Twice Baked Potatoes Recipe

Twice baked potatoes have always been one of those dishes that feels like a little celebration every time they’re served. There’s something about that crispy, salty potato skin holding a creamy, cheesy filling that just gets me every time. It’s the perfect side dish for practically any meal, but it’s also hearty enough to enjoy on its own when you’re in the mood for some comfort food. Trust me, this is the kind of recipe that will have everyone reaching for seconds (maybe even thirds!).

this RECIPE

🍴 Why twice baked potatoes are the ultimate comfort food

What makes this twice baked potato recipe stand out is the balance between the fluffy potato filling and the melted cheesy goodness. Plus, you get that perfect crunch from the skin after baking them twice. It’s like a mashup of all the best parts of a loaded baked potato but with a smoother, creamier texture inside. And don’t even get me started on how easy these are to personalize—whether you’re hosting a casual weeknight dinner or a family BBQ, these are guaranteed to be a hit. I mean, who can resist cheesy potatoes?

A quick potato memory from my kitchen

Growing up, baked potatoes were a staple in my house. I remember watching my mom prep them for dinner while the kitchen filled with the comforting scent of potatoes roasting in the oven. When I started making them myself, I thought, why stop at just one bake? Twice baked potatoes became a personal twist, especially when I realized how much more flavorful you could make them with all the extra fillings. My favorite part? Scooping out the soft insides and sneaking little tastes before mixing them with cheese. It’s hard to resist! If you’ve never tried making these, prepare for your kitchen to smell amazing—and for you to want to grab a spoon and dig in before they’re even finished.

The origin story: baked potatoes with a twist

While baked potatoes have been a simple side dish for centuries, twice baked potatoes are a more recent (and decadent) twist on the classic. Originating in the U.S., they became popular in the mid-20th century as a gourmet alternative to plain baked potatoes. The idea of scooping out the potato, mixing it with rich ingredients like butter and cheese, and then baking it again quickly caught on. Today, you’ll find variations of this dish across many cuisines, but the core remains the same: turning humble potatoes into something indulgent.

Let’s talk ingredients: bringing out the best flavors

• Russet potatoes: These are the best choice for twice baked potatoes because of their high starch content, which gives that light, fluffy texture after baking. If you’re out of russets, Yukon Golds can work, but they’ll be a bit creamier and less fluffy.
• Sour cream: Adds tang and creaminess to the filling. Greek yogurt can be a great substitute if you’re looking for a healthier option or simply love that extra tang.
• Monterey Jack and Cheddar cheese: Monterey Jack melts beautifully and brings a subtle creaminess, while sharp cheddar gives you that bold cheesy punch. You can swap in Gruyère or even Gouda if you want to mix things up.
• Garlic and onion powder: These add depth to the flavor without overpowering the dish. Feel free to use fresh garlic or sautéed onions for an even more robust taste.
• Turkey bacon: Adds that savory, crispy topping without being too heavy. If you’re vegetarian, you can skip this or use a veggie bacon alternative—it works just as well!
• Scallions: They bring a fresh pop of color and a mild onion flavor that cuts through the richness of the cheese and butter.

Kitchen gear: what you need (and what you can totally skip)

For this recipe, the essentials are pretty simple:

• A good baking sheet: You’ll need this to get the potatoes nice and crispy during the first bake. If you don’t have a baking sheet, you could use a casserole dish or even place the potatoes directly on the oven rack.
• A hand-held mixer: This is key for making your potato filling extra smooth and creamy. If you don’t have one, a sturdy fork or potato masher will work, but expect a chunkier texture.
• A sharp knife and spoon: Cutting the potatoes in half and scooping out the insides is easier with a sharp knife. A tablespoon works perfectly for scooping (and trust me, you want to leave a good bit of potato inside the shell to keep it sturdy).

Step-by-step: how to make these twice baked potatoes

1. Bake the potatoes: Preheat your oven to 350°F. Give your potatoes a good scrub, pat them dry, and prick them a few times with a fork (this helps them cook evenly). Rub them with olive oil and sprinkle with salt—this makes the skins extra crispy. Place them on a baking sheet and bake for 45-60 minutes. You’ll know they’re ready when you can squeeze them lightly, and they feel soft inside. Let them cool until you can handle them comfortably.
2. Make the filling: While the potatoes are cooling, mix up the filling. In a large bowl, add your sour cream, butter, Monterey Jack, cheddar (remember to save some cheddar for the topping), garlic powder, onion powder, salt, and pepper. Cut the potatoes in half lengthwise and carefully scoop out the insides, leaving about a 1/3 inch layer so the skins stay strong. Add the scooped-out potatoes to the bowl with the other ingredients, and blend until smooth. A little tip: Start adding the milk slowly, bit by bit, to get that creamy, dreamy consistency.
3. Stuff ’em and bake again: Once the filling is smooth, scoop it back into your potato shells. Be generous here—these should look piled high and delicious! Top with the reserved cheddar and pop them back into the oven at 375°F for 15-20 minutes. You’ll know they’re ready when the cheese is melted and bubbly.
4. Garnish and serve: Once they’re out of the oven, top with chopped turkey bacon and scallions for that perfect finishing touch. Then, try not to eat them all before they make it to the table!

