Twice-baked potatoes are so called because they’re baked twice, once to bake the potatoes so they are nice and tender – while the outside gets crispy, the inside gets creamy – and once to cook after they are stuffed with cheesy mashed potato bliss. In the second bake, you will mash all of your cooked potatoes with butter, cheese, milk, and other mix-ins, fill the potato skins, top with more cheese, and bake until everything is warm. It's the most decadent baked potato, with the most delicious mashed potato stuffing.
Twice-baked potatoes are an easy side dish to serve with a holiday meal or Sunday supper, for Thanksgiving or throughout the week. If you're looking for something to jazz up your game day buffet, or if you're seeking a simple side to bring life to a weeknight dinner, twice-baked potatoes are a great option.
You will love our recipe for creamy, cheesy, crispy twice-baked potatoes, absolutely loaded with flavour. You can add your own twist to the toppings – anything and everything goes well with twice-baked potatoes. Here are some of our favourites: cheeses in all varieties, sautéed sweet or green peppers, caramelised onions, fresh tomatoes, caramelised apples, dried cranberries, and toasted pecans.
Twice-baked potatoes recipe
Toral time: 2 hours
Serves for: 6
6 large russet potatoes, scrubbed clean
1 tbsp. extra-virgin olive oil
1/2 cup (1 stick) butter, softened
1/2 cup milk
1/2 cup sour cream
1 1/2 cup shredded cheddar, divided
2 scallions, thinly sliced, plus more for garnish
Freshly ground black pepper
Preheat the oven to 400°F/200°C.
Dry the potatoes thoroughly with paper towels. With a fork, poke holes all over them, then rub with oil and sprinkle with salt.
Place the potatoes directly on the rack in the oven and cook until they can easily be pierced with a fork, about 1 hour. Let them cool on a large baking sheet until they can be handled.
Take a thin slice off the top of each potato. Scoop out the inside of each potato, leaving a ½” border. Place the insides in a large bowl.
Add butter, milk, and sour cream to the bowl with the potatoes. Mash until the butter is melted and the potatoes are smooth but still have some chunks. Add 1 cup cheddar and scallions and stir well to combine — season to taste with salt and pepper.
Place the potatoes on a baking sheet and fill them with potato mixture — top with the remaining ½ cup cheddar. Bake for about 15 minutes or until cheese is melted and the outside is crispy.
Garnish the dish with more scallions before serving.
What are the best potatoes for twice-baked potatoes?
Russet potatoes are the best potatoes for this recipe due to their fluffy interior and sturdy skin. Because of their starchy texture, they can withstand prolonged baking, and their insides will be soft and creamy. They are larger than red potatoes or Yukon gold potatoes, and we want a larger potato for this dish since the potato halves will be stuffed with a delicious filling – one half of a Russet potato is a good serving size.
Reheating the baked potatoes in the oven at 400°F/200°C will crisp up the potato skin while keeping the filling inside smooth and creamy. The potatoes will take about 15 to 20 minutes to reheat again.
Twice-baked potatoes can be kept for up to five days stored in an airtight container in the fridge. They can also be frozen for more extended storage, but freezing can alter their texture.