Twice Baked Potatoes Recipe {VIDEO} - The Cookie Rookie (2025)

Twice Baked Potatoes Recipe {VIDEO} - The Cookie Rookie (1)

By: Becky Hardin

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Twice Baked Potatoes are a classic, must-make side dish any time of year. This is the best Twice Baked Potatoes recipe – follow this recipe for creamy, cheesy, crispy twice-baked potatoes. Made with all of the best ingredients and toppings of your choice, they’re absolutely loaded with flavor!

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Table of Contents

What’s in this Twice Baked Potato Recipe?

These are a little fancier than classic baked potatoes. Each crispy skin is filled with mashed potatoes overflowing out of the shell all covered with more shredded cheese and toppings. A baked potato upgrade, if you ask me!

  • Potatoes: I like Yukon Gold best, but Russets also work.
  • Vegetable Oil: Prevents the potato skins from burning in the oven.
  • Salt + Pepper: Season the skin of the potatoes!
  • Shredded Cheese: Sharp cheddar, Gruyere, Mexican blend… the possibilities are endless!
  • Butter: Helps the filling cook without burning. I recommend using unsalted butter, as the cheese is already salty enough!
  • Scallions: A classic baked potato topping. You can use chives instead.
  • Bacon: The perfect salty complement to these rich, creamy potatoes.
  • Sour Cream: Makes the filling creamy and tangy. For a healthier swap, use low-fat sour cream or plain Greek yogurt instead.
  • Buttermilk: Loosens up the filling so that it’s scoopable and adds great tangy flavor.

Pro Tip: Try using softened cream cheese in place of the buttermilk for super decadent twice baked potatoes.

Variations on a Twice Baked Potato

Starting with this amazing base twice baked potato recipe, jazz it up to make it your own! Here are some ideas for recipe variations:

  • Buffalo Chicken: Add spicy buffalo chicken, ranch, and blue cheese for a fun twist on a classic.
  • Broccoli Cheese Twice Baked Potato: I have a whole recipe dedicated to this one. It’s so delicious!
  • Spicy Mexican: Add ground beef, taco seasoning, jalapeños, and more!
  • Caprese: Add fresh basil, tomatoes, and mozzarella.
  • Chili Cheese: Load on your favorite chili, shredded cheese, and sour cream.
  • Chicken Bacon Ranch: You heard me!
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How to Store and Reheat Twice-Baked Potatoes

Store leftover twice baked potatoes in an airtight container in the refrigerator for up to 5 days.

These potatoes reheat wonderfully. I love to send them with my husband to work the next day after having them for dinner. You can reheat them in a 400°F oven on a wire rack set in a baking sheet for 20 minutes, or microwave them on high for 2-3 minutes.

How to Freeze Easy Twice Baked Potatoes

I love having a batch ready to go in the freezer! Freeze twice baked potatoes in a single layer on a lined baking sheet until solid, about 1-2 hours. Wrap each potato in aluminum foil and transfer to an airtight container or Ziplcok bag to store for up to 3 months.

If frozen before being baked, allow the potatoes to thaw overnight in the refrigerator before baking. If frozen after being baked, bake directly from frozen in a 400°F oven for 1 hour, or until heated through and bubbly.

What to Serve with Loaded Twice Baked Potatoes

Twice baked potatoes could easily be a meal on their own since they’re stuffed with so much goodness. Customize these twice baked potatoes with your favorite baked potato toppings!

I love setting up a twice baked potato bar with a bunch of toppings and letting guests build their own epic twice baked potato. So fun! Get creative and serve them with different types of cheeses and herbs, peppers, caramelized onions, or toasted nuts.

They’re also a tasty side dish and complement so many main dishes. I love adding these to our holiday menu, but they’re good any night of the week.Try them with Oven Fried Chicken, Spinach Stuffed Chicken Breast, Honey Baked Ham, , Skillet Steak, Stovetop Burgers, or Buttermilk Fried Chicken.

