Twice Baked Potatoes Recipe (Crispy, Cheesy & So Easy!)

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My obsession with Twice Baked Potatoes Recipe started during a particularly cold winter evening when I was craving something rich, comforting, and utterly satisfying.

I had just come home from a long day, exhausted and hungry, and found a bag of russet potatoes sitting on my counter. What began as a simple baked potato experiment turned into a creamy, cheesy masterpiece that has since become a staple at every family gathering, holiday dinner, and even those random Tuesday nights when I need a serious comfort food fix.

The beauty of these twice baked potatoes lies in their versatility and that perfect combination of crispy skin and velvety filling. I’ve made countless batches over the years, tweaking and perfecting the recipe until I landed on this version that never fails to impress.

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	90 minutes
Total Time	110 minutes
Servings	8 potato halves
Difficulty Level	Easy

If you’re looking for more potato variations, you’ll love my Roasted Potatoes that pair beautifully with any main course.

Table of Contents

Why You’ll Love This Twice Baked Potatoes Recipe

These twice baked potatoes are a total crowd-pleaser for so many reasons. They’re incredibly versatile and can be served as a side dish, appetizer, or even a light main course.

The crispy potato skin provides a perfect vessel for the rich, creamy filling that’s loaded with butter, sour cream, cheese, and bacon. You can make them ahead of time, which makes them ideal for entertaining or meal prep.

I particularly love how customizable they are. You can adjust the toppings, add different cheeses, or even make them vegetarian by skipping the bacon.

Plus, they’re freezer-friendly, so you can always have a batch ready for those nights when you need something comforting without the fuss. The best part is watching everyone’s face light up when you serve these golden, bubbling beauties straight from the oven.

Here’s what makes this recipe special:

Ultimate comfort food that combines creamy and crispy textures in every bite
Make-ahead friendly so you can prep them hours or even days before serving
Customizable toppings let you adjust the recipe to suit any dietary preference or taste
Perfect for entertaining because they look impressive but are surprisingly easy to make
Great for meal prep since they reheat beautifully and maintain their texture
Kid-approved with their mild, cheesy flavor that even picky eaters enjoy

Another favorite: Smashed Potatoes

Ingredients

Getting the right ingredients is crucial for achieving that perfect balance of flavors and textures. I learned this the hard way after several attempts where I used the wrong type of potato or skimped on the butter (never again!).

Here’s everything you’ll need to create these irresistible twice baked potatoes:

For the Potatoes:

4 large russet potatoes (about 8-10 oz / 225-280g each), scrubbed clean
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper

For the Filling:

1/2 cup (115g) unsalted butter, softened
3/4 cup (180ml) sour cream
1/2 cup (120ml) whole milk, warmed
2 cups (240g) sharp cheddar cheese, shredded and divided
8 slices thick-cut bacon, cooked crispy and crumbled
4 green onions, thinly sliced (white and green parts separated)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and black pepper to taste

For Topping:

Reserved cheddar cheese (about 1/2 cup / 60g)
Reserved bacon crumbles
Reserved green onion tops
Additional sour cream for serving (optional)
Fresh chives, chopped (optional)

You might also enjoy: Au Gratin Potatoes

Kitchen Equipment Needed

Having the right tools makes this recipe so much easier and ensures consistent results every time. I’ve definitely learned which tools are worth having after making these potatoes more times than I can count.

Here’s what you’ll need:

Large baking sheet with a rim for the initial potato baking
Oven-safe baking dish (9×13 inch / 23x33cm) for the second bake
Sharp knife for cutting potatoes and ingredients
Large mixing bowl for combining the filling
Potato masher or fork for mashing the potato flesh
Spoon or small ice cream scoop for scooping out potato flesh
Measuring cups and spoons for accurate ingredient portions
Pastry brush for brushing oil on potato skins
Electric hand mixer (optional, but makes the filling extra fluffy)
Aluminum foil for covering during storage
Oven mitts for handling hot potatoes
Cutting board for prep work
Small bowl for separating green onions

Read Also: Scalloped Potatoes Recipe

Recommended Products for This Recipe

After making these twice baked potatoes countless times, I’ve discovered a few products that genuinely make a difference in the final result. These aren’t just random recommendations but tools and ingredients I use regularly in my own kitchen.

