Twice Baked Potatoes Recipe
There’s something irresistibly comforting about twice-baked potatoes. Maybe it’s the crispy skin, the creamy, cheesy filling, or the way the whole thing feels like a warm hug in food form. Whatever it is, this recipe has become my go-to for family dinners and potlucks alike. And honestly, what’s not to love about a dish where you get the best of both worlds: the crispy outside and the soft, cheesy inside? The fact that you can prep them ahead of time makes them even more magical in my book.
This recipe is simple, but with a few tips and tweaks, you’ll have a batch of twice-baked potatoes that taste like they came from a restaurant. If you’ve never made them before, trust me, once you do, they’ll be a staple at your dinner table.
A little story about my love affair with twice-baked potatoes
I can still remember the first time I tried a twice-baked potato. It was at a family barbecue, and my aunt (the best cook in the family, hands down) brought over a tray of these golden, cheesy potatoes. At first, I thought, “How much better could they be than regular baked potatoes?” Then, I took a bite. The crispy skin, the creamy, cheesy potato filling—every bite was heaven. I immediately asked her how she made them, and since then, I’ve been tweaking and experimenting with my own version.
I remember one time, early in my twice-baked potato journey, I made the classic mistake of not baking the potatoes long enough in the first round. The skins were too soft and collapsed when I tried to scoop out the filling! Lesson learned: always make sure they’re nice and crispy before handling them. But honestly, those little mishaps are all part of the fun of cooking, right?
The origin story (or how potatoes became so versatile!)
The concept of twice-baked potatoes has roots in the humble baked potato, but this variation takes it to a whole new level. While baked potatoes have been around for centuries, the twice-baked variety is a product of modern culinary creativity. In many ways, it’s a cross between mashed potatoes and a traditional baked potato, with all the customization options you can imagine. Over time, home cooks started adding sour cream, cheese, and even bacon to the mix, creating an indulgent side dish that feels like it could be a main course.
Let’s talk ingredients: the good, the better, and the “oops I’m out of that”
- Russet potatoes: These are the best potatoes for twice-baking because of their starchy, fluffy interior and sturdy skin. Yukon Golds can work in a pinch, but they won’t give you that crispy outer texture that makes twice-baked potatoes so good.
- Sour cream: It adds tang and richness to the filling. If you’re out of sour cream, plain Greek yogurt is a fantastic substitute. It’s a bit lighter but still gives you that creamy texture.
- Butter: For that signature indulgent flavor. Unsalted butter is best, but if you only have salted on hand, just adjust the added salt in the recipe.
- Monterey Jack and Cheddar cheese: A combination of these two cheeses gives a great balance of mild creaminess and sharp, tangy flavor. If you want to experiment, Gruyère or mozzarella can also work.
- Bacon and scallions: These are the ultimate finishing touches. The bacon adds crunch and a savory punch, while the scallions give a fresh pop of color and flavor. You could swap scallions with chives or even skip the bacon for a vegetarian option.
Kitchen gear: what you need (and what you can totally skip)
You don’t need any fancy equipment to make twice-baked potatoes, but there are a few tools that will make your life easier:
- A sturdy baking sheet: You’ll be baking the potatoes twice (hence the name!), so a good, reliable baking sheet is essential. Lining it with parchment paper or foil can make cleanup a breeze.
- A hand-held mixer: You can mash the potatoes by hand, but a mixer will give you a smoother, creamier consistency. Just be careful not to over-mix, or your potatoes can turn gummy.
- A fork and spoon: For pricking the potatoes and scooping out the insides. Simple, but effective!
Step-by-step: my foolproof method (and a few hard-learned lessons)
- Bake the potatoes: Preheat your oven to 350°F (175°C). After washing the potatoes, dry them thoroughly and prick them a few times with a fork. This helps release steam as they bake. Rub each potato with a bit of olive oil and sprinkle with salt before placing them directly on the baking sheet. Bake for 45-60 minutes, or until they’re soft when you squeeze them gently. (Tip: Don’t rush this step—undercooked potatoes are a nightmare to scoop!)
- Cool and cut: Let the potatoes cool just enough so you can handle them without burning your fingers. Slice each potato in half lengthwise, then use a spoon to carefully scoop out the flesh, leaving about a 1/3-inch-thick shell. (I’ve learned the hard way that being too aggressive here can tear the skin. Patience is key!)
- Make the filling: In a large bowl, combine the scooped-out potato, sour cream, butter, Monterey Jack, 3/4 cup of cheddar, garlic powder, onion powder, salt, and pepper. Use a hand mixer to blend everything together until smooth. Add the milk a little at a time until the mixture is creamy, but not runny.
- Stuff the potatoes: Spoon the creamy potato mixture back into the potato shells, filling them generously. Sprinkle the tops with the remaining cheddar cheese.
- Bake again: Raise the oven temperature to 375°F (190°C) and bake the stuffed potatoes for 15-20 minutes, until they’re heated through and the cheese on top is melted and bubbly.
- Top it off: Once they’re out of the oven, finish with crumbled bacon and a sprinkle of scallions for that final flourish.
Adaptations and variations: because customization is fun
I’ve tried a bunch of different versions of this recipe, and each one has its own charm:
- Vegetarian: Swap the bacon for sautéed mushrooms or even roasted red peppers. Both give a nice meaty texture without the actual meat.
- Gluten-free: Good news—this recipe is naturally gluten-free as is! Just double-check your ingredients (like bacon and cheeses) to make sure they’re gluten-free certified.
