How to Make Easy Creamy Twice Baked Potatoes

Twice baked potatoes are comfort food with a little bit of flair. You get crisp, salty skins and a fluffy, cheesy filling that feels special without being fussy. They’re simple enough for a weeknight and impressive enough for guests.

You can load them up with bacon, keep them veggie-packed, or tailor them to whatever you have in the fridge. Best of all, most of the work happens in the oven, so you can tidy up while they bake.

What Makes This Special

Twice baked potatoes take a basic baked potato and elevate it with a creamy, flavorful mash. You bake the potatoes, scoop out the centers, mix them with good stuff, then refill the shells and bake again.

The result is a dish with contrasting textures that feels satisfying and cozy.

They’re also highly customizable. You can go classic with cheddar and bacon or try a lighter version with Greek yogurt and herbs. Either way, the method stays the same and the results are reliable.

Ingredients

• 4 large russet potatoes (about 10–12 ounces each)
• 2 tablespoons olive oil (for rubbing the skins)
• 1 teaspoon kosher salt (for the skins)
• 4 tablespoons unsalted butter, softened
• 1/2 cup sour cream (or Greek yogurt)
• 1/3–1/2 cup milk, warmed, as needed
• 1 1/2 cups shredded sharp cheddar, divided
• 4 slices cooked bacon, crumbled (optional)
• 3 green onions, thinly sliced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Freshly ground black pepper, to taste
• Additional salt, to taste

Instructions

1. Preheat and prep. Heat your oven to 425°F (220°C).Scrub the potatoes and dry them well. Prick each potato several times with a fork to allow steam to escape.
2. Season the skins. Rub potatoes with olive oil and sprinkle with kosher salt. Place directly on the oven rack or on a wire rack set over a baking sheet for even airflow.
3. Bake until tender. Bake 50–60 minutes, turning once, until the skins are crisp and a knife slides in easily.Larger potatoes may need a few extra minutes.
4. Cool slightly. Let the potatoes rest for 10 minutes, just until you can handle them without burning your hands.
5. Halve and scoop. Slice each potato lengthwise. Using a spoon, carefully scoop out the flesh into a bowl, leaving a thin, sturdy shell (about 1/4 inch of potato attached to the skin).
6. Make the filling. Add butter, sour cream, 1/3 cup warmed milk, garlic powder, onion powder, half the cheddar, most of the green onions, and bacon if using. Mash gently until creamy but not gluey.Add more milk as needed. Season with salt and pepper to taste.
7. Refill the shells. Spoon or pipe the filling back into the potato shells, mounding it slightly. Arrange them on a baking sheet.
8. Top and bake again. Sprinkle the remaining cheddar over the potatoes.Reduce the oven to 400°F (205°C) and bake for 15–20 minutes, until heated through and the tops are golden and slightly crisp.
9. Finish and serve. Garnish with the remaining green onions. Serve hot. Add a dollop of sour cream or a dash of hot sauce if you like.

Storage Instructions

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Freeze: Freeze unbaked, filled potatoes without the final cheese topping.Wrap individually in foil or plastic, then place in a freezer bag for up to 3 months. Add cheese right before baking.
• Reheat: For refrigerated potatoes, bake at 350°F (175°C) for 20–25 minutes, or until hot. For frozen, bake at 350°F for 45–60 minutes, adding cheese during the last 10–15 minutes.
• Microwave option: Heat on medium power in 1-minute bursts until warm, then broil briefly to re-crisp the top if you want.

Health Benefits

Potatoes provide potassium, which supports heart and muscle function, and vitamin C, especially when eaten with the skins.

Keeping the skins in the dish adds fiber, which helps with fullness and digestion. Using Greek yogurt instead of sour cream can boost protein and reduce saturated fat.

Balance is key. Pair these potatoes with a big salad, roasted vegetables, or lean protein.

You’ll get comfort and nutrients in one meal.

Pitfalls to Watch Out For

• Gummy filling: Overmixing can make the potatoes sticky. Mash gently and add warm milk gradually until just creamy.
• Bland results: Taste as you go. Add enough salt, pepper, and a touch of garlic or onion powder to bring the flavors forward.
• Torn skins: Don’t scoop too close to the skin.Leave a thin layer of potato for structure and handle the shells carefully.
• Soggy texture: Avoid excess liquid. Warm milk is easier to incorporate, but add it slowly so the filling stays fluffy.
• Uneven heating: Bake the second time long enough for the centers to get hot. If they’re browning too fast, tent loosely with foil.

Recipe Variations

• Broccoli Cheddar: Fold in finely chopped steamed broccoli and a pinch of mustard powder for brightness.
• Loaded Ranch: Mix in ranch seasoning, bacon, and Monterey Jack.Top with chives.
• Herb and Goat Cheese: Add crumbled goat cheese, fresh parsley, dill, and lemon zest for a lighter, tangy flavor.
• Buffalo Chicken: Stir in shredded cooked chicken, buffalo sauce, and blue cheese crumbles. Finish with celery leaves.
• Mushroom and Gruyère: Sauté sliced mushrooms with thyme and garlic, then fold into the filling with Gruyère.
• Vegan: Use olive oil or vegan butter, plant-based milk, and vegan cheese. Add nutritional yeast and sautéed scallions for depth.
• Breakfast Style: Mix in scrambled eggs and breakfast sausage, and top with a bit of cheddar.Great with hot sauce.

FAQ

What are the best potatoes to use?

Russet potatoes are ideal because their starchy flesh fluffs up nicely and the skins crisp well. Yukon Golds work in a pinch, but they’re denser and creamier, so the texture will be different.

Can I make them ahead?

Yes. Prepare through stuffing the shells, then refrigerate for up to 24 hours.

Bake the second time right before serving, adding a few extra minutes if they’re cold from the fridge.

How do I keep the skins from tearing?

Let the potatoes cool slightly before scooping, and use a spoon with a rounded edge. Leave a thin layer of potato attached to the skin to give it strength.

How do I get the tops extra crispy?

After the second bake, switch to broil for 1–2 minutes. Keep a close eye on them so the cheese browns without burning.

Can I skip the bacon?

Absolutely.

The dish is still rich and satisfying with cheese, sour cream, and green onions. You can add sautéed mushrooms, roasted peppers, or broccoli for texture and flavor.

What can I use instead of sour cream?

Greek yogurt is the best swap. It’s tangy, creamy, and adds protein.

You can also use a mix of cream cheese and milk for a richer option.

Why do my potatoes turn out dry?

They may be overbaked during the first bake, or your filling might need more fat and milk. Add warm milk a little at a time and taste for richness and moisture.

Can I make mini twice baked potatoes?

Yes. Use small baby potatoes, bake until tender, and scoop with a small spoon or melon baller.

They make great appetizers and cook faster.

In Conclusion

Twice baked potatoes are a crowd-pleasing classic that balance crispy skins with a creamy, flavorful center. The method is straightforward, the ingredients are flexible, and the results feel restaurant-worthy. Keep a few in the freezer for easy meals, or dress them up for company.

Once you master the base recipe, the variations are endless—and delicious.