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5-Star Review

“These were the very very best twice baked potatoes we have ever eaten. So creamy and delish! Boy have to make these again soon. Thank you Becky.” – Jill Schilling

Step by Step

How to make Twice Baked Potatoes

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Recipe

Twice Baked Potatoes Recipe (Best Ever)

4.59 from 279 votes

Author: Becky Hardin

Prep: 25 minutes minutes

Cook: 1 hour hour 15 minutes minutes

Total: 2 hours hours

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Serves4

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What’s not to love about a crispy potato shell filled with whipped mashed potatoes and the best toppings?! There’s so much texture in each bite. These are a perfect side dish for Thanksgiving (or any holiday feast) as well as anytime throughout the week. Any time is the right time for twice baked potatoes!

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Ingredients

  • 2 pounds Russet potatoes or large Yukon Gold potatoes; scrubbed and dried (about 4 potatoes)
  • 2 tablespoons vegetable oil or canola oil
  • Kosher salt and freshly ground black pepper to taste
  • 4 ounces shredded cheese sharp cheddar, Gruyere, Mexican blend, or your favorite; divided
  • 4 tablespoons unsalted butter room temperature and divided (½ stick)
  • 2-4 scallions thinly sliced and divided
  • 4 strips bacon cut into ¼-inch lardons, cooked until crisp, and divided
  • ¼ cup sour cream or Greek yogurt
  • ¼ cup buttermilk
  • Minced fresh herbs parsley, thyme, cilantro, chives; for garnish

Recommended Equipment

Instructions

  • Preheat oven to 400°F and adjust the oven rack to the middle position. Place a wire rack over a foil-lined baking sheet.

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  • Lightly rub each potato with oil and sprinkle with salt and freshly ground black pepper. Place the potatoes, evenly spaced, on the rack over the prepared baking sheet.

    2 pounds Russet potatoes, Kosher salt and freshly ground black pepper, 2 tablespoons vegetable oil

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  • Bake the potatoes to an internal temperature of 209°F or until fork tender (45 minutes-1 hour).

  • Remove the potatoes from the oven, and leave the oven on.

  • Once the potatoes have cooled on the rack 10 minutes, cut the potatoes in half lengthwise. Leave a ⅛-¼-inch thickness of flesh in each shell, and carefully scoop out the potato flesh into a medium-large mixing bowl.

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  • Transfer the potato shells back to the prepared baking sheet and bake at 400°F for 10 minutes (this is so the shells can crisp a little and hold their shape after filling).

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  • While the shells cook, mash together half of the cheese, butter, scallions, and lardons with all of the sour cream, buttermilk, and baked potato flesh until smooth. Season with salt and pepper and mix together.

    4 ounces shredded cheese, ¼ cup sour cream, ¼ cup buttermilk, 4 tablespoons unsalted butter, 2-4 scallions, 4 strips bacon

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  • Transfer shells from the oven and set the oven to broil. Fill the potato shells, mounding in the middle, with the mashed potato mixture and top with remaining cheese, scallions, bacon lardons, and butter.

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  • Broil until the cheese has melted and the potatoes are spotty brown and little crispy on top, approximately 5-10 minutes. Watch closely.

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  • Allow the potatoes to cool 10 minutes and serve topped with minced herbs, if desired.

    Minced fresh herbs

Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!

Becky’s tips

  • Yukon Gold potatoes will produce and slightly more moist potato and creamy result than Russets but are just as delicious.
  • Try using softened cream cheese in place of the buttermilk for super decadent twice baked potatoes.
  • Get creative with the toppings! Some of our favorites are: a variety of cheeses, sautéed sweet and/or green peppers, caramelized onions, fresh tomatoes, caramelized apples, dried cranberries, and toasted pecans.

Storage:Store twice baked potatoes in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Nutrition Information

Serving: 1potato Calories: 502kcal (25%) Carbohydrates: 44g (15%) Protein: 15g (30%) Fat: 31g (48%) Saturated Fat: 15g (94%) Polyunsaturated Fat: 5g Monounsaturated Fat: 8g Trans Fat: 1g Cholesterol: 71mg (24%) Sodium: 928mg (40%) Potassium: 1065mg (30%) Fiber: 3g (13%) Sugar: 3g (3%) Vitamin A: 721IU (14%) Vitamin C: 14mg (17%) Calcium: 213mg (21%) Iron: 2mg (11%)

Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!

