Twice Baked Potatoes

Frequently Asked Questions

What Is the Difference Between Baked Potato and Twice Baked Potato?

Baked potatoes and twice baked potatoes are popular dishes that both start with the humble spud, but they have major differences when it comes to their preparation, texture, and flavors.

A baked potato is a simple, straightforward dish. They are cooked plain (or sometimes with a bit of oil and salt) in an oven until the skin becomes crispy and the inside is fluffy and soft. The result is a side that spotlights the potato’s natural flavor, and it is usually served with toppings like butter, sour cream, cheese, or chives, which are added after cooking.

Twice baked potatoes, on the other hand, take the culinary process a step further. After the initial baking, the potatoes are cut open and most of the soft interior is scooped out and mixed with ingredients like butter, sour cream, and cheese. Often additional flavors like chives, bacon, onions, or herbs are added to create a creamy, flavorful mash. This mixture is spooned back into the hollow potato skins and baked a second time. The result is a dish that is richer and more decadent than a simple baked potato, with a crispy outer shell and a creamy, savory filling inside.

This dual cooking method not only enhances flavors but also transforms the texture, making twice baked potatoes a more indulgent dish compared to their once baked counterparts. Want to try a sweeter variation? Explore our Twice Baked Brown Sugar and Pecan Sweet Potatoes

Why Are My Twice Baked Potatoes Gummy?

Making Twice Baked Potatoes is easy, however there are a few important pitfalls to avoid in order to make sure you end up with a perfect texture every time.

Overworking your potatoes can lead to a gummy texture. Over mashing or using a food processor can break down the potatoes’ cellular structure too much, releasing an excess of gluten, leading to a sticky consistency.

To prevent this, closely follow the steps in this recipe: first mix the milk in slowly until soft and fluffy. Then add butter, salt, pepper, cheese, and chives then mix until potatoes are combined fully. It's best to gently mash the potatoes only as needed to incorporate ingredients and achieve your desired texture, without excessive beating or stirring.

By carefully mashing your potatoes and combining your ingredients, you can avoid textural mishaps and ensure your Twice Baked Potatoes are always fluffy and delectable.

Does the Kind of Milk Matter?

You can use whatever milk you have on hand when whipping up this Twice Baked Potatoes recipe. But whatever you do, add your milk slowly. Adding too much cold milk to your potatoes too quickly will cause them to cool too fast, leaving you with a gluey mash. If you’re opting to make this your main dish, consider using non-dairy soy milk in your recipe to add some additional protein as well as a slightly different flavor profile.