There’s just something irresistible about twice-baked potatoes. Maybe it’s the creamy, cheesy filling or that satisfying golden crisp that forms on top as they bake again. Whatever it is, this recipe is an absolute game-changer when you’re looking for a comforting side dish (or even a main dish if you’re like me and load them up enough!). These potatoes remind me of family gatherings, holiday meals, and times when you just need to indulge a little bit. The best part? They’re simple enough to whip up on a weeknight but fancy enough to impress at a dinner party.

When I first made these, it was a bit of a happy accident. I was hosting a casual get-together, and after prepping my usual baked potatoes, I thought, “What if I scoop them out and mix all the good stuff right into the filling?” Little did I know, I was stumbling into a twice-baked potato obsession that still continues to this day. From the creamy center to the crispy, cheesy top—these are hands-down my go-to comfort food. Now, let’s dive into the details so you can make your own perfect twice-baked potatoes.

The origin story (or how I stumbled upon potato perfection)

Twice-baked potatoes have been around for quite some time, with roots in French cuisine where chefs would prepare “potatoes duchesse” — mashed potatoes piped back into their skins and baked. However, the American twist on this recipe takes the simplicity of a baked potato and gives it an indulgent makeover. By scooping out the soft interior, mixing it with butter, cheese, and other rich ingredients, and then rebaking it, you’re creating a comforting dish that’s crispy on the outside and velvety on the inside. Over the years, people have experimented with fillings, from adding sour cream and bacon to more gourmet ingredients like truffle oil or fancy cheeses. But honestly, the classic version is still my favorite.

Let’s talk ingredients: the good, the better, and the “oops, I’m out of that”

The beauty of this recipe is its flexibility. Most of the ingredients are kitchen staples, and the few that aren’t can easily be swapped or omitted without losing much of the magic.

Russet potatoes: These are the perfect choice because they’re starchy, and their skins crisp up beautifully. If you’re out of russets, you could try Yukon Golds, but they tend to be creamier, which might make for a slightly different texture.
Sour cream: It adds tanginess and moisture to the filling. Greek yogurt is a great substitute if you’re looking for something a little lighter or just don’t have sour cream on hand.
Butter: No twice-baked potato would be complete without it. I’ve tried using olive oil as a healthier alternative, and while it works, butter gives that unbeatable richness.
Cheese: Monterey Jack and cheddar are my go-tos. Monterey Jack melts beautifully, while cheddar gives a sharp, flavorful punch. If you’re out of these, feel free to experiment with Gouda, Parmesan, or even a little cream cheese for extra creaminess.
Bacon and scallions: These are the “pop” ingredients that take the dish to the next level. The salty bacon paired with the fresh bite of scallions is a match made in heaven. If you’re vegetarian, crispy fried shallots can offer a similar crunch.

Kitchen gear: What you need (and what you can totally skip)

The great news? You don’t need much to make these delicious twice-baked potatoes. Here’s a quick rundown of the essentials:

A good baking sheet: You’ll need one for the initial potato bake and the final round. If you don’t have one, you can use any oven-safe dish, though the baking sheet helps the potatoes crisp up nicely.
A hand-held mixer: This is key for achieving a creamy filling. While a potato masher works, I find that the mixer creates a smoother, lighter texture. No mixer? A fork and a little elbow grease will do the job in a pinch, though your potatoes might be a bit chunkier.
Fork or skewer: Don’t forget to poke those potatoes before baking! This prevents them from bursting in the oven—a lesson I learned the hard way (picture me scraping bits of exploded potato off the oven walls).

Step-by-step: My foolproof method (and a few hard-learned lessons)

Alright, let’s get into the fun part. Here’s how I like to make these twice-baked wonders:

