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. I’ve loaded it up with all the best ingredients and toppings, and they’re absolutely bursting with flavor.
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What’s in this Twice Baked Potato Recipe?
These 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 to make for special occasions.
- Potatoes: I like Yukon Gold best, but Russets also work.
- Vegetable Oil: Prevents the potato skins from burning in the oven.
- Salt + Pepper: Season the skin of the potatoes!
- Shredded Cheese: Sharp cheddar, Gruyere, Mexican blend… the possibilities are endless!
- Butter: Helps the filling cook without burning. I recommend using unsalted butter, as the cheese is already salty enough!
- Scallions: A classic baked potato topping. You can use chives instead.
- Bacon: The perfect salty complement to these rich, creamy potatoes.
- Sour Cream: Makes the filling creamy and tangy. For a healthier swap, use low-fat sour cream or plain Greek yogurt instead.
- Buttermilk: Loosens up the filling so that it’s scoopable and adds great tangy flavor.
Pro Tip: Try using softened cream cheese in place of the buttermilk for super decadent twice baked potatoes.
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 Twice Baked Potato: I have a whole recipe dedicated to this one. 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!
How to Store and Reheat
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. You can reheat them in a 400°F oven on a wire rack set in a baking sheet for 20 minutes, or microwave them on high for 2-3 minutes.
How to Freeze
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 Ziplcok bag to store for up to 3 months.
If frozen before being baked, allow the potatoes to thaw overnight in the refrigerator before baking. If frozen after being baked, bake directly from frozen in a 400°F oven for 1 hour, or until heated through and bubbly.
Serving Ideas
Twice baked potatoes could easily be a meal on their own since they’re stuffed with so much goodness. If serving as a main course, you can also add some protein like shredded chicken or sliced steak.
I 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 and serve them with different types of cheeses and herbs, peppers, caramelized onions, or toasted nuts.
They’re also a tasty side dish and complement so many main dishes. I love adding these to our holiday menu, but they’re good any night of the week. Try them with Oven Fried Chicken, Spinach Stuffed Chicken Breast, Pineapple Ham, Oven Baked Steak, or Stovetop Burgers.
5-Star Review
“These were the very very best twice baked potatoes we have ever eaten. So creamy and delish! Boy have to make these again soon. Thank you Becky.” – Jill Schilling
Twice Baked Potatoes Recipe (Best Ever)
Equipment
Ingredients
- 2 pounds Russet potatoes or large Yukon Gold potatoes; scrubbed and dried (about 4 potatoes)
- 2 tablespoons vegetable oil or canola oil
- Kosher salt and freshly ground black pepper to taste
- 4 ounces shredded cheese sharp cheddar, Gruyere, Mexican blend, or your favorite; divided
- 4 tablespoons unsalted butter room temperature and divided (½ stick)
- 2-4 scallions thinly sliced and 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 pounds Russet potatoes, Kosher salt and freshly ground black pepper, 2 tablespoons vegetable oil
- Bake the potatoes to an internal temperature of 209°F or until fork tender (45 minutes-1 hour).
- Remove the potatoes from the oven, and 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 ounces shredded cheese, ¼ cup sour cream, ¼ cup buttermilk, 4 tablespoons unsalted butter, 2-4 scallions, 4 strips bacon
- 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
Becky’s Tips
- Yukon Gold potatoes will produce and slightly more moist potato and creamy result than Russets but are just as delicious.
- Try using softened cream cheese in place of the buttermilk for super decadent twice baked potatoes.
- Get creative with the toppings! Some of our favorites are: a variety of cheeses, sautéed sweet and/or green peppers, caramelized onions, fresh tomatoes, caramelized apples, dried cranberries, and toasted pecans.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
I love using Yukon Gold potatoes – they are a little more moist and creamy than traditional Russet potatoes, but either are delicious!
Yes! If you make this recipe as written, it’s gluten free. When making any recipe variations, check all of the ingredients to make sure they comply.
About 50 minutes to a little over 1 hour. Initially, the potatoes bake for about 45 minutes to 1 hour, until tender. Once the potato skins have been refilled with the mashed potato mixture, broil them for another 5-10 minutes.
Yes! These are a great make ahead recipe. You can make these potatoes up to 5 days ahead of time. Wrap the potatoes tightly in plastic wrap and store in an airtight container in the refrigerator. Wait to add the cheese on top until right before baking.
If you have leftover twice baked potatoes, you can store them in the refrigerator for a few days. Just pop them back in the oven on broil to reheat.
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!
My family loved it! Easy and yummy.
Awesoem. Th taste was unimaginable. The yukon gold pototos do work better.
Made these tonight for the first time. They were a hit so I’ll definitely be making them again.
We’re so happy to hear you love them, Cindy!
Bes