Twice Baked Potatoes

Why You’ll Love This Recipe

Twice Baked Potatoes are the ultimate comfort food—crispy potato skins filled with a creamy, cheesy mashed potato mixture and baked again until golden and bubbly. They’re perfect as a hearty side dish or even a main course, customizable with your favorite toppings like bacon, green onions, or sour cream. Ideal for holidays, gatherings, or weeknight dinners, they deliver both flavor and satisfaction in every bite.

ingredients

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

russet potatoesbuttersour creammilkshredded cheddar cheesebacon bitsgreen onionssalt and pepperolive oil (for rubbing the skins)

directions

Preheat your oven to 400°F (200°C). Scrub the potatoes clean and dry them thoroughly.

Rub the skins lightly with olive oil and place on a baking sheet. Bake for 45-60 minutes until tender.

Let the potatoes cool slightly, then slice each one in half lengthwise.

Carefully scoop out the flesh, leaving a thin shell of potato near the skin.

Mash the potato flesh in a bowl with butter, sour cream, milk, salt, and pepper until creamy.

Stir in shredded cheese, bacon bits, and chopped green onions (reserve some for topping if desired).

Spoon the mashed mixture back into the potato skins, mounding it slightly.

Top with additional cheese and return to the oven for 15-20 minutes, or until golden and heated through.

Garnish with extra bacon, green onions, or a dollop of sour cream if desired.

Servings and timing

This recipe yields 8 potato halves (serves 4).Preparation time: 15 minutesFirst bake time: 45-60 minutesSecond bake time: 15-20 minutesTotal time: 1 hour 15 minutes to 1 hour 35 minutes

Variations

Use Greek yogurt instead of sour cream for a lighter version.

Add sautéed mushrooms, caramelized onions, or jalapeños for added flavor.

Top with crumbled blue cheese or feta for a bold twist.

Make it vegetarian by skipping the bacon or using plant-based crumbles.

Swap cheddar for pepper jack or mozzarella for a different cheese profile.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.To reheat, bake in a 350°F oven for 15-20 minutes or microwave for 1-2 minutes until hot.Freeze twice baked potatoes for up to 3 months; thaw before reheating for best texture.

FAQs

Can I make twice baked potatoes ahead of time?

Yes, assemble them ahead and refrigerate. Just bake the second time before serving.

What type of potatoes work best?

Russet potatoes are ideal due to their size and starchy texture.

Can I freeze them after the first bake?

Yes, freeze after stuffing but before the second bake. Thaw and bake when needed.

Do I have to use cheese?

No, but cheese adds richness. You can omit or replace it with a dairy-free option.

Why are they called twice baked?

Because they’re baked once to cook the potato and again after being stuffed.

Are they gluten-free?

Yes, all ingredients are naturally gluten-free. Just check any add-ins or toppings.

How do I make them crispy on top?

Add extra cheese and bake under the broiler for a few minutes at the end.

Can I use leftover mashed potatoes?

Yes, but scoop out the skins first and fill with the mash for the same effect.

What can I serve with twice baked potatoes?

They pair well with steak, chicken, or a fresh salad.

Can I make mini versions?

Yes, use smaller potatoes or red potatoes for bite-sized versions.

Conclusion

Twice Baked Potatoes are a delicious and versatile dish that brings together creamy mashed filling and crispy skins in a perfect balance. Whether you’re making them for a family dinner or as a crowd-pleasing party side, they offer rich flavor and customizable options for every taste. Once you try them, they’ll likely become a regular favorite at your table.

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