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Martha Stewart-Inspired Twice-Baked Potatoes

Close-up of Martha Stewart-Inspired Twice-Baked Potatoes showing its texture
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These twice-baked potatoes are a steakhouse classic reimagined in Martha Stewart’s elegant, crowd-pleasing style. Fluffy russet potato flesh is whipped with butter, sour cream, sharp cheddar, and a whisper of Dijon, then piped back into crisp shells and baked until golden. The result is a creamy, cheesy side dish with a perfectly crackly skin, ideal for holiday dinners or a cozy supper.

Ingredients

Scale
  • 4 large russet potatoes (about 12 ounces/340g each), scrubbed and dried
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon kosher salt
  • 1/2 cup (113g) unsalted butter, at room temperature
  • 1/2 cup (120g) sour cream
  • 1/4 cup (60ml) whole milk
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups (170g) shredded sharp cheddar cheese, divided
  • 1/4 cup (25g) thinly sliced scallions, plus more for garnish
  • 2 tablespoons (30g) unsalted butter, melted
  • 2 tablespoons (10g) grated Parmesan cheese

Instructions

  1. Position a rack in the center of the oven and preheat to 400°F (205°C). Prick the potatoes all over with a fork, rub with olive oil, and sprinkle with 1 teaspoon kosher salt. Place directly on the oven rack and bake until the skins are crisp and a skewer slides in with no resistance, 60 to 70 minutes. Do not wrap the potatoes in foil; that steams the skins and prevents them from getting crisp.
  2. Remove the potatoes from the oven and let them rest until just cool enough to handle, about 10 minutes. Meanwhile, reduce the oven temperature to 350°F (175°C). Line a rimmed baking sheet with parchment paper.
  3. Slice each potato in half lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch (6mm) layer of potato attached to the skin so the shells hold their shape. Reserve the shells. If a shell tears, use your fingers to press it back together.
  4. Mash the potato flesh with a potato masher or fork until mostly smooth. Add the room-temperature butter, sour cream, milk, Dijon mustard, 1 teaspoon kosher salt, and pepper. Mash until creamy but still slightly textured; overmixing can make the filling gluey. Fold in 1 cup (113g) of the cheddar and the scallions.
  5. Spoon the filling back into the potato shells, mounding it slightly. Alternatively, transfer the filling to a piping bag fitted with a large star tip and pipe it in for a more elegant presentation. Arrange the stuffed potatoes on the prepared baking sheet.
  6. Brush the tops lightly with melted butter, then sprinkle with the remaining 1/2 cup (57g) cheddar and the Parmesan. Bake until the filling is heated through and the cheese is melted and golden, 20 to 25 minutes. For a browner top, broil for 1 to 2 minutes, watching closely.
  7. Let the potatoes rest for 5 minutes before serving. Garnish with additional sliced scallions, if desired.

Notes

Storage: Refrigerate leftover twice-baked potatoes in an airtight container for up to 4 days. Freezing: Freeze baked, cooled potatoes on a baking sheet until solid, then wrap individually in plastic wrap and foil; store in a freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating. Make-ahead: Assemble the potatoes through the cheese topping, cover, and refrigerate for up to 24 hours before baking. Reheating: Bake thawed potatoes at 350°F (175°C) for 20 to 25 minutes, or until heated through and the cheese is bubbly. Reheat from frozen at 350°F (175°C) for 35 to 40 minutes.

Nutrition

Keywords: twice-baked potatoes, Martha Stewart potatoes, stuffed baked potatoes, cheesy twice-baked potatoes, potato side dish, Thanksgiving side dish, cheddar potatoes, easy twice-baked potatoes, classic American side, holiday potatoes

Find it online: https://marthadishes.com/martha-stewart-twice-baked-potatoes-recipe/