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Twice-Baked Potatoes Recipe

Twice Baked Potatoes are the perfect party food. Stuffed with sour cream, green onions, and cheese and baked to perfection, they are one crowd-pleaser of a side dish. 

Obsessed with spuds? While you’re at it, try out our Air Fryer Baked Potatoes, Creamy Potato Soup, and Garlic Mashed Potatoes

Twice Baked Potatoes with cheese and chives on a baking dish

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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 two favorites – Creamy Mashed Potatoes and tender baked potatoes. They are called “twice baked” because the whole potatoes are first baked, then you scoop out the flesh and season it, 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’s worth writing home about. 

Baked Stuffed Potatoes garnished

Ingredients

The ingredients for making stuffed twice-baked potatoes are simple pantry and refrigerator staples. This recipe is also very versatile and you can change up the fillings based on what you have on hand. Feel free to experiment with various herbs and cheeses.

  • Russet Potatoes – Select similar-sized potatoes for even cooking. 
  • Sour Cream – Full-fat sour cream brings a nice tang to the filling. If you’d like, you can use half sour cream and half Greek yogurt instead. 
  • Half and Half – Half and half will help thin out the filling and give it that mashed potatoes texture. You can substitute with equal parts of milk and heavy cream.
  • Green Onions – Fresh, minced green onions or chives provide a pop of color and freshness.
  • Bacon Bits – cook up some bacon using our Oven-Baked Bacon Recipe or Crispy Air Fryer Bacon Recipe (make sure to drain the bacon of excess grease before adding it to the filling). 
  • Cheddar Cheese – Extra sharp cheddar cheese is our top pick, but feel free to switch things up and use the cheese blend you love best. Sometimes we do half cheddar cheese and half bleu cheese for the extra tang and depth of flavor. 
  • Garlic Parsley Salt – This all-in-one seasoning blend adds nice garlic and herb flavor to the filling. Alternatively, you can use equal parts salt and garlic powder. If you like, you can also add a bit of fresh cracked black pepper. 
Ingredients for twice-baked potatoes

Pro Tip: Russet Potatoes are the best potatoes for making twice-baked potatoes because they are sturdier than other potatoes so their shells/skins are perfect for stuffing. They also have a high starch content that makes for the creamiest filling.

How to Make Twice Baked Potatoes 

  1. 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.
  2. Bake the Potatoes – at 400°F for about 60-75 minutes until easily pierced with a fork.
  3. Scoop out the potatoes – cut the potatoes in half and keeping the skins intact, scoop out the insides into a large mixing bowl and mash with a potato masher or fork.
  4. 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. 
  5. Stuff the potato shells with the mashed potato filling and sprinkle the tops with more cheddar cheese. 
  6. Bake Again – Bake stuffed potatoes at 350°F for 15-20 minutes or until golden brown and heated through. 
baked potatoes on a baking sheet

Pro Tip: 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. 

Step by step how to make filling for twice baked potatoes and stuff potato shells

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:

Common Questions

Why are your twice-baked potatoes falling apart?

This can happen if you scooped out too much of the insides, making the potato skins too flimsy. To prevent this, make sure to leave about a quarter of an inch of the flesh intact when scooping. 

What’s the best way to scoop potatoes for twice-baked potatoes?

The best way to scoop the potato flesh for twice-baked potatoes is with a large spoon. The smooth back of the spoon will help guide you and make a smooth potato skin for stuffing. 

What happens if you overcook a twice-baked potato?

If you overcook your twice-baked potatoes, they will be gummy and dry. To prevent this from happening, make sure to only pre-bake the potatoes until fork tender and reduce the heat to 350˚F for the final bake. 

Can you store twice-baked potatoes in the freezer? 

It’s not recommended to put twice-baked potatoes in the freezer. Cooked potatoes don’t tend to thaw well and tend to get a bit gummy when reheated. 

Twice baked stuffed potatoes on a baking sheet served with garnish

Make-Ahead

  • Storing: keep up to 4 days stored in an airtight container in the fridge.
  • Make-Ahead: stuffed potatoes can be prepared 1-2 days in advance, do all the steps except for the last bake. Just before serving, bake until heated through.
  • Reheating: Place them on a baking sheet covered with aluminum foil and bake at 350°F for 15 minutes or until the cheese is melted and the potato is warmed through. Avoid reheating the potatoes in the microwave, as they will turn dry, and gummy. 

More Delicious Potato Recipes

Twice Baked Potatoes are also a wonderful stand-by to repurpose leftover baked potatoes for an easy lunch and they never taste like leftovers. How do you make your stuffed potatoes? I’d love to hear from you in the comments below.

