How to make Twice-Baked Potatoes

Step-by-step

1. Step 1

   Bake the potatoes until fully soft, then cool just enough to handle.

   Look for: They give when squeezed with a towel. Tip: Bake directly on the rack for better skins. Avoid: Underbaked potatoes are hard to scoop.

2. Step 2

   Cut in half and scoop the flesh into a bowl, leaving a strong shell.

   Look for: The shell is about 5–8 mm thick. Tip: Use a spoon with a sharp edge. Avoid: Scooping too close to the skin causes tearing.

3. Step 3

   Mash the flesh with butter, sour cream, cheese and seasoning.

   Look for: The filling is creamy but still holds shape. Tip: Taste before refilling. Avoid: Adding too much dairy makes it wet.

4. Step 4

   Spoon or pipe the filling back into the shells and top with extra cheese.

   Look for: The filling sits proudly above the rim. Tip: Loosely mound for better texture. Avoid: Packing too tightly makes it dense.

5. Step 5

   Bake at 200°C until hot through and browned on top.

   Look for: The tops are golden and the filling is bubbling. Tip: Use a hot oven for contrast. Avoid: Low heat warms but does not brown.

6. Step 6

   Top with spring onions and serve hot.

   Look for: The shell is firm and the filling fluffy. Tip: Serve straight from the tray. Avoid: Covering them softens the skins.