Twice-Baked Potatoes Recipe

Why You’ll Love This Recipe

Twice-Baked Potatoes are the perfect side dish—crispy on the outside, creamy and cheesy on the inside. Baked, scooped, mixed with rich fillings, then baked again, these potatoes are a crowd-pleaser for holidays, dinner parties, or weeknight meals. They’re customizable, freezer-friendly, and irresistibly comforting.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

russet potatoes
olive oil
salt
butter
sour cream
milk or cream
shredded cheddar cheese
crispy bacon (crumbled, optional)
green onions or chives (chopped)
salt
black pepper

directions

Preheat oven to 400°F (200°C). Scrub potatoes, dry thoroughly, and prick each a few times with a fork.

Rub with olive oil and sprinkle with salt. Bake directly on the oven rack for 45–60 minutes, until tender.

Remove and let cool slightly. Cut each potato in half lengthwise and carefully scoop out the insides into a mixing bowl, leaving a ¼-inch shell.

Mash the scooped potato with butter, sour cream, milk, salt, pepper, and half of the cheese until smooth and creamy.

Stir in bacon and green onions if using.

Spoon the filling back into the potato shells. Top with the remaining cheese.

Place on a baking sheet and bake at 375°F (190°C) for 15–20 minutes, until heated through and cheese is melted and bubbly.

Garnish with extra green onions or bacon before serving.

Servings and timing

This recipe yields 4 servings (8 halves).
Preparation time: 15 minutes
First bake time: 45–60 minutes
Second bake time: 15–20 minutes
Total time: 1 hour 15–20 minutes

Variations

Add cream cheese for extra richness.
Use Greek yogurt instead of sour cream for a tangy twist.
Try different cheeses like Monterey Jack, gouda, or blue cheese.
Top with sautéed mushrooms or caramelized onions.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F (175°C) for 15 minutes or microwave until hot.
Freeze assembled, unbaked potatoes tightly wrapped for up to 2 months. Bake from frozen at 375°F for 25–30 minutes.

FAQs

Can I make these ahead?

Yes, assemble and refrigerate up to 2 days in advance. Bake when ready to serve.

Can I freeze twice-baked potatoes?

Yes, freeze before the second bake for best results.

Can I use different potatoes?

Russets work best due to their fluffy texture and sturdy skins.

How do I get a smooth filling?

Mash thoroughly and add enough liquid (milk, sour cream) for creaminess.

Are they vegetarian?

Yes, just omit the bacon or use a plant-based alternative.

Can I add vegetables?

Yes, mix in cooked broccoli, spinach, or peppers.

Do I need to wrap the potatoes in foil?

No, baking them unwrapped gives crispier skins.

Can I microwave the potatoes for the first bake?

Yes, but oven baking gives better texture for scooping and filling.

Is this a main or side dish?

They can be either—add protein or serve alongside meats.

Can kids eat these?

Yes, they’re creamy, cheesy, and easy to enjoy.

Conclusion

Twice-Baked Potatoes are a comforting, customizable dish that combines crisp skins with a rich, cheesy filling. Whether as a hearty side or a satisfying main, they’re always a hit. Make them ahead, freeze for later, or get creative with fillings—they’re sure to earn a permanent spot on your table.

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