Twice-Baked Potatoes are the perfect side dish or party food – it’s one of the most delicious ways to prepare potatoes. The potatoes are baked until they are fork tender, then stuffed with sour cream, bacon, green onions, and cheese. After a second bake, you have melty cheese and a slightly crisp and savory shell – SO GOOD!
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What are Twice-Baked Potatoes?
Twice-baked potatoes are a classic American side dish that is essentially stuffed potatoes. It blends three favorites – Mashed Potato Casserole and Oven-Baked Potatoes.
They are called “twice-baked” because the whole potatoes are first baked, then you scoop out the tender flesh, add your mix-ins and seasoning, re-stuff the potatoes, and bake them one more time in the oven until golden brown. The result is an ultra-creamy, decadent stuffed potato that is a crowd pleaser. It’s one of my favorite ways to repurpose leftover baked potatoes, and it makes my family happy.
Ingredients and Variations
The ingredients are simple pantry and refrigerator staples. This recipe is also very versatile, so you can change up the fillings based on what you have on hand.
- Russet Potatoes – Select similar-sized potatoes for even cooking. Russet Potatoes are the best choice because they are sturdier and hold their shape better after scooping and refilling and their high starch content makes for a fluffy and creamy filling.
- Sour Cream – Full-fat sour cream brings a nice tang to the filling. You can sub Greek yogurt instead.
- Half and Half – Creates a creamy texture for mashed potatoes. You can substitute with milk or heavy cream, or mash in softened or melted butter.
- Green Onions – Fresh, minced green onions or chives
- Bacon Bits – cook up some Baked Bacon or Air Fryer Bacon.
- Cheese – Sharp cheddar cheese is my favorite, but you can use your favorite cheese blend. Sometimes I do half cheddar cheese and half bleu cheese for the extra tang and depth of flavor.
- Seasonings – I use salt, pepper, and garlic salt. Potatoes love seasoning, especially salt.
How to Make Twice Baked Potatoes
- Prepare Potatoes – Wash potatoes under cold water and pat them dry. Set on a baking sheet, leaving space between each, and poke each potato several times with a fork. If you prefer, you can also make Air Fryer Baked Potatoes.
- Bake the Potatoes – at 425°F for about 45-60 minutes until easily pierced with a fork, or when the internal temperature reaches 210˚F on an instant-read thermometer. Don’t overbake or your potatoes will become gummy and dry.
Natasha’s Tip to Avoid Exploding Potatoes
To prevent the potatoes from bursting on the first bake, you must poke holes or slice slits in each one in several places. This vents the potato and prevents internal pressure (and a mess) from building up.
- Scoop out the potatoes – cut the potatoes in half and keeping the skins intact, use a large spoon to carefully scoop out the insides into a large mixing bowl and mash with a potato masher or fork. Leave a thin layer of potato inside the shell to keep it from collapsing or tearing.
- Make potato filling – Add sour cream, half and half, and parsley salt to the potato flesh and mash the mixture until it’s creamy. Then, stir in the green onions, bacon bits, and 1 cup of cheddar cheese.
- Stuff the potato shells with the mashed potato filling and sprinkle the tops with more cheddar cheese.
- Bake Again – Bake stuffed potatoes at 350°F for 15-20 minutes or until golden brown and heated through.
Serve Twice Baked Potatoes with
Stuffed potatoes are a super versatile side dish that pairs well with just about any meat or salad. Pair your stuffed potatoes with:
- Beef – We like to serve them alongside Pan-Seared Steak or Grilled Steak.
- Chicken – Air Fryer Chicken Wings, Spatchcock Chicken, or Baked Chicken Breast.
- Salad – add freshness with Cucumber Tomato Avocado Salad or Caesar Salad.
- Kid-Friendly – kids love my Baked Chicken Nuggets and Popcorn Chicken.
Make-Ahead and Storage
- Storing: keep up to 4 days stored in an airtight container in the fridge. I do not recommend freezing potatoes since they can get gummy.
- Make-Ahead: You can stuff the potatoes 1-2 days ahead. Simply assemble the potatoes, cover and refrigerate. Do the last bake just before serving.
- Reheating: Set on a lined baking sheet and bake at 350°F for 15 minutes or use an air fryer at 350°F for 5-10 minutes, or until heated through. If you must use the microwave, cover the items with a damp paper towel to prevent them from drying out, and microwave on 50% power for 2-3 minutes.
Twice Baked Potatoes are also a wonderful standby to repurpose leftover baked potatoes for an easy lunch, and they never taste like leftovers. What do you put into your stuffed potatoes? I’d love to hear from you in the comments below.
Twice-Baked Potatoes
Ingredients
- 4 russet potatoes, (about 2 lb)
- 1/2 cup sour cream
- 1/2 cup half and half, or whipping cream
- 2 Tbsp green onions, diced
- 1/4 cup cooked bacon, chopped
- 1 1/2 cup cheddar cheese, grated
- 1/2 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic salt
Instructions
- Preheat the oven to 425˚F. Wash the potatoes under cold water and pat them dry. Place them on a baking sheet, leaving a bit of space between each. Poke each potato 5-6 times with a fork. Bake potatoes at 425°F for about 45-60 minutes or until they are easily pierced with a fork and give a little when pressed (they should reach an internal temperature of 210˚F).
- Cut the potatoes in half lengthwise and scoop out the insides (leaving about 1/4” in the shell) and transfer into a large bowl. Mash the potatoes with a potato masher or fork.
- Add sour cream, half and half, salt, pepper and garlic salt to the bowl with the potato insides. Mash the mixture together until creamy.
- Add green onions, bacon bits, and 1 cup of cheddar cheese and stir to combine.
- Fill the potato skins with the potato mixture and sprinkle the tops with the remaining cheddar cheese. Reduce the oven temperature and bake at 350°F for 15-20 minutes or until the top is golden brown and the potatoes are heated through.
Nutrition Per Serving
Filed Under
More Delicious Potato Recipes
Obsessed with potatoes? While you’re at it, try out these top-rated potato recipes:
- Creamy Mashed Potatoes
- Easy Boiled Potatoes Recipe
- Breakfast Potatoes
- Crispy Baked Potato Wedges
- Easy Scalloped Potatoes Recipe
- Creamy Potato Soup
- Garlic Mashed Potatoes
Hi! I’m Natasha Kravchuk, a New York Times bestselling cookbook author, recipe developer, food photographer, and writer. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home. 
I’m making the twice baked potato recipe. In the ingredient list it says garlic salt. In the steps it says garlic powder. I know there different. Which is it? I’m thinking it’s garlic powder.
Hi Ann, sorry about that typo. Garlic salt is correct. You can also substitute that with equal parts of salt and garlic powder if you don’t have garlic salt on hand. I fixed the typo and thank you for pointing that out.