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This is the BEST TWICE BAKED POTATOES RECIPE and I'm going to tell you exactly how to make it. This creamy, cheesy, crispy Twice Baked Potato 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 filled with flavor too!

Twice Baked Potatoes Recipe (Best Ever)

Course: Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Cool Time: 20 minutes
Total Time: 2 hours
Servings: 4
Calories: 511kcal
Twice Baked Potatoes are a classic, must make side dish any time of year. This is the best Twice Baked Potatoes recipe - follow this recipe for creamy, cheesy, crispy twice baked potatoes. Made with all of the best ingredients and toppings of your choice, they’re absolutely loaded with flavor!
Print Recipe


  • 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
  • Minced fresh herbs for garnish parsley, thyme, cilantro, chives


  • Preheat oven to 400°F and adjust the oven rack to the middle position. Place a cooking rack over a foil-lined baking sheet.
    ingredients for twice baked potatoes
  • 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.
    4 7-8 ounce russet (or large Yukon Gold) potatoes, Kosher salt, Freshly ground black pepper
    4 baked potatoes on a cooling rack
  • 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.
    baked potato cut in half lengthwise with some of the potato scooped out
  • 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).
    8 baked potato skins on a cooling rack before filling
  • While the shells cook, mash together half the cheese, sour cream, buttermilk, half the butter, half the scallions, and half the bacon lardons with the baked potato flesh until smooth. Season with salt and pepper and mix together.
    1 cup 4 ounces shredded cheese, ¼ cup sour cream or Greek yogurt, ¼ cup buttermilk, 4 tablespoons unsalted butter, 2-4 medium scallions, 4 strips bacon
    filling for twice baked potatoes in a glass bowl
  • 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.
    8 twice baked potatoes before baking on a cooling rack
  • Broil until the cheese has melted and the potatoes are spotty brown and little crispy on top, approximately 5-10 minutes. Watch closely.
    8 twice baked potatoes after baking on a cooling rack
  • Allow the potatoes to cool 10 minutes and serve.
  • Enjoy!
    Minced fresh herbs for garnish



  • Yukon Gold potatoes will produce and slightly more moist potato and creamy result than Russets but are just as delicious.
  • 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.


Calories: 511kcal | Carbohydrates: 40g | Protein: 15g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 83mg | Sodium: 360mg | Potassium: 999mg | Fiber: 2g | Sugar: 2g | Vitamin A: 745IU | Vitamin C: 12.1mg | Calcium: 268mg | Iron: 2.1mg