Twice Baked Potatoes

Imagine sinking your fork into a perfectly crispy potato skin that gives way to a cloud-like, cheesy interior that’s both creamy and indulgent. Twice Baked Potatoes are the ultimate comfort food upgrade that transforms ordinary spuds into an extraordinary culinary experience. These showstopping potatoes are first baked until tender, then hollowed out, with their fluffy interiors mixed with butter, sour cream, cheese, and seasonings before being returned to their shells for a second bake to golden perfection. You’ll learn how to create restaurant-quality Twice Baked Potatoes at home with simple ingredients and foolproof techniques that guarantee impressive results every time.

Why You’ll Love This Recipe

These Twice Baked Potatoes will quickly become a family favorite for several compelling reasons. First, they offer an irresistible textural contrast between the crispy, seasoned skins and the velvety, cheese-laden filling that makes each bite a perfect balance of textures. The versatility of this dish is unmatched—you can customize the fillings based on your preferences or what’s available in your pantry.

What truly sets these Twice Baked Potatoes apart is how they elevate a humble ingredient into something spectacular. They can be prepared ahead of time and simply finished in the oven when needed, making them perfect for entertaining or busy weeknights. The presentation alone makes them worthy of special occasions, yet they’re simple enough for everyday meals.

Perhaps most importantly, this recipe transforms an affordable staple ingredient into a dish that feels luxurious and special. The combination of crispy exterior and fluffy, flavorful interior creates a comfort food experience that satisfies on every level.

Ingredients

For perfect Twice Baked Potatoes, you’ll need:

• 4 large russet potatoes (about 10-12 oz/280-340g each)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt (for the skins)
• 4 tablespoons (56g) unsalted butter, softened
• 1/2 cup (120ml) sour cream
• 1/4 cup (60ml) milk, warmed
• 1 cup (113g) shredded cheddar cheese, divided
• 4 slices bacon, cooked and crumbled
• 3 green onions, thinly sliced, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and freshly ground black pepper to taste

Russet potatoes are essential for this recipe due to their high starch content and sturdy skins that hold up well to twice baking. Using room temperature dairy products (butter and sour cream) ensures a smoother filling, while high-quality sharp cheddar provides the best flavor depth for these loaded baked potatoes.

Pro Tips

Use the right potatoes: Always select similarly sized russet potatoes for even cooking. Their high starch content creates the fluffiest interior for your Twice Baked Potatoes. Before the first bake, prick the potatoes several times with a fork and rub them with olive oil and salt—this creates that restaurant-quality crispy skin that contrasts beautifully with the creamy filling.

Master the scooping technique: When hollowing out your baked potatoes, leave a 1/4-inch border of potato flesh attached to the skin. This provides structural integrity to your potato shells and prevents them from collapsing during the second bake. Use a spoon to gently scoop out the flesh, being careful not to tear the skins.

Perfect your texture: For the creamiest filling, use room temperature dairy ingredients and avoid overmixing. Beat the potato filling just until smooth—overworking the potatoes activates the starch and can make them gluey instead of fluffy. For an extra-luxurious loaded twice baked potato experience, warm your milk slightly before adding it to the mixture, which helps it incorporate more smoothly.

Instructions

Step 1: Prepare the potatoes

Preheat your oven to 400°F (200°C). Thoroughly wash and dry the russet potatoes, then use a fork to prick them 8-10 times all over. This allows steam to escape during baking. Rub each potato with olive oil and sprinkle generously with kosher salt. Place the potatoes directly on the middle oven rack with a baking sheet on the lower rack to catch any drippings. Bake for 50-60 minutes, until the skins are crisp and a knife easily pierces through to the center.

Step 2: Prepare the filling

Once the potatoes are cool enough to handle (but still warm), cut them in half lengthwise. Using a spoon, carefully scoop the flesh into a large mixing bowl, leaving about a 1/4-inch thick shell of potato and skin. Place the empty potato skins on a baking sheet. Add the softened butter to the warm potato flesh and mash until mostly smooth. Stir in the sour cream, warm milk, half the cheddar cheese, most of the bacon (save some for topping), most of the green onions (reserve some for garnish), garlic powder, and onion powder. Season with salt and pepper to taste, mixing until well combined but still fluffy.