1. Idaho Spuds Premium Russet Potatoes

The quality of your potatoes makes or breaks this recipe, and Idaho russets are consistently the best for twice baked potatoes. They have the perfect starchy texture that becomes incredibly fluffy when mashed, and their thick skins hold up beautifully during both baking sessions.

Get it on Amazon

2. Tillamook Sharp Cheddar Cheese

I’ve tried numerous cheddar brands, but Tillamook’s sharp cheddar delivers the perfect tangy flavor and creamy melt that elevates these potatoes from good to extraordinary. The sharpness cuts through the richness of the butter and sour cream beautifully.

Get it on Amazon

3. Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet

This heavy-duty baking sheet distributes heat evenly, ensuring your potatoes bake perfectly without any hot spots. The rimmed edges prevent any oil or butter from dripping into your oven, and it’s durable enough to last for years of regular use.

Get it on Amazon

4. KitchenAid 5-Speed Ultra Power Hand Mixer

While you can absolutely mash the filling by hand, this hand mixer creates an incredibly fluffy, cloud-like texture that takes these potatoes to the next level. The multiple speed settings give you complete control over the consistency.

Get it on Amazon

5. Wright Brand Thick Sliced Bacon

The thick-cut slices provide substantial bacon pieces that don’t disappear into the filling. They maintain their texture and deliver that satisfying smoky crunch in every bite, unlike thinner bacon that can become too crispy or burnt.

Get it on Amazon

For another delicious side dish option, check out my Mashed Potatoes.

Step-by-Step Instructions: How to Make Twice Baked Potatoes

I’m going to walk you through every single step of making these incredible twice baked potatoes. Don’t worry if you’re new to this, I’ll include all the little details that make the difference between good and amazing.

1. Prepare and Bake the Potatoes

The foundation of great twice baked potatoes starts with properly preparing and baking your russets.

Preheat your oven to 400°F (200°C) and position the rack in the middle of the oven for even heat distribution
Scrub each potato thoroughly under cold running water using a vegetable brush to remove all dirt and debris from the skin
Pat the potatoes completely dry with paper towels or a clean kitchen towel, as any moisture will prevent them from getting crispy
Pierce each potato 4-5 times on all sides using a fork to create steam vents that prevent them from exploding in the oven
Rub each potato all over with olive oil, making sure to coat the entire surface evenly
Sprinkle the potatoes generously with kosher salt and black pepper, rolling them to coat all sides
Place the potatoes directly on the middle oven rack (not on a baking sheet) for maximum crispiness, with a baking sheet on the lower rack to catch any drips
Bake for 60-75 minutes until the potatoes are tender when pierced with a fork and the skins are crispy and slightly wrinkled
Remove from the oven and let them cool for 10-15 minutes until they’re cool enough to handle but still warm

2. Cook the Bacon

While the potatoes are baking, prepare your bacon for maximum flavor and texture.

Lay the bacon strips in a single layer in a cold skillet, ensuring they don’t overlap
Turn the heat to medium and cook the bacon slowly, which renders the fat evenly and prevents burning
Cook for 8-10 minutes, flipping occasionally with tongs, until the bacon is crispy and golden brown
Transfer the cooked bacon to a paper towel-lined plate to drain excess grease
Once cooled slightly, crumble or chop the bacon into small pieces, setting aside about 1/4 cup for topping
Reserve 2 tablespoons of bacon fat if desired for extra flavor (optional, but delicious)

3. Scoop Out the Potato Flesh

This step requires a gentle hand to preserve the potato skins intact.

