Twice Baked Potatoes

4.93 from 28 votes

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Twice Baked Potatoes are a perfect side dish or appetizer for any occasion! You’ll love the cheesy mashed potatoes stuffed into crisp, buttery potato skins. 

Twice Baked Potato on a cutting board loaded with cheese, bacon and green onion.
Featured with this recipe
  1. Ingredients in Twice Baked Potatoes
  2. How to Make the Perfect Baked Potato Base
  3. Toppings for Twice Baked Potatoes
  4. Making Twice Baked Potatoes Ahead of Time
  5. How to Store and Reheat Leftovers
  6. Frequently Asked Questions
  7. More Irresistible Potato Dishes
  8. How to Make Twice Baked Potatoes
  9. Twice Baked Potatoes Recipe

Whether you’re looking for something to add to your holiday spread, your game day buffet, or a special side to jazz up a weeknight dinner, these Twice Baked Potatoes are perfect! Everyone will love the cheese and bacon stuffed filling and the buttery, crisp potato skin. You might think to just top regular baked potatoes with these toppings, but this method is WAY better. The second bakes makes all the difference! If you are wanting to have Twice Baked Potatoes as a full meal, try our BBQ Beef Twice Baked Potatoes!

Ingredients to make Twice Baked Potatoes including potatoes, cheese, sour cream, bacon bits, butter, salt and pepper.

Ingredients in Twice Baked Potatoes

  • Russet Potatoes – A good Idaho Russet potato is best for this recipe. Russet potatoes are great because of their fluffy interior and sturdy skin. One half of a Russet potato is also a good portion size for each person, especially if you use large russet potatoes.
  • Butter
  • Sour Cream
  • Cheese – Our favorite is sharp cheddar cheese.
  • Bacon bits – Homemade are the best. Fry the bacon, then drain off the fat. Pat the bacon with a paper towel. Once the bacon has slightly cooled, crumble it to make bacon bits.
  • Salt and pepper
Brushing butter on a potato skin for Twice Baked Potatoes.

How to Make the Perfect Baked Potato Base

To make Twice Baked Potatoes, you need to start out with perfectly baked potatoes.

  • Start by preheating the oven to 400 degrees.
  • Get your russet potatoes out and scrub them thoroughly under warm running water. Dry them off completely.
  • Using a fork, poke about 10 holes all over each potato.
  • Rub the outside of each potato with 1 tablespoon of olive oil or canola oil.
  • Sprinkle kosher salt all over the potato.
  • Place a baking sheet on the bottom rack of the oven to stop any drips.
  • Set the potatoes directly onto the top rack.
  • Bake for about 1 hour, or until skins are crispy and the inside is tender.
Baking dish with stuffed potatoes for Twice Baked Potatoes.

Toppings for Twice Baked Potatoes

In this twice baked potato recipe, we mash the baked potato filling and add cheddar cheese, sour cream, and bacon. We then scoop the potato mixture back into the potato skins. This is an incredibly delicious way to fill the potato skins, however it is not the only way. Here are some additional and substitute mashed potato filling mix-in and topping ideas for the potato shells:

  • Diced ham
  • Steak
  • Grilled chicken
  • Shredded beef or pork
  • Broccoli
  • Green onions
  • Chives
  • Olives
  • Ranch dressing
  • Garlic powder or onion powder (1-2 teaspoons)
Twice baked potatoes on a platter topped with cheese and bacon bits

Making Twice Baked Potatoes Ahead of Time

When planning a big get-together like a holiday party or Super Bowl party, you want to make as many preparations ahead of time as possible. That way, on the day of, you can actually enjoy yourself!

You can prepare these ahead of time and keep them in the refrigerator until time to heat and serve. Follow the instructions below, but stop before topping with extra cheese and bacon and baking the second time. Put the potatoes on a baking sheet and cover with plastic wrap. Put them in the fridge if you plan on baking within a few days, or put in the freezer if you plan on baking them within 1-2 months. Once the potatoes have frozen solid you can put them in a Ziplock bag so they take up less space in the freezer.

When ready to bake, remove the plastic wrap and top with extra cheese and bacon. To cook from the fridge, just broil the potatoes until the cheese melts. To cook from frozen, bake at 400 degrees for about 25 minutes, or until they are heated through and the cheese is melted.

Twice Baked Potato cut in half.

How to Store and Reheat Leftovers

Now, I will be shocked if you have leftovers. My family almost always eats the whole pan and fights over who gets the last one. However, if you do find yourself with leftovers, you can save them.

