Twice Baked Potatoes are a classic, must-make side dish any time of year. This is the best Twice Baked Potatoes recipe because of its creamy, cheesy, crispy top. Each potato is baked until fluffy, scooped out, and mashed with sharp cheddar, butter, sour cream, buttermilk, bacon, and scallions. Then the filling goes right back into crisped-up skins for a quick trip under the broiler. You get a salty, crackly shell, a light and tangy filling, and a golden cheese crust in every bite. They turn a simple steak dinner into a steakhouse night, and they are even better on a holiday table because you can make them days ahead.
5-Star Review
“This twice-baked potatoes recipe is amazing! The creamy, cheesy filling sounds absolutely irresistible, and your tips make it so easy to follow. Perfect for a cozy dinner or a party side dish. Thanks for sharing such a gem!” -Madras
The Two Small Steps That Make These Steakhouse-Worthy
These Twice Baked Potatoes are a little fancier than classic baked potatoes. Each crispy skin is filled with mashed potatoes overflowing out of the shell, all covered with more shredded cheese and toppings. My mom and I developed this baked potato upgrade, and since making it, it’s my go-to spud recipe for special occasions.
What sets my version apart is two small steps most recipes skip. First, the potatoes bake on a wire rack until they hit 209°F inside, so the flesh is completely fluffy and mashes without lumps. Second, the empty shells go back in the oven for 10 minutes on their own. That short bake dries and firms the skins, so they hold a big mound of filling without sagging or turning soggy.
I like Yukon Gold potatoes best because they make a creamier, richer filling, but Russets work great and give you a fluffier, more classic steakhouse texture. Plan on about 2 hours from start to finish, and most of that is hands-off baking time. The recipe makes 4 potatoes, or 8 stuffed halves. You’ll know they’re ready when the cheese is melted, and the tops are spotty brown and a little crispy at the edges.
Tips for the Best Twice Baked Potatoes
- Bake by temperature, not the clock. Potatoes vary a lot in size, so the 45-minute to 1-hour range is only a guide. Pull them when an instant-read thermometer reads 209°F in the center, or when a fork slides in with zero resistance. An underbaked potato leaves firm, waxy bits in the filling that no amount of mashing will fix.
- Give the empty shells their own 10 minutes. Leave about ⅛ to ¼ inch of potato in each skin when you scoop, then send the shells back into the 400°F oven while you make the filling. This is the difference between a shell you can pick up with your hand and one that slumps on the plate.
- Mash while the potato is hot, and mash gently. Hot potato soaks up butter and dairy smoothly, so mix the filling right after scooping. Stick with a potato masher or fork. Gummy filling almost always comes from overmixing, and a food processor or blender overworks the starch fast.
The Holiday Make-Ahead Plan
Twice baked potatoes are one of the best sides to prep before a big holiday meal, and it’s the question we get asked most. The key is to stop before the final broil, then finish them the day you serve. Pick the plan that fits your schedule.
Make 1-5 Days Ahead
- To prep. Fill the crisped shells, leave off the topping cheese, wrap tightly, and refrigerate.
- On serving day. Add the topping cheese and bake at 400°F on a wire rack for about 20 minutes, until hot through. Then broil for 3-5 minutes to brown the tops.
Freeze Before the Final Broil
- To prep. Fill the shells, freeze them on a lined baking sheet until solid, then wrap each one in foil.
- On serving day. Thaw overnight in the fridge, then add the topping cheese, bake, and broil just like the make-ahead potatoes above.
Freeze Fully Cooked
- To prep. Broil as normal, cool completely, freeze, and wrap each potato in foil.
- On serving day. Bake straight from frozen at 400°F for about 1 hour until hot and bubbly.
If your oven is busy with a roast, bake the potatoes while the meat rests. A prime rib or ham needs to rest for at least 20 minutes anyway, which is just enough time to heat the potatoes through and broil the tops.