Variations and twists: make this recipe your own

One of the best things about twice baked potatoes is how adaptable they are. Here are a few fun twists I’ve tried over the years:

• Vegetarian version: Skip the turkey bacon altogether, or replace it with crispy roasted chickpeas for a little crunch. You could also throw in some sautéed mushrooms or spinach to add some earthy flavor to the mix.
• Make it gluten-free: Good news, this recipe is naturally gluten-free! Just double-check your sour cream and cheese labels to ensure no sneaky gluten ingredients are hiding in there.
• Vegan option: Swap out the sour cream and butter for your favorite plant-based versions (coconut cream and vegan butter work great), and use a vegan cheese substitute. You’ll be surprised how creamy and delicious the result is!
• Herb it up: Fresh herbs like rosemary, thyme, or chives make an excellent addition to the filling. Just chop them finely and mix them in before stuffing the potatoes.
• Spice it up: Add a pinch of cayenne or smoked paprika to the filling if you’re in the mood for a little heat. A dash of hot sauce on top when serving never hurts either!

Presentation ideas: make it look as good as it tastes

If you’re serving these twice baked potatoes at a gathering or dinner party, you can elevate the presentation by arranging them on a large platter, sprinkled with a little extra chopped scallion for color. For an extra touch, drizzle a bit of sour cream over the top in a zigzag pattern (it looks fancy, but it’s super easy). Pair them with a crisp green salad or grilled veggies to balance out the richness.

drink pairings

When it comes to drink pairings, twice baked potatoes have a richness that goes perfectly with something light and refreshing. Try serving them with:

• Iced tea: A classic, unsweetened iced tea with a squeeze of lemon complements the cheesy, savory flavors without being too heavy.
• Sparkling water: If you’re going for something a bit fancier, a flavored sparkling water (like lime or grapefruit) works wonders and keeps things refreshing.
• Lemonade: The bright, tangy sweetness of lemonade is a great contrast to the richness of the dish, especially on a warm day.

Storage and reheating tips

If you’re lucky enough to have leftovers (they disappear fast in my house), these twice baked potatoes store really well. Simply place them in an airtight container and pop them in the fridge for up to 3 days. To reheat, cover them with foil and bake at 350°F for about 15-20 minutes until warmed through. You can also microwave them if you’re in a hurry, but they won’t be quite as crispy.

Adjusting for different serving sizes

This recipe makes four hearty twice baked potatoes (or eight halves), but if you’re cooking for a crowd, it’s easy to double or even triple the ingredients. Just keep an eye on the amount of milk you add to the filling—the more potatoes you have, the more milk you’ll need, but add it gradually so the mixture stays creamy, not runny.

Potential issues and friendly fixes

• Too much milk in the filling? If you accidentally add too much milk and your filling turns runny, don’t panic! Stir in a little extra cheese or even some breadcrumbs to thicken it up.
• Potato skins tearing when scooping? If you scoop too aggressively, the skins might tear. Just be gentle and use a spoon to carefully carve out the insides, leaving that 1/3 inch border.

Now that you’ve got the scoop (pun intended), I hope you give this twice baked potato recipe a try. Trust me, once you’ve had these cheesy, creamy spuds, regular baked potatoes will never feel quite the same. Happy cooking!

FAQs

Can I use different types of potatoes?
Yes! While russets are ideal for their fluffiness, you can use Yukon Golds or red potatoes, though the texture will be creamier.

What’s the best way to make them ahead of time?
You can prepare and stuff the potatoes a day in advance. Just keep them in the fridge and bake them for an extra 5-10 minutes before serving.

Can I freeze twice baked potatoes?
Absolutely! Just freeze them before the second bake, then thaw and bake when ready.

How can I make the filling smoother?
A hand mixer works best, but a potato masher or fork will still give you a nice, chunky texture if that’s more your style.

Do I have to use cheddar cheese?
Nope! Feel free to swap cheddar for any cheese that melts well, like mozzarella, Gruyère, or even a pepper jack if you want some spice.

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