Twice Baked Potatoes Recipe (Best Ever!)
Nov 20, 2024, Updated Nov 28, 2024
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These are the Best Ever Twice Baked Potatoes Recipe– a smooth, creamy filling with sour cream and cheddar cheese creates the ultimate creamy bite that melts in your mouth. The extra layer of melted cheddar cheese on top gives you that satisfying, crispy, golden finish that contrasts perfectly with the soft potato inside. They make the perfect side dish for any meal!
Serve with Beef Tenderloin or Prime Rib and Tuscan Broccoli.
Why you’ll love this recipe
The best twice baked potatoes are a family recipe from my husband’s family. They’ve served these at countless family gatherings for over 60 years, and it is a tried-and-true recipe you will love.
Whether you serve them as a side dish for a weeknight dinner, holiday gathering, or party, they’re always a hit. They look and taste impressive, and they’re easy to make ahead of time! Try our Duchess potatoes, or creamy mashed potatoes next!
Serve this on your Thanksgiving table and complete your Thanksgiving menu with our herb butter turkey rub!
Why are they called Twice Baked Potatoes?
They get their name because they are baked twice! First, the whole potatoes are baked until tender. Then, after scooping out the insides and mixing them with delicious ingredients like butter, sour cream, and cheese, the stuffed crispy potato skins are baked again to heat through and melt the cheese, giving you a crispy, cheesy top.
Table of Contents
Simple Ingredients
Each ingredient brings a unique element to the dish, making it the ultimate twice-baked potato with a rich, creamy filling and delicious toppings.
- Baking Potatoes (Russet Potatoes): These starchy potatoes are perfect for baking and mashing, with a fluffy interior that makes them ideal for twice-baked potatoes. Their sturdy skins hold up well to stuffing.
- Butter: Adds rich, creamy flavor to the potato mixture and enhances the overall texture of the filling.
- Sour Cream: This adds a tangy creaminess, making the filling extra smooth and flavorful. It helps balance the richness of the butter and cheese.
- Shredded Cheddar Cheese: Cheddar adds a sharp, savory flavor and melts beautifully. It’s used both in the filling and sprinkled on top for a cheesy finish.
- Whole Milk or Heavy Cream: Milk helps to create a creamy and smooth texture in the filling. You can adjust the amount to reach your desired level of creaminess.
- Kosher Salt and Black Pepper: Essential seasonings to bring out the natural flavors of the potatoes and balance the richness of the ingredients.
- Paprika: Adds a mild, smoky flavor and vibrant color when sprinkled on top before the second bake.
- Green Onions: These add a fresh, slightly sharp flavor that complements the richness of the other ingredients. They’re mixed into the filling and used as a garnish.
- Chives: Similar to green onions but milder, chives give a fresh, delicate onion flavor when sprinkled on top before baking.
- Optional Ingredients:
- Bacon: Crispy, crumbled bacon adds a smoky, salty crunch to the potatoes. It pairs wonderfully with the creamy filling and cheese, giving the dish an extra layer of flavor and texture.
See the recipe card for quantities.
How to Make Twice Baked Potatoes
These easy twice-baked potatoes are easier to make than you think! Follow these step-by-step photos for a visual view. See the recipe card for
Rub the large potatoes with olive oil and bake in a 350-degree preheated oven for about an hour.
Let the hot potatoes cook before scooping out the insides.
Scoop out the tender inside and leave a sturdy board to hold the filling.
Add the inside of the potatoes and all the filling ingredients to a large mixing bowl.
Mix the mashed potato filling in the large bowl with an electric mixer or potato masher.
I like to salt and pepper the potatoes to create salty potato skins.
Fill the potato shells with the prepared mashed potato filling.
Place the stuffed potatoes in the oven for the second bake.
It’s a great recipe for any occasion!
Enjoy your ultimate comfort food! These twice-baked potatoes are perfect for family dinners and holiday gatherings. A soon-to-be favorite potato recipe!
FAQs
First Bake: The whole potatoes take about 1 hour to bake at 350°F (175°C), or until a knife easily slides through the center.
Second Bake: Once stuffed, the potatoes should be baked for another 15-20 minutes at 350°F until heated through and the cheese is melted and bubbly on top.
Russet (Idaho) potatoes are the best choice for twice-baked potatoes. Their high starch content gives you that fluffy interior and their thick skins hold up well when scooped out and filled. Yukon Gold potatoes can also work, but their creamier texture and thinner skins make them a bit more delicate to handle.
Yes! You can prepare the potatoes up to the second bake. Stuff the potatoes, cover them and refrigerate for up to 3 days or freeze them for up to 2-3 months. When ready, bake as directed, adding a few extra minutes if reheating from frozen.
Variations
- Loaded Twice Baked Potatoes: Add crispy bacon, sautéed mushrooms, caramelized onions, or cooked sausage into the filling for a hearty, savory twist.
