These potatoes offer the perfect contrast of textures—crispy on the outside and smooth and fluffy on the inside. The second bake creates beautifully golden tops with melty cheese and just a slight crisp edge.
They’re also incredibly versatile and customizable. You can keep them traditional with cheddar or switch things up with different cheeses, herbs, or vegetables. Plus, they can be prepared in advance, making them ideal for entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large russet potatoes 2 tablespoons olive oil 1/2 cup sour cream 1/4 cup milk 3 tablespoons unsalted butter, softened 1 cup shredded cheddar cheese, divided 2 green onions, thinly sliced Salt to taste Freshly ground black pepper to taste
Directions
Preheat your oven to 400°F (200°C). Scrub the potatoes clean, dry thoroughly, and rub the skins with olive oil.
Place the potatoes directly on the oven rack or on a baking sheet. Bake for 50 to 60 minutes, or until fork-tender.
Remove from the oven and let cool slightly until easy to handle.
Slice each potato in half lengthwise. Carefully scoop out the flesh into a mixing bowl, leaving a thin layer of potato attached to the skin for structure.
Add sour cream, milk, butter, half of the shredded cheddar, green onions, salt, and pepper to the bowl. Mash until smooth and creamy.
Spoon or pipe the mixture back into the potato skins, mounding slightly.
Sprinkle the remaining cheddar cheese evenly over the tops.
Return the filled potatoes to the oven and bake for an additional 15 to 20 minutes, until heated through and golden on top.
Serve warm, garnished with extra green onions if desired.
For a fully loaded version, top with, cheese, and a dollop of sour cream before serving. Adding steamed broccoli creates a hearty twist.
For a spicy kick, mix in diced jalapeños or a pinch of cayenne pepper. You can also swap cheddar for Monterey Jack, pepper jack, Gruyère, or a cheese blend.
To make them vegetarian, and add sautéed mushrooms, caramelized onions, or roasted vegetables instead.
Storage/Reheating
Store leftover twice baked potatoes in an airtight container in the refrigerator for up to 4 days.
To reheat, bake at 350°F (175°C) for 15 to 20 minutes until warmed through. For quicker reheating, microwave them, though the skins may lose some crispness.
These potatoes freeze well before the second bake. Wrap tightly and freeze for up to 2 months. Bake from frozen at 375°F (190°C), adding additional time until fully heated.
FAQs
What type of potatoes work best?
Russet potatoes are ideal because they are starchy and have sturdy skins that hold the filling well.
Can I make these ahead of time?
Yes, assemble them up to a day in advance, refrigerate, and bake just before serving.
How do I keep the skins from tearing?
Leave a thin layer of potato attached when scooping out the flesh to maintain structure.
Can I freeze twice baked potatoes?
Yes, freeze them before the second bake for best results.
Can I use a different cheese?
Absolutely. Try Monterey Jack, Gruyère, or even a sharp white cheddar for variety.
Why are my potatoes gummy?
Overmixing can cause a gummy texture. Mash gently and avoid overworking the potatoes.
Can I make them lighter?
You can substitute Greek yogurt for sour cream and reduce the amount of butter and cheese.
Do I need to wrap the potatoes in foil for the first bake?
No, baking them unwrapped helps the skins become crisp.
Can I add garlic?
Yes, roasted or sautéed garlic adds wonderful flavor to the filling.
Are twice baked potatoes a main dish or side dish?
They are typically served as a side dish but can be a main course when loaded with additional toppings.
Conclusion
Twice Baked Potatoes are a timeless comfort food dish with creamy, cheesy filling and crisp, flavorful skins. Easy to customize and perfect for making ahead, they’re a dependable addition to any meal. Whether served alongside grilled meats or enjoyed on their own, they’re always a satisfying crowd-pleaser.
These Twice Baked Potatoes are the ultimate comfort food side dish, featuring crispy baked potato skins filled with a creamy, fluffy mashed potato mixture and topped with melty cheddar cheese. Perfect for holidays, family dinners, or entertaining, this easy twice baked potato recipe delivers rich flavor, golden tops, and irresistible texture in every bite.
Ingredients
4 large russet potatoes
2 tablespoons olive oil
½ cup sour cream
¼ cup milk
3 tablespoons unsalted butter, softened
1 cup shredded cheddar cheese, divided
2 green onions, thinly sliced
Salt to taste
Freshly ground black pepper to taste
Instructions
Preheat oven to 400°F (200°C). Scrub potatoes clean, dry thoroughly, and rub skins with olive oil.
Place potatoes directly on the oven rack or on a baking sheet. Bake for 50–60 minutes, until fork-tender.
Remove from oven and cool slightly until safe to handle.
Slice each potato in half lengthwise. Carefully scoop out the flesh into a mixing bowl, leaving a thin layer attached to the skins for structure.
Add sour cream, milk, butter, half of the cheddar cheese, green onions, salt, and pepper to the bowl. Mash gently until smooth and creamy (do not overmix).
Spoon or pipe the mixture back into the potato skins, mounding slightly.
Sprinkle remaining cheddar cheese evenly over the tops.
Return to the oven and bake for 15–20 minutes, until heated through and golden.
Serve warm, garnished with extra green onions if desired
Notes
Leave a thin layer of potato in the skins to prevent tearing.Avoid overmixing to prevent a gummy texture.For a fully loaded version, top with extra cheese, and a dollop of sour cream.Swap cheddar for Monterey Jack, pepper jack, Gruyère, or white cheddar.Substitute Greek yogurt for sour cream for a lighter option.
