One of my all-time favorite side dishes! These twice baked potatoes make the perfect appetizer and are a true crowd pleaser. So easy and yummy!
The Best Twice Baked Potatoes
This recipe is one of my favorite side dishes to make for Thanksgiving or Christmas dinner. It’s no secret that I’m a big fan of all different types of potato dishes. And one of my all-time favorite side dishes is twice baked potatoes! We never go a holiday without them. They are a family favorite and are always gone so fast!
Using my best tip for baking potatoes really takes this recipe over the top! I love the skin when it has the added salt. Seriously, if you haven’t tried these yet, you have got to make them!
What are Twice Baked Potatoes?
A twice baked potato is a potato that has first been fully cooked in the oven. The white potato interior is then scooped out, to leave the potato skin as the ‘shell.’
Then the potato interior is mixed with fillings such as butter, sour cream, cheese and bacon. Next the potato mixture is scooped back into the potato shell and baked in the oven again with cheese on top.
Best Type to Use
Russets are the best potatoes to use when making this recipe. They are large enough to hold the filling, and the insides are nice and starchy, resulting in a super creamy and fluffy consistency. The skin also gets extra crispy when baked which adds an amazing texture and flavor.
How To Make Twice Baked Potatoes
Scroll down for the printable recipe and video tutorial.
- Bake the potatoes. Preheat oven to 400°F and line baking sheet with foil. Wash potatoes under cold water and then pierce with fork several times. Place potatoes on pan and brush with olive oil and sprinkle with kosher salt. Bake for one hour until fork tender, then allow to cool.
- Scoop out interior and make potato mixture. Slice potatoes in half and scoop out majority of inside of potato (leave a little bit so that skins don’t tear). Mash insides in large mixing bowl and then stir in butter, half and half, sour cream, salt and pepper. You can use an electric mixer to speed up the process, but make sure not to over mix or else they’ll taste gummy. Usually about 10 seconds is the sweet spot.
- Add filling back in potato shells. Once potatoes are mashed, spoon the mixture back into the skins.
- Bake again. Top with cheese, bacon bits and chives. Bake in the oven at 375°F for 10-15 minutes or until cheese is bubbly. Salt and pepper to taste. We love to serve them with ranch dressing on the side for dipping.
Make Them Your Own!
There are plenty of ways to jazz up the classic recipe to make these double baked potatoes your own. Add a sprinkle of paprika or garlic powder to the filling for more flavor. You can even make a yummy vegetarian option with broccoli and cheddar cheese. Don’t be afraid to get creative with it!
Can You Make Them the Day Before?
Yes! If making the day before, follow recipe instructions, however do not bake for the second time yet (step 4). Once the potato mixture has been scooped back into the potato shells, transfer the potatoes to an airtight container and refrigerate overnight. When ready to serve the next day, preheat oven and bake for 15-20 minutes, or until nice and bubbly.
Best Way to Reheat
I typically reheat my twice baked potatoes in the oven for about 15 to 20 minutes (I add a few extra minutes since they’re cold before baking). You can microwave them as well, however I prefer the crispy texture that the oven gives them. If microwaving, I’d reheat them for about 2-3 minutes.
To freeze, allow to cool and then wrap each potato individually in aluminum foil. Then place in freezer. To thaw, stick in the refrigerator overnight then bake in oven for 15-20 minutes the next day.
5 star review
“Throw out all your other baked stuffed potatoes recipes. This is the winner!!! Followed instructions exactly, and these are delicious!! Love them!”– Jeanenne
More Side Dish Recipes:
- Easy Potato Skins
- Loaded Baked Potato Casserole
- Cheesy Potatoes
- Cheesy Scalloped Potatoes
- Loaded Baked Potato Salad
Twice Baked Potatoes
- 6 Tablespoons butter
- 1/3 cup half and half
- 1/4 cup sour cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 cup shredded cheese
- 1/2 cup bacon bits
- 1 bunch green onions , chopped thin
- can add more S&P to taste
- Preheat oven to 400°F and line a baking sheet with foil. Prep the potatoes by washing them under cold water. Next pierce them with a fork several times and then place on baking pan. Brush with olive oil and sprinkle on the kosher salt. Bake potatoes for one hour. Allow to cool.
- Cut potatoes in half and then scoop out most of the inside of the potato. Leave a little bit, so the skins don’t tear. Mash the inside of the potatoes in a large bowl and then mix in the butter, half and half, sour cream, salt and pepper.
- Once mashed, scoop the potatoes back into the skins. Then top with cheese, bacon and green onions.
- Bake at 375°F for 10-15 minutes or until cheese is bubbly.