Published
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.
5-Star Review
“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!” -Madras
These twice-baked potatoes are a step up from the classic baked potato. The crispy skins are stuffed with creamy mashed potatoes that spill out of the shells, then topped with melty cheese and plenty of toppings. My mom and I created this upgraded version together, and ever since, it’s been my go-to potato recipe for holidays, gatherings, or anytime I want to serve something a little extra special.
Tips for Beginners
- Use Russet potatoes. They’re the best choice for twice-baked potatoes because their starchy texture makes the filling light and fluffy, and their sturdy skins hold up to stuffing. Yukon Gold potatoes work too if you prefer a creamier, denser texture. Always try to choose potatoes that are similar in size so they bake evenly.
- Scrub and dry potatoes well. Dry skins help the oil stick and crisp up nicely.
- Avoid overcrowding. Give the filled shells enough space to ensure the heat circulates evenly and crisp up the skin evenly.
- Keep enough potato. Leave a thin layer of potato in each shell so they don’t collapse when refilled.
Twice Baked Potatoes Recipe (Best Ever)
Equipment
- Baking Sheet
Ingredients
- 2 lbs Russet potatoes or large Yukon Gold potatoes; scrubbed and dried (about 4 potatoes)
- 2 tbsp vegetable oil or canola oil
- Kosher salt and freshly ground black pepper to taste
- 4 oz. shredded cheese sharp cheddar, Gruyere, Mexican blend, or your favorite; divided
- 4 tbsp 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
Video
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 lbs Russet potatoes, 2 tbsp vegetable oil, Kosher salt and freshly ground black pepper
- 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 oz. shredded cheese, 4 tbsp unsalted butter, 2-4 scallions, 4 strips bacon, ¼ cup sour cream, ¼ cup buttermilk
- 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
Becky’s Tips
- Try using softened cream cheese in place of the buttermilk for super decadent twice baked potatoes.
- Top the filled shells with cheese and broil briefly for a golden, bubbly crust.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Twice Baked Potatoes Step by Step
Gather all the ingredients together. Preheat the oven to 400°F and adjust the rack to the middle position. Place a wire rack over a foil-lined baking sheet.
Season the potatoes: Lightly rub each of the 2 lbs of Russet potatoes or large Yukon Gold potatoes (about 4 potatoes, scrubbed and dried) with 2 tbsp vegetable or canola oil and sprinkle with kosher salt and freshly ground black pepper. Place the potatoes, evenly spaced, on the prepared rack.
Bake until tender: Bake until the potatoes reach an internal temperature of 209°F or are fork-tender, about 45 minutes to 1 hour. Remove the potatoes from the oven, leaving the oven on. Cool on the rack for 10 minutes.
Scoop out the flesh: Cut the potatoes in half lengthwise. Carefully scoop out the flesh, leaving a ⅛- to ¼-inch thickness in the shells. Place the scooped potato flesh into a medium-large mixing bowl.
Crisp the shells: Return the potato shells to the baking sheet and bake at 400°F for 10 minutes to crisp them so they hold their shape after filling.
Make the filling: While the shells bake, mash the potato flesh with 2 oz of shredded cheese (sharp cheddar, Gruyere, Mexican blend, or your favorite), 2 tbsp unsalted butter (room temperature), 1–2 sliced scallions, and 2 strips of cooked bacon lardons. Stir in ¼ cup sour cream or Greek yogurt and ¼ cup buttermilk, mixing until smooth. Season with additional salt and pepper to taste.
Fill the shells: Remove the shells from the oven and set the oven to broil. Fill each shell with the mashed potato mixture, mounding it in the center. Top with the remaining 2 oz. shredded cheese, 2 tbsp unsalted butter, 1–2 sliced scallions, and 2 strips cooked bacon lardons.
Broil the potatoes: Broil until the cheese is melted, browned in spots, and the potatoes are slightly crispy on top, about 5–10 minutes. Watch closely to prevent burning.
Garnish and serve: Let the potatoes cool for 10 minutes before serving. Garnish with minced fresh herbs such as parsley, thyme, cilantro, or chives, if desired.
Variations
Starting with this amazing 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. They reheat wonderfully. Try baking them in a 400°F oven on a wire rack set over a baking sheet for about 20 minutes, or microwave on high for 2–3 minutes.
For longer storage, freeze the 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 freezer bag for up to 3 months. If freezing before the second bake, thaw overnight in the refrigerator before baking. If freezing after baking, you can reheat straight from frozen in a 400°F oven for about 1 hour, until hot and bubbly.
Serving Ideas
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 for a crispy, comforting combo, or pair them with a juicy spinach stuffed chicken breast. They’re also amazing alongside a sweet and savory pineapple ham or a hearty oven baked steak.
Our Twice Baked Potatoes recipe was originally published 4/2/23. It was retested, reworked, and republished to be better than ever 9/24/25.
Planning on making these a week ahead of Christmas. Do I freeze before baking, or bake, freeze, and then re-bake on Christmas day?
Hi Judith, either way works. 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.
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
Going to make tonight. Will regular milk be fine?
Yes, that should work just fine!
I loved that the recipe called for buttermilk rather than any other milk or cream. These potatoes turned out great!
So glad you enjoyed them, Ashley!
I’m wondering if I make these ahead and reheat them as you’ve suggested, will the 10 minutes after adding the cheese, bacon etc., heat them thoroughly enough? Potatoes seem to take forever to reheat? I’m making a garlic prime rib in the oven for my son’s birthday and can’t cook both at same time.
We reheat ours at 400°F on a wire rack set in a baking sheet for about 20 minutes. You can also microwave them for 2-3 minutes!
Thank you so much for your prompt reply! Can’t wait to try these!
I just made these ahead for Christmas and froze them before the 2nd bake. So, am I to thaw overnight in fridge, and then bake 20 mins at 400 to heat the whole way through and then broil? Sounds like they might still be cold. Just curious.
Hi Cheryl, if thawed overnight, they won’t require additional bake time. If baked from frozen, they may need up to an extra 20 minutes.
These were yummy!
Thanks for stopping by and sharing, Mel!