding it high. Top with the remaining 1/2 cup of cheddar and a light dusting of smoked paprika.
Bake for 18 to 20 minutes, uncovered, until the filling is steaming hot, the cheese has melted and the edges of the filling are lightly golden.
Rest for 5 minutes. Finish with the chives and the last of the green onions and serve hot.

Author: Chef Jordan
Prep Time: 25 minutes
Cook Time: 1 hour 20 minutes

Nutrition

Serving Size: 1
Calories: 290
Sugar: 3
Sodium: 430
Fat: 13
Saturated Fat: 7
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 34
Fiber: 3
Protein: 8
Cholesterol: 35