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!
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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.
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
Bake the potatoes. Follow my perfect baked potato recipe and tips for tender, fluffy, and delicious baked potatoes.
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.
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.
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
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.
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.
Yes! They reheat well from the refrigerator as well as from the freezer. See my Storage Tips for instructions.
More Favorite Potato Recipes
Here’s my Twice Baked Potatoes Recipe. I hope you love them!
Twice Baked Potatoes Recipe
Equipment
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
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.
Potatoes are my passion and twice baked ones are just plain amazing!! Yummy darlin’.
Oh yum, Robyn. It has been so long since I’ve had twice baked potatoes!
you have the best food at your house, robyn! yum!
I love twice-baked potatoes. I still remember the first time I made them for my family when I was growing up. My mom was notorious for overcooked baked potatoes, so the fact that I not only cooked them properly but then added butter, sour cream and cheese to them was a complete turnaround from what the fam was expecting.
Yum! I’ve been meaning to make these for a while – thanks for the recipe and reminder!
I haven’t had these in so long – I really need to make them again!
Looks fantastic!!
I c ant even begin to tell you how much I love twice baked potatoes… or any potatoes really, that include cheddar, sour cream and bacon. im drooling now… 🙂
I haven’t had these in years. I must make them soon!
Okay, I really need to make these more often. With that bacon on top, I am sold!