Put them in an airtight container and store in the fridge for up to three days. Make sure the potatoes completely cool before you tore them, otherwise the condensation will gather on the inside of the container and make them soggy.

To reheat, put it in the microwave for 1-2 minutes or broil in the oven until cheese is melted. The microwave method is quick, but it won’t have quite the same consistency. The oven method takes longer, but gives you a better consistency, especially on the skins.

Four Twice Baked Potatoes on a cutting board.

Frequently Asked Questions

Why are my twice baked potatoes gummy?

You can ensure that the insides stay fluffy by mixing in the sour cream and cheese when the potatoes are still hot. If you mix them in cold the mixture will turn out very gummy. You can also use a hand mixer instead of a potato masher for maximum fluffiness.

Are twice baked potatoes gluten free?

Party planning can be tough if you have guests with dietary restrictions. Potatoes are naturally gluten free so these Twice Baked Potatoes are safe for guests with a gluten allergy.

Are you supposed to eat the skin of a twice baked potato?

Yes! Not only are they delicious, but they are also full of vitamins, iron, and calcium!

Read More: 60+ Potato Recipes

More Irresistible Potato Dishes

How to Make Twice Baked Potatoes

Twice Baked Potatoes with cheddar cheese, bacon and green onion.

Twice Baked Potatoes

4.93 from 28 votes
Twice Baked Potatoes are a perfect side dish or appetizer for any occasion! You'll love the cheesy mashed potatoes stuffed into crisp, buttery potato skins. 
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Course Side Dish
Cuisine American
Servings 4



  • Baking Sheet
  • Large bowl
  • Potato masher or hand mixer



  • Poke holes in the potatoes with a fork. Bake the potatoes at 400 degrees for 1 hour.
    Cutting board with four washed potatoes poked with a fork. Fork on the side.
  • Cut the baked potatoes in half lengthwise. With a spoon, scoop out some of the potato flesh into a large mixing bowl, leaving about ¼ inch of potato inside the skin. Set aside the extra potato that was scooped out.
    Cutting board with a spoon scooping out baked potatoes for Twice Baked Potatoes.
  • Brush entire surface of each skin, inside and out, with butter. Place skins on cookie sheet, face up, and broil for 6-8 min.
    Brushing butter on a potato skin for Twice Baked Potatoes.
  • Use a potato masher to stir remaining potato, sour cream, cheese, bacon bits, and salt and pepper.
    Bowl of mashed potatoes with cheese, bacon bits for Twice Baked Potatoes.
  • Spoon the filling into the skins. Sprinkle shredded cheese and extra bacon bits over the tops.
    Baking dish with stuffed potatoes for Twice Baked Potatoes.
  • Broil for about 2 more minutes. Top with sour cream or ranch if desired.
    Melted Twice Baked Potatoes on a baking dish.

Nutrition Information

Calories: 519kcalCarbohydrates: 33gProtein: 23gFat: 34gSaturated Fat: 19gCholesterol: 90mgSodium: 758mgPotassium: 984mgFiber: 7gSugar: 1gVitamin A: 912IUVitamin C: 25mgCalcium: 397mgIron: 7mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her three beautiful girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

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  1. 5 stars
    These are my favorite! So delicious! Creamy on the inside, nice and toasty on the outside! Even my potato hating 10 year old loves these! (I think it’s the cheese, but I’ll take the win… lol) Super easy. LOVE, love, LOVE these!!

  2. 5 stars
    Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!

  3. 5 stars
    Twice baked potatoes are my downfall!! Just made these tonight & they were of course amazing!! Everyone loved them!

  4. Made these for thanksgiving and I sent them home with my son and daughter- in- law. They wished they had taken more than they had. They loved them and they are both picky eaters.

  5. 5 stars
    My first time making the effort to make these. Plain baked potatoes are easy and delicious, but these twice baked ones were well worth the extra work. Thank you.

  6. Delicious and easy to make. A new family favorite. We use to buy in store and are very expensive. We line these better and not because of cost, that is just a bonus!

    1. I know there are some dairy free sour creams out there, but other than that, I’m not sure what would work that isn’t dairy. Sorry!

    2. Yogurt is a substitute for sour cream..I personally like Kite Hill which is an almond milk based one but you can use any plain yogurt

    1. Sorry for the confusion, but we did bake them twice! Once to bake the potatoes and once to cook the insides.

  7. 5 stars
    I having been making my baked potatoes like this since I was a very “Young ” person long before the internet. They were always a big hit. I used to cook for all the family get togethers. At least 20 to 30 people at a time.