- Vegan: Use vegan butter, plant-based milk, and your favorite dairy-free cheese. Coconut yogurt or cashew cream can substitute for sour cream, and for bacon, crispy tempeh or coconut bacon works well.
- Spicy kick: Add chopped jalapeños or a dash of cayenne to the filling if you like a bit of heat. You can also top with hot sauce for an extra fiery finish.
- Seasonal spins: In the fall, I love adding roasted butternut squash or a dash of nutmeg to the filling for a cozy, autumnal vibe.
Serving ideas: make it a feast!
For presentation, I like to place the potatoes on a platter with a little extra scallion sprinkled around for a pop of color. These potatoes make an excellent side dish for grilled meats, but they can also be the star of a lighter meal. Serve them with a simple green salad or roasted vegetables to balance out the richness. If you’re feeling indulgent, pair them with a juicy steak or some barbecue chicken—classic comfort food combo!
Drinks to pair: because a good meal deserves a good drink
Twice-baked potatoes are rich and savory, so you’ll want something that can stand up to all that flavor. A crisp, dry white wine like Sauvignon Blanc or a lightly oaked Chardonnay pairs beautifully. If you’re more into red, a Pinot Noir with its lighter body works well, too. For beer lovers, a cold, refreshing lager or pale ale complements the salty, cheesy goodness. And for a non-alcoholic option, sparkling water with a twist of lemon keeps things light and refreshing.
Storage and reheating tips
Twice-baked potatoes store surprisingly well! Once they’ve cooled, place them in an airtight container or wrap them individually in foil. They’ll keep in the fridge for up to 3 days. To reheat, bake them in a 350°F oven for about 20 minutes until warmed through. You can also microwave them, but they won’t be as crispy.
For freezing, place the potatoes on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or bag. They’ll last up to 3 months in the freezer. To reheat, bake straight from frozen at 375°F for about 30-35 minutes.
Scaling the recipe
If you’re cooking for a crowd, this recipe scales easily. Just keep in mind that the more potatoes you bake, the longer they might need in the oven. I’ve found that when doubling the recipe, adding an extra 10-15 minutes to the first bake helps everything cook evenly.
Frequently asked questions
1. Can I make these ahead of time?
Absolutely! Prepare them up to the point of the second bake, then refrigerate them until you’re ready to pop them back in the oven.
2. What’s the best type of potato to use?
Russets are the way to go. Their thick skin and fluffy interior make them perfect for this dish.
3. Can I freeze twice-baked potatoes?
Yes, they freeze well. Just make sure to freeze them before the second bake and reheat from frozen.
4. What can I use instead of sour cream?
Greek yogurt works great as a substitute. It’s a bit tangier, but equally creamy.
5. How do I prevent the potato shells from tearing?
Scoop carefully, leaving about 1/3 inch of potato inside the shell. And make sure the potatoes are fully cooked before scooping.
Twice Baked Potatoes Recipe
These twice-baked potatoes are loaded with sour cream, cheese, and crispy bacon—comfort food at its finest! Ready in just 75 minutes.
- Total Time: 1 hour 30 minutes
- Yield: 8 1x
Ingredients
- 4 russet potatoes
- olive oil
- salt for sprinkling potatoes
- 1/3 cup sour cream
- 2 tablespoons butter
- 1/2 cup Monterey Jack finely shredded
- 1 cup cheddar finely shredded reserve 1/4 cup for the tops
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4–1/3 cup milk
- 2 slices crispy cooked bacon chopped
- 1 scallion thinly sliced
Instructions
- Bake the potatoes: Preheat your oven to 350°F (175°C). After washing the potatoes, dry them thoroughly and prick them a few times with a fork. This helps release steam as they bake. Rub each potato with a bit of olive oil and sprinkle with salt before placing them directly on the baking sheet. Bake for 45-60 minutes, or until they’re soft when you squeeze them gently. (Tip: Don’t rush this step—undercooked potatoes are a nightmare to scoop!)
- Cool and cut: Let the potatoes cool just enough so you can handle them without burning your fingers. Slice each potato in half lengthwise, then use a spoon to carefully scoop out the flesh, leaving about a 1/3-inch-thick shell. (I’ve learned the hard way that being too aggressive here can tear the skin. Patience is key!)
- Make the filling: In a large bowl, combine the scooped-out potato, sour cream, butter, Monterey Jack, 3/4 cup of cheddar, garlic powder, onion powder, salt, and pepper. Use a hand mixer to blend everything together until smooth. Add the milk a little at a time until the mixture is creamy, but not runny.
- Stuff the potatoes: Spoon the creamy potato mixture back into the potato shells, filling them generously. Sprinkle the tops with the remaining cheddar cheese.
- Bake again: Raise the oven temperature to 375°F (190°C) and bake the stuffed potatoes for 15-20 minutes, until they’re heated through and the cheese on top is melted and bubbly.
- Top it off: Once they’re out of the oven, finish with crumbled bacon and a sprinkle of scallions for that final flourish.
Notes
Serving ideas: make it a feast!
For presentation, I like to place the potatoes on a platter with a little extra scallion sprinkled around for a pop of color. These potatoes make an excellent side dish for grilled meats, but they can also be the star of a lighter meal. Serve them with a simple green salad or roasted vegetables to balance out the richness. If you’re feeling indulgent, pair them with a juicy steak or some barbecue chicken—classic comfort food combo!
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner