Perfect hearty side dish.
These Twice Baked Potatoes are all the best parts of a loaded baked potato. Crispy, salty skins, creamy filling, and sharp cheddar in every bite. They’re rich, flavorful, and feel just a little more elevated than your everyday baked potato.
Twice Baked Potatoes
Twice baked potatoes are stuffed with butter, cream, and sharp cheddar cheese and are arguably the best way to eat a potato! My mom made these growing up which makes them very nostalgic for me.
I prefer a russet potato for this recipe as they tend to be heartier and create a better shell for stuffing. One thing I’ve learned after making these countless times, I like to bake the potato shells again while making the stuffing to create an even sturdier and crispier shell.
An extra sharp cheddar cheese has been the crowd favorite in this recipe, but feel free to use a cheese of your choice, I’ve even played around with pepper jack for a little kick.
Ingredients
All the best toppings of a loaded baked potato are combined and filled into potato shells to give you the best bite in every bite!
- potatoes – I use russet potatoes in this recipe
- olive oil – avocado works great too!
- sharp cheddar – I like to use extra sharp for flavor
- heavy cream
- kosher salt – I use Diamond Crystal in all my recipes
- sour cream
- butter – I use unsalted
- chives – optional
- green onions – optional
- bacon bits – optional for topping
How to Make Twice Baked Potatoes
- Bake the Potatoes: Oil and salt clean potatoes and bake at 425°F until fork tender, flipping halfway through for even cooking.
- Scoop & Prep the Shells: Cut the potatoes in half, scoop out the centers, and bake the empty shells to help firm them up.
- Make the Filling: Mash the scooped potato until smooth, then mix in the butter, cream, sour cream, salt, and cheese until creamy and combined.
- Fill & Bake Again: Spoon the filling back into the shells, top with the remaining cheese, and bake at 375°F until warmed through. Broil for a golden top if desired. Top with your favorite potato toppings and enjoy!
What to Serve Twice Baked Potatoes With
I like to use this recipe when feeding a crowd since it’s a filling and hearty side. Think on the side of a steak, with a BBQ dinner, and I have even made them for Easter and the Super Bowl!
But these are great for a weeknight dinner as well, especially on the side of a low maintenance main dish, like Pulled Pork Sliders or even hot dogs straight off the grill.
They do take a bit of time to cook, but you’re able to make a ton in one go, typically I find each person only needs a half especially with good sized russet potatoes.
How to Make Twice Baked Potatoes Ahead of Time
Assemble the potatoes completely, stopping before the final bake, cover, and refrigerate for up to 2 days. Bake at 375°F until heated through. They may need extra time to be fully heated through from cold.
Twice Baked Potatoes are a great make ahead side dish option.
How to Store Leftover Twice Baked Potatoes
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F until warmed through or in short bursts in the microwave.
Watch Me Make Twice Baked Potatoes
Equipment I Use to Make Twice Baked Potatoes
- Cookie Sheet – these USA Pan baking sheets are great quality
- Parchment – my favorite unbleached parchment paper
Frequently Asked Questions
Why are my potatoes gluey?
Over mixing, especially with a hand mixer, releases too much starch from the potato changing the texture of the potato. Mash gently.
Can I use milk instead of heavy cream?
You can, but heavy cream gives a richer texture. Replace with whole milk if you need to.
What potatoes do I use for Twice Baked Potatoes?
Russets work the best, they have the best skins to create a sturdy shell and still provide a creamy filling.
Do I have to bake the shells?
The quick second bake helps the shells to hold their shape and also makes them crispier. You’ll want to eat the shell too!
Print
Twice Baked Potatoes
- Total Time: 1 hour 30 minutes
- Yield: 6–8 servings 1x
Description
The perfect, creamy twice baked potatoes.
Ingredients
- 2 pounds russet potatoes, about 3 large or 4 medium
- 2 tablespoons neutral oil, olive or avocado
- 2 tablespoons unsalted butter, melted
- ½ cup heavy cream
- ¼ cup sour cream
- 1½ teaspoons kosher salt, plus more for baking
- 1½ cups sharp cheddar cheese, shredded
- Chives, bacon bits, green onions, extra sour cream for topping
Instructions
- Preheat your oven to 425°F. Line a baking sheet with parchment.
- Thoroughly wash your potatoes and pat dry.
- Place the potatoes on your foil lined baking sheet and brush or rub each potato with oil.
- Sprinkle the potatoes thoroughly with kosher salt or Maldon (flaky) salt.
- Place in the oven and bake for 1 hour, flipping after 30 minutes. They may take more or less time depending on the size of your potato. Pierce with a sharp knife, if it glides in and out with little force they should be done.
- Remove the pan from the oven and let cool until comfortable to handle.
- Cut the potatoes in half lengthwise. Using a spoon, scoop the flesh of the potato into a bowl leaving a small rim of flesh around the potato to help keep their shape.
- Place the potato skins back on the pan and bake for 5 minutes while you prepare your filling to help stabilize the shell.
- Mash the potatoes with a fork, potato masher, or ricer. You can use a hand mixer but use it very lightly to avoid making the potatoes gluey by releasing the starch.
- To the bowl of potato, add 2 tablespoons melted butter, ½ cup heavy cream, ¼ cup sour cream, and 1½ teaspoons kosher salt. Mix to fully combine.
- Once thoroughly combined, gently stir in 1 cup sharp cheddar cheese, saving the remaining for topping.
- Spoon your potato mixture back into the shells. Top with the remaining sharp cheddar cheese.
- Reduce the oven temperature to 375°F. Bake until the cheese is melted and potatoes are heated through, about 10 minutes. For a slightly crispier top, turn on the broiler for 1-2 minutes, watching closely for desired color.
- Remove from the oven, top with your desired toppings and serve!
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Sides
- Method: Oven
- Cuisine: American
King Cake Inspired Sheet Cake
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