My twice baked potatoes are giving double the flavor for reals boos! And they are award winning too! They won the Twice Baked Potatoes smackdown on The Kitchn because they are that good y’all! They are loaded with rich butter, tangy sour cream, melty cheese and fresh chives giving you all the textures and bomb bites every single time you dig in. Baked until crispy, golden brown and bubbly, this twice baked potato recipe will have the whole fam buzzing.
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They’re Lovin’ It! Here’s what They’re Sayin’:
“These Twice Baked Potatoes turned out amazing! So much flavor on one veggie! Thanks for the recipe!”
—ANA F.
Y’all this twice baked potato recipe is lit!! They taste like crispy, salty potato skins stuffed with creamy, cheesy, fluffy mashed potatoes. Could anything taste better than that? They are dreamy and creamy little boats of heaven that make the perfect appetizer or holiday side dish. Whether you serve this up for Sunday supper or your next Thanksgiving, everyone will be asking for twice the servings.
The Lowdown on the Best Twice Baked Potatoes Recipe
Cuisine Inspiration: Classic American comfort!
Primary Cooking Method: Baking
Dietary Info: Gluten-Free
Key Flavor: Cheesy, Creamy, Rich Potato Deliciousness
Skill Level: Easy y’all (No Sweat Fam!)
Comfort Food Vibes
Cheesy, and beyond satisfying, these twice baked potatoes are legit the epitome of comfort food. They taste like a warm hug from your fave cousin boos.
The Ultimate Crowd-Pleaser
I have never met anyone who doesn’t love a good ole twice cooked baked potato! These are a universal delight that everyone from kids to adults devour.
Stress-Free and No Fuss
They’re so perfect for stress-free entertaining or even for a family dinner on a busy weeknight with a little planning ahead. They don’t take much to pull together plus the straightforward instructions and ingredients make it a breeze.
Ingredients You’ll Need to Make this Easy Twice Baked Potato Recipe
- Russet Potatoes: These starchy beauties bake up fluffy and light plus they soak up that creamy, cheesy goodness like a BOSS.
- Unsalted Butter: This is giving our potato recipe so much richness and melty goodness.
- Heavy Cream: This is gonna turn that potato filling into a rich, creamy, silky texture.
- Sour Cream: That tang is undeniable. Sour cream brings unique flavor and moisture to the mix.
- Chives: This gives a subtle pop of texture, contrast and color.
Cheddar cheese: Cheddar brings a perfect melt and sharp notes that are absolutely irresistible.
- Parmesan: Salty and nutty, this elevates everything with a sophisticated twist.
- Eggs: These help bind everything together.
- Salt and pepper: The classic duo seasons everything up just perfectly.
How to Make Twice Baked Potatoes
How to Serve Twice Cooked Baked Potatoes
- Easy Weeknight Dinner: Prep these potatoes ahead then make this easy air fryer salmon and steamed vegetables. Easy dinner y’all.
- Simple Entertaining: Make this delish grilled ribeye steak, a delish harvest fall salad, and an easy garlic bread to serve with your twice cooked potatoes.
- Southern Feast: Get that chicken fried steak on the table along with these potatoes, pinto beans, and some hearty fried cornbread.
Recipe Substitutions
- Unsalted Butter: You can swap in salted butter here but just make sure you leave out some of that salt in the recipe.
- Sour Cream: Replace the sour cream with greek yogurt or softened cream cheese which have similar tangy flavors and thick textures.
- Heavy Cream: You can use half-and-half here however it will be thinner and a little less rich.
- Cheddar Cheese: Go with another super melty cheese like Colby or Monterrey Jack.
Recipe Variations and Additions
- Add Bacon: Toss some chopped candied bacon into the filling mix for a little sweet savory meaty bite.
- Add Veggies: Sauté some spinach and add a little into the filling. A hit!
- Toss In Pimento Cheese: Y’all throwing some dollops of pimento cheese into your filling can really add some Southern depth of flavor.
- Spice It Up: Sprinkle in various homemade spices like a blackened seasoning or even this cajun seasoning. It will jazz those potatoes up!
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Expert Tips and Tricks
- Go with Russet: They have a nice thick skin that will stay intact once you remove the baked filling. Plus the potato interior is nice and fluffy and perfect for absorbing all the delish ingredients you mix into it.
