Twice Baked Potato Recipe

If you’re looking for a cozy, crowd-pleasing side dish that feels both homey and a little bit fancy, this Twice Baked Potato Recipe is just what you need. I absolutely love how these potatoes come out—crispy on the outside, rich and creamy inside, with just the right touch of garlic and cheddar. When I first tried this recipe, I was hooked, and honestly, it’s become a staple whenever I want to impress without stressing. Stick with me; I’m going to share all my tips so you nail it the first time.

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Ingredients You’ll Need

Every ingredient in this Twice Baked Potato Recipe has a role — the russet potatoes give you that sturdy skin and fluffy center, while the sour cream and butter make the filling luxuriously creamy. Grab good-quality cheddar and fresh green onions for flavor and texture that truly stand out.

• Russet Potatoes: These are your best bet because of their starchy texture and thick skins that crisp up beautifully.
• Extra-Virgin Olive Oil: Helps the skins get that perfect golden crunch in the oven.
• Milk: Adds moisture to the filling to keep it creamy without getting runny.
• Sour Cream: Brings that slight tang and richness to the mashed filling.
• Unsalted Butter: You control the salt level better when you use unsalted; plus, butter adds smoothness and flavor.
• Garlic Cloves: Grating them blends garlic flavor right into the filling without any chunks.
• Sea Salt: Essential for seasoning both the potato flesh and skins properly.
• Freshly Ground Black Pepper: Adds a subtle warmth and depth.
• Cheddar Cheese: Sharp cheddar melts and browns perfectly for that irresistible cheesy top.
• Green Onions: Fresh and crisp, they add a nice pop of color and flavor just before serving.

Variations

I love customizing this Twice Baked Potato Recipe depending on what’s in my fridge or what my family’s craving. Feel free to swap out ingredients or add extras to make it your own — that’s part of the fun!

• Cheese Variation: Sometimes I like to mix sharp cheddar with smoked gouda or pepper jack for a little smoky or spicy kick.
• Meat Lovers: Crumbled cooked bacon or diced ham works amazingly inside the filling or sprinkled on top.
• Vegetarian Boost: Stir in sautéed mushrooms, spinach, or roasted peppers for extra veggies without losing flavor.
• Spice it Up: Add a pinch of smoked paprika or cayenne pepper to the mash to surprise your taste buds.

How to Make Twice Baked Potato Recipe

Step 1: Bake Your Potatoes Until Perfectly Tender

Start by preheating your oven to 425°F and lining a baking sheet with parchment paper—this keeps things easy for cleanup. Using a fork, poke holes all around each potato; this helps steam escape so they don’t burst. Give the potatoes a rub with a little olive oil—this step is the trick to getting that skin crisp and flavorful. Pop them on the baking sheet and bake for about 60 to 70 minutes until they’re tender when you pierce them with a fork. I usually check at 60 minutes but sometimes larger potatoes need the full time. Patience here is key because you want fluffy insides and crispy skins!

Step 2: Scoop, Mash, and Mix Up That Filling

Once out of the oven, let the potatoes cool just enough to handle, then slice them lengthwise. Scoop out the fluffy potato flesh carefully, leaving about a quarter-inch border of potato attached to the skin to keep the shape intact. Don’t toss that flesh! Transfer it to a large bowl and mash it up with the milk, sour cream, butter, grated garlic, salt, and pepper until silky smooth. This is the moment where the filling comes alive—taste it before filling, and adjust the seasoning so it’s just right.

Step 3: Stuff, Cheese, and Bake Again

Place the emptied potato skins back on the baking sheet, cut side up, and sprinkle a little salt over them to help dry out the skin slightly. Then fill each skin generously with your creamy potato mixture. Top with the grated cheddar cheese—and don’t be shy here, cheese is magic! Bake again at 425°F for 15 to 25 minutes until the cheese has melted and started to brown. This second bake makes the outside perfectly crisp while the filling stays wonderfully creamy inside.

Step 4: Finish with Fresh Green Onions and Serve

Right before serving, sprinkle the chopped green onions over the top for a beautiful pop of color and fresh bite. Season again if needed with a little extra salt or pepper. Now you’re ready to dig in! I love serving these right off the baking sheet—everyone goes crazy for that cheesy, garlicky goodness.

How to Serve Twice Baked Potato Recipe

Garnishes

I always finish these potatoes with a sprinkle of chopped green onions because they bring a fresh, slightly sharp crunch that balances the richness. Sometimes I add a dollop of extra sour cream or a few crispy bacon bits for an extra special touch. If you like a bit of heat, a dash of hot sauce or some sliced jalapeños works wonders.

Side Dishes

Twice baked potatoes go beautifully with just about any main—grilled steak, roasted chicken, or even a hearty salad if you want lighter fare. My favorite combo? A fresh green salad with lemon vinaigrette or roasted veggies like asparagus or Brussels sprouts. They also pair well with BBQ, adding that creamy comfort food element.

Creative Ways to Present

For family gatherings, I like to arrange these potatoes on a wooden board with bowls of toppings nearby—think sour cream, chives, bacon bits, and different cheeses—so everyone can customize their own. You can even halve mini potatoes for bite-sized twice baked potato bites at parties. A fun and interactive way to serve these classic stars!

Make Ahead and Storage

Storing Leftovers

Once cooled, store your twice baked potatoes in an airtight container in the fridge for up to 3 days. I like to keep the cheese topping on—they reheat better and stay moist. Just cover them well to prevent drying out.

Freezing

I’ve frozen these potatoes a couple of times with decent results. To freeze, bake them up to the second bake stage but skip the final cheese topping—wrap each potato tightly in foil or plastic wrap and freeze. When ready to eat, thaw overnight, add cheese, then bake until bubbly and golden.

Reheating

The best way to reheat is in the oven at 350°F for about 15-20 minutes to keep the skin crisp and filling creamy. Microwaving works in a pinch but can make the skin soggy. If reheating from frozen, allow it to thaw overnight first for best texture.

FAQs

Final Thoughts

This Twice Baked Potato Recipe is one that I keep coming back to because it’s just so reliable and comforting. It hits those comfort food cravings with its creamy, cheesy filling and crispy skins that everyone loves. Plus, it’s easy enough to throw together on a busy weeknight or dress up for company without any fuss. Give it a try—you’ll enjoy the smiles around the table as much as the leftovers the next day (if there are any!).

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