Few dishes capture the essence of indulgent, homestyle cooking quite like twice baked potatoes. Rich, creamy, and endlessly customizable, this classic side dish delivers a harmonious blend of crispy potato skins and velvety smooth filling. Whether served alongside a juicy steak, a roasted chicken, or presented as a standalone comfort meal, twice baked potatoes are a guaranteed crowd-pleaser at dinner tables year-round.
Ingredients
To create the best twice baked potatoes, start with high-quality ingredients that enhance flavor and texture.
Main Ingredients:
4 large russet potatoes (thoroughly washed)
1/2 cup unsalted butter, softened
3/4 cup sour cream
1/2 cup whole milk or heavy cream
1 1/2 cups shredded sharp cheddar cheese
1/4 cup green onions, chopped
1 teaspoon garlic powder
Salt and black pepper, to taste
Optional: 1/2 teaspoon smoked paprika for garnish
Directions: How to Make Perfect Twice Baked Potatoes Step-by-Step
1. Bake the Potatoes
Preheat your oven to 400°F (200°C).
Using a fork, prick each potato a few times to allow steam to escape.
Place potatoes directly on the oven rack or on a baking tray.
Bake for 50–60 minutes, or until the skins are crisp and a fork easily pierces the center.
Remove from the oven and allow them to cool for 10–15 minutes, until safe to handle.
2. Prepare the Potato Filling
Once cooled, slice each potato in half lengthwise.
Carefully scoop out the flesh, leaving about a 1/4-inch shell to maintain structure.
Place the scooped-out potato flesh in a large mixing bowl.
Add butter, sour cream, milk, garlic powder, salt, and pepper.
Mash together until smooth but still slightly chunky for texture.
Fold in 1 cup of cheddar cheese, and green onions.
3. Stuff and Bake Again
Spoon the mixture evenly back into the potato shells, mounding it slightly.
Top each with the remaining cheddar cheese.
Arrange the filled potatoes on a baking tray.
Bake at 375°F (190°C) for 20–25 minutes, or until golden and bubbly on top.
For a crispier top, broil for the last 2–3 minutes, monitoring closely to avoid burning.
4. Garnish and Serve
Sprinkle with additional chopped green onions and a dusting of smoked paprika for extra flavor and visual appeal.
Serve hot for maximum flavor.
Expert Tips for the Best Twice Baked Potatoes
Choose the Right Potato
Always opt for russet potatoes. Their high starch content and thick skins make them ideal for baking and holding shape during the second bake.
Don’t Overmix the Filling
For a creamy but hearty consistency, mash until combined without over-whipping. Overmixing may make the texture gluey.
Get Creative with Add-Ins
Twice baked potatoes are versatile. Consider adding caramelized onions, roasted garlic, chopped broccoli, or crumbled sausage for variation.
Make-Ahead Friendly
You can fully prepare the stuffed potatoes in advance and refrigerate for up to 2 days. Just add a few extra minutes to the second bake if starting from cold.
Serving Suggestions: Pairings that Elevate Your Meal
Twice baked potatoes can complement a variety of main dishes or shine as the centerpiece of a vegetarian plate. Here are excellent pairings:
Grilled ribeye or sirloin steaks
Oven-roasted chicken thighs
Herb-crusted salmon
Crisp garden salads or roasted vegetables for balance
Serve them on special occasions like holidays, dinner parties, or Sunday suppers for a dish that always satisfies.
Storage: Preserve Leftovers with Maximum Freshness
Refrigeration
Store leftovers in an airtight container or wrap tightly in foil.
They remain fresh for up to 4 days in the refrigerator.
Freezing
Twice baked potatoes freeze exceptionally well.
Wrap each in plastic wrap followed by foil. Freeze for up to 3 months.
Reheat directly from frozen in a 375°F oven for 35–40 minutes or until warmed through.
Reheating Tips
Avoid microwaving as it may lead to a soggy texture. Use a conventional or toaster oven for best results.
Conclusion
Twice baked potatoes are more than just a side—they’re a celebration of comforting flavors, creamy textures, and savory satisfaction. By baking them to golden perfection and enriching the filling with high-quality cheese, cream, we create a dish that’s hearty, indulgent, and always crowd-pleasing. Whether you’re preparing a family dinner or impressing guests at a gathering, this recipe guarantees rave reviews and empty plates.
FAQs
Can I make twice baked potatoes ahead of time?
Yes. Prepare and stuff the potatoes, then refrigerate for up to two days before baking them the second time.
How do I prevent the skins from tearing?
Let the potatoes cool slightly before scooping and use a gentle hand with a spoon. Leave a 1/4-inch layer to keep the skins intact.
Can I use other types of cheese?
Absolutely. Sharp cheddar is classic, but Gouda, Monterey Jack, or even blue cheese crumbles can add unique flavor.
Are they gluten-free?
Yes. All ingredients listed are naturally gluten-free, but always check your specific product labels to be certain.
What’s the best way to reheat leftovers?
Reheat in the oven at 375°F for 15–20 minutes, or until hot. Avoid microwaving for optimal texture.
Print
Twice Baked Potatoes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Few dishes capture the essence of indulgent, homestyle cooking quite like twice baked potatoes. Rich, creamy, and endlessly customizable, this classic side dish delivers a harmonious blend of crispy potato skins and velvety smooth filling. Whether served alongside a juicy steak, a roasted chicken, or presented as a standalone comfort meal, twice baked potatoes are a guaranteed crowd-pleaser at dinner tables year-round.
Ingredients
4 large russet potatoes (thoroughly washed)
1/2 cup unsalted butter, softened
3/4 cup sour cream
1/2 cup whole milk or heavy cream
1 1/2 cups shredded sharp cheddar cheese
1/4 cup green onions, chopped
1 teaspoon garlic powder
Salt and black pepper, to taste
Optional: 1/2 teaspoon smoked paprika for garnish
Instructions
1. Bake the Potatoes
Preheat your oven to 400°F (200°C).
Using a fork, prick each potato a few times to allow steam to escape.
Place potatoes directly on the oven rack or on a baking tray.
Bake for 50–60 minutes, or until the skins are crisp and a fork easily pierces the center.
Remove from the oven and allow them to cool for 10–15 minutes, until safe to handle.
2. Prepare the Potato Filling
Once cooled, slice each potato in half lengthwise.
Carefully scoop out the flesh, leaving about a 1/4-inch shell to maintain structure.
Place the scooped-out potato flesh in a large mixing bowl.
Add butter, sour cream, milk, garlic powder, salt, and pepper.
Mash together until smooth but still slightly chunky for texture.
Fold in 1 cup of cheddar cheese, and green onions.
3. Stuff and Bake Again
Spoon the mixture evenly back into the potato shells, mounding it slightly.
Top each with the remaining cheddar cheese.
Arrange the filled potatoes on a baking tray.
Bake at 375°F (190°C) for 20–25 minutes, or until golden and bubbly on top.
For a crispier top, broil for the last 2–3 minutes, monitoring closely to avoid burning.
4. Garnish and Serve
Sprinkle with additional chopped green onions and a dusting of smoked paprika for extra flavor and visual appeal.
Serve hot for maximum flavor.
Notes
- For extra creaminess, add a splash of heavy cream to the mashed filling.
- Try substituting Greek yogurt for sour cream for a lighter version.
- You can prepare these a day ahead. Just assemble, refrigerate, and bake before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Baking
Nutrition
- Serving Size: 1 stuffed potato half
- Calories: 420
- Sugar: 3g
- Sodium: 530mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 55mg