I always do mashed at Easter and want to try to do twice baked for a change. I have actually never made them at home. Looking at recipes online, some use sour cream, others use cream cheese, and some use both! Any thoughts on which might be better?
I use yogurt (or half yogurt/half sour cream if my fussy brother is coming) - less fat, more flavor. It’s really a matter of taste- I find cream cheese doesn’t add anything except a creaminess, and is more likely to get stodgy.
But if you are doing lamb, it’s roast potatoes all the way for me…with mint sauce…mmmmm 
I do something twice baked that is really simple. Just take your mashed potatoes, put them in a pan, sprinkle with grated cheese and breadcrumbs and bake for about 20 minutes (375 or so). You can do the mashing the day before and the baking that day with no fuss.
If you are doing them ahead to freeze, cream cheese works better.
Thanks for the suggestions.I plan to do the initial bake and stuffing on Saturday, refrigerate overnight and bake for second time on Sunday.
I prefer the taste of sour cream in twice baked potatoes. I often make them ahead and freeze them, I like to add some finely chopped broccoli for a variation. I haven’t had any issues with using sour cream and either freezing or refrigerating them and reheating later.
Sour cream and cheddar cheese.
Can you share your recipe/method for doing them ahead of time and freezing them? And then final steps to cook if frozen? (anyone - thank you!)
Pretty please.
They are great made with goat cheese and chives.
I bake the potatoes by piercing the skins, rubbing with a little olive oil and sea salt and baking for about an hour (or you can microwave for a shorter cooking time) When baked I allow to cool and then scrape out the potato flesh; I put half aside for another day To the remaining potato flesh I add a few dollops of greek yogurt and mashed cooked caulifower or parsnip, I stuff it back into the potato skins and top with a little more parmesan or other melting cheese and bake for about 15m or until cheese is bubbly and brown.
Sour cream AND cream cheese sound good to me. The make ahead mashed potato recipe I use calls for both and is very tasty.
I have made the version I make with broccoli for so long that I don’t use a recipe I just make them and adjust quantities to how many potatoes I have. It’s a variation on a version from an Andrew Weil recipe I saw a long time ago. I bake the potatoes in the oven until tender, let cool just enough to handle, cut in half and scoop out flesh. I use it all and the potatoes end up piled up really full. If I’m using broccoli I steam some broccoli crowns while the potatoes are cooking. Mash the potato flesh with some butter if desired and then add some sour cream and mix to desired consistency. Sometimes I’ll add some 1/2 and 1/2 or milk if they need a little thinning. Season with salt and pepper. Chop the steamed broccoli very fine and mix in. Mix in some grated sharp cheddar cheese. Pile back in skins and bake 10- 15 minutes. At this point I will wrap the extras in foil and either freeze or store in fridge. When I want the frozen ones I put them in the fridge the night before and then bake 20ish minutes before serving or nuke one for lunch
A half potato made like this is enough for a serving for one person.
I usually make my own cheesy potatoes to go with ham, but if we are having twice baked potatoes, I pick them up at the Hy-Vee meat counter. They are very tasty and come in two sizes. Whatever size you choose, they will all be same size, and they look very nice when baked.