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Twice-baked potatoes topped with cheese and green onions rest on a wooden board lined with parchment paper.

Twice Baked Potatoes

Mandy I My Reliable Recipes
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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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Main Course, Side Dish
Cuisine American
Servings 8
Calories 362 kcal

Ingredients
 
 

  • 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

[adthrive-in-post-video-player video-id="3gDKHCkF" upload-date="2025-09-25T11:04:37+00:00" name="Fluffy and Cheesy Twice Baked Potatoes" description="The best twice baked potatoes are rich, creamy, and comforting." player-type="default" override-embed="default"]

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.

Nutrition

Calories: 362kcalCarbohydrates: 30gProtein: 11gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 71mgSodium: 293mgPotassium: 708mgFiber: 2gSugar: 1gVitamin A: 543IUVitamin C: 9mgCalcium: 233mgIron: 2mg
Keyword twice baked potatoes
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