- Bake Until Tender: Make sure your potatoes are completely tender before you remove them from the oven.
- Cool Then Scoop: Don’t go handling hot potatoes when trying to scoop out the insides. They could start to fall apart if you handle while too hot.
- Don’t Over Scoop: It’s important to leave a thin layer of potato inside of the skin once you scoop out the inside. That helps the shape stay intact.
- Shred Your Own Cheese: Avoid all the chemicals and shred your own cheese blocks which will increase the flavor and melty ability.
How to Store Easy Twice Baked Potatoes
You should let them cool down to room temp then add to an airtight container or wrap tightly in plastic wrap or foil.
To reheat, I prefer the oven or air fryer since it keeps the exterior crispy but the inside filling creamy. Preheat the oven to 400 degrees. Place the potatoes on a lightly greased baking sheet and bake for 15-20 minutes or until heated through.
How long will this twice baked potato recipe last in the fridge?
Properly stored, these will keep in the fridge for about 5 days.
Can I freeze leftovers?
Absolutely boos! Make sure your leftover potatoes are cooled down completely then place on a baking tray and pop in the freezer. Freeze until solid, which takes about an hour. Next, remove from the freezer and wrap individually in foil or store them all in a freezer-safe zip top bag. They should last for up to 3 months.
When ready to eat, thaw the potatoes for 24 hours in the fridge and add a little extra cheese before adding to the oven using the instructions above.
Frequently Asked Questions
Honestly, I think russet is the best bet. They have a thick skin that will hold up once you bake them and scoop out the filling. That’s going to help them keep their shape plus the filling is super fluffy ready to absorb all those delish ingredients.
More than likely, you didn’t use room temperature ingredients when mixing together. Make sure they are completely room temp before mixing so they combine seamlessly.
For sure boos! Just assemble them and pop in the fridge before the second bake. Easy peasy!
More Potato Recipes
- Smashed Potatoes
- Smothered Potatoes
- Garlic Mashed Potatoes
- Candied Sweet Potatoes
- Roasted Sweet Potatoes
- Perfect Baked Potatoes
- Baked Potato Salad
- Scalloped Potatoes
- Potato and Squash Gratin
Twice Baked Potatoes
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Equipment
Ingredients
- 6 large russet baking potatoes around 12 ounces each
- 8 tbsp salted butter room temperature
- 2/3- 3/4 cup heavy whipping cream
- 1/3 cup sour cream or plain greek yogurt
- 1/4 cup minced fresh chives
- 1 1/2 cups freshly shredded cheddar cheese
- 1/4 cup freshly grated parmesan cheese
- 3 large eggs beaten at room temperature
- 1/2- 3/4 tbsp kosher salt
- 1 1/2 tsp black pepper
Instructions
- Preheat the oven to 425 degrees. Begin by piercing the potatoes with a fork or a knife then add the potatoes to an over rack centered in the middle of the oven. Bake for 1 hour and 20 minutes or until potatoes are tender and can be easily squeezed. That means they are completely cooked through.
- Next allow the potatoes to cool down for 20 minutes.
- Lower the temperature of the oven to 350 degrees.
- With a sharp knife, cut each potato in half lengthwise. Scrape out the flesh inside of the potatoes into a mixing bowl, being careful not to tear the outside jacket shell of the potatoes and make sure you keep a thin layer of potato to the inside of each shell.
- Add the butter, heavy cream, sour cream, chives, half of the cheddar cheese, parmesan cheese, eggs, salt and pepper to the potato flesh that was scraped into the bowl. Mash everything together until combined.
- Spoon the potato mixture back into the potato jackets. Add the filled potatoes to a baking sheet and sprinkle on the remaining cheese.
- Bake for 30-35 minutes at 350 until the cheese is completely melted and potatoes are tender and heated. Serve immediately.
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Absolutelt Delicouse
A suggested additional step. After scraping out the potatoe, put the shells back in the oven for around 10 minutes for extra crispness.
Is there anything more comforting than a twice baked potato? These are so good!
One of my favorite ways to eat potato!! A huge hit at my house!
These potatoes look amazing! I am making them tonight for dinner! Thanks for the detailed instructions!
YES! I’m so happy to have found this recipe. The egg addition is incredible and I’m so excited to have this in my recipe cache!
These Twice Baked Potatoes turned out amazing! So much flavor on one veggie! Thanks for the recipe!