Twice Baked Potatoes Recipe (Best Ever)
Equipment
- Baking Sheet
Ingredients
- 2 lbs Russet potatoes scrubbed and dried (about 4 potatoes)
- 2 tbsp vegetable oil or canola oil
- Kosher salt and freshly ground black pepper to taste
- 4 oz. sharp cheddar shredded cheese divided
- 4 tbsp unsalted butter room temperature, divided (½ stick)
- 2-4 scallions thinly sliced, divided
- 4 strips bacon cut into ¼-inch lardons, cooked until crisp, and divided
- ¼ cup sour cream or Greek yogurt
- ¼ cup buttermilk
- minced fresh herbs parsley, thyme, cilantro, chives; for garnish
Instructions
- Preheat oven to 400°F and adjust the oven rack to the middle position. Place a wire rack over a foil-lined baking sheet.
- Lightly rub each potato with oil and sprinkle with salt and freshly ground black pepper. Place the potatoes, evenly spaced, on the rack over the prepared baking sheet.2 lbs Russet potatoes, 2 tbsp vegetable oil, Kosher salt and freshly ground black pepper
- Bake the potatoes to an internal temperature of 209°F or until fork tender (45 minutes-1 hour).
- Remove the potatoes from the oven to let cool; leave the oven on.
- Once the potatoes have cooled on the rack 10 minutes, cut the potatoes in half lengthwise. Leave a ⅛-¼-inch thickness of flesh in each shell, and carefully scoop out the potato flesh into a medium-large mixing bowl.
- Transfer the potato shells back to the prepared baking sheet and bake at 400°F for 10 minutes (this is so the shells can crisp a little and hold their shape after filling).
- While the shells cook, mash together half of the cheese, butter, scallions, and lardons with all of the sour cream, buttermilk, and baked potato flesh until smooth. Season with salt and pepper and mix together.4 oz. sharp cheddar shredded cheese, 4 tbsp unsalted butter, 2-4 scallions, 4 strips bacon, ¼ cup sour cream, ¼ cup buttermilk
- Transfer shells from the oven and set the oven to broil. Fill the potato shells, mounding in the middle, with the mashed potato mixture and top with remaining cheese, scallions, bacon lardons, and butter.
- Broil until the cheese has melted and the potatoes are spotty brown and little crispy on top, approximately 5-10 minutes. Watch closely.
- Allow the potatoes to cool 10 minutes and serve topped with minced herbs, if desired.minced fresh herbs
Video
Notes
- I used Russet potatoes. You can also use large Yukon Gold potatoes.
- Try using softened cream cheese in place of the buttermilk for super decadent twice baked potatoes.
- You can also use shredded Gruyere or Mexican blend.
- Top the filled shells with cheese and broil briefly for a golden, bubbly crust.
Nutrition
How to Make Twice Baked Potatoes Step by Step
Gather the ingredients: Preheat the oven to 400°F with the rack in the middle position. Set a wire rack over a foil-lined baking sheet so hot air can reach every side of the potatoes.
Season and bake the potatoes: Lightly rub 2 lbs of scrubbed and dried Russet or large Yukon Gold potatoes (about 4) with 2 tbsp of vegetable oil, then sprinkle with kosher salt and freshly ground black pepper. Space them evenly on the rack and bake for 45 minutes to 1 hour, until they reach 209°F inside or a fork slides in easily. The skins should look dry and slightly wrinkled.
Cool and scoop: Leave the oven on. Let the potatoes cool on the rack for 10 minutes, then cut them in half lengthwise. Carefully scoop the flesh into a mixing bowl, leaving a ⅛-¼ inch layer in each shell so it keeps its shape.
Crisp the shells: Return the empty shells to the rack and bake at 400°F for 10 minutes. They should feel firm and sound a little crackly when tapped.
Make the filling: While the shells bake, mash the potato flesh with 2 oz of shredded cheese, 2 tbsp of butter, half of the 2-4 sliced scallions, and 2 strips of cooked bacon. Add the ¼ cup of sour cream and ¼ cup of buttermilk, then season with salt and pepper. The filling should be smooth, creamy, and thick enough to hold a peak on a spoon.
