Twice Baked Potatoes are a must make side dish. This is the BEST TWICE BAKED POTATOES RECIPE and I’m going to tell you exactly how to make it. This creamy, cheesy, crispy recipe is just too good and I can’t get enough of it. These potatoes are the perfect side dish for any meal. They are filled with all the best ingredients and they’re absolutely loaded with flavor.
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Easy Twice Baked Potatoes
I love a good baked potato, but I love cheesy twice baked potatoes twice as much! A crispy potato shell filled with mashed potatoes…tell me what’s not to love?
Cheese, sour cream, bacon, and buttermilk are all mixed in, and then scooped back into the shell. Doesn’t that just sound like the most incredible side dish? These are perfect for Thanksgiving, or any holiday feast!
These just seem a little fancier than regular baked potatoes. Maybe it’s just the presentation, with the mashed potatoes overflowing out of the shell, and covered with extra cheese and bacon bits.
I love the mix of crispy skin and creamy potato when you bite into a twice baked potato. Okay, I’m drooling now…
How to Make Twice Baked Potatoes
These aren’t that complicated to make. However, they do take a bit of time. You are baking them twice, after all!
Here’s a quick run-down:
- Heat oven to 400°F & place whole potatoes on the middle rack
- Bake potatoes for about 45 minutes to 1 hour (until tender)
- Remove potatoes from oven & let cool
- Cut each potato open and scoop out the inside, leaving the skin in tact
- Put the potato shells back in the oven to crisp them up
- Mash the potatoes together with sour cream, buttermilk, cheese, & butter
- Fill the potato shells with the mashed potato mixture, and add the remaining cheese, bacon, & scallions on top
- Now broil the potatoes for about 5-10 minutes
Be sure to see the recipe card below for full ingredients & instructions!
It takes quite a few steps to make this recipe, but it’s totally worth it! Once you take a bite of the crispy, creamy, cheesy potato, you won’t want to make them any other way.
If Twice Baked Potatoes aren’t your thing and you prefer a classic Oven Baked Potato, you’re in luck! We have a post with all of our tips and tricks for How to Cook a Baked Potato, and it’s piping hot and ready for you. Enjoy!
Tip!
Yukon Gold potatoes will produce and slightly more moist potato and creamy result than Russets but are just as delicious.
How far in advance can you make twice baked potatoes?
You can make these potatoes up to 5 days in advance if placing in the fridge (wrapped tightly in plastic wrap and stored in an airtight container), making these potatoes the perfect make ahead recipe! If making ahead of time, wait to add the cheese to the top until right before baking. You can also make them and freeze them before baking.
Can these be frozen?
YES! I love having a batch waiting for us in the freezer. Here’s what you do:
- Cool the potatoes fully. You can either cool the cooked potatoes (but not twice baked) or cool the fully twice baked potatoes.
- Place baking tray with potatoes directly in the freezer and freeze for one hour. If you haven’t already twice baked them, save the extra cheese on top until you’re ready to bake.
- Wrap each potato in foil and store in an airtight, freezer safe container.
- Freeze potatoes. They’ll stay good for up to 3 months!
- If making potatoes from the pre-twice baked stage, allow to thaw for 24 hours in the fridge before baking. Unwrap, top with cheese, and then bake for 20-25 minutes on 400°F.
- If making potatoes that have already been twice baked; simply unwrap, place on baking sheet (still frozen), and cook at 400°F for 1 hour or until heated through and bubbly.
- TO REHEAT IN MICROWAVE: Allow the potatoes to thaw for 24 hours in the fridge and then microwave for 2-3 minutes or until hot.
They can be frozen fro up to 3 months if properly stored!
How to Reheat Twice Baked Potatoes
These are fabulous reheated. I love to send them with my husband to work the next day after having them for dinner. Here’s what you do:
REHEATING IN THE OVEN
- Preheat oven to 400°F
- Place Twice Baked Potatoes on a baking sheet fitted with rack
- Bake for 20 minutes or until heated through and melty.
REHEATING IN MICROWAVE
- Place Twice Baked Potato on a microwave safe plate
- Cook on high for 2-3 minutes
- Enjoy!
How long do you cook in the oven?
Initially, you will cook the baked potatoes in the oven for about 45 minutes to 1 hour. Once they are cooked, you’ll move on to the mashing and broiling of the twice baked potatoes. Once the potatoes have been refilled with the mashed potato mixture, you will broil them for another 5-10 minutes.
How long can you keep in the fridge?
If you have leftover twice baked potatoes, you can store them in the refrigerator for a few days. Just put them back in the oven on broil to reheat them.
Ingredients & Toppings
The best part about twice baked potatoes is the filling! Of course you have the mashed potato that you put back in the shell, but it’s the other ingredients that make them so tasty.
I added cheese, buttermilk, scallions, bacon, and sour cream to the best twice baked potatoes recipe. But you can get creative and add so many different things to them.
