Twice-baked potatoes are comfort food at its finest! Creamy, cheesy mashed potatoes piled into crispy potato skins and baked to perfection, they are unbeatable. They’re easy to make, crowd-pleasing, and go with just about anything—or make a great snack all on their own.
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These potatoes have been a favorite at our dinner table for years. The combination of fluffy potatoes, melted cheese, and a crispy skin is just unbeatable. They’re perfect for cozy winter evenings or summer barbecues, as a side or a light main course.
I also love how easy it is to customize the filling with your favorite flavors—bacon, chives, extra cheese, you name it. Once you try these, they’ll quickly become a regular in your recipe rotation.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Twice-Baked Potatoes
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I’ll walk you through how to make these creamy, cheesy potatoes that are perfect for any occasion.
Bake the Potatoes
Start by preheating your oven to 400°F (200°C). Scrub the russet potatoes clean and place them on a baking sheet or directly on the oven rack. Bake for about an hour, or until the potatoes are tender when pierced with a fork. Let them cool until they’re safe to handle.
Scoop and Mash
Once cool, slice each potato in half lengthwise to create boat-shaped skins. Use a spoon to scoop out the insides, leaving a thin layer of flesh to keep the skins sturdy.
Place the scooped potato flesh into a large bowl.
Mix the Filling
Mash the removed potato with a fork or potato masher. Stir in butter, sour cream, mayonnaise, an egg, chopped green onions, one cup of shredded cheddar cheese, salt, and pepper. Mix the mashed potato filling until smooth and creamy.
Fill and Bake
Lower the oven temperature to 350°F (180°C). Spoon the filling back into the potato skins. Arrange them on a baking sheet and sprinkle the remaining cheese on top. Bake for about 30 minutes or until golden and bubbly.
Garnish and Serve
Once out of the oven, garnish the filled potatoes with crispy onions or a sprinkle of chives. Serve them warm and enjoy!
Recipe Notes and Tips
Here are a few tips to help you make the best twice-baked potatoes:
- Potatoes: Russet potatoes work best because of their high starch content and sturdy skins, but you can use Yukon Golds for a creamier texture. Just keep in mind they may not hold their shape as well.
- Don’t skip cooling: Let the potatoes cool slightly before scooping to avoid tearing the skins.
- No mayo: You can replace the mayonnaise with extra sour cream or cream cheese for a similar creamy texture.
- Customizing flavors: Add crumbled bacon, diced ham, or even roasted garlic to the filling for extra flavor.
- Make ahead: You can prepare these up to the point of the second bake and store them in the fridge for up to two days. Bake them just before serving.
How to Store Leftover Twice-Baked Potatoes
Leftovers store beautifully! Place any extra potatoes in an airtight container and refrigerate for up to 3 days. To reheat, bake in a 350°F (180°C) oven until warmed through. Avoid using the microwave, as it can make the skins soggy.
You can also freeze them for later! Freeze filled, unbaked potatoes in an airtight container. When ready to eat, bake straight from the freezer at 350°F (180°C) for about 40-50 minutes.
What to Serve With Twice-Baked Potatoes
These potatoes are incredibly versatile! Serve them as a hearty side dish with steak, a rump roast, fried chicken, or ribs. They also pair well with a Big Mac Salad or White Bean Soup for a lighter meal.
For extra flair, try topping them with crispy bacon crumbles, fresh chives, ranch dressing, or even a drizzle of hot sauce. You can also add diced ham, shredded chicken, or steamed broccoli for a more filling option!
More Potato Recipes You Will Love
If you want to do more with potatoes, try these delicious recipes.
Twice Baked Potatoes
Add Preferred SourceIngredients
- 6-8 small/medium russet potatoes
- ¼ cup butter
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 egg
- 1 teaspoon green onions chopped
- 2 cups shredded Cheddar cheese divided
- Salt and ground black pepper to taste
- Crispy onions to garnish
Instructions
- Preheat the oven to 400ºF (200°C). Scrub the potatoes and get them clean. Place the potatoes on the oven rack or on a baking sheet (do not wrap in foil) and bake for 1 hour. Let them cool. Once cool, cut in half lengthwise, creating boat-shaped halves. Reduce the oven temperature to 350ºF (180°C).6-8 small/medium russet potatoes
- Scoop out the insides into a medium bowl and place the skins on a sheet pan or baking sheet.
- Mash the potatoes with a fork. Add the butter, sour cream, mayonnaise, egg, green onions, 1 cup of cheese, salt and pepper. Mix until fully incorporated.¼ cup butter, ¼ cup sour cream, ¼ cup mayonnaise, 1 egg, 1 teaspoon green onions, 2 cups shredded Cheddar cheese, Salt and ground black pepper
- Spoon the mixture into the potato skins (you may have more skins than filling). Sprinkle the remaining cheese over the potatoes. Bake for about 30 minutes, or until heated through and golden on top.
- Garnish with crispy onions. Serve and enjoy!Crispy onions
Video
Notes
- Potatoes: Russet potatoes work best because of their high starch content and sturdy skins, but you can use Yukon Golds for a creamier texture. Just keep in mind they may not hold their shape as well.
- Don’t skip cooling: Let the potatoes cool slightly before scooping to avoid tearing the skins.
- No mayo: You can replace the mayonnaise with extra sour cream or cream cheese for a similar creamy texture.
- Customizing flavors: Add crumbled bacon, diced ham, or even roasted garlic to the filling for extra flavor.
- Make ahead: You can prepare these up to the point of the second bake and store them in the fridge for up to two days. Bake them just before serving.
Storage and Reheating Instructions
- Fridge: Place any extra potatoes in an airtight container and refrigerate for up to 3 days. To reheat, bake in a 350°F (180°C) oven until warmed through. Avoid using the microwave, as it can make the skins soggy.
- Freeze: Freeze filled, unbaked potatoes in an airtight container. When ready to eat, bake straight from the freezer at 350°F (180°C) for about 40-50 minutes.