Fill the shells: Take the shells out and switch the oven to broil. Spoon the filling into the shells, mounding it high in the middle. Top with the remaining cheese, scallions, bacon, and small pieces of the remaining butter.
Broil until golden: Broil for 5-10 minutes, watching closely, until the cheese is melted and the tops are spotty brown and a little crispy.
Rest and serve. Let the potatoes cool for 10 minutes so the filling sets, then finish with minced fresh herbs like parsley, thyme, or chives.
Variations
Starting with this amazing base twice-baked potato recipe, jazz it up to make it your own! Here are some ideas that we have loved making at our house.
- Buffalo Chicken: Add spicy buffalo chicken, ranch, and blue cheese for a fun twist on a classic.
- Broccoli Cheese: There’s a whole Broccoli Cheese Twice Baked Potatoes recipe dedicated to this one, and it’s so delicious!
- Spicy Mexican: Add ground beef, taco seasoning, jalapeños, and more!
- Caprese: Add fresh basil, tomatoes, and mozzarella.
- Chili Cheese: Load on your favorite chili, shredded cheese, and sour cream.
- Chicken Bacon Ranch: You heard me!
Storage and Freezing Instructions
Store leftover twice-baked potatoes in an airtight container in the refrigerator for up to 5 days. These potatoes reheat wonderfully. I love to send them with my husband to work the next day after having them for dinner.
Freezer
I love having a batch ready to go in the freezer! Freeze twice-baked potatoes in a single layer on a lined baking sheet until solid, about 1-2 hours. Wrap each potato in aluminum foil and transfer to an airtight container or Ziploc bag for up to 3 months. The skins soften a little after freezing, but they crisp right back up in the oven.
Reheating
The oven gives you the best texture. Reheat in a 400°F oven on a wire rack set in a baking sheet for about 20 minutes, or bake from frozen for about 1 hour. The microwave works in a pinch, about 2-3 minutes on high, but the skins will be soft instead of crispy.
Make Ahead
Assemble the potatoes up to 5 days ahead, stopping before the final broil, and wait to add the topping cheese until right before baking. See the Holiday Make-Ahead Plan above for every option.
Serving Suggestions
My favorite way to serve twice-baked potatoes is the classic steakhouse way, right next to a juicy steak. I make Oven Baked Steak when I want that restaurant dinner at home, because the steak only needs about 20 minutes and can cook while the potatoes broil.
For the holidays, I always pair them with a big centerpiece roast. Garlic Butter Prime Rib is my Christmas pick since the rich, buttery beef and cheesy potatoes feel like a true special occasion meal. For Easter or a crowd, Pineapple Spiral Ham is perfect because its sweet glaze balances the salty bacon and cheddar.
I also love setting up a twice-baked potato bar with a bunch of toppings and letting guests build their own epic twice-baked potato. So fun! Get creative with different cheeses and herbs, peppers, caramelized onions, or toasted nuts. Twice-baked potatoes could easily be a meal on their own, too. Add some shredded chicken or sliced steak and dinner is done.
Holiday Sides to Round Out the Table
- Green Bean Casserole: Fresh green beans, a creamy mushroom sauce, and crunchy fried onions make this the classic holiday vegetable side. It bakes at a similar temperature, so it can share the oven with the potatoes on the big day.
- Twice Baked Potato Casserole: All the cheesy, bacon-loaded flavor of twice baked potatoes comes together in one baking dish. It’s the easier choice when you’re feeding a big crowd and don’t want to scoop and fill a dozen potato shells.
- Twice Baked Sweet Potatoes: The same scoop, mash, and refill method works beautifully with sweet potatoes for a sweeter holiday side. Serving both kinds side by side gives guests a fun choice at Thanksgiving.
More Twice Baked Potato Recipes We Love
Our Twice Baked Potatoes recipe was originally published 4/2/23. It was retested, reworked, and republished to be better than ever 11/11/26.
The post Twice Baked Potatoes Recipe appeared first on The Cookie Rookie®.
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