Description

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!

Ingredients

Scale

4 medium-sized Russet Potatoes (about 2 pounds total)
1/2–1 Tablespoon oil (optional)
2–3 Tablespoons butter
2–3 Tablespoons sour cream or plain Greek yogurt
4–6 Tablespoons milk
salt and pepper
1/2 –3/4 cup shredded cheddar cheese (or more, to taste)

Optional Extras:

4 slices crisped, crumbled bacon
sliced chives or green onions

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Instructions

Preheat the oven to 400 degrees F. Set out a sheet pan.
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 sheet pan 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 flesh to a large mixing 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 mixture back into the potato skins and place on a baking sheet. Top the potatoes with cheese (and bacon, if using). (Note: If making these ahead of time, refrigerate 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. Store leftover potatoes in an airtight container in the fridge for 2-3 days.

Notes

*Be sure to mix up the mashed potato mixture while the potatoes are very warm to avoid the filling getting gummy.

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.

Freeze Twice-Baked Potatoes: 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.

Reheat Them! If you have leftovers, you can warm them up in a 350 degree oven for about 10-15 minutes or pop them in an air fryer for about 10 minutes (this crisps up the skin again!), or simply warm them in the microwave!

Prep Time: 25 minutes
Cook Time: 85 minutes
Category: Side Dish
Method: Oven
Cuisine: American

Keywords: easy twice baked potatoes, gluten-free twice-baked potatoes, twice baked potatoes recipe, twice baked potatoes with bacon