Twice Baked Potato

Prep Time
Cook Time
Ready In

"Most of the time is baking, so its an easy recipe to make. Deliciously different from Bon Appetit"

Original recipe yields 4 servings


  • Serving Size: 1 (280.4 g)
  • Calories 385.1
  • Total Fat - 23.8 g
  • Saturated Fat - 11 g
  • Cholesterol - 43.4 mg
  • Sodium - 95.7 mg
  • Total Carbohydrate - 38.6 g
  • Dietary Fiber - 5.5 g
  • Sugars - 3.3 g
  • Protein - 6 g
  • Calcium - 66.6 mg
  • Iron - 1.3 mg
  • Vitamin C - 22.2 mg
  • Thiamin - 0.2 mg

Step 1

Place a rack in middle of oven; preheat to 425°. Poke potatoes all over with a fork; rub with oil. Bake directly on oven rack until very soft when squeezed and skins are crisp, 50–60 minutes. Let cool just until you can hold them.

Step 2

Using a serrated knife, slice potatoes in half lengthwise and scoop flesh into a medium bowl. Add sour cream, butter, chives, and tarragon (if desired); season generously with salt and pepper.

Step 3

Divide among 4 potato skin halves, piling gloriously high—don’t pack too tightly. (And what about the leftover skins? We say add butter and salt and snack on them.)

Step 4

Increase oven temperature to 450°. Bake potatoes on a rimmed baking sheet until filling is puffed and browned in spots, 20–25 minutes

Tips & Variations

No special items needed.



This is an easy and tasty potato side. It didn't have any meat but I did eat it with some steak.

review by:
(10 Jan 2021)

Mama Marie

I didn't use the tarragon but did use everything else. Delicious!

review by:
(20 Mar 2020)


I did a half recipe and the only change I made was to put a little grated sharp cheddar cheese on the top just before the second baked and the DH and I enjoyed a very delicious side to our meal, thank you Marrmamba, made for Alphabet Tag Game at FF&F.

review by:
(10 Dec 2019)