Twice Baked Potatoes Recipe delivers all the creamy, cheesy satisfaction of a loaded baked potato with crispy edges and a fluffy, savory center that’s impossible to resist.
Perfect for pairing with grilled meats, hearty sandwiches, or weeknight chicken dinners, these potatoes elevate any plate they’re on.
Spotlight on Ingredients for Twice Baked Potatoes
- Russet potatoes – The starchy, fluffy interior of russets makes them ideal for baking and twice-baking.
- Sour cream – Adds tang and creaminess to the mashed potato filling.
- Butter – Melts into the potatoes, enhancing the richness and smooth texture.
- Monterey Jack cheese – Brings a mild, melty creaminess to balance the sharper cheddar.
- Cheddar cheese – Bold and sharp, it delivers that classic cheesy punch and makes a golden topping.
- Milk – Just a splash transforms the mash into a luscious, creamy filling.
- Garlic and onion powder – Adds savory depth and enhances the overall flavor without overpowering.
- Bacon – Crumbled over the top for that irresistible salty crunch.
- Scallions – Bright, fresh, and slightly sharp, they cut through the richness perfectly.
Let’s Make It! Your Roadmap to Perfect Twice Baked Potatoes
Begin by baking the russets until fork-tender and the skins are crisp. Let them cool just enough to handle, then slice them open and scoop out the fluffy interiors.
Mix the scooped potato with sour cream, butter, cheese, seasonings, and a bit of milk. Mash until smooth and creamy. Spoon the filling back into the potato shells and top with more cheddar.
Return them to the oven until the tops are bubbly and golden. Just before serving, sprinkle with crispy bacon and scallions for that final flavor flourish.
Kitchen Secrets & Creative Twists
Twice Baked Potatoes shine when the outer shells are crisp and the filling is velvety. For even more texture, pop the empty shells into the oven for 5–10 minutes before refilling them—this keeps them sturdy and adds a slight crunch.
Customize your filling with extra mix-ins like chopped chives, sautéed mushrooms, or even diced jalapeños for heat. Swap in Greek yogurt for a tangy, lighter twist, or try adding ranch seasoning for a fun flavor boost.
For a protein-packed version, stir in shredded chicken or crumbled sausage to turn this into a main course. The flavor combinations are endless and easy to tailor to your meal.
Leftovers? Here’s How to Keep Them Delicious
To keep your Twice Baked Potatoes tasting just as good the next day, store them in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F oven until warmed through, which helps retain their crisp tops and creamy centers.
Freezing? Wrap each one tightly in foil or plastic wrap and freeze for up to 2 months. Reheat directly from frozen in the oven, adding a few extra minutes to the baking time. Avoid microwaving, as it can make the texture rubbery.
Twice Baked Potatoes
Ingredients
- ¼ teaspoon onion powder
- ½ cup finely shredded Monterey Jack cheese
- 2 tablespoons butter
- ¼-⅓ cup milk
- ¼ teaspoon salt
- 1 cup finely shredded cheddar cheese reserve ½ cup for topping
- 1 scallion thinly sliced
- 2 slices of crispy cooked bacon chopped
- Olive oil
- ¼ teaspoon garlic powder
- 4 russet potatoes
- Salt for sprinkling potatoes
- ⅓ cup sour cream
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 350°F. Wash and thoroughly dry the russet potatoes, then pierce each one 2–3 times with a fork. Rub them lightly with olive oil and sprinkle generously with salt. Arrange them unwrapped on a baking sheet and roast for 45 to 60 minutes, or until they yield to gentle pressure. Remove and allow to cool until manageable.
- Slice each potato lengthwise and carefully scoop the flesh into a mixing bowl, preserving a border of about ¼–⅓ inch within the skin.
- To the bowl, add sour cream, butter, Monterey Jack, ½ cup of cheddar, garlic powder, onion powder, salt, and black pepper. Use a potato masher to blend until smooth, incorporating just enough milk to attain a creamy consistency.
- Evenly divide the mashed mixture among the hollowed potato skins. Top each with the remaining cheddar cheese and return to the oven for an additional 15 minutes at 350°F.
- Upon removal, garnish with chopped bacon and sliced scallions before serving.
Notes
Avoid using foil during the initial bake to encourage a crisp exterior.
To enhance the shells’ firmness, briefly rebake them while preparing the filling.
Monitor the final bake carefully to prevent any spillage of the filling.
Toppings are customizable; chives, pickled jalapeños, and additional scallions are all excellent additions.