- Broccoli & Cheddar Twice Baked Potatoes: Add steamed or roasted broccoli florets and a little cream cheese to the filling for extra nutrition and a cheesy, veggie-packed variation.
How to Store and Reheat
Storing:
- Refrigerate: Once your twice-baked potatoes have cooled completely, store them in an airtight container or wrap each potato individually in plastic wrap or foil. They will last for up to 3-4 days in the refrigerator.
- Freeze: For longer storage, wrap each potato tightly in foil or plastic wrap, then place them in a freezer-safe bag or airtight container. They can be frozen for up to 2-3 months. When ready to use, thaw them in the refrigerator overnight before reheating.
Reheating:
- In the Oven: Preheat your oven to 350°F (175°C). Place the refrigerated or thawed potatoes on a baking sheet and cover with foil to prevent them from drying out. Heat for 15-20 minutes until warmed through. For frozen potatoes, you may need to extend the baking time to 25-30 minutes. Remove the foil for the last 5 minutes to crisp the top.
- In the Microwave: If you’re in a hurry, place a potato on a microwave-safe plate and cover it with a damp paper towel to retain moisture. Microwave on high for 2-3 minutes or until heated through. This method works best for refrigerated potatoes, but the texture may not be as crispy as the oven method.
My Pro Tip
Recipe Tips
- Don’t Overmix the Filling: Avoid overmixing when mixing the potato filling, as this can make the texture gluey and gummy. Use a gentle hand to keep the filling light and fluffy.
- Leave a Border: When scooping out the potato, leave a small border (about ¼ inch) around the edge to prevent the skin from collapsing when you stuff it.
- Pre-Bake Your Potatoes Until Fork-Tender: Make sure the potatoes are fully cooked during the first bake. A fork or knife should slide through easily. This ensures a soft and creamy filling.
- Taste the Filling Before Stuffing: After mixing the filling, taste it and adjust the seasoning with salt and pepper before stuffing the potatoes.
Serving Suggestions
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Best Twice Baked Potatoes Recipe
- Total Time: 1 hr 30 minutes
- Yield: 8 servings 1x
Description
These are the Best Ever Twice Baked Potatoes Recipe– a smooth, buttery filling with sour cream and cheddar creates the ultimate creamy bite that melts in your mouth. The extra layer of melted cheddar cheese on top gives you that satisfying, crispy, golden finish that contrasts perfectly with the soft potato inside. They make the perfect side dish for any meal! Enjoy this treasured Davis family recipe.
Ingredients
- 4 baking potatoes (such as Idaho Russets), washed and rubbed with a bit of oil
- 4 tablespoons butter, cubed
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 1/2 – 3/4 cups whole milk (adjust for creaminess)
- Kosher salt and black pepper to taste
- Paprika to taste
- 6 green onions, thinly sliced, divided
- 4 chives, thinly sliced
Optional:
- 8 slices bacon, cooked, crumbled, and set aside (add with chives and green onions before second bake)
Instructions
- Preheat the Oven to 350°F (175°C).
- Bake the Potatoes:
- Place the washed and oiled potatoes directly on a baking sheet.
- Bake in the preheated oven for about 1 hour or until tender (a knife should glide through easily).
- Remove from the oven and let them cool slightly until they are safe to handle.
- Prepare the Filling:
- Once the potatoes are cool enough to touch, slice each potato in half lengthwise.
- Carefully scoop out the insides into a large mixing bowl, leaving about ¼ inch of potato inside the skin to keep them sturdy.
- Add the butter, sour cream, 1 cup of shredded cheddar cheese, and half of the green onions to the bowl.
- Pour in ½ cup of milk (add more if necessary to reach the desired creamy consistency).
- Season with kosher salt and black pepper to taste.
- Mix everything together using a hand mixer or potato masher. Be gentle and avoid overmixing to keep the potatoes fluffy. Overmixing will result in a “gummy” filling.
- Fill the Potato Skins:
- Season the inside of the potato skins with a bit of salt and black pepper.
- Spoon the potato mixture back into the hollowed-out potato skins, dividing evenly between them.
- Sprinkle the tops with the remaining cup of cheddar cheese, the rest of the green onions, and the thinly sliced chives.
- Optional: Add crumbled bacon if desired.
- Second Bake:
- Sprinkle a bit of paprika on top of each stuffed potato for extra flavor and color.
- Return the stuffed potatoes to the oven and bake for another 15 minutes or until the cheese is melted and bubbly.
- Serve Hot:
- Remove from the oven and serve immediately while warm and cheesy.
- Prep Time: 15 min
- Cook Time: 1 hr 15 minutes
- Category: Savory
- Method: American
- Cuisine: American
Just made it for dinner and it was a huge success!!! Simply delicious and so easy to make!
Yay! So happy you loved this family recipe.