The BEST Twice Baked Potato recipe! This recipe is loaded with creamy, cheesy, buttery flavor and makes the perfect side dish for any meal.

These twice baked potatoes are just as delicious served with prime rib during the holidays, skillet steaks for the weekend, and baked chicken breast any weeknight!

Photo of twice baked potatoes on a white plate with platter of more potatoes in the background.

The BEST Twice Baked Potatoes Recipe

Do you love twice baked potatoes? This twice baked potatoes recipe makes the best, creamy, delicious, and restaurant-quality twice baked potatoes recipe I’ve ever tasted! I love that I can easily make them ahead of time to serve for a weeknight supper or a holiday meal and can even freeze them to bake and enjoy.

Ingredients used for making twice baked potato recipe

How to Make Twice Baked Potatoes Recipe

Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

  • Potatoes – I recommend using Russet potatoes. They bake well for a fluffy, creamy interior and hold up well.
  • Butter – a definite favorite for rich and creamy results.
  • Cheese – I like to use cheddar cheese that is freshly shredded for better melting.
  • Sour cream – I also love to include sour cream for its creaminess and tangy flavor to the twice baked potatoes.

Optional Ingredients for Garnishes

  • Bacon – cooked and crumbled bacon is a delicious topping for these potatoes.
  • Fresh herbs or onions – I love to use chopped fresh herbs like parsley, chives, or even sliced green onions to the top of my potatoes once baked and ready to serve.

Step-by-Step Instructions

Photo of preparing potatoes for baking.

Bake the potatoes. Follow my perfect baked potato recipe and tips for tender, fluffy, and delicious baked potatoes.

Photo of potatoes with the interior scooped out and in a mixing bowl with butter and sour cream on the side.

Scoop out the interior of the potatoes. Split the potatoes in half with a sharp knife. Use a spoon and scoop inside of the potatoes, leaving about 1/4-inch around the edges of the potato to provide sturdiness to the potato. Place the scooped portion of the potatoes into a mixing bowl.

Make the filling for the potatoes. Add the butter and sour cream to the scooped potatoes in the mixing bowl. Use a potato masher and mash the butter, sour cream, and potatoes until creamy. Stir in half of the cheese.

Fill the potatoes with the filling. Spoon the potato mixture back into the potatoes. Top with the remaining cheese and the bacon crumbles, if using.

Photo of twice baked potatoes on a white platter.

Bake the potatoes. Place the potatoes into the oven and bake until the cheese has melted, about 15 to 20 minutes. Remove from the oven and serve.

Twice baked potatoes on a white plate.

Storage Tips

To store. Leftover twice-baked potatoes keep well in the refrigerator for up to 3 days. Store in an airtight container. Reheat them in a 350º F oven for 15 to 20 minutes until heated. You can also reheat them in the microwave covered with a damp paper towel.

To make ahead. Twice-baked potatoes make a wonderful make-ahead recipe. Prepare without baking them. Cover well with a tight-fitting lid or foil and refrigerate for 3 days. To serve, preheat the oven, remove the covering from the potatoes, and bake as directed. A few more minutes may be needed since baking refrigerated potatoes.

To freeze. Twice-baked potatoes freeze beautifully. Allow the filled potatoes to cool completely. Do not bake for the second baking time. Wrap the potatoes well with parchment paper topped with aluminum foil and store them in an airtight, freezer-safe bag or container for up to 3 months. To serve, remove the wrapping from the potatoes and reheat them. You can bake them without thawing them for about 15 to 20 minutes in the oven or reheat them in the microwave.

Frequently Asked Questions

Can you freeze twice baked potatoes?

Twice baked potatoes are freezer friendly and freeze beautifully. Since they are filled with butter and sour cream, they are creamy and freeze well. Make sure to follow the “to freeze” directions under Storage Tips.

How do you reheat twice baked potatoes?

Reheat the potatoes in a 350º F oven for 15 to 20 minutes until heated throughout. You can also reheat them in the microwave covered with a damp paper towel.

Do twice baked potatoes reheat well?

Yes! They reheat well from the refrigerator as well as from the freezer. See my Storage Tips for instructions.

More Favorite Potato Recipes

Baked Potato Recipe

Mashed Potatoes

Scalloped Potatoes

Potato Salad

Potato Skins

Here’s my Twice Baked Potatoes Recipe. I hope you love them!

