Twice Baked Potatoes

Twice baked potatoes transform ordinary baked potatoes into something extraordinary. This recipe takes fluffy potato flesh, mixes it with butter, cheese, and seasonings, then bakes it again until golden and crispy on top. The result is a creamy interior wrapped in a crispy potato skin shell that delivers comfort in every bite. I’ve made these potatoes hundreds of times over the years, and they never fail to impress at dinner parties or family meals. The best part? You can prepare them ahead of time and bake them right before serving. This makes them perfect for busy weeknights or special occasions when you want to spend less time in the kitchen and more time with your guests. The combination of textures—crispy skin, fluffy filling, and melted cheese—creates a dish that appeals to both kids and adults alike.

Reasons to Try Twice Baked Potatoes

These potatoes offer several benefits that make them worth your time. First, the texture contrast is unmatched. The crispy exterior gives way to a fluffy, creamy center that melts in your mouth. Second, they’re incredibly versatile. You can customize the filling with your favorite ingredients, from different cheeses to herbs and vegetables. Third, these potatoes work as both a side dish and a main course.

I’ve served them alongside grilled chicken for dinner and as the star of vegetarian meals. Fourth, they freeze beautifully, which means you can make a large batch and save some for later. Fifth, the presentation looks restaurant-quality with minimal effort. Your guests will think you spent hours preparing them, when in reality, the process is straightforward. Finally, the flavor intensifies during the second baking, creating a depth that regular baked potatoes simply can’t match.

Where Did Twice Baked Potatoes Come From?

Twice baked potatoes emerged in American cuisine during the 1950s and gained popularity throughout the following decades. The technique likely evolved from European potato preparations, where cooks would stuff and rebake various vegetables. American home cooks embraced this method as a way to elevate the humble baked potato into something more elegant. The recipe became a staple at steakhouses and upscale restaurants during the 1970s and 1980s, often appearing on menus as “stuffed baked potatoes” or “potato boats.” Today, these potatoes remain popular because they combine comfort food appeal with sophisticated presentation. The recipe has traveled beyond restaurant kitchens into home cooking, where families have adapted it with regional ingredients and personal touches.

Ingredients Notes

Russet Potatoes: Choose large, uniform russets for this recipe. These potatoes have high starch content, which creates the fluffiest texture. Look for potatoes without green spots or sprouts. Each potato should weigh about 10 to 12 ounces.

Butter: Use real butter, not margarine. The butter adds richness and helps create a smooth, creamy filling. I prefer unsalted butter so I can control the salt level in the final dish.

Sour Cream: Full-fat sour cream produces the best results. The tanginess balances the rich butter and cheese while adding moisture to the filling. Greek yogurt can work in a pinch, but the flavor will be different.

Cheddar Cheese: Sharp cheddar provides the most flavor, but you can use mild if you prefer. Freshly shredded cheese melts better than pre-shredded varieties, which often contain anti-caking agents.

Milk: Whole milk creates the creamiest texture, but you can use 2% if needed. The milk loosens the potato mixture to the perfect consistency.

Green Onions: Fresh green onions add a mild onion flavor and bright color. Use both the white and green parts for maximum flavor.

Salt and Black Pepper: Season generously. Potatoes need more salt than you might think to bring out their natural flavor.

How to Make Twice Baked Potatoes

Step 1: Heat your oven to 400°F. Scrub the potatoes under cold water to remove any dirt. Pat them dry with a clean towel. Poke each potato 4 to 5 times with a fork. This allows steam to escape during baking and prevents the potatoes from bursting.

Step 2: Rub each potato with a thin layer of olive oil and sprinkle with coarse salt. Place the potatoes directly on the middle oven rack. Bake for 60 to 75 minutes, depending on size. The potatoes are done when a fork slides in easily without resistance.

Step 3: Remove the potatoes from the oven and let them cool for 10 minutes. You want them cool enough to handle but still warm. Cut each potato in half lengthwise. Use a spoon to scoop out the flesh, leaving about 1/4 inch of potato attached to the skin. This creates a sturdy shell that won’t collapse during the second baking.

Step 4: Place the scooped potato flesh in a large mixing bowl. Add 4 tablespoons of butter, 1/2 cup of sour cream, 1/4 cup of milk, 1 cup of shredded cheddar cheese, and 2 tablespoons of chopped green onions. Mash everything together with a potato masher or fork until smooth and creamy. Taste and add salt and pepper as needed.

Step 5: Spoon the potato mixture back into the potato skins, mounding it slightly. You should have enough filling to create a generous portion in each shell. Sprinkle the tops with an additional 1/2 cup of shredded cheddar cheese.

Step 6: Place the filled potato skins on a baking sheet. Return them to the oven and bake for 20 to 25 minutes at 400°F. The tops should turn golden brown and the cheese should bubble. For extra crispy tops, turn on the broiler for the last 2 minutes, watching carefully to prevent burning.

Step 7: Remove from the oven and let rest for 5 minutes before serving. Garnish with additional green onions if desired.

What You Must Know About Twice Baked Potatoes

Don’t rush the first baking. Undercooked potatoes won’t mash properly and will create a gummy texture instead of fluffy. The potato should feel very soft when squeezed gently with an oven mitt.

Be careful when scooping out the potato flesh. If you make the walls too thin, the skins will tear or collapse during the second baking. That 1/4 inch buffer is important for structural integrity.