Once the potatoes are cool enough to handle, slice each potato in half lengthwise using a sharp knife
Using a spoon, carefully scoop out the potato flesh, leaving about 1/4 inch (6mm) of potato attached to the skin to maintain structure
Be gentle and work slowly around the edges to avoid tearing the skin, which will be your edible bowl
Place all the scooped potato flesh into a large mixing bowl, keeping the empty potato skins aside
Brush the inside and outside of each potato skin lightly with the reserved bacon fat or a bit of melted butter for extra flavor
Sprinkle the insides of the skins lightly with salt and pepper

4. Make the Filling

This is where the magic happens and your kitchen starts smelling absolutely incredible.

Add the softened butter to the bowl with the scooped potato flesh
Using a potato masher or fork, begin mashing the potatoes and butter together until mostly smooth
Add the sour cream, warmed milk, garlic powder, onion powder, and smoked paprika to the bowl
Continue mashing and mixing until the mixture is smooth and creamy, with no large lumps remaining
If you have an electric hand mixer, use it on medium speed for 1-2 minutes to make the filling extra fluffy and light
Fold in 1 1/2 cups (180g) of the shredded cheddar cheese, reserving 1/2 cup for topping
Add most of the crumbled bacon, reserving about 1/4 cup for garnish
Stir in the white parts of the sliced green onions, saving the green tops for garnish
Taste the filling and adjust the seasoning with salt and black pepper as needed
The filling should be creamy, smooth, and rich, similar to the consistency of thick mashed potatoes

5. Stuff the Potato Skins

Now it’s time to transform those empty skins into beautiful twice baked masterpieces.

Preheat your oven again to 375°F (190°C) if it has cooled down
Lightly grease your 9×13 inch baking dish with butter or cooking spray
Arrange the prepared potato skin halves in the baking dish, cut side up
Using a large spoon or small ice cream scoop, generously fill each potato skin with the creamy filling
Mound the filling slightly above the rim of each skin, as it won’t overflow during baking
Pack the filling firmly but gently to ensure each potato half is completely full with no air pockets
Smooth the tops with the back of a spoon for a neat, professional appearance

6. Add Toppings and Final Bake

The second bake is what creates that irresistible golden, cheesy crust.

Sprinkle the reserved 1/2 cup of shredded cheddar cheese evenly over the top of each stuffed potato
Distribute the reserved bacon crumbles over the cheese layer
Place the baking dish in the preheated oven on the middle rack
Bake for 20-25 minutes until the cheese is melted, bubbly, and starting to turn golden brown on top
For an extra crispy top, turn on the broiler for the last 2-3 minutes, watching carefully to prevent burning
Remove from the oven when the tops are golden and the potatoes are heated through completely
Let the potatoes rest for 5 minutes before serving to allow the filling to set slightly

7. Garnish and Serve

The final touches make these potatoes look as good as they taste.

Sprinkle the reserved green onion tops over each potato half for a pop of color
Add a small dollop of sour cream on top of each potato if desired
Garnish with freshly chopped chives for an elegant presentation
Serve immediately while hot and the cheese is still gooey

I love serving these alongside my Shepherds Pie for a complete comfort food feast.

Tips for The Best Twice Baked Potatoes

After years of making these potatoes, I’ve picked up several tricks that guarantee perfect results every single time. These are the lessons I learned from both my successes and my kitchen mishaps.

Pro Tips for Success:

