These twice baked potatoes have crispy skins and a rich, creamy mashed potato filling. Topped with melty cheddar cheese and green onions, they're a delicious side dish!
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This twice baked potatoes recipe is a comforting, delicious side dish. I take my signature baked potatoes, hollow them out, and load them with a rich, creamy mashed potato filling. Then, the stuffed potatoes get baked again with a layer of melty cheese on top.
Why I love this recipe
- Crispy, salty skins. The secret to flavorful twice baked potatoes is starting with flavorful baked potatoes. When I bake the potatoes for the first time, I don’t just stick them in the oven plain. Instead, I rub them with olive oil and plenty of sea salt so that the skins become crispy and salty as they bake.
- A creamy, tangy filling. Bland potatoes are one of my cooking pet peeves, so I make sure to season the filling of these twice baked potatoes well. I use the same ingredients I love in classic mashed potatoes. Milk adds moisture, butter supplies richness, and sour cream and garlic give it tangy, savory depth.
- You can make it ahead. You can assemble these twice baked potatoes up to a day in advance, so they’re a perfect holiday side dish!
The Best Potatoes for Twice Baked Potatoes
Russet potatoes are the best potatoes for twice baked potatoes. They have a high starch content, which creates a delicious fluffy filling. Plus, their thick skins get nice and crispy in the oven, creating great structure to support the creamy filling.
Twice Baked Potatoes Ingredients
In addition to the potatoes, you’ll need these simple ingredients to make this recipe:
- Olive oil – You’ll rub it over the potato skins to help them crisp up in the oven.
- Sour cream – It adds richness and tangy flavor to the filling. I’ve also tested this recipe with Greek yogurt instead of sour cream. It creates a creamy filling too, but it has a slightly funkier taste than the sour cream. Jack and I both preferred the sour cream version for a classic side dish.
- Milk and butter – Along with the sour cream, they make the filling rich and creamy and prevent it from drying out in the oven.
- Garlic – It gives the filling a savory bite.
- Cheddar cheese – It creates the potatoes’ irresistible melty topping and adds tangy, nutty flavor.
- Green onions – For garnish! Their fresh, oniony flavor balances the rich potatoes well.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
Recipe Variations
Feel free to play with the seasonings in the filling! A pinch of smoked paprika, a dash of onion or garlic powder, or even some dried dill would be a nice addition to this recipe.
You can also try different potato toppings. Use fresh chives instead of green onions, or sprinkle on some crumbled vegan bacon bits for smoky, savory flavor. I also love these twice baked potatoes with nutty Gruyère cheese instead of cheddar.
How to Make Twice Baked Potatoes
You can find the complete twice baked potatoes recipe with measurements at the bottom of this post. For now, here’s a step-by-step overview of how it goes:
Start by baking the potatoes. Prick them a few times with a fork, and then use your hands to rub them with olive oil and sprinkle them with salt. Place them on a baking sheet and bake at 425°F for 60 to 70 minutes, or until fork-tender.
Next, hollow out the potato skins. Allow the potatoes to cool slightly and slice them in half lengthwise. Use a spoon to scoop out the flesh from the center of the potatoes, leaving a 1/4-inch border around the edges.
- Tip: Season the insides of the empty potato skins with plenty of salt and pepper!
Then, make the mashed potato filling. Place the scooped-out potato flesh in a large mixing bowl. Add the milk, sour cream, butter, garlic, salt, and pepper. Mash with a potato masher until the filling is smooth and creamy.
Assemble the twice baked potatoes by spooning the filling into the potato shells. Top with the cheese and bake until it melts and begins to brown, 15 minutes to 25 minutes.
Garnish with green onions and serve!
How to Store & Reheat
Store leftover twice baked potatoes in an airtight container in the fridge for up to 3 days.
- To reheat: Warm the potatoes in the microwave or in a covered baking dish in a 350°F oven.
- To make ahead: Bake the potatoes up to 1 day ahead. Cut in half, scoop out the flesh, and fill with the mashed potato mixture. Top with the cheese, cover, and refrigerate. When ready to serve, let stand at room temperature for 30 minutes before baking a second time according to the recipe.
More Favorite Potato Recipes
If you love these easy twice baked potatoes, try one of these potato recipes next:
- Perfect Baked Potato
- Oven Roasted Potatoes
- Scalloped Potatoes
- Hasselback Potatoes
- Best Mashed Potatoes
Twice Baked Potatoes
Ingredients
- 4 large russet potatoes
- Extra-virgin olive oil
- ½ cup milk
- ½ cup sour cream
- 4 tablespoons unsalted butter
- 2 garlic cloves, grated
- 1 teaspoon sea salt, plus more for sprinkling
- ½ teaspoon freshly ground black pepper
- 1 cup grated cheddar cheese
- ½ cup chopped green onions
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Use a fork to poke a few holes in the potatoes. Place on the baking sheet, rub with olive oil, and sprinkle with salt. Bake for 60 to 70 minutes, or until easily pierced with a fork.
- Remove the potatoes from the oven and allow to cool slightly. When they are cool enough to handle, slice in half lengthwise. Use a spoon to scoop out the flesh from the centers of the potato halves, leaving a ¼-inch border around the edges.
- Transfer the scooped-out flesh to a large bowl and mash with the milk, sour cream, butter, garlic, salt, and pepper until smooth and creamy.
- Arrange the potato skins cut side up on the baking sheet. Sprinkle with salt, then fill with the creamy potato mixture. Top with the cheese and bake for 15 to 25 minutes, or until the cheese is melted and beginning to brown.
- Remove from the oven and garnish with the green onions. Season to taste and serve.
We just started getting some cooler fall weather here in the PNW, and this is a great cozy dinner to add into the rotation. I added some crumbled bacon on top, too. Very comforting!
I’m so glad you enjoyed the recipe, Annika!
Awesome recipe, warmed the milk, butter and sour cream a bit before adding to the mashed potatoes. Perfect comfort for – 20 degree here in Northern Michigan
So delicious! I’ve always read recipes for this dish and finally made it. This recipe is simple, and like all recipes from this site, clean and nonprocessed. Give it a whirl!
So glad you enjoyed it, Laura!
followed exactly & came out fabulous!!!!!
I’m so happy to hear!
Can Greek yogurt replace the sour cream?