Twice Baked Potatoes

Why You’ll Love This Recipe

Twice baked potatoes are a comforting combination of textures and flavors. You’ll love the crispy skin, the velvety interior, and the versatility to load them up with your favorite ingredients. They’re great for prepping ahead, customizable to any dietary preference, and always a crowd-pleaser whether for a family dinner or a special occasion.

Ingredients

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

• Russet potatoes
• Olive oil
• Butter
• Sour cream
• Milk or heavy cream
• Shredded cheddar cheese
• Cooked bacon, crumbled (optional)
• Green onions or chives, finely chopped
• Salt
• Black pepper

Directions

1. Preheat oven to 400°F (200°C). Scrub the potatoes clean and prick them a few times with a fork.
2. Rub each potato with olive oil and place them directly on the oven rack or a baking sheet. Bake for 45–60 minutes, or until tender.
3. Remove from the oven and let cool slightly until safe to handle.
4. Cut each potato in half lengthwise and carefully scoop out the insides into a large bowl, leaving a thin shell of potato on the skins.
5. Mash the scooped-out potato with butter, sour cream, milk, salt, and pepper until creamy. Stir in half the cheese, bacon (if using), and green onions.
6. Spoon the filling back into the potato skins, mounding it slightly.
7. Top with the remaining cheese and return to the oven. Bake for 15–20 minutes, or until the tops are golden and the cheese is melted.
8. Garnish with extra green onions or bacon if desired. Serve warm.

Servings and timing

This recipe makes 4 to 6 servings (using 4 large russet potatoes, halved). Prep time is about 15 minutes, initial baking time is 45–60 minutes, and second baking is 15–20 minutes. Total time: approximately 1 hour and 30 minutes.

Variations

• Use Greek yogurt instead of sour cream for a lighter version.
• Swap cheddar for mozzarella, pepper jack, or a cheese blend.
• Add steamed broccoli or sautéed mushrooms to the filling.
• Make it vegetarian by skipping the bacon.
• Spice it up with jalapeños, hot sauce, or smoked paprika.

Storage/Reheating

Store leftover twice baked potatoes in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 15–20 minutes until heated through. For a quicker option, microwave on medium power for 2–3 minutes. You can also freeze them before or after the second bake—just wrap tightly and store for up to 2 months.

FAQs

What are the best potatoes to use?

Russet potatoes are best because of their starchy texture and sturdy skins, which hold up well during baking.

Can I make these ahead of time?

Yes, you can prepare them up to the second bake, refrigerate them, and then bake when ready to serve.

Can I freeze twice baked potatoes?

Absolutely. Wrap them tightly in foil or plastic wrap and freeze for up to 2 months. Bake from frozen or thaw overnight before reheating.

How do I get extra crispy skins?

Rub the potatoes with olive oil and bake them directly on the oven rack for extra crispiness.

Can I make them vegetarian?

Yes, simply omit the bacon and consider adding veggies or herbs for extra flavor.

What cheese works best?

Cheddar is classic, but feel free to experiment with gruyère, gouda, or a spicy pepper jack.

Can I use cream cheese in the filling?

Yes, cream cheese adds richness and tang. Substitute a portion of the sour cream or butter with cream cheese.

How long can they sit out before serving?

They can sit at room temperature for up to 2 hours. For longer, keep them warm in the oven or refrigerate and reheat.

Can I air fry twice baked potatoes?

Yes, reheat or bake them in the air fryer at 350°F (175°C) for 8–10 minutes until hot and crispy.

What can I serve with twice baked potatoes?

They pair well with steak, grilled chicken, BBQ, or as a hearty vegetarian entrée with a side salad.

Conclusion

Twice baked potatoes are a flavorful and comforting side dish that’s worth every step. With their creamy filling and crispy tops, they turn a humble potato into something truly special. Whether you serve them for a holiday meal or a casual dinner, they’re guaranteed to impress and satisfy.

Twice Baked Potatoes

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Twice baked potatoes with crispy skins and a creamy, cheesy filling. A hearty, customizable side dish that’s perfect for family dinners, holidays, or special occasions.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 4–6 servings
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 4 large russet potatoes
• 2 tbsp olive oil
• 4 tbsp butter
• 1/2 cup sour cream
• 1/4 cup milk or heavy cream
• 1 1/2 cups shredded cheddar cheese, divided
• 4 slices cooked bacon, crumbled (optional)
• 2 green onions or chives, finely chopped
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Preheat oven to 400°F (200°C). Scrub and prick potatoes with a fork.
2. Rub with olive oil and bake 45–60 minutes until tender.
3. Cool slightly, then cut in half lengthwise. Scoop insides into a bowl, leaving a thin shell.
4. Mash potato insides with butter, sour cream, milk, salt, and pepper until creamy.
5. Stir in half the cheese, bacon (if using), and green onions.
6. Spoon mixture back into skins, mounding slightly.
7. Top with remaining cheese and bake 15–20 minutes until golden and melted.
8. Garnish with extra bacon or green onions and serve warm.

Notes

• For extra crispy skins, bake potatoes directly on the oven rack.
• Make ahead by preparing to the second bake, refrigerating, and baking when ready.
• Can be frozen before or after second bake for up to 2 months.

Nutrition

• Serving Size: 1 half potato
• Calories: 280
• Sugar: 2g
• Sodium: 410mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 35mg