Twice Baked Potatoes Recipe

5 from 3 votes
The BEST Twice Baked Potato recipe! This recipe is loaded with creamy, cheesy, buttery flavor and makes the perfect side dish for any meal.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8

Ingredients 

  • 4 medium potatoes, Russet or your favorite baking potato
  • 1/2 cup butter
  • 8 ounces cheddar cheese, shredded
  • 1/2 cup sour cream

Optional Garnishes

  • bacon, cooked and crumbled
  • chives
  • Parsley
  • Green onions

Instructions 

  • Prep. Preheat oven to 400º F. Scrub potatoes under warm water. Place each potato onto a piece of aluminum foil large enough to wrap around the potato and secure at the top and ends.
  • Bake the potatoes. Brush lightly with olive oil and sprinkle with salt. Wrap aluminum foil around the potato and secure. Place wrapped potatoes directly on rack of the oven with a rimmed cooking sheet placed on the rack underneath to catch any drippings that may occur. Bake 45 minutes to 1 hour until tender when you squeeze with an oven mitt. Remove from oven and allow to cool slightly.
  • Make the potato filling. Unwrap the potatoes, discarding the aluminum foil and cut potatoes in half lengthwise. Scoop inside of potato, leaving 1/4 inch around the edge of the potato to allow the potato to hold shape. Add the butter and sour cream to the mixing bowl. Mash the potatoes, butter, and sour cream until creamy with a potato masher. Stir in half of the cheese.
  • Fill the potatoes. Spoon the filling into the scooped out potatoes and top the potatoes with the remaining cheese. If you are using bacon, top with cooked bacon crumbles.

Notes

Storage Tips

To store. Leftover twice-baked potatoes keep well in the refrigerator for up to 3 days. Store in an airtight container.
To make ahead. Twice-baked potatoes make a wonderful make-ahead recipe. Prepare the twice-baked potatoes without baking them. Cover well with a tight-fitting lid or foil and refrigerate for 3 days. To serve, preheat the oven, remove the covering from the potatoes, and bake as directed. A few more minutes may be needed since baking refrigerated potatoes.
To freeze. Twice-baked potatoes freeze beautifully. Allow the filled potatoes to cool completely. Do not bake for the second baking time. Wrap the potatoes well with parchment paper topped with aluminum foil and store them in an airtight, freezer-safe bag or container for up to 3 months. To serve, remove the wrapping from the potatoes and reheat them. You can bake them without thawing them for about 15 minutes in the oven or reheat them in the microwave.

Nutrition

Calories: 327kcal | Carbohydrates: 20g | Protein: 9g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 67mg | Sodium: 294mg | Potassium: 492mg | Fiber: 1g | Sugar: 1g | Vitamin A: 730IU | Vitamin C: 6.2mg | Calcium: 237mg | Iron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

From the Add a Pinch recipe archives. Originally published December 1, 2010. Step-by-step photographs updated 2023.

Welcome to Add A Pinch

About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Review




23 Comments

  1. If preparing ahead of time, do you do the second bake before refrigerating? Or, do you safe the second bake for before serving?

    1. Cecilia, you would complete the steps in the recipe, including spooning the filling in the potatoes, and adding any toppings you wish. Then you would cover the baking sheet and place in the refrigerator. When ready to bake, preheat the oven, remove any covering over the potatoes, and bake as directed. I hope you enjoy!

  2. 5 stars
    Before I found your recipe, I only made twice baked potatoes for special occasions. My family loves that I make them now for a weeknight supper and frequently ask for my “new” twice baked potatoes. Thank you!

    1. Hi Gin,
      You can make ahead and freeze them. Wrap each one separately in foil and place in an airtight container and freeze. Thaw in refrigerator overnight, then bake about 15 minutes until warmed through. I’d wait to put extra cheese and bacon on top until baking them to warm, but you could freeze with toppings on if you wish. Enjoy!

  3. Hi!
    If you’re preparing them ahead and cooking the 2nd time a day later, how long do you cook them the 2nd time? (I assume longer and/or a lower temp since they’ll be cold?)

    Thanks!
    Jamie

  4. 5 stars
    We love these! I like how you “fancied” them up for special meals wiht the swirling. A simple side that is easy for the busy cook.
    Merry Christmas! Linda

    1. Hi Colleen, at 400 degrees for the original baking and then 350 for the second. Thanks so much! I’ve updated the recipe. 🙂