Choose the right potatoes: Always use large russet potatoes (also called Idaho potatoes) because their high starch content creates the fluffiest filling, and their thick skins hold up beautifully during both baking sessions
Don’t skip piercing: Those fork holes are essential for letting steam escape, preventing potato explosions in your oven, which I learned the hard way during my first attempt
Bake directly on the rack: Placing potatoes directly on the oven rack (not on a baking sheet) allows air to circulate completely around them, resulting in evenly crispy skins all around
Let them cool properly: Give the baked potatoes at least 10-15 minutes to cool before handling, as this makes them much easier to cut and scoop without burning your hands or tearing the skins
Warm your milk: Adding cold milk can cool down the filling too much and create a gummy texture, so always warm it slightly in the microwave for 20-30 seconds
Use softened butter: Butter straight from the fridge won’t incorporate smoothly into the potato flesh, creating lumps, so let it sit at room temperature for 30 minutes before starting
Don’t overmix: Once you add the liquid ingredients, mix just until combined to keep the filling light and fluffy rather than gummy or gluey
Taste and adjust: Always taste your filling before stuffing the skins, as different potato batches and cheese brands can vary in saltiness
Mound that filling high: Don’t be shy about piling the filling generously into each skin, as it won’t overflow and a generous portion looks more impressive
Watch the broiler carefully: If you choose to broil at the end for extra browning, stay nearby because the cheese can go from perfect to burnt in seconds
Make ahead strategically: You can complete all steps through stuffing the potatoes, then refrigerate covered for up to 24 hours before the final bake (add 5-10 extra minutes to the baking time if baking from cold)

Read Also: Potato Salad Recipe

What to Serve with Twice Baked Potatoes

These potatoes are so rich and satisfying that they pair beautifully with a variety of main dishes and lighter sides. I’ve served them with everything from simple grilled chicken to fancy holiday roasts.

The key is balancing their richness with proteins and vegetables that complement rather than compete with their creamy, cheesy goodness.

Here are my favorite pairings that never disappoint:

Prime Rib for a classic steakhouse-style dinner that feels incredibly special and elegant
Grilled Lemon Herb Chicken provides a light, bright contrast to the rich potato filling
Green Bean Casserole creates a comforting holiday spread that everyone loves
BBQ Pulled Pork Sandwiches for a casual, crowd-pleasing meal that’s perfect for game day or gatherings
Grilled Salmon with Dill Sauce offers an upscale surf-and-turf combination
Simple roasted vegetables like asparagus, Brussels sprouts, or broccoli add color and nutrition to the plate
Broccoli Salad provides a fresh, crunchy counterpoint to the creamy potatoes
Grilled or pan-seared steaks make these potatoes the perfect steakhouse-quality side dish at home

Variations of Twice Baked Potatoes

One of my favorite things about this recipe is how easily it adapts to different flavors and dietary needs. I’ve experimented with countless variations over the years, and these are the ones that have become regular features in my cooking rotation.

Delicious Variations to Try:

Loaded Baked Potato Style: Add extra bacon (because there’s no such thing as too much bacon), more sour cream, additional shredded cheddar, and top with ranch dressing for the ultimate indulgence
Broccoli Cheddar: Fold in 1 cup of finely chopped steamed broccoli florets along with extra sharp cheddar cheese for a veggie-packed version that’s surprisingly popular with kids
Buffalo Chicken: Mix in 1 cup of shredded rotisserie chicken tossed with buffalo sauce, use blue cheese instead of cheddar, and drizzle with ranch dressing before serving
Vegetarian Version: Skip the bacon entirely and add sautéed mushrooms, caramelized onions, or roasted red peppers for deep, savory flavor without the meat
Southwestern Style: Use pepper jack cheese instead of cheddar, add black beans, corn, diced jalapeños, and top with fresh cilantro and a squeeze of lime
Greek-Inspired: Replace half the cheddar with crumbled feta, add chopped sun-dried tomatoes, fresh spinach, and finish with a sprinkle of oregano
Lighter Version: Substitute Greek yogurt for sour cream, use reduced-fat cheese, and turkey bacon to cut calories without sacrificing too much flavor
Garlic Parmesan: Add 3-4 cloves of roasted garlic to the filling, use a combination of Parmesan and mozzarella cheese, and top with fresh parsley
BBQ Pulled Pork: Top the filled potatoes with your favorite pulled pork, BBQ sauce, and coleslaw for a complete meal in one potato boat
Breakfast Version: Add scrambled eggs, breakfast sausage, and top with shredded hash browns for an epic brunch dish

For another twist on comfort food, try my Air Fryer Mac and Cheese.

