If comfort food had a fan club, Twice-Baked Potatoes would be president. These pillowy, cheesy wonders are everything you crave in a baked potato — with an irresistible twist. Rich with creamy, buttery filling, plenty of sharp cheddar, crisp bacon, and a pop of fresh green onion, this classic never fails to delight. With every bite, you get the golden crackle of baked cheese above a layer of velvety potato filling, all tucked into a perfectly crisp potato skin. We love them for casual dinners, big holiday spreads, and, honestly, as a special treat just for ourselves. Here’s how you can bring Twice-Baked Potatoes into your kitchen (and your life).

Ingredients You’ll Need

Twice-Baked Potatoes Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe has a purpose, combining for maximum flavor and that signature creamy texture. Simple yet essential, they come together for a potato that’s way more than the sum of its parts!

Russet potatoes: These are the best for Twice-Baked Potatoes because their starchy texture bakes up fluffy and holds up beautifully when stuffed and baked again.
Olive oil: A quick rub with olive oil helps create those delightfully crisp, golden skins everyone loves.
Unsalted butter: Butter melts into the scooped potato, making the filling irresistibly rich and smooth.
Sour cream: Adds tang, moisture, and a velvety mouthfeel that takes your filling to the next level.
Whole milk: Just a splash balances richness while keeping the mashed filling perfectly creamy.
Shredded cheddar cheese: Nothing beats sharp cheddar’s flavor; half goes inside for gooeyness, the rest crisps up on top.
Cooked bacon: Crispy, crumbled bacon brings a salty, smoky crunch and makes these potatoes absolutely irresistible.
Green onions: Sliced thin, they add brightness and a fresh, zesty bite that cuts through the richness.
Salt: Seasoning is key — just enough salt brings all your flavors forward in every bite.
Ground black pepper: A dash of pepper perks up the whole filling and complements the cheddar cheese beautifully.

How to Make Twice-Baked Potatoes

Step 1: Bake Your Potatoes

Start by preheating your oven to 400°F (200°C). Scrub your russet potatoes well — clean skins make all the difference here! Pat them dry, then rub each one with a generous slick of olive oil to encourage crispiness. Place the potatoes directly on the oven rack and let them bake for 50 to 60 minutes. When a fork slides in easily, you know they’re perfectly tender and ready for the next big step.

Step 2: Scoop and Prepare the Filling

Once your potatoes have cooled just enough to handle, slice them in half lengthwise. Using a spoon, gently scoop out the fluffy flesh into a large bowl, taking care to leave a sturdy, potato “boat” behind. This will be your shell for all the delicious filling. Now, add butter, sour cream, and milk to the potato flesh and mash together until creamy and smooth — this is where that cloud-like texture begins!

Step 3: Add the Good Stuff

Time for the mix-ins! Stir in half the shredded cheddar for melty goodness, followed by the bacon, sliced green onions, salt, and black pepper. Fold everything together until the mixture is totally combined and speckled with all those colorful add-ins. At this point, you’ll want to taste for seasoning — adjust with an extra sprinkle of salt or pepper, if needed.

Step 4: Fill and Top

Carefully spoon the potato mixture back into the potato skins, packing it in high for maximum satisfaction. Sprinkle the stuffed potatoes with the remaining cheddar cheese. Each one should look like it’s wearing a wonderful, cheesy winter hat!

Step 5: The Second Bake

Arrange your filled potato halves on a baking sheet and slide them back into the oven for 15 to 20 minutes. You’re looking for golden, bubbling cheese and potatoes that are hot all the way through. When they come out, the aroma alone will have everyone waiting in the kitchen.

How to Serve Twice-Baked Potatoes

Garnishes

Twice-Baked Potatoes are already loaded with flavor, but a finishing touch makes them shine. Sprinkle with extra green onions or chives for a fresh kick, a dollop of sour cream for cool tang, or even a scattering of crispy bacon bits for maximum decadence. Fresh parsley also brings a lovely pop of color.