Step 3: Fill and bake again

Reduce the oven temperature to 375°F (190°C). Spoon or pipe the filling back into the potato shells, dividing it evenly among them. Don’t be afraid to mound the filling high—it’s part of the signature look of Twice Baked Potatoes! Sprinkle the remaining cheddar cheese over the tops. Bake for 20-25 minutes, until the cheese is melted and the tops begin to turn golden brown. For extra crispness, you can switch to the broiler for the last 2-3 minutes, but watch carefully to prevent burning.

Step 4: Garnish and serve

Remove your Twice Baked Potatoes from the oven and let them rest for 5 minutes. Top with the reserved bacon crumbles and sliced green onions. For an extra special touch, add a small dollop of sour cream on top of each potato. Serve while still hot as a substantial side dish or even a main course paired with a crisp green salad.

Variations

Loaded Baked Potato Style: Transform your Twice Baked Potatoes into a complete meal by adding extra toppings. Mix in 1/2 cup of broccoli florets (lightly steamed) and 1/4 cup of diced ham to the filling before the second bake. After baking, top with extra cheese, a dollop of sour cream, and a sprinkle of chives for a loaded baked potato experience that works as a main dish.

Southwest Twist: Create flavorful Southwestern Twice Baked Potatoes by adding 1/2 cup of black beans, 1/4 cup of corn kernels, 2 tablespoons of diced green chilies, and 1 teaspoon of taco seasoning to your filling mixture. After the second bake, top with fresh pico de gallo, sliced avocado, and a squeeze of lime juice for bright, zesty flavor.

Vegetarian Option: For a meat-free version, omit the bacon and instead add 1/4 cup of sautéed mushrooms and 2 tablespoons of caramelized onions to the filling. Use smoked paprika (about 1/2 teaspoon) to add that smoky flavor traditionally provided by bacon. Top with extra chives and a sprinkle of your favorite herbs like thyme or rosemary.

Storage and Serving

Twice Baked Potatoes can be refrigerated both before and after their second bake, making them perfect for meal prep. Store completely cooled potatoes in an airtight container for up to 3 days in the refrigerator. To reheat, place them in a 350°F (175°C) oven for 15-20 minutes until heated through—avoid microwaving if possible as this can make the skins soggy.

For freezing, wrap each pre-baked (but not yet baked the second time) potato individually in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before completing the second bake as directed in the recipe.

Serve your Twice Baked Potatoes alongside grilled steaks or roasted chicken for a classic pairing that never disappoints. They also make an excellent accompaniment to holiday meals, replacing traditional mashed potatoes with an upgrade everyone will appreciate. For a lighter meal, pair them with a simple green salad dressed with a tangy vinaigrette to balance the richness of the potatoes.

FAQs

Can I make twice baked potatoes ahead of time?
Yes! You can prepare Twice Baked Potatoes up to the point of the second baking, then refrigerate them covered for up to 24 hours. When ready to serve, let them come to room temperature for about 30 minutes, then bake as directed, adding about 5-10 minutes to the cooking time.

What’s the best cheese to use for twice baked potatoes?
Sharp cheddar is traditional, but you can experiment with any good melting cheese. Gruyère adds sophistication, while pepper jack brings a nice heat to your Twice Baked Potatoes. A combination of cheeses often yields the best flavor and texture.

Can I use other types of potatoes?
While you can technically use other varieties, russets are strongly recommended for Twice Baked Potatoes because their high starch content yields the fluffiest filling and their sturdy skins hold up well to twice baking.

How do I prevent the potato skins from becoming too tough?
Rubbing the potatoes with olive oil before the first bake helps keep the skins pliable while still allowing them to crisp nicely. Also, don’t overbake during either baking stage.

Can I make a lighter version of twice baked potatoes?
Absolutely! You can substitute Greek yogurt for sour cream, use low-fat cheese, and replace some of the butter with extra virgin olive oil for lighter Twice Baked Potatoes that still taste indulgent.

Print