Storage and Reheating

Proper storage and reheating techniques ensure your twice baked potatoes maintain their amazing texture and flavor for days after making them. I’ve tested every method to find what works best.

Storage Instructions:

Refrigerator: Store cooled twice baked potatoes in an airtight container or wrap each one tightly in aluminum foil, and they’ll keep perfectly for 3-4 days in the refrigerator
Freezer: Wrap each cooled potato half individually in plastic wrap, then place all wrapped halves in a freezer-safe bag or container, where they’ll maintain quality for up to 3 months
Before Freezing: Flash-freeze unwrapped potato halves on a baking sheet for 1-2 hours before wrapping individually to prevent them from sticking together
Labeling: Always label your storage containers with the date so you know exactly how long they’ve been stored
Portioning: Consider freezing them individually so you can reheat just the amount you need rather than the entire batch

Reheating Instructions:

From Refrigerator (Oven): Place refrigerated potatoes in a 350°F (175°C) oven for 15-20 minutes until heated through and the cheese is bubbly again
From Refrigerator (Microwave): Microwave individual potato halves on 50% power for 2-3 minutes, checking frequently, though the texture won’t be as crispy as oven-reheated
From Frozen (Oven): Bake frozen potato halves at 350°F (175°C) for 35-40 minutes until completely heated through, covering with foil for the first 20 minutes to prevent over-browning
From Frozen (Microwave then Oven): Microwave frozen potatoes on 50% power for 3-4 minutes to partially thaw, then finish in a 375°F (190°C) oven for 10-15 minutes to crisp up the tops
Air Fryer Method: Reheat refrigerated potato halves in an air fryer at 350°F (175°C) for 8-10 minutes for the crispiest skins and perfectly melted cheese
Crispiness Tip: No matter which method you use, a quick 2-3 minute stint under the broiler at the end will restore that just-baked crispy top

Read Also: Sweet Potato Casserole Recipe

Nutritional Facts

Understanding the nutritional content helps you fit these delicious potatoes into your meal planning. Keep in mind these values are approximate and can vary based on the specific ingredients and portions you use.

Per Serving (1 stuffed potato half):

Calories: 385 kcal
Total Fat: 22g
Saturated Fat: 13g
Trans Fat: 0g
Cholesterol: 65mg
Sodium: 520mg
Total Carbohydrates: 34g
Dietary Fiber: 3g
Sugars: 2g
Protein: 13g
Vitamin A: 15% DV
Vitamin C: 30% DV
Calcium: 20% DV
Iron: 8% DV
Potassium: 25% DV

Notes on Nutrition:

The nutritional values above are calculated based on using full-fat dairy products and regular bacon. You can reduce the calorie and fat content by substituting Greek yogurt for sour cream, using reduced-fat cheese, and opting for turkey bacon instead of regular bacon.

The potatoes themselves provide excellent sources of potassium, vitamin C, and fiber, especially if you eat the skins. While these twice baked potatoes are definitely an indulgent side dish, they offer more nutritional value than you might expect thanks to the combination of protein from dairy and cheese, plus the vitamins and minerals from the potatoes themselves.

For a healthier potato option, check out my Healthy Mashed Potatoes.

Health Benefits of Key Ingredients

While twice baked potatoes are undeniably indulgent, several key ingredients offer genuine nutritional benefits that make this dish more than just comfort food. Understanding what each component brings to the table helps you appreciate this recipe beyond its amazing taste.

Nutritional Highlights:

Russet Potatoes: These starchy vegetables are excellent sources of potassium (more than a banana!), vitamin C, vitamin B6, and dietary fiber when you eat the skins, plus they provide complex carbohydrates for sustained energy throughout the day
Cheddar Cheese: Beyond its incredible flavor, cheddar provides high-quality protein, calcium for strong bones and teeth, vitamin A for eye health, and phosphorus which works with calcium for bone health
Sour Cream: Contains beneficial probiotics that support gut health, provides vitamin A and calcium, and the fat content helps your body absorb fat-soluble vitamins from the potatoes and other ingredients
Bacon: While high in sodium and fat, bacon adds protein, B vitamins (especially B12), zinc, and selenium in moderation, plus the rendered fat adds richness and helps with vitamin absorption
Green Onions: These alliums are packed with vitamin K for blood clotting and bone health, vitamin C for immune support, and antioxidants that fight inflammation and support heart health
Garlic Powder: Contains compounds that may help reduce blood pressure and cholesterol levels, offers immune-boosting properties, and provides antioxidants without adding calories

