Twice-Baked Potatoes

Craving something creamy, cheesy, and irresistibly comforting? These Twice-Baked Potatoes are the ultimate upgrade to classic baked potatoes — crispy on the outside, fluffy and rich on the inside, and packed with buttery, cheesy flavor in every bite. Whether you’re serving them alongside a juicy steak, at a holiday dinner, or as a hearty side for weeknights, this recipe delivers the perfect mix of texture and taste. Once you try them, plain baked potatoes will never be the same again.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Ultra-creamy texture – buttery, cheesy filling that melts in your mouth.
• Perfectly crisp skins – golden and flavorful after their second bake.
• Make-ahead friendly – prep them ahead and simply reheat before serving.
• Customizable toppings – add bacon, scallions, or even broccoli for fun twists.
• Crowd-pleaser – ideal for holidays, potlucks, or cozy family dinners.

Unlike ordinary baked potatoes, this version gets twice the love — baked first for that fluffy interior, then filled and baked again for a perfectly golden, indulgent finish.

Ingredients Needed

For the Potatoes:

• 4 large russet potatoes – scrubbed clean and dried; russets are ideal for their fluffy texture.
• 2 tablespoons canola oil – or any neutral oil, to crisp the skins.
• Kosher salt – to season the skins before baking.

For the Filling:

• 4 tablespoons unsalted butter, softened – adds rich, creamy flavor.
• ½ cup whole milk – warms the mixture and makes it silky-smooth.
• ½ cup sour cream – for tang and creaminess.
• ½ cup shredded Cheddar cheese (about 2 ounces) – sharp cheddar gives a nice punch of flavor.
• Freshly ground black pepper – balances the richness.
• 2 tablespoons chopped chives (optional) – for color and mild onion flavor.

How to Make Twice-Baked Potatoes

Step 1: Prep and Bake the Potatoes

Position the oven racks in the top and middle thirds and preheat to 400°F (200°C).
Scrub the potatoes well and pat them dry. Using a fork, pierce each potato several times to allow steam to escape.
In a large bowl, toss the potatoes with canola oil and ½ teaspoon salt to coat evenly.
Place them directly on the top oven rack, with a baking sheet or piece of foil on the middle rack to catch drips.
Bake for about 1 hour, or until the skins are crisp and a knife slides easily into the center.
Let them cool slightly until they’re safe to handle.

Step 2: Scoop Out the Flesh

Using a sharp knife, slice the top third off each potato lengthwise.
Carefully scoop out the fluffy potato flesh with a spoon, leaving a thin ¼-inch shell so the skins hold their shape.
Transfer the scooped potato flesh into a medium mixing bowl.
Scrape any extra potato from the tops and add it to the bowl — you can snack on the remaining tops (chef’s treat!) or discard them.
Place the hollowed skins on a parchment-lined baking sheet.

Step 3: Make the Filling

Mash the potato flesh with a fork or masher until smooth.
Add the softened butter and stir until melted and well combined.
Mix in the milk, sour cream, and cheese, stirring just until creamy. (If you prefer a looser filling, add a splash more milk.)
Season generously with salt and black pepper, and stir in the chives if using.
Avoid overmixing — you want a fluffy, not gluey, texture.

Step 4: Fill and Bake Again

Spoon the creamy filling evenly into the potato shells, mounding it slightly over the top.
Return the stuffed potatoes to the oven and bake for 10–12 minutes, until heated through and lightly golden on top.
Serve immediately while hot and melty.

Serving and Storage Tips

• Serving suggestion: Top with extra shredded cheese, crispy bacon bits, or a dollop of sour cream for extra indulgence.
• Pair with: grilled steak, roasted chicken, or a crisp green salad for balance.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Warm in a 350°F (175°C) oven for about 15 minutes, or until hot throughout. Avoid microwaving — it softens the skins.
• Freezing: You can freeze them (unbaked after stuffing) for up to 3 months. Thaw overnight in the fridge, then bake until hot and bubbly.

Helpful Notes

• Use russet potatoes — they have thick skins and a fluffy interior perfect for this recipe.
• For an extra-creamy filling, whip the potato mixture briefly with a hand mixer.
• Want more flavor? Stir in crumbled bacon, roasted garlic, or a pinch of smoked paprika.
• Make them mini! Use small potatoes for perfect party appetizers.

Conclusion

These Twice-Baked Potatoes are everything you love about classic comfort food — warm, creamy, cheesy, and completely satisfying. They’re elegant enough for holidays yet simple enough for weeknights. Once you’ve mastered the technique, the variations are endless!

If you make this recipe, please leave a star rating and comment below — I’d love to hear your favorite toppings or creative twists. Don’t forget to share your creations on Pinterest or Facebook and tag us so we can see your delicious version!

Frequently Asked Questions (FAQ)

Can I make Twice-Baked Potatoes ahead of time?

Absolutely! Prepare the potatoes through Step 3, cover, and refrigerate for up to 2 days. When ready to serve, bake at 350°F until heated through.

Can I use a different type of potato?

Russet potatoes are best for fluffiness, but Yukon Golds work too — they’ll be creamier and slightly denser.

Can I make them vegetarian or lighter?

Yes! Use reduced-fat sour cream and cheese, or replace sour cream with Greek yogurt for a protein boost.

Are Twice-Baked Potatoes freezer-friendly?

Yes — freeze the filled (but unbaked) potatoes on a tray, then transfer to freezer bags. Bake from frozen, adding 10–15 minutes to the cooking time.

Why are my potatoes gummy or dense?

That usually happens when the filling is overmixed. Mash gently and just until smooth for the fluffiest results.