A crowd pleasing side dish these twice baked potatoes are made with baked potato shells stuffed with creamy mashed potatoes then topped with cheese!

Can’t get enough potato dishes? Try these easy potato skins, loaded baked potato soup or garlic mashed red potatoes, too!

twice baked potatoes on a silver plate

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Best Twice Baked Potatoes Recipe

This twice baked potatoes recipe is one of my favorite Christmas dinner or Thanksgiving side dishes to make. We never go a holiday without these or my make ahead mashed potato casserole!

If you are a potato, cheese and bacon lover like me, you are bound to love these! They have the same flavors as a loaded baked potato the skin is a little crisp like my hasselback potatoes recipe. This recipe really is worth the extra steps to take it over the top!

Recipe Ingredients

Brushing oil on a russet potato.

Find the full printable recipe with specific measurements below.

  • Potatoes: You can’t have twice baked potatoes without the potato. Russets are the best to use as they are easy to fill.
  • Olive oil: This is used to coat the exterior of the potatoes before baking to help give them a crispy skin.
  • Butter: Add a little to help make the filling extra creamy.
  • Half-and-half: The creamy texture of theses mashed potato filling is no joke, thanks to the addition of half-and-half.
  • Sour cream: The tang of sour cream works so well with the sharpness of the cheese and the salt from the bacon.
  • Cheese: I love using a sharp cheddar cheese to help balance the all the flavors.
  • Bacon bits: The saltiness of the bits cut through the creaminess.
  • Green onion: This is optional, but I love the freshness and a little spice it adds.
  • Seasoning: Kosher salt and ground black pepper are all that you need for seasoning.

How To Make Twice Baked Potatoes

For the perfect baked potato, 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.

Baked potato shells on cutting board.

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.

Potato shells stuffed with mashed potatoes and topped with cheese.

Once potatoes are mashed, spoon mixture back into the skins. 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.

twice baked potato with cheese, bacon bits and green onions

Storing and Freezing

  • Storing: Store leftover twice-baked potatoes in an airtight container in the refrigerator for 4-5 days,
  • Reheating: 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 for 2-3 minutes, however I prefer the crispy texture that the oven gives them.
  • Freezing: 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.
double baked potatoes on a silver plate

More side dish recipes with potatoes include loaded baked potato casserole, cheesy potatoes, cheesy scalloped potatoes and loaded baked potato salad!

More Favorite Potato Recipes

twice baked potatoes

Twice Baked Potatoes

5 from 38 votes
Recipe by: Jamielyn Nye
Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 35 minutes
Servings: 6 people
A crowd pleasing side dish these twice baked potatoes are made with baked potato shells stuffed with creamy mashed potatoes then topped with cheese!
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Ingredients 

  • 6 medium baked potatoes
  • 2 Tablespoons olive oil
  • 1 Tablespoon Kosher salt

Filling

  • 6 Tablespoons unsalted butter
  • ⅓ cup half-and-half
  • ¼ cup sour cream
  • ½ teaspoon Kosher salt
  • ¼ teaspoon ground black pepper

Topping

  • 1 cup shredded cheese
  • ½ cup bacon bits
  • 1 bunch green onions , chopped thin, optional
  • Kosher salt , to taste
  • Ground black pepper , to taste

Instructions

  • Prep. Preheat the oven to 400°F. Line a baking sheet with foil.
  • Bake potatoes. Scrub 6 potatoes under cold water. Pierce each with a fork several times and place on the baking sheet. Brush with 2 Tablespoons olive oil and sprinkle with 1 Tablespoon salt. Bake 1 hour. Let cool. Reduce oven temperature to 375°F.
  • Mash potato flesh. Cut potatoes in half. Scoop the white potato interior into a large bowl, leaving a little bit so the skins don’t tear. Add 6 Tablespoons butter, 1/3 cup half-and-half, 1/4 cup sour cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the bowl. Mash until combined, being careful not to over-mash.
  • Add mashed potatoes back to shells. Scoop the potato mixture back into the skins. Top with cheese and bacon.
  • Bake. Bake 10 to 15 minutes, or until cheese is bubbly. Top with sliced green onions, if desired, and season with salt and pepper.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Note: I usually end up only filling 10 potato skins. I like to fill them to the top, so I will usually discard 1-2 skins if they’ve broke.
Storage: Store leftovers in an airtight container in the refrigerator up to 4 days. Reheat in the oven or a toaster oven for best results. 

Nutrition

Calories: 280kcal, Carbohydrates: 2g, Protein: 8g, Fat: 27g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.5g, Cholesterol: 65mg, Sodium: 1645mg, Potassium: 107mg, Fiber: 0.1g, Sugar: 1g, Vitamin A: 627IU, Vitamin C: 1mg, Calcium: 127mg, Iron: 0.3mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQ

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.

What are the best type of potatoes for twice baked potatoes?

Large russet potatoes 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.

Can you make 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.

Why are my twice baked potatoes gummy?

If the potatoes are gummy they you over-baked, underbaked or over mashed the potatoes. Only bake for 1 hour and test with a fork to see if they’re soft. When you’re mashing, be careful to not over-mix. Try to add all the ingredients at once and mash quickly.