Twice-Baked Potatoes Recipe

5 from 20 votes
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Twice Baked Potatoes on Baking sheet

Twice Baked Potatoes are a delicious way to use baked potatoes and even leftover baked potatoes. These potatoes are stuffed with creamy potatoes, sour cream, cheese, and chives for the ultimate comfort food. If you're short on time, you can make Air Fryer Baked Potatoes or Instant Pot Baked Potatoes and finish them off in the oven after they are stuffed.

Author: Natalya Drozhzhin
Skill Level: Easy
Cost to Make: $6-$10
Keyword: stuffed potatoes, twice baked potatoes
Cuisine: American
Course: Side Dish
Calories: 392
Servings: 4 people (makes 8 potato halves)

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 tsp garlic salt

Instructions

  1. Preheat the oven to 400˚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 in several places with a fork. Bake potatoes at 400°F for about 60-75 minutes or until they are easily pierced with a fork and give a little when pressed.

  2. 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.

  3. Add sour cream, half and half, and parsley salt to the bowl with the potato insides. Mash the mixture together until creamy.

  4. Add green onions, bacon bits, and 1 cup of cheddar cheese and stir to combine.

  5. 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 Facts
Twice-Baked Potatoes Recipe
Amount Per Serving
Calories 392 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 30mg10%
Sodium 575mg25%
Potassium 1047mg30%
Carbohydrates 47g16%
Fiber 4g17%
Sugar 3g3%
Protein 22g44%
Vitamin A 321IU6%
Vitamin C 14mg17%
Calcium 294mg29%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Natalya Drozhzhin

Natalya is a food blogger who founded Momsdish.com to make cooking easier. Growing up on a farm in Ukraine, Natalya was inspired by the amazing dishes that were prepared using simple ingredients. Natalya is most notably known for making cooking approachable for any person.

Read more posts by Natalya

Read comments/reviewsAdd comment/review

  • Julie
    November 6, 2022

    Yum! I made this to go along with our dinner last night and they were a huge hit. Everyone loved them, will definitely keep this in our rotation.

    Reply

    • Natasha's Kitchen
      November 6, 2022

      Nice to know that you loved this recipe, Julie!

      Reply

  • Jordan Hoehner
    October 20, 2022

    Hi Natasha.
    Can you make them to step 5, then instead of putting them back into the oven, refrigerator it overnight and cook them the next day for dinner? So, making them ahead of time?

    Thanks

    Reply

    • NatashasKitchen.com
      October 20, 2022

      Hi Jordan! I have never tested that to advise. Generally cooked potatoes tend to get a bit gummy when reheated.

      Reply

  • Betty H
    September 29, 2022

    i had been following Natasha for 3 years on Pinterest. i have tried her shrimp tacos and shrimp cobb salad. they have all been big hits with my picky eaters. tonight, i did the baked potatoes…..it was ANOTHER HUGE HIT!!! my kids ate about 3 each. soo yummy!! thank you so much for taking the time to post the recipes. i cant wait to see what else to try =)

    Reply

    • NatashasKitchen.com
      September 29, 2022

      That’s wonderful, Betty! I’m so glad you enjoy my recipes.

      Reply

  • JACK & POLLY
    July 2, 2022

    Love your 2 baked potatoes, if I baked them the night before for a picnic would they be ok?

    Reply

    • Natashas Kitchen
      July 2, 2022

      Hi Jack & Polly! You sure can. Please see the Make-Ahead section in the recipe notes.

      Reply

  • KD
    June 25, 2022

    Almost the same recipe I use, but I also add cream cheese. Adds a little bit different texture and flavor.

    Reply

  • Beth Stoller
    June 22, 2022

    If you would like the potato skins to be crispier you can bake them for about 5 -7 minutes in the oven before you put your filling in. I like to brush them with a little olive oil before I do this too.

    Reply

    • NatashasKitchen.com
      June 22, 2022

      Thank you for sharing, Beth!

      Reply

  • Val
    June 21, 2022

    Could you do the first bake in the microwave in a cloth bag sold for that purpose – and then mix, stuff again and do final bake in the oven? Would save a lot of time.

    Reply

    • Natashas Kitchen
      June 22, 2022

      Hi Val! I don’t have experience with cooking potatoes in the microwave to advise.

      Reply

  • Kristyn
    June 21, 2022

    We make these all the time!! They are our favorite!! They are easy to make & I love them as my main dish. I will add some protein to make it even more hearty.

    Reply

    • NatashasKitchen.com
      June 21, 2022

      Sounds great! So glad you love this recipe.

      Reply

  • Agnes
    June 21, 2022

    These are so good! One of my favorite alternatives to mashed potatoes, because they are so filling. Don’t skimp on the bacon bits!

    Reply

    • NatashasKitchen.com
      June 21, 2022

      Thank you for sharing, Agnes! They really are so good and a great alternative.

      Reply

  • April
    June 21, 2022

    These were incredibly easy to make! Loved how creamy they were!

    Reply

    • NatashasKitchen.com
      June 21, 2022

      So glad you enjoyed them!

      Reply

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