Bake the potatoes: Preheat your oven to 350°F. Wash your potatoes thoroughly, then pat them dry (nobody likes soggy skins). Prick each one a few times with a fork to let the steam escape. Rub them down with olive oil and sprinkle with a little salt—this step is key for getting a crispy skin. Place the potatoes directly on a baking sheet and bake for 45-60 minutes, depending on size. You’ll know they’re ready when you can gently squeeze them, and they give a little.Tip: If you’re in a rush, you can microwave the potatoes for 10 minutes and finish them in the oven for about 20 minutes. You won’t get quite the same crispy skin, but it’ll do the trick!
Scoop and mix the filling: Once the potatoes are cool enough to handle, slice them in half lengthwise. Using a spoon, carefully scoop out the insides, leaving about a 1/3-inch border of potato to hold the shape of the shell. In a large bowl, mix the potato flesh with sour cream, butter, Monterey Jack, 3/4 cup of cheddar, garlic powder, onion powder, salt, and pepper. I like to use a hand mixer to whip everything until smooth. Add milk a little at a time until the mixture is creamy but not too runny.Tip: I’ve overmixed my potatoes a few times, and they turned out gummy. You want to mix until just smooth, so resist the urge to go too far.
Fill and bake again: Spoon the potato mixture back into the potato shells, mounding it slightly. Sprinkle the tops with the remaining cheddar cheese and bake at 375°F for 15-20 minutes, or until the tops are golden and the cheese is bubbling.
Top and serve: As soon as they come out of the oven, top with crispy bacon bits and a scattering of fresh scallions. The contrast between the creamy filling and the crunchy, salty bacon is divine.

Variations: My favorite twists and tweaks

These twice-baked potatoes are delicious as-is, but I’m always experimenting with different variations. Here are a few that have become favorites in my house:

Vegetarian version: Skip the bacon and load these up with extra veggies. Sautéed mushrooms, spinach, or roasted red peppers all make fantastic additions to the filling.
Vegan option: It’s easy to make these vegan by using plant-based butter, sour cream, and cheese. I’ve tried this with great success, and the potatoes are still creamy and flavorful.
Low-carb version: Believe it or not, you can make a low-carb version by swapping the potatoes with roasted cauliflower. Just follow the same steps, but mash the cauliflower instead!
Spicy twist: For a little heat, add a dash of cayenne pepper to the filling, and top with pickled jalapeños.
Seasonal variations: In the fall, I love adding a bit of roasted garlic and fresh thyme to the mix. In the spring, I’ll swap the scallions for chives and toss in some asparagus tips.

Serving ideas: Perfect for a dinner party or cozy night in

If you’re serving these at a dinner party, I like to place them on a large platter and garnish with extra scallions and maybe even a dollop of sour cream on top. They also pair beautifully with grilled steak, roasted chicken, or even a fresh green salad for something lighter. For a more casual meal, I sometimes serve these with a side of steamed broccoli or green beans.

Drink pairings: What to sip while you savor

I’m a fan of pairing these rich, cheesy potatoes with something that has a bit of acidity to cut through the creaminess. A crisp white wine like Sauvignon Blanc works beautifully, but if you’re in the mood for something stronger, a light beer or a sparkling cider also pairs well. If you’re serving them as part of a brunch spread, a mimosa would be delightful!

Storage and reheating tips

These potatoes store really well, which is a huge plus if you’re into meal prepping. Simply store any leftovers in an airtight container in the fridge for up to three days. To reheat, pop them back in the oven at 350°F for about 10-15 minutes until heated through. If you’re in a hurry, the microwave works too, though the skins won’t be as crispy.

Adjusting for different serving sizes

This recipe makes 8 potato halves, but if you’re cooking for a crowd, you can easily double or triple the ingredients. Just keep in mind that the baking time for the potatoes may increase slightly if your oven is packed. On the flip side, if you’re only cooking for two, halving the recipe is just as simple—and trust me, you’ll still have leftovers!

Potential pitfalls: What to watch out for

One common issue is overbaking the potatoes during the second round in the oven, which can dry them out. Keep an eye on them after 15 minutes to make sure they stay nice and creamy inside. Also, be careful not to overmix the filling, as that can lead to a gluey texture.

Now that you’ve got all the tips and tricks, I hope you’ll give these twice-baked potatoes a try! They’re endlessly adaptable, fun to make, and downright delicious. So go ahead, grab some potatoes, and start baking!

FAQs

Can I make these ahead of time?
Yes! You can prepare the potatoes through the filling stage, then cover and refrigerate them. When you’re ready to bake, just add a few extra minutes to the second bake time.

Can I freeze twice-baked potatoes?
Absolutely. Wrap them tightly in plastic wrap and foil, then freeze for up to 3 months. When ready to eat, bake from frozen at 375°F for 30-35 minutes.

What’s the best potato to use?
Russets are the best choice because of their starchy texture and sturdy skins. However, you can use Yukon Golds if you prefer a creamier potato.

Can I skip the bacon?
Definitely! For a vegetarian option, omit the bacon and maybe add some crispy fried onions or sautéed veggies instead.

Can I add more cheese?
Yes! You can never have too much cheese. Feel free to add extra to the filling or even mix in a different type for more flavor.

Twice Baked Potatoes Recipe