Introduction

These Ultimate Twice Baked Potatoes are so easy and cheesy, making them the perfect side dish for any meal. Loaded with creamy mashed potato filling, crispy bacon, and plenty of melted cheddar, they’re always a crowd-pleaser. For another comforting cheesy favorite, try this Jalapeño Popper Mac and Cheese Recipe.

Ingredients

These creamy, cheesy twice baked potatoes feature fluffy potato filling mixed with tangy sour cream, sharp cheddar, and aromatic garlic, all stuffed back into crispy potato skins for the ultimate comfort food experience.

• 4 large russet potatoes
• Extra-virgin olive oil
• 1/2 cup milk (or half-and-half)
• 1/2 cup sour cream (or Greek yogurt)
• 4 tablespoons unsalted butter
• 2 garlic cloves, grated (or 1/2 teaspoon garlic powder)
• 1 teaspoon sea salt, plus more for sprinkling
• 1/2 teaspoon freshly ground black pepper
• 1 cup grated cheddar cheese (or Monterey Jack)
• 1/2 cup chopped green onions (or chives)

Timing

Prep Time	20 minutes
Cook Time	1 hour 20 minutes
Total Time	1 hour 40 minutes

Context: This Twice Baked Potatoes recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Bake the Potatoes

Preheat your oven to 400°F (200°C). Scrub 4 large russet potatoes clean, then pat them dry. Prick each potato several times with a fork to allow steam to escape during baking.

Rub the potatoes lightly with olive oil and sprinkle with coarse salt. Place them directly on the oven rack and bake for 60-75 minutes, or until the skins are crisp and the insides feel tender when squeezed (using an oven mitt).

Step 2 — Cool and Halve Potatoes

Remove the baked potatoes from the oven and let them cool just enough to handle safely, about 10-15 minutes. Slice each potato in half lengthwise using a sharp knife.

Be careful not to tear the skins, as you’ll need them intact for stuffing later. Arrange the potato halves cut-side up on a baking sheet.

Step 3 — Scoop Out the Flesh

Use a spoon to carefully scoop the warm potato flesh into a medium mixing bowl, leaving about ¼-inch border of potato attached to the skin to maintain structure.

Try to keep the potato skins intact—they’ll serve as edible bowls for your twice baked potato filling. Place the empty potato skins back on the baking sheet.

Step 4 — Prepare the Filling

To the bowl with potato flesh, add ½ cup sour cream, ¼ cup melted butter, ½ cup shredded cheddar cheese, ¼ cup chopped chives, and season with salt and black pepper to taste.

Mash everything together until well combined but still slightly chunky for better texture. For extra creaminess, you can use a hand mixer on low speed for 30 seconds.

Step 5 — Stuff the Potato Skins

Spoon the potato mixture back into the reserved potato skins, dividing it evenly among all 8 halves. Mound the filling slightly higher in the center for an attractive presentation.

Use the back of your spoon to create decorative swirls on top, which will become extra crispy during the second bake.

Step 6 — Add Toppings and Second Bake

Sprinkle additional shredded cheddar cheese over the top of each stuffed potato. For extra flavor, you can add crumbled bacon bits or paprika at this stage.

Return the potatoes to the 400°F oven and bake for 15-20 minutes, or until the cheese is melted and the tops are lightly golden brown.

Step 7 — Serve Warm

Remove your twice baked potatoes from the oven and let them rest for 5 minutes before serving. This allows the filling to set slightly for easier eating.

Garnish with extra chopped chives or a dollop of sour cream if desired. These potatoes are best served warm and make a perfect side dish for any meal.