More Topping Ideas:
- Try any type of cheese you like
- Peppers
- Caramelized Onions
- Parsley
- Cilantro
- Chives
- Toasted Pecans
- …the possibilities are endless!
Serving Suggestions
These could be a meal on their own since they’re stuffed with so much goodness. But they are such a tasty side dish and complement so many main dishes. I love adding these to holiday meals, but they’re good any night of the week.
Recipe Variations
This is a classic recipe, but the sky is the limit with how you could jazz it up and make it your own. Here are some ideas for recipe variations!
- Buffalo Chicken: We love to add spicy buffalo chicken, ranch, and blue cheese to make a fun twist on a classic.
- Spicy Mexican: Add ground beef, taco seasoning, jalapenos, and more!
- Caprese: Basil, Tomato, and Fresh Mozzarella make for an incredible twice baked potato!
- Chili Cheese: Load on the chili, cheese, and sour cream!
- Chicken Bacon Ranch: You heard me!
Is this recipe Gluten Free?
Yes! If you make this recipe as written, it’s Keto/Gluten Free. When making variations, just be sure to check all the ingredients to make sure they comply.
More Potato Recipes we Love
These Twice Baked Potatoes are just one of our must make potato recipes. Once you taste this cheesy goodness, be sure to try these other simple favorites.
Make this reader favorite recipe for next side dish. You won’t be disappointed! If you make these twice baked potatoes, please let us know by uploading a picture in the comments below or leaving a rating. Enjoy!
Twice Baked Potatoes Recipe (Best Ever)
Ingredients
- 4 7-8 ounce russet (or large Yukon Gold) potatoes; scrubbed, dried and rubbed lightly with canola or vegetable oil
- 1 cup 4 ounces shredded cheese: sharp cheddar, Gruyere, Mexican blend or your favorite, divided
- ¼ cup sour cream or Greek yogurt
- ¼ cup buttermilk
- 4 tablespoons unsalted butter room temperature
- 2-4 medium scallions thinly sliced, divided
- 4 strips bacon cut into ¼” lardons, cooked crisp, divided
- Kosher salt
- Freshly ground black pepper
- Garnish: Minced fresh parsley thyme, cilantro, chives
Instructions
- Heat oven to 400°F and adjust the oven rack to the middle position. Place a cooking rack over a foil-lined baking sheet.
- Lightly rub each potato with oil and sprinkle with salt & freshly ground black pepper. Place the potatoes, evenly spaced, on the rack over the prepared baking sheet.
- 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 crosswise. Leave a 1/8 inch-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 cook 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 the cheese, sour cream, buttermilk, half the butter, half the scallions, half the bacon lardons to the baked potato flesh until smooth. Season with salt & pepper and mix together.
- 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.
- Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Yukon Gold potatoes will produce and slightly more moist potato and creamy result than Russets but are just as delicious.
- So many toppings can be used: a variety of cheeses, sautéed sweet and/or green peppers, caramelized onions, fresh tomatoes, caramelized apples, dried cranberries, toasted pecans are a few examples. Softened cream cheese can be substituted for the buttermilk. Have fun!
Nutrition Information
My son of 12 yrs old loved these!
Yay! I’m so happy you guys loved these!
where is the video? PLEASE.
At the top of the page is a link that says “jump to video” that should take you right to it!
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.
Thanks, Jill!! I am so happy you love all loved them so much!
I made it for the 1st time. I love it!!❤
I’m so happy to hear that!! I’m glad you loved it!
Hi Becky! If I’m making these a day ahead and store in the fridge do I just broil them for the 5-10 minutes the next day? Or do they need to be baked first? I’m trying to time these out with my turkey for Thanksgiving!
Your photographs are amazing! I can’t wait to try this recipe tonight to go along with my bone-in rib eye steaks!
Thank you, Danita! Let me know what you think of the recipe!
Great recipe! We eat these for dinner. I put a cup of cheese in the potato mixture, and put about a cup or so on top. It’s great with a dinner salad for a meal. You can also use cream or half and half (or even milk) if you don’t have buttermilk. I do use a bit more sour cream in the potatoes. I love all of your topping ideas and freezer instructions. Thanks for the great recipe.
Great substitutions! I’ll have to give that a try!!
Made it! Exactly as instructed. Hubbu, grandkids went crazy over them! Pure Deliciousness! The crispy shell brings them over the top. What a terrific tip! Thank u so much ????
Thanks for sharing, Tia!
A hit every time I make these potatoes! I am a reluctant cook so if I can pull off a winner like this I’m thrilled! Thank you for the great recipe!
Thanks, Wendy!
They are so much better than standard baked potatoes. They are really creamy and don’t get dry towards the end.
Who knew a baked potato could get better, right?!
Use bacon fat to rub the potato instead of oil. You will already have some from cooking the bacon you need for the recipe anyway. MMMMMMMM……. bacon………