on Dec 22, 2014, Updated Sep 03, 2023 23 Comments These twice baked potatoes are just as delicious served with prime rib during the holidays, skillet steaks for the weekend, and baked chicken breast any weeknight!
The BEST Twice Baked Potatoes Recipe
Do you love twice baked potatoes? This twice baked potatoes recipe makes the best, creamy, delicious, and restaurant-quality twice baked potatoes recipe I’ve ever tasted! I love that I can easily make them ahead of time to serve for a weeknight supper or a holiday meal and can even freeze them to bake and enjoy.
How to Make Twice Baked Potatoes Recipe
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
Potatoes – I recommend using Russet potatoes. They bake well for a fluffy, creamy interior and hold up well. Butter – a definite favorite for rich and creamy results. Cheese – I like to use cheddar cheese that is freshly shredded for better melting. Sour cream – I also love to include sour cream for its creaminess and tangy flavor to the twice baked potatoes.
Optional Ingredients for Garnishes
Bacon – cooked and crumbled bacon is a delicious topping for these potatoes. Fresh herbs or onions – I love to use chopped fresh herbs like parsley, chives, or even sliced green onions to the top of my potatoes once baked and ready to serve.
Step-by-Step Instructions
Bake the potatoes. Follow my perfect baked potato recipe and tips for tender, fluffy, and delicious baked potatoes. Scoop out the interior of the potatoes. Split the potatoes in half with a sharp knife. Use a spoon and scoop inside of the potatoes, leaving about 1/4-inch around the edges of the potato to provide sturdiness to the potato. Place the scooped portion of the potatoes into a mixing bowl. Make the filling for the potatoes. Add the butter and sour cream to the scooped potatoes in the mixing bowl. Use a potato masher and mash the butter, sour cream, and potatoes until creamy. Stir in half of the cheese. Fill the potatoes with the filling. Spoon the potato mixture back into the potatoes. Top with the remaining cheese and the bacon crumbles, if using. Bake the potatoes. Place the potatoes into the oven and bake until the cheese has melted, about 15 to 20 minutes. Remove from the oven and serve.
Storage Tips
To store. Leftover twice-baked potatoes keep well in the refrigerator for up to 3 days. Store in an airtight container. Reheat them in a 350º F oven for 15 to 20 minutes until heated. You can also reheat them in the microwave covered with a damp paper towel. To make ahead. Twice-baked potatoes make a wonderful make-ahead recipe. Prepare without baking them. Cover well with a tight-fitting lid or foil and refrigerate for 3 days. To serve, preheat the oven, remove the covering from the potatoes, and bake as directed. A few more minutes may be needed since baking refrigerated potatoes. To freeze. Twice-baked potatoes freeze beautifully. Allow the filled potatoes to cool completely. Do not bake for the second baking time. Wrap the potatoes well with parchment paper topped with aluminum foil and store them in an airtight, freezer-safe bag or container for up to 3 months. To serve, remove the wrapping from the potatoes and reheat them. You can bake them without thawing them for about 15 to 20 minutes in the oven or reheat them in the microwave.
More Favorite Potato Recipes
Baked Potato Recipe Mashed Potatoes Scalloped Potatoes Potato Salad Potato Skins Here’s my Twice Baked Potatoes Recipe. I hope you love them! Enjoy!Robyn xo From the Add a Pinch recipe archives. Originally published December 1, 2010. Step-by-step photographs updated 2023.
