These classic twice baked potatoes have everything you love about a loaded baked potato wrapped into a crowd-pleasing side. Fluffy mashed centers, crispy skins, plenty of cheese, and just enough richness to make them special. They’re easy to prepare and always a hit at family dinners or holiday gatherings.
If you love comforting potato sides, you might also enjoy these sour cream mashed potatoes, potatoes au gratin, or my mashed sweet potatoes.
Photography by BEA MORENO.
Table of Contents
Before You Get Started
- Choose Russet potatoes. Their thick skins crisp up nicely, and the starchy interior turns fluffy when mashed. Other varieties won’t hold up the same.
- Bake the potatoes until fully tender. Undercooked potatoes won’t mash smoothly. They should feel soft when squeezed gently with an oven mitt.
- Mix the filling gently. Overworking mashed potatoes can make them dense or gummy. Fold the ingredients together just until creamy and combined.
How to Make Twice Baked Potatoes
Step 1: Bake the Potatoes
Scrub and dry the potatoes, prick them all over, rub with a little oil, and bake at 400°F until tender — usually about 1 hour, depending on their size.
** Quick Note: The potatoes should give slightly when squeezed with an oven mitt. If they still feel firm in the center, give them more time.
Step 2: Cool Slightly and Slice
Let the potatoes cool just enough to handle comfortably. Slice the top quarter off lengthwise.
** Pro Tip: Save the “tops” since you’ll scoop out their flesh, too. More potato means a fluffier, taller filling.
Step 3: Scoop Out the Insides
Use a spoon to gently scoop the potato flesh into a mixing bowl.
Leave about a ¼-inch shell so the skins stay sturdy during the second bake.
Step 4: Mash the Filling
Mash the warm potatoes until smooth. Add sour cream, softened butter, crumbled bacon, chives, and cheese. Stir gently to combine.
** Texture Cue: The mixture should be thick but creamy. If it feels dry, add a spoonful or two of milk or extra sour cream.
Step 5: Fill the Shells Generously
Spoon the filling back into each shell, mounding it high. This is where the “twice baked” look comes from.
** Pro Tip: Press lightly to remove air pockets that can create dry spots.
Step 6: Add Cheese and Bake Again
Top with the remaining cheese and bake at 400°F for 15-20 minutes, until hot through and the cheese is melted.
** Quick Note: For deeper browning, switch to broil for the last minute, but watch closely.
Step 7: Garnish and Serve
Sprinkle with extra chives and serve warm alongside your favorite holiday or everyday main dishes.
Variations and Serving Ideas
Variations:
- Loaded version: Extra bacon, extra cheese, and a sprinkle of green onions.
- Garlic version: Add roasted garlic or a pinch of garlic powder to the filling.
- Creamier version: A spoonful of cream cheese adds extra richness.
- Herb variations: Chives, parsley, or thyme for freshness.
Serving Ideas:
- Holiday or Entertaining Mains
- Cozy Everyday Pairings
Storage, Freezing & Make Ahead
- Assemble up to 24 hours ahead and refrigerate before the second bake.
- Freeze assembled potatoes (before the second bake) for up to 3 months; wrap tightly.
- Thaw overnight in the refrigerator before baking.
- Reheat fully baked leftovers at 350°F until warmed through, about 20 minutes. The microwave works but the skins won’t be as crisp.
Frequently Asked Questions
What are the best potatoes to use?
Russet potatoes are ideal because their starchy texture creates light, fluffy mashed centers and sturdy skins that hold up well during baking.
How long do twice baked potatoes take to cook the second time?
They usually need about 20-30 minutes in a 350°F oven, just long enough to heat through and melt the cheese.
Can I freeze twice baked potatoes?
Yes, they freeze very well. Assemble them up to the second bake, freeze on a baking sheet, then store in an airtight container for up to 3 months.
How do I keep the filling from becoming dry?
Add enough milk, sour cream, or butter to create a creamy texture, and cover the potatoes with foil if they begin to dry out while reheating.
Can I make these without bacon?
Absolutely; just leave it out. You can keep them vegetarian or add other mix-ins like chives, sautéed mushrooms, or steamed broccoli.
Related Recipes
Twice Baked Potatoes
Equipment
- Rimmed baking sheet
- potato masher
Ingredients
- 5 large russet potatoes, scrubbed clean and dried
- 1-2 tablespoons vegetable oil
- 1 cup sour cream, at room temperature
- 4 tablespoons (½ stick) salted butter, softened at room temperature
- 4 slices bacon, cooked and crumbled
- 2 tablespoons minced fresh chives or sliced green onions, divided
- 8 ounces (about 2 cups) grated sharp cheddar cheese, divided
- Kosher salt and freshly-ground black pepper, to taste
Instructions
- Preheat the oven to 400°F. Prick the potatoes all over with a fork, rub with oil, and arrange on a large rimmed baking sheet. Bake until fork-tender, about 1 hour. Set aside until cool enough to handle.
- Slice the top quarter lengthwise off of the potatoes. Use a spoon to scoop the flesh from the tops into the bowl and discard the skins. Use the same spoon to carefully scoop the flesh from the potato bottoms, leaving a shell about ¼-inch thick.
- Arrange the 5 potato shells on a baking sheet.
- Use a potato masher or a fork to mash the potato flesh in the large bowl until smooth. Add the sour cream, butter, bacon, 1 tablespoon of chives or green onions, and 1 cup of cheese. Stir until completely combined. Taste and season with salt and pepper.
- Divide the mashed potato mixture evenly between the potato shells (it will be piled high). Top with the remaining 1 cup of grated cheese.
- Bake the potatoes in a 400°F oven until heated through and the cheese is melted, about 15-20 minutes. Garnish with remaining chives or green onions just before serving.
Notes
- Use Russet potatoes for the best texture.
- Bake until fully tender for a smooth mashed filling.
- Keep the shells about ¼-inch thick.
- Fold the filling gently to avoid dense potatoes.
- Add extra sour cream or a splash of milk if the mixture is dry.
- Fill the shells generously and press lightly to remove air pockets.
- Bake again until hot and the cheese melts.
- Make ahead up to 24 hours before the second bake.
- Freeze before the second bake for up to 3 months.
- Reheat leftovers in the oven for best texture.
Nutrition
Originally published in March, 2021, this post was updated in December, 2025.
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