Twice Baked Potatoes are a rich, comforting side dish you can prepare ahead of time. Fluffy, cheesy potato filling is baked back into a crisp, seasoned skin for a crowd-pleasing favorite.
These twice baked potatoes pair beautifully with a hearty steak or roast and make a welcome addition to holiday meals. They can be served alongside roasted turkey or enjoyed with any simple weeknight protein.
How To Make The Best Twice Baked Potatoes
We love these potatoes so much we make them more than just for holidays and special dinners. They’re simple comfort food worth craving any night of the week.
Follow a few key tips for the best results, especially if it’s your first time making twice baked potatoes. One kitchen tool in particular— a potato ricer—will improve the texture of the filling, but there are reliable alternatives if you don’t have one.
- Choose Russets: Russet potatoes are ideal — they’re fluffy inside and have thicker skins that crisp up nicely in the oven.
- Use a Potato Ricer (Optional): A ricer produces an ultra-smooth, creamy filling. If you don’t have one, a sturdy masher will work; the texture will be slightly more rustic.
- Full-Fat Ingredients: For the creamiest, most flavorful filling use regular butter, full-fat cream, and full-fat cheeses. This recipe is about indulgence and texture.
- Leave a Thick Shell: When hollowing the potatoes, leave about a 1/2 inch border so the skins remain sturdy and the filling won’t spill out.
Can You Make Twice Baked Potatoes Ahead Of Time?
Yes—twice baked potatoes are excellent for make-ahead prep. You can assemble them up to the point of the final bake, then refrigerate or freeze until needed.
To refrigerate: assemble the filled shells, cover, and chill. When ready to serve, remove from the fridge about 30 minutes before baking and then finish in the oven according to the recipe.
To freeze: assemble the potatoes up to the point before adding the final cheese topping. Freeze in a single layer so they won’t stick together, then transfer to a container or freezer bag. Bake frozen on a sheet at a moderate temperature until heated through, add the cheese and bacon, and return to the oven to melt and brown.
Additional Toppings For Baked Potatoes
These potatoes are delicious as-is, but you can customize them with a variety of toppings. A dollop of sour cream, sliced scallions, extra bacon, or a sprinkle of fresh herbs all work well.
Make them Tex-Mex with salsa, guacamole, and hot sauce, or turn them into a meal by topping with chili or beans for extra protein.
What Main Courses Go Best With Twice Baked Potatoes?
Twice baked potatoes complement many mains. They’re perfect with holiday roasts or everyday proteins. Here are some ideas for pairing:
Holiday Pairings:
- Beef Wellington
- Roast Turkey or Turkey Breast
- Glazed ham
- Garlic herb roast beef
Everyday Dinners:
- Pan-fried or roasted chicken cutlets
- Simple roast chicken
- Sloppy Joes
- Creamy chicken marsala
- Classic meatloaf
Twice Baked Potatoes
- Author: Dan
- Prep Time: 5 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 Servings
Make these Twice Baked Potatoes tonight. They’re an ideal side for steak or chicken and a classic choice for holiday dinners.
Ingredients
- 6 large russet potatoes (about 3 1/2 pounds)
- 5 tablespoons butter
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 cup bacon bits, plus more for topping (or cooked, crumbled bacon)
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- 6 tablespoons sour cream
- 1 cup grated cheddar cheese, divided
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the potatoes, rub them lightly with olive oil, and season with salt and pepper. Prick each potato several times with a fork. Place on a baking sheet and bake 45–55 minutes, until fork-tender. Let cool slightly. Cut off the top third of each potato and scoop the flesh into a large bowl, leaving a 1/2 inch border of skin. Also scoop the flesh from the trimmed tops and add it to the bowl.
- If using a potato ricer, rice the cooked potatoes into another bowl. Add butter, salt, pepper, garlic powder, bacon bits, heavy cream, parmesan, 1/2 cup of the cheddar, and sour cream. Let sit a few minutes so the butter melts, then stir until smooth and combined. If using a masher, mash the scooped potato flesh and then add the remaining ingredients and combine.
- Spoon or mound the filling back into the potato shells. Sprinkle the remaining 1/2 cup cheddar over the tops and add extra bacon bits if desired. Bake 7–8 minutes more, until the cheese is melted and the filling is heated through. Serve hot.
Recipe Notes
To Make Ahead: Assemble the potatoes through step 4, then refrigerate until ready to bake. Remove from the fridge about 30 minutes before baking and finish as directed.
Store: Leftovers keep in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat individual portions in the microwave until warmed through, or re-bake in the oven until heated.
Freeze: To freeze, prepare the potatoes up to just before adding the final cheese and bacon. Freeze in a single layer in containers or freezer bags. To bake from frozen, place on a sheet pan and bake until hot, then add cheese and bacon and return to the oven until the cheese melts and the interior is warm.
Bake Thawed Potatoes: Thaw frozen twice baked potatoes overnight in the refrigerator, add the cheese and bacon, and bake as directed.
- Category: Side Dish
- Method: Oven
- Cuisine: American