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 powder. 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 powder 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. 
Sorry, I just saw someone’s comment on air frying the potatoes. Merry Christmas!
Can I bake my potatoes in the air fryer instead of the oven?
Hello! Saw your message that you found the answer to this. Hope you enjoy it!
Recipe looks great, when making a day ahead of time how do I reheat them?
Thank you!
Hi Debra, I have the full reheating instructions under the “Make Ahead” section of the recipe post. I hope that helps!
Can I use unsweetened almond milk in the recipe instead of heavy cream?
I have not tried that to advise. If you give that a try, give in mind that almond milk is thinner than cream so the texture will be different.
Could you use buttermilk instead of half/half or whipping cream?
Hi Barbara- sure, if you prefer that.
These are so good, we make them a few times a month. One thing we do add to them is a packet of Ranch dressing mix. That really takes them over the top. Keep up the great work
Is This in addition to the seasonings in the recipe?
don’t think twice (😉) about making these!!! They’re delicious!!
Thank you, Hannah! We love them too.
Great recipe. The ingredient list includes garlic salt, but the instructions only mention parsley salt.
Hi Caitlin, Garlic Parsley Salt is an all-in-one seasoning blend, sometimes the name is used both ways. I hope that helps.
Will these only work with russet potatoes? Would golden potatoes work?
Hi Olga, you can experiment with other potatoes but 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.
Looks great. The directions say to add parsley to the sour cream and 1/2 and 1/2…but there is no parsley (amount) included in the list of ingredients. Please clarify.
Hi Michele! Sorry for the confusion and thank you for pointing out the error. It’s actually supposed to read “parsley garlic salt.” I’ve attached the link for the parsley-garlic salt HERE.
Great recipe but here’s a time saver for you. Instead of oven baking, air fry the potatoes at 400 for 30 minutes. I only use the oven for the final step.
Thanks for sharing, Bob!
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.
Nice to know that you loved this recipe, Julie!
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 =)
That’s wonderful, Betty! I’m so glad you enjoy my recipes.
Love your 2 baked potatoes, if I baked them the night before for a picnic would they be ok?
Hi Jack & Polly! You sure can. Please see the Make-Ahead section in the recipe notes.
Almost the same recipe I use, but I also add cream cheese. Adds a little bit different texture and flavor.
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.
Thank you for sharing, Beth!
I do this too, but with Worcestershire sauce and butter. Yum!
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.
Hi Val! I don’t have experience with cooking potatoes in the microwave to advise.
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.
Sounds great! So glad you love this recipe.
These are so good! One of my favorite alternatives to mashed potatoes, because they are so filling. Don’t skimp on the bacon bits!
Thank you for sharing, Agnes! They really are so good and a great alternative.
These were incredibly easy to make! Loved how creamy they were!
So glad you enjoyed them!