Nutritional Information

Calories	420
Protein	15g
Carbohydrates	45g
Fat	20g
Fiber	5g
Sodium	580mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt instead of sour cream — Adds protein while maintaining creamy texture with a tangy flavor.
• Cauliflower mash instead of potato — Creates lower-carb twice baked potatoes with a light, fluffy texture.
• Nutritional yeast instead of cheese — Provides dairy-free cheesy flavor with B vitamins.
• Turkey bacon instead of regular bacon — Reduces fat while keeping smoky flavor and crunch.
• Sweet potatoes instead of russet potatoes — Increases fiber and vitamin content with natural sweetness.
• Olive oil instead of butter — Offers heart-healthy fats with a subtle fruity note.
• Herbs and spices instead of salt — Creates flavorful low-sodium twice baked potatoes using garlic, paprika, and chives.
• Lentils mixed into potato filling — Boosts plant-based protein while adding earthy flavor to the dish.

Serving Suggestions

• Pair these Twice Baked Potatoes with grilled steak or roasted chicken for a hearty dinner.
• Serve alongside a crisp green salad for a lighter, balanced meal.
• Perfect for holiday gatherings or potlucks—they hold well and feed a crowd.
• Top with extra shredded cheese, crispy bacon bits, or fresh chives for added texture and flavor.
• Offer as a standalone vegetarian main with steamed vegetables or a side of sour cream for dipping.

For a beautiful presentation, sprinkle with paprika and fresh herbs just before serving. These versatile Twice Baked Potatoes can be customized with your favorite mix-ins and are always a crowd-pleaser.

Common Mistakes to Avoid

• Mistake: Baking potatoes straight from the fridge. Fix: Let them come to room temperature first for more even cooking and fluffier interiors.
• Mistake: Overfilling the potato skins. Fix: Leave a little space at the top to prevent the filling from spilling over during the second bake.
• Mistake: Using cold dairy ingredients in the filling. Fix: Bring butter, sour cream, and cheese to room temperature so they incorporate smoothly without making the mixture gummy.
• Mistake: Rushing the first bake and ending up with undercooked potatoes. Fix: Bake until a knife slides in easily; this usually takes 60-75 minutes at 400°F (200°C).
• Mistake: Mashing the potato filling until it’s gluey. Fix: Use a ricer or gently mash by hand—overworking releases too much starch.
• Mistake: Skipping the oil and salt rub on the potato skins. Fix: A light coating of oil and salt before baking creates a perfectly crisp, seasoned shell.
• Mistake: Not letting the filled potatoes cool before the second bake. Fix: Chill them for 15-20 minutes to help the filling set, which improves texture and prevents a soupy center.
• Mistake: Overbaking during the second round. Fix: Bake just until golden and heated through, about 15-20 minutes, to keep them moist.

Storing Tips

• Fridge: Store leftover twice baked potatoes in an airtight container in the refrigerator for up to 4 days.
• Freezer: Wrap each twice baked potato tightly in plastic wrap and foil, then place in a freezer-safe bag or container; freeze for up to 3 months.
• Reheat: Bake frozen twice baked potatoes at 375°F for 30–40 minutes, or refrigerated ones for 20–25 minutes, until the internal temperature reaches 165°F.

Always let your twice baked potatoes cool completely before storing to maintain food safety and prevent condensation.

Conclusion

These Twice Baked Potatoes are a guaranteed crowd-pleaser. If you love this recipe, try our Slow Cooker Onion Potatoes Recipe next. We’d love to hear how yours turned out—leave a comment below and subscribe for more delicious recipes!

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FAQs

Can I make Twice Baked Potatoes ahead of time?

Yes, you can prepare these Twice Baked Potatoes in advance. Assemble them completely, then cover and refrigerate for up to two days before baking. You may need to add a few extra minutes to the final baking time since they will be cold from the refrigerator.

What is the best type of potato to use for Twice Baked Potatoes?

Russet potatoes are ideal for Twice Baked Potatoes because of their thick skin and starchy, fluffy interior. This texture helps create a light and creamy filling that holds its shape well after being scooped and restuffed.

How do I prevent the potato skins from getting soggy?

To keep your Twice Baked Potato skins crisp, bake the whole potatoes until fully tender, then let them cool slightly before handling. Rubbing the skins with a little oil before the initial bake also helps to create a sturdy, crisp shell that won’t become soggy.