Twice Baked Potatoes

Name: Twice Baked Potatoes
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
Yield: 4 servings, 1 potato half each as a rich
Cuisine: American
Ingredients: 2 large russet potatoes, scrubbed and dried; 1 tablespoon olive oil; 1 teaspoon kosher salt, divided, plus more to taste; 2 tablespoons unsalted butter, softened; 1/4 cup sour cream; 1/4 cup whole milk, warmed, plus more if needed; 3/4 cup shredded sharp cheddar cheese, divided; 2 scallions, thinly sliced, plus more for serving; 2 tablespoons cooked crumbled bacon, optional; 1/4 teaspoon garlic powder; 1/4 teaspoon black pepper; Paprika, for sprinkling, optional

Crisp potato skins filled with fluffy mashed potato, cheddar, sour cream, and scallions. These twice baked potatoes are cozy enough for dinner but easy to make ahead for a holiday table or steakhouse-style side.

Total

105 min

Servings

4 servings, 1 potato half each as a rich

Level

Easy

Twice baked potatoes are baked once until tender, scooped out, mashed with good things, then baked again until hot and lightly golden. The result is a potato that feels a little special without using fussy ingredients.

They are a classic side for steak, roast chicken, pork chops, or a big salad. You can also serve two halves per person and call it a simple dinner.

Russet potatoes work especially well here because their skins crisp nicely and their insides mash up light and fluffy. Try to choose potatoes that are similar in size so they bake at the same pace.

01What you'll need

Ingredients

12 items · 4 servings, 1 potato half each as a rich

2 large russet potatoes, scrubbed and dried
1 tablespoon olive oil
1 teaspoon kosher salt, divided, plus more to taste
2 tablespoons unsalted butter, softened
1/4 cup sour cream
1/4 cup whole milk, warmed, plus more if needed
3/4 cup shredded sharp cheddar cheese, divided
2 scallions, thinly sliced, plus more for serving
2 tablespoons cooked crumbled bacon, optional
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
Paprika, for sprinkling, optional

02How to make it

Step-by-step

1. Heat the oven
Heat the oven to 425°F. Line a baking sheet with foil or parchment paper for easier cleanup.
2. Season the potatoes
Prick each potato a few times with a fork. Rub the potatoes with olive oil and sprinkle with about 1/2 teaspoon kosher salt. Pricking lets steam escape so the potatoes do not split in the oven.
3. Bake until tender
Place the potatoes on the baking sheet. Bake for 50 to 60 minutes, or until the skins are crisp and a knife slides easily into the center. If your potatoes are very large, they may need 10 to 15 minutes more.
4. Cool and cut
Let the potatoes cool for 10 minutes, just until you can handle them. Cut each potato in half lengthwise. Hold each half with a clean kitchen towel if it is still hot.
5. Scoop the centers
Scoop the potato flesh into a bowl, leaving about 1/4 inch of potato inside the skin. This thin layer helps the potato shells hold their shape. Place the empty skins back on the baking sheet.
6. Mash the filling
Add the butter, sour cream, warm milk, 1/2 cup cheddar, scallions, bacon if using, garlic powder, black pepper, and the remaining 1/2 teaspoon salt to the bowl. Mash with a fork or potato masher until mostly smooth. If the filling looks dry, add another splash of warm milk.
7. Fill the shells
Spoon the mashed potato mixture back into the skins, mounding it gently. Sprinkle the remaining 1/4 cup cheddar over the top. Add a light pinch of paprika if you like color and mild peppery flavor.
8. Bake again
Return the potatoes to the oven and bake for 18 to 25 minutes, until the filling is hot and the cheese is melted. For a more browned top, broil for 1 to 2 minutes at the end, watching closely so the cheese does not burn.
9. Serve warm
Let the potatoes stand for 3 to 5 minutes before serving. Top with extra sliced scallions, more sour cream, or a little extra bacon if desired.

03From our kitchen

Cook's tips

Make-ahead: Bake, scoop, fill, and top the potatoes up to 1 day ahead. Cover and refrigerate. Bake from cold at 375°F for 30 to 40 minutes, until hot in the center.
Storage: Refrigerate leftover twice baked potatoes in an airtight container for up to 4 days. Reheat in a 350°F oven or air fryer until hot. The microwave works too, but the skins will be softer.
Freezing: Filled potatoes freeze well before the second bake. Freeze on a tray until solid, then wrap tightly. Bake from frozen at 375°F for 45 to 60 minutes, adding cheese near the end if you want it fresher.
Cheese swaps: Cheddar is classic, but Monterey Jack, Gruyère, pepper Jack, or a smoked cheese all work. Use a cheese that melts well.
No sour cream: Use plain Greek yogurt, cream cheese, or a little extra butter and milk. Greek yogurt adds tang and makes the filling slightly lighter.
Keep the skins sturdy: Do not scoop all the way to the peel. Leaving a small border of potato prevents tears and makes the shells easier to lift.

Cook's note

For the fluffiest filling, mash while the potato flesh is still warm. Cold potato can turn dense, and overmixing with a hand mixer can make it gluey. A fork or potato masher is enough.

04Frequently asked

Questions & answers

Can I make twice baked potatoes without bacon?

Yes. Simply leave it out. The potatoes are still flavorful with cheddar, sour cream, scallions, and garlic powder. For a smoky vegetarian note, add a pinch of smoked paprika.

What are the best potatoes for twice baked potatoes?

Russet potatoes are the top choice because they have thick skins and a fluffy, starchy inside. Yukon Gold potatoes taste buttery, but their skins are thinner and the filling will be creamier rather than fluffy.

Why is my filling dry?

The potato may be extra starchy or a little overbaked. Add warm milk, 1 tablespoon at a time, until the filling loosens. Taste again after adding liquid because it may need another pinch of salt.

Can I use the microwave for the first bake?

You can microwave the potatoes until tender if you are short on time, but the skins will not be as crisp. For better texture, rub with oil and salt, microwave until tender, then bake the filled potatoes in the oven.

How do I know the potatoes are hot enough after the second bake?

The cheese should be melted and the filling should be steaming when you cut into it. If you have a food thermometer, the center should be at least 165°F, especially if the potatoes were made ahead and chilled.

05Keep cooking

Salads & sides