Twice baked potatoes are a classic comfort food made with fluffy baked potato filling mixed with sour cream, butter, cream cheese, and cheddar cheese, then baked again until hot and melty. This recipe focuses on rich flavor, a smooth filling, and crisp potato skins.
A Quick Look at the Recipe
✅ Recipe Name: Twice Baked Potatoes
🕒 Ready In: ~1 hour 30 minutes
👪 Serves: 4 servings
🍽 Calories: ~420 per serving (estimated)
🥣 Main Ingredients: Russet potatoes, sour cream, cream cheese, cheddar cheese
📖 Dietary Info: Gluten-free; vegetarian; dairy-free option
👌 Difficulty: Easy - bake, mash, and bake again
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After baking the potatoes until tender, the insides are mashed with creamy ingredients and seasonings, then spooned back into the skins. Baking them a second time allows the filling to heat through and the cheese to melt without drying out.
If you enjoy hearty dishes like this, you might also like our Jalapeño Cheddar Cornbread, Crockpot Sweet Potato Soup, or Balsamic Brussels Sprouts. These sides pair well with steak, chicken, or casual family dinners.
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Why You'll Love Twice Baked Potatoes:
Ultra Creamy Filling: Sour cream, butter, and cream cheese create a rich, smooth potato mixture.
Crispy Potato Skins: Baking the potatoes twice gives the skins structure while keeping the inside fluffy.
Classic Comfort Food: A familiar, crowd-pleasing side dish that never goes out of style.
Customizable Toppings: Easy to finish with bacon, green onions, or extra cheese based on preference.
Make-Ahead Friendly: Can be prepared in advance and baked again when ready to serve.
Key Ingredients:
- russet potatoes. Their fluffy, starchy texture makes them perfect for baking and scooping. Choose medium-sized potatoes for even cooking and easy portioning.
- sour cream. Adds tang and creaminess to the filling. Use full-fat for best texture.
- cream cheese. Makes the filling extra creamy and slightly tangy. Let it come to room temp so it blends easily.
- cheddar cheese. Sharp cheddar adds bold flavor and melts perfectly. Freshly shredded melts best.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use Greek Yogurt: Swap some or all of the sour cream for plain Greek yogurt for a slightly lighter filling.
- Change the Cheese: Replace cheddar with Colby Jack, Monterey Jack, or a sharp white cheddar.
- Add Protein: Fold in cooked, crumbled bacon or diced ham for a heartier version.
- Herb Swap: Use chives or parsley instead of dried thyme for a fresher herb flavor.
- Dairy-Free Option: Use dairy-free butter, cream cheese, and cheese alternatives to make this recipe dairy-free.
How to Make Twice Baked Potatoes:
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- Scrub the potatoes and place them whole on the baking sheet. Use a fork to poke holes in the top of each potato. Bake for 1 hour until tender and cooked through.
- Remove from the oven and allow to cool. Once cooled, slice in half the long way then use a spoon to scoop out the flesh and place in a large mixing bowl. Place the skins back on the baking sheet.
- Add the sour cream, butter, cream cheese, milk, salt, pepper and thyme to the mixing bowl. Mash the potatoes with the rest of the ingredients until everything is well combined. Fold in the cheddar cheese.
- Fill the potato skins with the mashed potato mixture until there is none left. Top with additional shredded cheese if desired.
- Reduce the oven to 350 degrees and cook the potatoes for 20 minutes. Remove from the oven and serve. Top with bacon bits and green onions if desired.
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Recipe Notes & Tips:
- Bake Until Fully Tender: The potatoes should be easily pierced with a fork so the filling mashes smoothly.
- Let Potatoes Cool Slightly: Allowing them to cool makes them easier to handle when scooping out the flesh.
- Don't Overmix the Filling: Mash just until smooth to keep the texture fluffy instead of gluey.
- Leave a Thin Layer in the Skins: Leaving a little potato attached helps the skins hold their shape when refilled.
- Adjust Seasoning Before Filling: Taste the mashed potato mixture and adjust salt and pepper before stuffing the skins.
How to Store:
Refrigerator: Store leftover twice baked potatoes in an airtight container for up to 4 days. Reheat in the oven at 375°F for 15-20 minutes, or until warmed through.
Freezer: Freeze fully assembled (but unbaked) stuffed potatoes on a baking sheet. Once solid, transfer to a freezer-safe bag or container. Bake from frozen at 375°F for 30-35 minutes, until heated through and golden on top.
Make-ahead tip: Bake, mash, and stuff the potatoes up to 2 days ahead. Store covered in the fridge, then bake the second time just before serving.
Twice Baked Potatoes FAQs:
Twice baked potatoes are baked russet potatoes that are halved, scooped, mixed with creamy ingredients like sour cream and cheese, then returned to the skins and baked again until hot and melty.
Russet potatoes are best for twice baked potatoes because their starchy texture creates a fluffy interior that mashes smoothly while the skins hold their shape.
To prevent twice baked potatoes from drying out, use enough butter, sour cream, and milk in the filling and avoid overbaking during the second bake. Covering loosely with foil can also help retain moisture.
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Twice Baked Potatoes
Ingredients
- 4 medium russet potatoes
- ¼ cup sour cream
- 6 tablespoons butter, softened
- 4 ounces cream cheese, softened
- ¼ cup milk
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon dried thyme
- 1 ½ cups cheddar cheese, shredded
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- Scrub the potatoes and place them whole on the baking sheet. Use a fork to poke holes in the top of each potato. Bake for 1 hour until tender and cooked through.
- Remove from the oven and allow to cool. Once cooled, slice in half the long way then use a spoon to scoop out the flesh and place in a large mixing bowl. Place the skins back on the baking sheet.
- Add the sour cream, butter, cream cheese, milk, salt, pepper and thyme to the mixing bowl. Mash the potatoes with the rest of the ingredients until everything is well combined. Fold in the cheddar cheese.
- Fill the potato skins with the mashed potato mixture until there is none left. Top with additional shredded cheese if desired.
- Reduce the oven to 350 degrees and cook the potatoes for 20 minutes. Remove from the oven and serve. Top with bacon bits and green onions if desired.
Nutrition
Notes
- Bake Until Fully Tender: The potatoes should be easily pierced with a fork so the filling mashes smoothly.
- Let Potatoes Cool Slightly: Allowing them to cool makes them easier to handle when scooping out the flesh.
- Don't Overmix the Filling: Mash just until smooth to keep the texture fluffy instead of gluey.
- Leave a Thin Layer in the Skins: Leaving a little potato attached helps the skins hold their shape when refilled.
- Adjust Seasoning Before Filling: Taste the mashed potato mixture and adjust salt and pepper before stuffing the skins.
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