Twice Baked Potatoes Recipe
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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!
The BEST Twice Baked Potatoes Recipe
Do you love twice-baked potatoes? This makes the best, creamy, delicious, and restaurant-quality twice-baked potato 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.
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 knife. Use a spoon and scoop inside of the potatoes as directed in the recipe instructions. Place the scooped 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 and mash til 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. Bake until the cheese has melted, about 15 to 20 minutes. 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. 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. 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 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.
- Bake the potatoes. Bake until the cheese has melted, about 15 to 20 minutes. Serve.
Notes
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.
The only thing I would add to this recipe is if you are going to freeze them, I make up to 8/10 at one time, don’t add the cheese to the top until you thaw and reheat them. Had a frozen one last night with dinner.
Thanks for the tip, Margi. You can freeze either before or after adding the cheese.
So good!
If preparing ahead of time, do you do the second bake before refrigerating? Or, do you safe the second bake for before serving?
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!
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!
Can these be made ahead and frozen???
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!
Can these be made ahead and frozen?
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
Hi Jamie,
Cook them about 20 minutes at 350 degrees. Thanks!
Twice baked potatoes always make a meal feel “fancy” 🙂
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
What oven temperature, please?
Hi Colleen, at 400 degrees for the original baking and then 350 for the second. Thanks so much! I’ve updated the recipe. 🙂