There's nothing quite as satisfying as biting into a perfectly fluffy, creamy, and cheesy twice-baked potato. The crispy, golden skin encases a decadent filling that feels indulgent yet is surprisingly simple to prepare.
I first made this recipe for a family barbecue, hoping to elevate the humble baked potato into something special. To my delight, these twice-baked beauties disappeared faster than anything else on the table. They're now a staple for gatherings, weeknight dinners, and even holiday spreads. Let’s dive into what makes this recipe irresistible.
Why You'll Love This Twice Baked Potatoes Recipe
Get ready to meet your new favorite side dish. These twice-baked potatoes are more than just delicious – they're a total crowd-pleaser with minimal effort.
First, they're incredibly versatile. Whether you're pairing them with steak, chicken, or even a fresh salad, these potatoes fit seamlessly into any menu. Plus, you can easily customize the filling with your favorite add-ins.
They're also make-ahead friendly. Prepare them earlier in the day or even a day ahead, and just pop them in the oven to warm up before serving. This makes them perfect for dinner parties or busy weeknights.
And let’s talk about the texture – crispy potato skins filled with a creamy, cheesy center that melts in your mouth. Each bite is a delightful combination of crunch and softness, with just the right hint of savory goodness.
If you're feeding a family, this recipe is also wonderfully budget-friendly. Potatoes are inexpensive, and you likely already have most of the ingredients in your kitchen. Let's take a closer look at what you’ll need to make them.
Ingredients Notes

The magic of these twice-baked potatoes lies in their simple yet perfectly balanced ingredients. Every element works together to create a comforting and flavorful dish.
Russet potatoes are the star of the show. Their sturdy skin and fluffy interior make them ideal for this recipe. Be sure to choose large potatoes, as they’re easier to stuff and make for a more satisfying portion.
Butter is key for creating a rich and creamy filling. Use unsalted butter to control the seasoning, and make sure it's softened for easy mixing.
Sour cream adds tanginess and helps achieve that smooth, velvety texture. For a lighter option, you can substitute Greek yogurt, though the flavor will be slightly different.
Cheddar cheese brings bold, melty goodness to the dish. Sharp cheddar works best for a pronounced cheesy flavor, but feel free to experiment with blends like Monterey Jack or Gruyere.
Bacon takes these potatoes to the next level. Crispy, crumbled bacon adds a smoky, salty punch that complements the creamy filling perfectly. For a vegetarian version, simply omit the bacon or replace it with sautéed mushrooms.
Don’t forget the green onions! They provide a fresh, mild bite that balances the richness of the other ingredients.
You’ll also need basic pantry staples like salt, pepper, and garlic powder to season the filling. Optional additions like paprika or chives can add even more depth of flavor.
How To Make This Twice Baked Potatoes Recipe

Creating these twice-baked potatoes is easier than you might think. With just a few simple steps, you’ll have a dish that’s guaranteed to impress.
Start by preheating your oven to 400°F. Scrub the potatoes thoroughly and pat them dry. Pierce each potato several times with a fork to allow steam to escape, then place them directly on the oven rack. Bake for 50-60 minutes, or until the potatoes are tender when pierced with a knife.
Once the potatoes are cool enough to handle, carefully slice them in half lengthwise. Using a spoon, scoop out the flesh, leaving about ¼ inch of potato attached to the skin to maintain its structure. Transfer the scooped-out potato into a large mixing bowl.
Add softened butter, sour cream, shredded cheese, crumbled bacon, and seasonings to the bowl with the potato flesh. Mash everything together until smooth and creamy. Taste the mixture and adjust the seasonings if needed.
Spoon the filling back into the potato skins, mounding it slightly for a generous portion. Arrange the stuffed potatoes on a baking sheet and sprinkle with a little extra cheese on top for a gooey finish.
Bake the potatoes again at 375°F for 15-20 minutes, or until the filling is heated through and the cheese on top is melted and bubbly. Garnish with chopped green onions just before serving for a pop of color and freshness.
From start to finish, you’ll need about 1 hour and 30 minutes, but the result is well worth the effort.
Storage Options
Twice-baked potatoes are wonderfully convenient to store and reheat. If you have leftovers, allow them to cool completely before transferring to an airtight container. They’ll keep in the refrigerator for up to 4 days.
For longer storage, you can freeze them. Wrap each stuffed potato half tightly in aluminum foil, then place them in a freezer-safe bag or container. They’ll last for up to 3 months.
To reheat, thaw frozen potatoes in the refrigerator overnight. Then bake in a 375°F oven until warmed through, about 20-25 minutes. For refrigerated potatoes, you can reheat directly in the oven or microwave for a quicker option.
Variations and Substitutions
The beauty of twice-baked potatoes is their adaptability. Here are some ideas to make this recipe your own:
For a lighter version, swap sour cream for Greek yogurt and reduce the amount of butter. You can also use turkey bacon or omit it entirely.
Love spice? Add a pinch of cayenne pepper to the filling or mix in some chopped jalapeños for a kick.
Turn these into a complete meal by adding cooked ground beef, shredded chicken, or even chili to the filling.
Swap out the cheddar cheese for other varieties like smoked gouda, pepper jack, or even blue cheese for a gourmet twist.
For a vegetarian option, replace the bacon with roasted vegetables like broccoli, mushrooms, or bell peppers.
These twice-baked potatoes are endlessly customizable, so don’t be afraid to experiment and find your perfect combination. Happy cooking!
PrintTwice Baked Potatoes Recipe
This Twice Baked Potatoes recipe delivers the perfect balance of creamy, cheesy, and crispy textures. Made with buttery mashed potato filling, shredded cheese, and topped with fresh herbs, it's a show-stopping side dish for any occasion. Keywords: twice baked potatoes, cheesy baked potatoes, creamy potato recipe.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 large russet potatoes
- ½ cup sour cream
- ¼ cup milk
- 4 tbsp butter (melted)
- 1 cup shredded cheddar cheese (divided)
- 2 green onions (sliced)
- Salt and pepper to taste
- Optional: bacon bits for topping
Instructions
- Preheat oven to 400°F (200°C).
- Wash and dry the potatoes, then pierce each with a fork. Bake for 50-60 minutes until tender.
- Remove potatoes from the oven and let cool slightly. Slice each potato in half lengthwise and scoop out the insides into a bowl, leaving a thin shell.
- Mash the potato insides with sour cream, milk, melted butter, ¾ cup cheddar cheese, green onions, salt, and pepper.
- Fill each potato shell with the mixture and top with remaining cheese.
- Return to the oven and bake for 15-20 minutes until cheese is melted and golden.
- Garnish with green onions or bacon bits before serving.
Notes
- Use large russet potatoes for the best results.
- You can make these ahead of time and reheat before serving.
- Customize with your favorite toppings like chives, crispy bacon, or different cheeses.
Nutrition
- Serving Size: 1 filled potato half
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
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