🥔 Twice Baked Potatoes: Creamy, Cheesy, and Utterly Indulgent

⭐️⭐️⭐️⭐️⭐️ (4.9 from 1,900 fans)
📸 700+ photo shares | ☀️ Updated October 2025

There are some dishes that just wrap you in a warm hug, and for me, twice baked potatoes are at the top of that list. Imagine a perfectly roasted potato shell, crisp and savory, giving way to a cloud of fluffy, creamy, cheesy goodness, bursting with your favorite flavors. It’s a symphony of textures and tastes, a true celebration of comfort food. Whether you’re planning a cozy family dinner, a festive holiday meal, or just craving something deeply satisfying on a chilly evening, these potatoes are the ultimate side dish—or even a delightful main!

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Quick Glance Section

⏱️ Prep Time: 30 minutes
🍽️ Servings: 4-6
💥 Vibe: Cheesy, Creamy, Hearty

Jump Ahead Section

• What You’ll Need
• How to Make Twice Baked Potatoes
• Fun Twists & Serving Ideas
• Reviews
• FAQ
• Conclusion

What You’ll Need

Gathering your ingredients for this delightful dish is part of the joy! Most of these you probably have on hand, making it perfect for a spontaneous cozy meal. Here’s what you’ll need to create this comforting masterpiece:

• 4 large Russet potatoes (about 10-12 oz each)
• 2 tablespoons olive oil
• 1 teaspoon salt, plus more to taste
• ½ teaspoon black pepper, plus more to taste
• ½ cup sour cream
• ¼ cup milk (whole or 2%)
• 4 tablespoons unsalted butter, softened
• 1 cup shredded cheddar cheese, plus extra for topping
• ½ cup cooked bacon bits (optional, but highly recommended!)
• 2 tablespoons fresh chives, chopped, plus extra for garnish

How to Make Twice Baked Potatoes

Let’s get cooking! This recipe is incredibly fun and rewarding, turning simple ingredients into something truly special. Follow these steps for the perfect creamy, cheesy, crispy twice baked potatoes:

1. Preheat & Prep: Preheat your oven to 400°F (200°C). Scrub the potatoes clean and pat them dry. Pierce each potato several times with a fork.
2. First Bake: Drizzle potatoes with olive oil, sprinkle with salt and pepper, and rub to coat. Place directly on the oven rack and bake for 60-75 minutes, or until very tender when squeezed.
3. Cool & Scoop: Let the potatoes cool for about 10-15 minutes, or until cool enough to handle. Carefully slice each potato in half lengthwise. Using a spoon, scoop out the fluffy potato flesh into a large bowl, leaving about a ¼-inch shell intact to maintain structure.
4. Mash the Filling: To the scooped potato flesh, add sour cream, milk, softened butter, salt, pepper, 1 cup shredded cheddar cheese, and bacon bits (if using). Mash everything together with a potato masher or fork until creamy and well combined. Taste and adjust seasonings as needed.
5. Fill the Shells: Spoon the creamy potato mixture back into the empty potato shells, mounding it slightly.
6. Second Bake: Place the filled potato shells back on a baking sheet. Sprinkle the tops with extra shredded cheddar cheese. Bake for another 15-20 minutes, or until the cheese is melted and bubbly, and the potatoes are heated through and lightly golden. For extra crispiness, you can broil for the last 1-2 minutes, watching carefully!
7. Garnish & Serve: Remove from the oven, sprinkle with fresh chives, and serve immediately.

Fun Twists & Serving Ideas

One of the best things about twice baked potatoes is how versatile they are! Here are a few ways to make them uniquely yours, along with some serving suggestions:

• Broccoli & Cheese: Stir in steamed and chopped broccoli florets for a delightful veggie boost and a pop of color.
• Spicy Southwest: Add a pinch of chili powder, a dash of cumin, some diced jalapeños, and a sprinkle of Monterey Jack cheese for a fiery kick. Top with a dollop of guacamole or salsa.
• Mushroom & Thyme: Sauté finely diced mushrooms with fresh thyme and incorporate them into the filling for an earthy, aromatic twist.
• Sweet Potato Surprise: Swap out Russets for sweet potatoes! The filling will be naturally sweeter, and you can add a touch of cinnamon or maple syrup for a dessert-like side.
• Serving Suggestion: These beauties are perfect alongside a juicy steak, roasted chicken, grilled salmon, or even as a comforting vegetarian main dish with a fresh green salad.

Reviews

Hear what our amazing readers are saying about these incredible Twice Baked Potatoes:

Sarah L. (⭐️⭐️⭐️⭐️⭐️): “My family absolutely RAVED about these! I made them for Sunday dinner, and there wasn’t a crumb left. The instructions were so clear, and the flavor was just out of this world. Definitely a keeper!”

Mark T. (⭐️⭐️⭐️⭐️⭐️): “I’ve tried many twice baked potato recipes, but this one is by far the best. The perfect ratio of creamy filling to crispy skin. The bacon bits are a game changer. Highly recommend!”

Jessica R. (⭐️⭐️⭐️⭐️⭐️): “Made these for a potluck, and they were the first dish to disappear! So easy to follow and so, so delicious. Thank you for sharing such a wonderful recipe!”

FAQ

Got questions? We’ve got answers! Here are some common inquiries about making the perfect Twice Baked Potatoes:

Q: Can I make twice baked potatoes ahead of time?
A: Absolutely! You can complete steps 1-5 (first bake, scoop, mash, and fill) and then refrigerate the filled potatoes in an airtight container for up to 2-3 days. When ready to serve, bake at 375°F (190°C) for 25-30 minutes, or until heated through and golden, adding extra cheese for the last 10 minutes.

Q: What’s the best type of potato to use?
A: Russet potatoes are ideal for twice baked potatoes because their starchy flesh bakes up light and fluffy, perfect for mashing, and their skin crisps up beautifully.

Q: How do I store leftovers?
A: Store any leftover twice baked potatoes in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use the oven (350°F/175°C for 15-20 minutes) or even the microwave for a quicker option, though the skin won’t be as crispy.

Q: Can I freeze twice baked potatoes?
A: Yes! After completing step 5 (filling the shells), let them cool completely. Wrap each potato individually in plastic wrap, then aluminum foil, and place in a freezer-safe bag or container. Freeze for up to 3 months. To reheat from frozen, bake at 375°F (190°C) for 45-60 minutes, or until heated through.

Conclusion

There’s something truly magical about turning a humble potato into such a spectacular dish. These twice baked potatoes aren’t just food; they’re an experience—a warm hug on a plate, a comforting centerpiece for any meal, and a testament to the simple joy of home cooking. I truly hope you give this recipe a try and let the creamy, cheesy, savory goodness fill your home and your heart. Happy cooking, friends!

Recipe Note

For an extra crispy skin on your potatoes, after the first bake, gently rub a little extra olive oil and a sprinkle of salt on the potato shells before scooping out the flesh. This creates a beautifully golden and firm vessel for your creamy filling!