Twice Baked Potatoes are a classic side dish that combines the comforting taste of baked potatoes with a creamy, cheesy filling. These potatoes are baked, scooped, mixed with rich ingredients like sour cream and cheese, then baked again until golden and bubbling. Ideal for family dinners, holiday feasts, or casual gatherings, they deliver flavor, texture, and presentation in every bite.
Why You’ll Love This Recipe
Twice Baked Potatoes are beloved for their creamy, cheesy interior and crispy potato shell. This dish takes the humble potato and elevates it to an indulgent, crowd-pleasing side. It is customizable, freezer-friendly, and pairs well with almost any main course, from grilled steak to roasted vegetables. Whether served at a holiday table or a weeknight dinner, these potatoes never fail to impress.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Russet potatoes
- Butter
- Sour cream
- Milk or heavy cream
- Shredded cheddar cheese
- Cooked and crumbled bacon (optional)
- Chopped chives or green onions
- Salt
- Black pepper
- Garlic powder (optional)
Directions
- Preheat your oven to 400°F (200°C). Scrub the potatoes clean, pierce them with a fork, and place on a baking sheet. Bake for 45 to 60 minutes, or until tender.
- Remove potatoes from the oven and allow them to cool slightly. Cut each one in half lengthwise.
- Scoop out the insides into a bowl, leaving a thin layer of potato attached to the skin to maintain structure.
- Add butter, sour cream, milk or cream, salt, pepper, and garlic powder (if using) to the scooped potatoes. Mash until smooth.
- Mix in half of the shredded cheddar cheese, bacon (if using), and green onions or chives.
- Spoon the mixture back into the potato skins, mounding it slightly. Top with the remaining cheese.
- Return the stuffed potatoes to the oven and bake at 375°F (190°C) for about 15–20 minutes, or until the cheese is melted and golden.
- Garnish with additional chives or green onions before serving.
Servings and timing
This recipe serves 4 to 6 people, depending on portion size.
Prep time: 15 minutes
Cook time: 1 hour 15 minutes
Total time: Approximately 1 hour 30 minutes
Variations
- Loaded Twice Baked Potatoes: Add cooked chopped bacon, sautéed mushrooms, and caramelized onions for a richer flavor.
- Healthier Version: Substitute Greek yogurt for sour cream and use low-fat cheese.
- Vegetarian Twist: Skip the bacon and include chopped broccoli or spinach.
- Spicy Version: Add chopped jalapeños or a dash of cayenne pepper.
- Make-Ahead Friendly: Prepare the potatoes up to the second bake, refrigerate, and bake just before serving.
Storage/Reheating
Storage: Allow leftover twice baked potatoes to cool completely. Store in an airtight container in the refrigerator for up to 3 days.
Freezing: Wrap each stuffed potato tightly in foil and place in a freezer-safe bag. Freeze for up to 3 months.
Reheating: For best results, reheat in the oven at 350°F (175°C) for 15–20 minutes. If frozen, thaw overnight in the fridge before reheating. They can also be microwaved for convenience, though the skins may not remain as crispy.
FAQs
What are the best potatoes to use for twice baked potatoes?
Russet potatoes are ideal due to their large size and starchy texture, which results in a fluffy interior.
Can I make these in advance?
Yes, you can prepare the potatoes ahead of time up to the second bake. Store them in the fridge and bake just before serving.
Can I freeze twice baked potatoes?
Absolutely. Wrap them individually and store in the freezer for up to three months. Reheat from frozen or thaw first for better texture.
How do I prevent the potato skins from tearing?
Leave a thin layer of potato inside the skin when scooping to help maintain the structure and prevent tearing.
What cheese works best for this recipe?
Sharp cheddar cheese adds a rich flavor, but you can also try Monterey Jack, mozzarella, or a cheese blend.
Are twice baked potatoes gluten-free?
Yes, all the basic ingredients are naturally gluten-free. Always check labels on additional ingredients like sour cream or cheese for additives.
Can I make a dairy-free version?
Yes, substitute dairy-free butter, plant-based sour cream, and non-dairy cheese to accommodate dietary needs.
How do I keep the filling creamy?
Use full-fat dairy and mash the potatoes while warm. Avoid overmixing, which can make the filling gluey.
What toppings go well with twice baked potatoes?
Popular toppings include extra cheese, sour cream, chives, crumbled bacon, or hot sauce.
Can I use leftover baked potatoes?
Yes, leftover baked potatoes work well. Just warm them slightly before scooping to make the process easier.
Conclusion
Twice Baked Potatoes are a timeless and versatile side dish that never fails to please. With a creamy filling, cheesy topping, and crispy shell, they bring both comfort and flavor to any meal. Whether you stick to the classic recipe or customize with your favorite mix-ins, this dish is sure to become a household favorite.
Print
- Total Time: 1 hr 30 mins
- Yield: 4 servings
Description
These creamy, cheesy twice baked potatoes are the ultimate side dish. Crispy skins filled with fluffy mashed potatoes, cheese, and chives – comfort food done right.
Keywords: Twice baked potatoes, cheesy potatoes, baked potato recipe, side dish, comfort food
Ingredients
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4 large russet potatoes
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1/2 cup sour cream
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1/4 cup milk
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2 tbsp butter
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1 cup shredded cheddar cheese
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Salt & pepper to taste
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Chopped chives for garnish
Instructions
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Bake potatoes at 400°F for 1 hour. Cool slightly.
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Cut in half and scoop out centers, leaving shell intact.
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Mash potato with sour cream, milk, butter, salt, pepper, and cheese.
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Spoon mixture back into shells. Top with more cheese.
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Bake again at 375°F for 20 mins. Garnish with chives.
Notes
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Customize with bacon, green onions, or different cheeses.
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Make ahead and bake later!
- Prep Time: 10 mins
- Cook Time: 1 hr 20 mins
- Category: Side Dish
- Method: Baked
- Cuisine: American