There's nothing quite like the comforting taste of Twice Baked Potatoes. The crispy, golden-brown potato skins give way to a creamy, cheesy filling that’s packed with flavor. Each bite delivers a perfect combination of smooth and crunchy textures, making it a side dish that easily steals the show.
I remember the first time I made these for a family gathering – they disappeared off the plate faster than I could set them down. Ever since, these Twice Baked Potatoes have become a staple at our dinner table, especially during special occasions or when we just want something extra delicious. Let’s dive in and see why this recipe is such a hit!
Why You'll Love These Twice Baked Potatoes
Get ready to fall in love with your new favorite comfort food. These Twice Baked Potatoes are the ultimate crowd-pleaser for so many reasons.
First, they're incredibly simple to prepare. While they may look gourmet, they come together with minimal fuss and a handful of pantry staples. It's a perfect option for both beginner and seasoned home cooks.
Next, they offer a wonderful make-ahead advantage. You can prepare them hours in advance or even the day before, making dinner stress-free, especially when entertaining guests or juggling a busy schedule.
The versatility of this recipe is another reason to love it. You can tailor the filling to suit your preferences or dietary needs. From adding different cheeses to experimenting with your favorite veggies, there’s so much room to get creative.
Lastly, these potatoes are a hit with both kids and adults. The rich, creamy filling is irresistible, and the crispy exterior makes every bite a joy. Whether you're serving them at a family dinner or a holiday feast, they’re bound to be the highlight of the meal.
Ingredients Notes

The magic of Twice Baked Potatoes lies in their simple yet flavorful ingredients. Each element works together to create a side dish that’s nothing short of perfection.
Russet potatoes are the stars here. Their high starch content makes them ideal for baking, resulting in fluffy interiors and crisp, sturdy skins. Make sure to pick potatoes that are similar in size to ensure even cooking.
For the filling, butter is essential. It melts into the warm potato, creating a rich and velvety texture. I recommend unsalted butter so you can adjust the seasoning to your liking.
Cheddar cheese adds a bold, tangy flavor to the filling. A sharp cheddar works beautifully, but you can also mix it up with a milder cheese or even a bit of mozzarella for extra creaminess.
The sour cream brings a lovely tang and creaminess, making the filling ultra-smooth and indulgent. If you prefer a lighter option, Greek yogurt is a fantastic substitute that doesn’t compromise on flavor.
For a pop of freshness, I like to include finely chopped green onions. They add a mild, oniony flavor that cuts through the richness of the cheese and sour cream. If you’re not a fan, fresh chives work just as well.
Lastly, a touch of garlic powder and a sprinkle of black pepper elevate the flavors, adding just the right amount of savory warmth. You won’t need much, but these seasonings make a big difference.
How To Make These Twice Baked Potatoes

Creating this crowd-pleasing dish is easier than you might think. Follow these simple steps to perfect Twice Baked Potatoes every time.
Start by preheating your oven to 400°F (200°C). Give your potatoes a good scrub under running water and pat them dry. Pierce each one several times with a fork to allow steam to escape during baking. Place them directly on the oven rack and bake for about 50-60 minutes, or until they’re tender when pierced with a fork.
Once the potatoes are cooked, let them cool for about 10 minutes. This will make them easier to handle. When they’re cool enough, slice each potato in half lengthwise. Carefully scoop out the flesh, leaving about a ¼-inch layer around the edges to help the skins hold their shape.
Transfer the scooped-out potato flesh to a large bowl. Add the butter, sour cream, shredded cheddar, garlic powder, salt, and black pepper. Mash everything together until smooth and creamy. Taste and adjust the seasoning as needed. If the mixture seems a bit dry, add a splash of warm milk to reach your desired consistency.
Spoon the filling back into the potato skins, mounding it slightly. Top with a bit more cheddar cheese for that gooey, melty finish. Arrange the filled potatoes on a baking sheet and return them to the oven. Bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
Total cooking time is around 75-80 minutes, but the results are well worth the wait. The potatoes come out crispy on the outside, with a creamy, flavorful center that’ll have everyone coming back for seconds.
Storage Options
These Twice Baked Potatoes are perfect for meal prepping and reheating later. Here’s how to store them for optimal freshness.
For short-term storage, cover the potatoes tightly with plastic wrap or transfer them to an airtight container. They’ll keep in the refrigerator for up to 3-4 days. Just make sure to let them cool completely before storing to avoid soggy skins.
If you want to freeze them, arrange the stuffed potatoes on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be stored for up to 3 months. When you’re ready to enjoy them, thaw in the refrigerator overnight before reheating.
To reheat, place the potatoes on a baking sheet and cover with foil. Warm them in a 350°F (175°C) oven for 15-20 minutes, or until heated through. Remove the foil for the last 5 minutes to re-crisp the tops.
Variations and Substitutions
One of the best things about Twice Baked Potatoes is their versatility. Here are some fun variations to try!
For a veggie-loaded version, fold in cooked broccoli florets or diced bell peppers to the potato filling. It adds a burst of color and extra nutrients, perfect for getting more vegetables into your meal.
If you love spice, try mixing in some diced jalapeños or a pinch of cayenne pepper. It gives the filling a subtle kick, balancing the creaminess with a hint of heat.
For a protein boost, stir in cooked and shredded chicken or even roasted chickpeas. These additions make the dish heartier, turning it into a complete meal rather than just a side.
Want a dairy-free version? Use a plant-based butter and substitute the sour cream with dairy-free yogurt. There are plenty of vegan cheeses on the market that melt beautifully, so you can still enjoy that gooey, cheesy goodness.
Feel free to experiment and make this recipe your own. Whether you stick to the classic version or try one of these variations, the possibilities are endless, and the results are always delicious!
PrintTwice Baked Potatoes Recipe
These Twice Baked Potatoes are loaded with creamy mashed potato filling, cheese, and the perfect blend of seasonings. Ideal as a side dish for dinners, parties, or holiday feasts, this recipe will satisfy everyone at the table. Twice baked potatoes are baked until tender, mashed with rich and flavorful ingredients, then baked again for a perfect golden crust. Keywords: cheesy twice baked potatoes, easy side dish recipe, mashed potato filling.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 large russet potatoes
- 1 cup shredded cheddar cheese (divided)
- ½ cup sour cream
- ¼ cup milk
- 4 tbsp unsalted butter
- 3 green onions, chopped
- Salt and pepper to taste
- 4 slices bacon, cooked and crumbled
- Additional toppings: chives, extra cheese, or bacon (optional)
Instructions
- Preheat oven to 400°F (200°C). Scrub potatoes clean, pierce with a fork, and bake for 1 hour or until tender.
- Let potatoes cool slightly, then slice each in half lengthwise and scoop out the insides into a bowl, leaving a small shell.
- Mash the scooped potato flesh with sour cream, milk, butter, salt, and pepper until creamy.
- Mix in half of the shredded cheddar cheese, green onions, and crumbled bacon.
- Fill potato shells with the mashed potato mixture and top with the remaining cheese.
- Bake at 375°F (190°C) for 15-20 minutes, or until the cheese is melted and bubbly.
- Garnish with additional toppings, if desired, and serve warm.
Notes
- You can prepare these ahead of time and refrigerate before the second bake.
- Try swapping cheddar for other cheeses like gouda or mozzarella for a flavor twist.
- For a vegetarian option, skip the bacon and load up on veggies.
Nutrition
- Serving Size: 1 potato half
- Calories: 320
- Sugar: 2g
- Sodium: 460mg
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