Side Dishes

These potatoes are fabulously versatile. Serve them alongside grilled steak or roast chicken for a hearty meal, or let them be the star with a crisp green salad or roasted vegetables. You’ll find they’re always welcome at a barbecue buffet or on a festive holiday table.

Creative Ways to Present

Twice-Baked Potatoes don’t have to be traditional! Try making “mini” versions using small new potatoes for party appetizers, or serve them on a wooden cutting board for a rustic, family-style presentation. You can even set up a toppings bar so guests can dress theirs up just the way they like.

Make Ahead and Storage

Storing Leftovers

If you have extra Twice-Baked Potatoes (lucky you!), let them cool completely before storing. Arrange them in an airtight container and keep in the fridge for up to 3 days. They hold their flavor and texture beautifully, making leftovers just as tasty as the first time around.

Freezing

Want to plan ahead? Twice-Baked Potatoes freeze incredibly well. After assembling and cooling, wrap each potato snugly in foil and transfer to a freezer-safe bag. They’ll keep for up to a month. When you’re ready to serve, thaw them overnight in the refrigerator before reheating.

Reheating

To keep the tops crisp and the insides fluffy, reheat leftover potatoes in a 350°F oven for about 20 minutes or until hot through. If you’re short on time, the microwave works too — just cover with a damp paper towel and heat in 30-second bursts.

FAQs

Can I make Twice-Baked Potatoes vegetarian?

Absolutely! Simply omit the bacon and add sautéed mushrooms, caramelized onions, or extra green onions. The filling is just as rich and delicious without meat, and you can personalize it with your favorite veggie mix-ins.

What’s the best potato to use for this recipe?

Russet potatoes are the top choice for Twice-Baked Potatoes. Their starchy texture turns fluffy when baked and holds up perfectly for scooping and restuffing. Yukon Golds will work in a pinch and give a slightly creamier result.

Can I prepare them a day ahead of time?

Yes! Complete the recipe up to the point of the second bake, then refrigerate the stuffed potatoes. Bake them off just before serving so they’re piping hot and the cheese is perfectly melted for your meal.

How do I keep potato skins from tearing?

Let the baked potatoes cool just enough to handle before scooping, and use a gentle hand with a sturdy spoon. Leaving about a quarter-inch of flesh behind helps support the shells so they hold their shape.

What other cheeses can I use?

Feel free to get creative! Cheddar is classic, but Monterey Jack, Gruyere, smoked Gouda, or even blue cheese add wonderful new dimensions to the filling. Mixing and matching cheeses can make each bite unique.

Final Thoughts

Every gathering gets a little more special with a platter of Twice-Baked Potatoes. Whether you’re making them for a crowd or just indulging yourself on a cozy night in, this recipe is guaranteed to bring smiles. Give them a try, experiment with your favorite toppings, and make them your own — you’ll see why they’re cherished again and again!

Twice-Baked Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 16 reviews

Author: Emma
Total Time: 1 hour 35 minutes
Yield: 8 servings 1x
Diet: Non-Vegetarian

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Description

Twice-Baked Potatoes are a delicious and indulgent side dish that’s perfect for any meal. Crispy potato skins are filled with a creamy, cheesy, and flavorful mashed potato mixture, then baked until golden and bubbly.

Ingredients

Scale

Main Ingredients:

4 large russet potatoes
2 tablespoons olive oil
4 tablespoons unsalted butter
1/2 cup sour cream
1/4 cup whole milk

Additional Ingredients:

1 cup shredded cheddar cheese (divided)
4 slices cooked bacon (crumbled)
2 green onions (thinly sliced)
1/2 teaspoon salt
1/4 teaspoon ground black pepper

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C).
Bake the potatoes: Scrub the potatoes clean, rub with olive oil, and bake for 50–60 minutes until tender. Let cool, then scoop out the flesh.
Prepare the filling: Mash the potato flesh with butter, sour cream, and milk. Stir in half of the cheese, bacon, green onions, salt, and pepper.
Fill the potatoes: Spoon the filling into the potato shells, top with remaining cheese, and bake for 15–20 minutes.
Serve: Serve hot and enjoy!