Don’t overmix the filling. Mix just until combined and smooth. Overworking the potatoes releases too much starch, which creates a gluey consistency.

Watch the second baking carefully. The cheese can burn quickly, especially if your oven runs hot. If the tops brown too fast, cover loosely with foil and continue baking.

These potatoes are very hot when they come out of the oven. Let them rest for at least 5 minutes before serving to avoid burning your mouth on the molten cheese.

Helpful Tips

Place the potato skins on the baking sheet before filling them. This prevents spills when transferring filled potatoes.

Use a hand mixer on low speed for extra smooth filling. This works especially well if you’re making a large batch.

Save any leftover filling for another use. It makes excellent mashed potatoes or can be used as a topping for shepherd’s pie.

Line your baking sheet with parchment paper for easy cleanup. The cheese can drip and create a mess otherwise.

Make these ahead by completing all steps through Step 5, then covering and refrigerating for up to 24 hours. Add 10 minutes to the final baking time if starting from cold.

Variations and Substitutions

Replace cheddar with Gruyere, fontina, or pepper jack for different flavor profiles. I love pepper jack when serving these with Mexican food.

Add cooked, crumbled chicken for a heartier version that works as a complete meal. Use about 1 cup of shredded chicken mixed into the filling.

Mix in steamed broccoli florets for added nutrition and color. Chop them small so they incorporate well into the filling.

Substitute sweet potatoes for a sweeter version. Reduce the butter slightly since sweet potatoes are naturally more moist.

Use cream cheese instead of sour cream for an even richer filling. You’ll need about 4 ounces of softened cream cheese.

Add roasted garlic for extra depth. Squeeze the roasted cloves right into the potato mixture and mash them in.

Try different herbs like chives, parsley, or dill instead of green onions. Fresh herbs always taste better than dried in this recipe.

For a lighter version, replace half the sour cream with plain Greek yogurt and use less butter.

Serving Suggestions for Twice Baked Potatoes

Serve these potatoes alongside grilled steak or roasted chicken for a classic steakhouse meal. The creamy potatoes complement the savory meat perfectly.

Top each potato with a dollop of additional sour cream and extra green onions for a beautiful presentation.

Pair with a simple green salad dressed with vinaigrette. The acidic dressing cuts through the rich potato filling.

Serve as a vegetarian main course with roasted vegetables on the side. The protein from the cheese and dairy makes this surprisingly filling.

Offer hot sauce or salsa on the side for guests who enjoy extra heat. The cool, creamy potato balances spicy toppings nicely.

Cut the potatoes into smaller portions for appetizers at parties. Mini twice baked potatoes work great for buffets.

Serve with steamed green beans or roasted asparagus for a complete meal. The vegetables add color and nutrition to the plate.

Storage and Reheating

Store leftover twice baked potatoes in an airtight container in the refrigerator for up to 4 days. Make sure they’ve cooled completely before sealing to prevent condensation.

To freeze, wrap each potato individually in plastic wrap, then place in a freezer bag. They’ll keep for up to 3 months in the freezer. Label with the date so you remember when you made them.

Reheat refrigerated potatoes in a 350°F oven for 15 to 20 minutes until heated through. Cover with foil if the tops start browning too much.

For frozen potatoes, thaw overnight in the refrigerator, then reheat as directed above. You can also bake from frozen, but add 30 to 40 minutes to the reheating time.

Microwave reheating works in a pinch but won’t keep the tops as crispy. Heat on 50% power in 1-minute intervals until warm throughout.

Nutrition Facts (Per Serving)

Note: Nutrition information is approximate and based on one stuffed potato half. Values may vary depending on specific ingredients used and portion sizes.

Perfect Twice Baked Potatoes Recipe

Learn how to make twice baked potatoes with this easy recipe. Fluffy potato filling, melted cheese, and crispy skin create the ultimate comfort food side dish that everyone loves.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Side Dish

Cuisine American

Servings 8 servings

Calories 385 kcal

Ingredients

  

• 4 large russet potatoes 10-12 ounces each
• 2 tablespoons olive oil
• 1 tablespoon coarse salt for rubbing
• 4 tablespoons unsalted butter softened
• 1/2 cup sour cream
• 1/4 cup whole milk
• 1 1/2 cups shredded sharp cheddar cheese divided
• 2 tablespoons chopped green onions plus more for garnish
• 1 teaspoon salt for filling
• 1/2 teaspoon black pepper

Instructions

 

• Preheat oven to 400°F. Scrub potatoes clean and pat dry. Poke each potato 4-5 times with a fork.
• Rub potatoes with olive oil and sprinkle with coarse salt. Place directly on middle oven rack and bake for 60-75 minutes until fork-tender.
• Remove potatoes and cool for 10 minutes. Cut each potato in half lengthwise. Scoop out flesh, leaving 1/4 inch attached to skin.
• Place potato flesh in a large bowl. Add butter, sour cream, milk, 1 cup cheddar cheese, and green onions. Mash until smooth and creamy. Season with salt and pepper to taste.
• Spoon filling back into potato skins, mounding slightly. Top with remaining 1/2 cup cheddar cheese.
• Place filled potatoes on a baking sheet. Bake at 400°F for 20-25 minutes until tops are golden and cheese bubbles.
• Remove from oven and rest 5 minutes. Garnish with additional green onions before serving.

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