Twice Baked Potatoes

Name: Twice Baked Potatoes
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 medium russet potatoes, scrubbed and dried; 1 tablespoon olive oil; 1 teaspoon kosher salt, divided, plus more to taste; 4 tablespoons unsalted butter, softened; 1/2 cup sour cream; 1/4 cup whole milk, plus more as needed; 1 cup shredded sharp cheddar cheese, divided; 2 tablespoons finely sliced chives or green onions, plus more for serving; 1/2 teaspoon garlic powder; 1/4 teaspoon black pepper; 4 slices cooked bacon, crumbled, optional

These creamy, cheesy twice baked potatoes are a cozy side dish for steak night, roast chicken, or a simple salad. Bake the potatoes once, scoop and season the filling, then bake them again until the tops are lightly puff

Total

100 min

Servings

4 servings

Level

Easy

Twice baked potatoes feel a little special, but they are built from simple ingredients: russet potatoes, butter, sour cream, cheese, and a few seasonings. The first bake makes the potato flesh fluffy. The second bake warms the creamy filling and gives the tops a lightly golden finish.

This recipe is a good one to know because it can be made ahead and reheated without much fuss. Serve one potato half as a side, or serve two halves with a salad for an easy meal.

Russet potatoes work best here because their skins are sturdy and their insides mash well. Try to choose potatoes that are close in size so they cook at the same rate.

01What you'll need

Ingredients

11 items · 4 servings

4 medium russet potatoes, scrubbed and dried
1 tablespoon olive oil
1 teaspoon kosher salt, divided, plus more to taste
4 tablespoons unsalted butter, softened
1/2 cup sour cream
1/4 cup whole milk, plus more as needed
1 cup shredded sharp cheddar cheese, divided
2 tablespoons finely sliced chives or green onions, plus more for serving
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
4 slices cooked bacon, crumbled, optional

02How to make it

Step-by-step

1. Heat the oven
Place a rack in the center of the oven and heat to 400°F. Line a baking sheet with foil or parchment for easier cleanup.
2. Bake the potatoes
Rub the potatoes with olive oil and sprinkle with about 1/2 teaspoon kosher salt. Prick each potato a few times with a fork so steam can escape. Bake directly on the baking sheet for 50 to 60 minutes, until the skins are crisp and a knife slides into the centers easily.
3. Cool and cut
Let the potatoes cool for 10 minutes, just until you can handle them safely. Cut each potato in half lengthwise. Hold each half with a clean kitchen towel if it is still hot.
4. Scoop the centers
Use a spoon to scoop the soft potato flesh into a medium bowl. Leave about 1/4 inch of potato inside each skin. This thin layer helps the potato shells stay sturdy instead of tearing.
5. Make the filling
Add the butter, sour cream, milk, 1/2 cup cheddar, chives, garlic powder, black pepper, and remaining 1/2 teaspoon salt to the bowl. Mash with a potato masher or fork until creamy but not gluey. If the filling seems dry, add another splash of milk.
6. Fill the skins
Spoon the potato mixture back into the potato shells, mounding it gently. Set the filled potatoes on the baking sheet. Sprinkle the remaining 1/2 cup cheddar over the tops and add crumbled bacon, if using.
7. Bake again
Return the potatoes to the oven and bake for 15 to 20 minutes, until the filling is hot and the cheese is melted. For a more browned top, broil for 1 to 2 minutes at the end, watching closely so the cheese does not burn.
8. Finish and serve
Sprinkle with extra chives or green onions. Serve hot as a side dish or with a crisp green salad for a light meal.

03From our kitchen

Cook's tips

Make ahead: Bake and fill the potatoes up to 2 days ahead. Cover and refrigerate them before the second bake. Add 5 to 10 extra minutes to the final baking time if they go into the oven cold.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a 350°F oven until hot, about 15 to 20 minutes, or microwave in short bursts for a quicker option.
Freezing: Twice baked potatoes freeze well. Freeze filled, unbaked potatoes on a tray until firm, then wrap tightly. Bake from frozen at 375°F for 35 to 45 minutes, or until hot in the center.
Cheese swaps: Cheddar is classic, but Monterey Jack, Gruyère, pepper Jack, or a mix of cheeses all work. Use a cheese that melts well.
Sour cream swaps: Plain Greek yogurt can replace sour cream. It adds tang and a little extra protein, but use full-fat yogurt for the creamiest texture.
Avoid gummy filling: Mash by hand instead of using a food processor or blender. Overmixing potatoes can make them sticky because it releases too much starch.

Cook's note

For neat potato shells, scoop while the potatoes are warm. Cold potato flesh is firmer and harder to remove without cracking the skins.

04Frequently asked

Questions & answers

Can I use a different kind of potato?

Russet potatoes are the easiest choice because they have thick skins and fluffy flesh. Yukon Gold potatoes taste good, but their skins are thinner and the filling will be denser. If using them, handle the shells gently.

How do I know when the potatoes are done after the first bake?

A knife or skewer should slide into the center with little resistance. If the center still feels firm, keep baking and check again in 5 to 10 minutes.

Can I make twice baked potatoes without bacon?

Yes. Leave it out for a vegetarian version, or add extra chives, sautéed mushrooms, steamed broccoli, or a pinch of smoked paprika for more flavor.

Why did my potato skins fall apart?

They may have been scooped too thin, or the potatoes may have been very small. Leave a 1/4-inch layer of potato inside the skin, and use medium to large russets for the sturdiest shells.

What can I serve with twice baked potatoes?

They pair well with roast chicken, steak, baked fish, chili, barbecue dishes, or a big green salad. They are rich, so something fresh or simply seasoned is a good match.

05Keep cooking

Salads & sides

Twice Baked Potatoes

Crisp potato skins filled with fluffy mashed potato, cheddar, sour cream, and scallions. These twice baked potatoes are cozy enough for dinner but easy to make ahead for a holiday table or steakhouse-style side.

105m4 servingsEasy

Salads & sides

Creamy Mashed Potatoes

These mashed potatoes are smooth, buttery, and easy to make with everyday ingredients. A mix of starchy potatoes, warm dairy, and gentle mashing gives you a classic side dish without fuss.

40m6 servingsEasy