You might also enjoy: Green Bean Casserole

FAQs About Twice Baked Potatoes

Over the years, I’ve received tons of questions about making twice baked potatoes, so I’m sharing the most common ones here with detailed answers to help you succeed.

1. Can I make twice baked potatoes ahead of time?

Absolutely! This is one of my favorite make-ahead dishes.

You can prepare the potatoes completely through stuffing them, then cover tightly and refrigerate for up to 24 hours before the final bake. When you’re ready to serve, just add the cheese and bacon toppings and bake for 25-30 minutes (a bit longer since they’re starting cold). For even more advance prep, you can freeze stuffed potatoes for up to 3 months and bake them straight from frozen, adding about 10-15 extra minutes to the baking time.

2. Why are my twice baked potatoes gummy or gluey?

The most common culprit is overmixing the filling, which develops the gluten in the potatoes and creates that unpleasant gummy texture. To avoid this, mix the ingredients just until combined and smooth, stopping as soon as you don’t see any more lumps.

Using an electric mixer on high speed for too long can also cause this problem, so stick to medium speed and mix for only 1-2 minutes maximum. Additionally, make sure you’re using russet potatoes rather than waxy varieties like red potatoes, as russets have the right starch content for fluffy results.

3. How do I keep the potato skins from tearing when scooping?

The key is letting the baked potatoes cool for at least 10-15 minutes until they’re cool enough to handle comfortably. Hot potatoes are much more delicate and prone to tearing.

Use a regular spoon rather than a sharp-edged utensil, and work slowly and gently around the edges, leaving about 1/4 inch of potato flesh attached to the skin for structural support. If a skin does tear, don’t panic, you can still fill it and the melted cheese will help hold everything together during the second bake.

4. Can I use a different type of potato?

While you technically can use other potato varieties, russet potatoes are truly the best choice for twice baked potatoes. Their high starch content creates that light, fluffy texture we’re after in the filling, and their thick skins are sturdy enough to hold all that creamy goodness without falling apart.

Yukon Gold potatoes would be my second choice if russets aren’t available, as they have a good balance of starch and moisture, but avoid waxy potatoes like red potatoes or fingerlings since they’ll create a dense, gluey filling rather than a fluffy one.

5. My twice baked potatoes are dry. What went wrong?

Dry twice baked potatoes usually mean either not enough liquid was added to the filling or the potatoes were overbaked initially. Make sure you’re using the full amount of sour cream and milk called for in the recipe, and consider adding an extra tablespoon or two of milk if your potato flesh seems particularly dry.

The initial bake should be just until the potatoes are tender, not until they’re completely dried out, so start checking for doneness around 60 minutes. If you’re reheating stored potatoes, cover them with foil for most of the reheating time to prevent the filling from drying out, removing the foil only for the last 5-10 minutes to crisp the top.

Another favorite: Dinner Rolls

Final Thoughts

These Twice Baked Potatoes have been a beloved recipe in my kitchen for years, and I’m so excited for you to try them.

They’re the kind of dish that makes ordinary weeknight dinners feel special and turns holiday meals into something truly memorable. The crispy skins, creamy filling, and that perfectly melted cheese topping create a combination that’s simply irresistible.

I hope this recipe becomes as much of a staple in your home as it has in mine. Give it a try, and don’t be afraid to experiment with your own favorite toppings and mix-ins.

I’d love to hear how your twice baked potatoes turn out! Drop a comment below with your thoughts, share a photo of your creation, or let me know which variation you’re most excited to try.

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