Twice Baked Potatoes Recipe

Introduction

These Ultimate Twice Baked Potatoes are so easy and cheesy, making them the perfect comfort food side dish. They feature fluffy potato filling mixed with rich cheese and creamy ingredients, then baked to golden perfection. For another cheesy favorite, try this Jalapeño Popper Mac and Cheese Recipe. This simple method delivers impressive results every time.

Ingredients

These creamy, cheesy twice baked potatoes combine fluffy potato filling with crispy bacon and sharp cheddar for the ultimate comfort food side dish.

• 4 large russet potatoes
• 1 tablespoon olive oil
• 4 tablespoons unsalted butter
• ½ cup sour cream
• ¼ cup milk
• 4 ounces bacon, cooked and crumbled
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup shredded cheddar cheese
• ½ cup chopped green onions

Timing

Prep Time	20 minutes
Cook Time	1 hour 15 minutes
Total Time	1 hour 35 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 45-60 minutes, or until the skins are crisp and the flesh yields easily when squeezed.

Step 2 — Cool and Halve

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

Be careful not to tear the skins, as they’ll serve as edible bowls for the filling. A stable cutting board and a gentle sawing motion work best.

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.

Arrange the empty potato skins on a baking sheet. They should be sturdy enough to hold the filling without collapsing.

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, 2 tablespoons chopped chives, and season with salt and black pepper to taste.

Mash everything together until well combined but still slightly chunky. Over-mixing can make the filling gummy, so stop when you achieve a creamy yet textured consistency.

Step 5 — Fill the Potato Skins

Spoon the potato mixture back into the reserved skins, dividing it evenly among them. Mound the filling slightly, as it will settle during the second bake.

For extra cheesy Twice Baked Potatoes, sprinkle additional shredded cheddar cheese over the top of each filled potato half.

Step 6 — Second Bake

Return the baking sheet to the 400°F (200°C) oven and bake for 15-20 minutes, or until the filling is heated through and the cheese on top is melted and bubbly.

For a golden-brown finish, switch to broil for the final 1-2 minutes, watching carefully to prevent burning. The potatoes are done when the tops are lightly browned and the edges are crisp.

Step 7 — Serve Warm

Remove the 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 chives, crispy bacon bits, or a dollop of sour cream. These potatoes are best enjoyed warm, when the cheese is perfectly melted and the flavors are at their peak.

Nutritional Information

Calories	420
Protein	15g
Carbohydrates	45g
Fat	20g
Fiber	5g
Sodium	480mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt instead of sour cream — Boosts protein while keeping the creamy texture tangy.
• Sweet potatoes for white potatoes — Adds more fiber and vitamins with a naturally sweeter flavor.
• Nutritional yeast instead of cheese — Provides a cheesy, savory flavor while being dairy-free.
• Cauliflower mash blended into potato filling — Lowers carbs and calories while maintaining creaminess.
• Turkey bacon or tempeh bacon bits — Offers a smoky, savory crunch with less fat than pork bacon.
• Low-sodium vegetable broth in the mash — Enhances moisture and flavor without excess salt.
• Chickpeas or lentils mixed into the filling — Adds plant-based protein and makes the dish more filling.
• Olive oil instead of butter — Provides healthy fats and a rich, smooth finish for dairy-free diets.

Serving Suggestions

• Pair these rich Twice Baked Potatoes with a simple grilled steak or roasted chicken for a classic comfort meal.
• Serve alongside a crisp green salad with a tangy vinaigrette to cut through the creamy potato filling.
• Perfect for holiday dinners or potlucks, as they can be prepared ahead and baked just before serving.
• For a casual gathering, offer a baked potato bar with various toppings like extra cheese, chives, and crumbled bacon.
• Plate on a warm platter garnished with fresh parsley or chives for an elegant presentation.
• Complement with roasted vegetables like asparagus or broccoli for a well-rounded vegetarian meal.

These versatile Twice Baked Potatoes are a crowd-pleaser, easily adapting from a weeknight side to a festive centerpiece.

Common Mistakes to Avoid

• Mistake: Using the wrong potato type, which affects texture. Fix: Choose high-starch russet potatoes for the fluffiest interior.
• Mistake: Rinsing the potato skins after baking, making them soggy. Fix: Keep skins dry and rub with oil before baking for crispiness.
• Mistake: Overmixing the filling, resulting in a gummy texture. Fix: Gently fold ingredients until just combined to keep it light.
• Mistake: Adding cold dairy directly to the potato, causing lumps. Fix: Bring butter, milk, and sour cream to room temperature first.
• Mistake: Underseasoning the filling, leading to bland Twice Baked Potatoes. Fix: Taste and season generously with salt, pepper, and aromatics.
• Mistake: Skipping the second bake, so the tops don’t brown. Fix: Always bake a second time until golden for perfect texture.
• Mistake: Overstuffing the potato shells, causing spillage. Fix: Leave a little space at the top for even cooking.
• Mistake: Not letting potatoes cool before handling, risking burns. Fix: Allow potatoes to cool slightly for safe and easy scooping.

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 place in a freezer-safe bag or container; freeze for up to 3 months.
• Reheat: Reheat refrigerated twice baked potatoes in a 375°F oven for 15–20 minutes, or until the internal temperature reaches 165°F. Frozen twice baked potatoes can be baked from frozen at 375°F for 30–40 minutes, or until heated through.

Always use a food thermometer to ensure your twice baked potatoes reach a safe internal temperature of 165°F before serving.

Conclusion

These Twice Baked Potatoes are a guaranteed crowd-pleaser. If you love potato sides, try our Ultimate Mashed Potatoes Recipe. Give this recipe a try and let us know how it turned out in the comments below!

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FAQs

Can I prepare Twice Baked Potatoes ahead of time?

Yes, you can assemble the potatoes a day in advance. Store them covered in the refrigerator. Bake them just before serving for the best texture in your Twice Baked Potatoes.

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

Russet potatoes are ideal because of their thick skin and fluffy interior. Their starchy texture creates a light and creamy filling for perfect Twice Baked Potatoes.

How do I reheat leftover Twice Baked Potatoes?

Reheat them in the oven at 350°F until warmed through. This method helps maintain their texture better than microwaving, keeping your Twice Baked Potatoes delicious.