Our Twice Baked Potatoes recipe is a popular side dish that’s delicious with all sorts of dinners. Don’t miss all our favorite add-ins and toppings to try below!
One of the first meals I had at Michael’s parents’ house after we got engaged included twice-baked potatoes. I’d never had them before, but I was INSTANTLY hooked!
Crispy potato skins stuffed with fluffy mashed potatoes and topped with cheese? COUNT ME ALL THE WAY IN!
They’ve become a family favorite over the years, and with so many ways to make and top them, we never run out of variations!
Here’s what you need to make our easy twice baked potatoes recipe..
Here’s What You need To Make These Stuffed Spuds:
- Russet Potatoes. I love red potatoes and yellow potatoes, but they’re not great for twice-baked potatoes. Stick with Russet potatoes, since they’ll hold their shape best and tend to be a good size and shape to stuff.
- Butter. Using butter makes the potato mash nice and luscious, but you can use dairy-free butter or olive oil. (If you’re using olive oil, consider using a little less oil and a bit more milk so the flavor doesn’t overpower your potatoes.)
- Milk. You can use whatever you drink–cow’s milk, almond milk, soy milk, etc. Just be sure to pick something unsweetened and unflavored. (i.e. no vanilla almond milk!)
- Salt & Pepper. Add plenty of salt and pepper to season the potatoes. It’ll make a big difference!
- Cheddar Cheese. Not 100000% necessary, but it’s pretty classic. If you’re dairy-free, you can use dairy-free cheddar shreds (like Daiya cheddar), or just skip the cheese on top.
- Any Favorite Toppings Or Mix-Ins. (More on this in a minute!)
How To MAke Twice Baked Potatoes, Step By Step:
- Preheat the oven to 400 degrees F. Set out a sheet pan. (Feel free to line with aluminum foil, if desired, though I usually don’t.)
- Prep The Potatoes. Wash and dry the potatoes. Prick them several times with a fork (to allow steam to escape as they bake). Rub the potatoes lightly with oil and sprinkle with kosher salt.
- Bake The Potatoes. Place the potatoes on the baking sheet and bake for 60-70 minutes, or until the potatoes are fork tender. (A fork or sharp knife should easily pierce through the potatoes).
- Slice & Scoop. Let the potatoes cool just 5-10 minutes, then carefully slice them in half lengthwise. Use a spoon to scoop most of the flesh out of the potatoes. Leave a small border (about 1/4-inch) around the inside to help the potato skins hold their shape.
- Make The Mash. Working quickly, add the potato flesh to a large bowl along with 2 Tablespoons butter, 2 Tablespoons sour cream, and 4 Tablespoons of milk, and a generous pinch of salt and pepper. Mix with a hand mixer until well blended and creamy, adding more butter, sour cream, or milk as needed. (You don’t want the mash too runny)
- Fill Potato Skins. Spoon the mashed potato filling mixture back into the potato shells and place on a baking tray. Top the potatoes with cheese (and bacon, if using). (Note: If making these ahead of time, you can transfer them to the fridge at this point).
- Bake Again! Bake the potatoes for another 10-15 minutes. (Add about 5-10 minutes more if you refrigerated the potatoes ahead of time.)
- Garnish. Sprinkle with green onions or any desired garnishes and serve.
Tasty Mix-Ins & Toppings To Try
Okay, now that you’ve got our basic twice baked potato recipe, it’s time to share ways to get creative! The classic will always be my favorite, but there are so many delicious variations you can try to jazz these up a bit.
- Add Bacon Bits. Some crispy crumbled bacon adds a salty, savory note that’s LOVELY. Twice-baked potatoes with bacon is probably my favorite variation!
- Fresh Chives Or Green Onions. Add a touch of freshness with some snipped chives, or sliced green onions/scallions. Mix them into the mash, sprinkle them on top, or both!
- Garlic. Turn up the garlic by mixing in plenty of fresh garlic, roasted garlic, or garlic powder into the mashed potato mixture.
- Different Cheese! Try Pepper Jack cheese for some kick, or Colby cheese. Or, you can stir some Parmesan into the mash for a two-cheese effect!
- Hot Sauce. Finish your twice-baked potatoes with a dash of hot sauce, like Tabasco or Frank’s Red Hot. A little goes a long way, so just a drop or two or three will do! (You could even pair this with a blue cheese crumble and bacon bits!)
- Broccoli. Fold some steamed or roasted broccoli into the mashed potato filling mixture for some extra veggies.
FAQ + Tips And Tricks For The Best Twice Baked Potatoes:
Make-Ahead Twice-Baked Potatoes. Twice baked potatoes are definitely a little extra effort, so to save time around dinner, you can prep them in advance. To make twice-baked potatoes in advance, follow the steps of baking, scooping, and stuffing the potatoes. Then cover and refrigerate them before baking the second time. (Through step 6 in our instructions.) Later, you can finish baking them, adding 5-10 extra minutes if you’re baking them from the refrigerator.
Are Twice-Baked Potatoes Gluten-Free? Yes! All the ingredients–potatoes, milk, butter, sour cream, salt, pepper, and cheese–are all naturally gluten-free.
Can You Freeze Twice-Baked Potatoes? YES! I LOVE this trick! It’s basically the same amount of work to make a big batch as a small batch, so whenever I make twice baked potatoes, I make a big batch. Then, I place them in a freezer bag in a single layer and freeze them up to 2 months. Reheat them by baking them frozen at 350 degrees for 20-30 minutes.
Do You Eat The Skins Of Twice-Baked Potatoes? Yes! They’re designed to be eaten entirely–fluffy mash, crispy skins, and all!
Reheat Them! If you have leftovers, you can warm them up in a 350 degree oven for about 10-15 minutes, pop them in an air fryer for about 10 minutes, or simply warm them in the microwave!
⭐ Don’t forget to leave a star review and comment below when you make our gluten-free Twice Baked Potatoes recipe. I can’t wait to hear how it goes!Print