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! I load them with butter, sour cream, cheese and fresh chives giving you all the textures and bomb bites every single time you dig in. Then I bake them until golden and crispy. They are a straight up hit!
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Twice Baked Potato Ingredient Notes
- Russet Potatoes: Don’t replace these! Russets have a thick skin that will hold up once you bake them and scoop out the filling. Plus the filling will stay fluffy.
- Unsalted Butter: You can swap in salted butter but leave some salt out.
- Heavy Cream: Half-and-half works but will be less rich and thinner.
- Sour Cream: Replace with greek yogurt or softened cream cheese.
Cheddar cheese: Or Colby or Monterrey Jack.
How to Make Twice Baked Potatoes
Step 1: Bake your potatoes at 425 degrees for a little over an hour. Cool for 20 minutes. Then scrape out the flesh into a mixing bowl.
Step 2: Add the remaining ingredients to the bowl with potato flesh, making sure to reserve half of the cheddar cheese. Mix everything until it’s nice and combined.
Step 3: Stuff the potato mixture back into each one of the empty potato jackets and line on your baking dish.
Step 4: Sprinkle the remaining cheese over the top of each potato. Transfer the baking sheet back into the oven. Bake until tender and bubbly, about 30 minutes. Then serve them UP!
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.
Notes
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 nice and 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.Nutrition
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.
Recipe Tips
- 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.
Recipe Variations
- 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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I'll email this recipe to you, so you can come back to it later!
Recipe Help
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!
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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!