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What are the best potatoes for twice baked potatoes?

I love using Yukon Gold potatoes – they are a little more moist and creamy than traditional Russet potatoes, but either are delicious!

Is this recipe gluten free?

Yes! If you make this recipe as written, it’s gluten free. When making any recipe variations, check all of the ingredients to make sure they comply.

How long do you cook twice baked potatoes?

About 50 minutes to a little over 1 hour. Initially, the potatoes bake for about 45 minutes to 1 hour, until tender. Once the potato skins have been refilled with the mashed potato mixture, broil them for another 5-10 minutes.

Can you make twice baked potatoes ahead of time?

Yes! These are a great make ahead recipe. You can make these potatoes up to 5 days ahead of time. Wrap the potatoes tightly in plastic wrap and store in an airtight container in the refrigerator. Wait to add the cheese on top until right before baking.

How long can you keep leftover twice baked potatoes?

If you have leftover twice baked potatoes, you can store them in the refrigerator for a few days. Just pop them back in the oven on broil to reheat.

More Twice Baked Potato Recipes We Love

  • Crockpot Twice Baked Potatoes
  • Instant Pot Twice Baked Potatoes
  • Air Fryer Twice Baked Potatoes
  • Twice Baked Sweet Potatoes
  • Broccoli Cheese Twice Baked Potatoes
  • Twice Baked Potato Casserole

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FAQs

Why are my twice baked potatoes gummy? ›

Tip: Don't over mix the potato filling. Over-mixing causes mashed potatoes to become gluey instead of light and fluffy.

Why are my twice baked potatoes falling apart? ›

Do not wrap the potatoes in foil before baking. It softens the shells and will make them fall apart. Baking them unwrapped makes the skins crispy and stronger, which will help keep the potatoes together when scooping out the flesh and filling them.

Can you eat the skin of a twice baked potato? ›

Yes, the skin of a twice baked potato is one of the most delicious parts! It's crispy, salty, and contains many health benefits.

What's the difference between a baked potato and a twice baked potato? ›

What Is the Difference Between a Baked Potato and a Twice-Baked Potato? Baked potatoes are whole potatoes (usually russet or Idaho) baked until the insides are tender and fluffy. Twice-baked potatoes take two trips into the oven. First the potatoes are baked until soft and tender on the inside.

Do you cover twice baked potatoes when reheating? ›

Set your oven to 350 degrees F. Step 2: Leave unwrapped to bake. Place one or more unwrapped potatoes on a baking sheet or directly on the oven rack. Reheat in the middle of the oven until just hot in the center, 15 to 20 minutes.

Can twice-baked potatoes go bad? ›

Then it's likely safe to reheat and eat your leftover twice-baked potatoes as long as they haven't been in the fridge for more than that four-day maximum.

What is the best temperature to bake potatoes? ›

Potato baking temperatures range from 350˚ to 450˚F. The sweet spot seems to be at 400˚F, a temperature that cooks the potato all the way through and crisps the skin without singeing it. That said, you don't need to strictly adhere to a certain temperature every time you bake a potato.

How do you make gluey potatoes Fluffy? ›

The main way we combat this problem is by rinsing away starch, both before and after cooking potatoes for fluffy mashed potatoes. Rinsing off starch means that there is less of it that can end up in the dish. When breaking down the potatoes, it's important to take care not to "overwork" them.

What is a substitute for sour cream in twice-baked potatoes? ›

Greek yogurt replaces the sour cream often found in twice-baked potatoes for a healthier spin on this delicious classic. Meat-eaters will be happy to have bacon added to theirs, but this recipe is plenty delicious without it.

Why is my baked potato taking forever? ›

4. You cook them in a too-hot oven. Perfect baked potatoes need slow cooking at a low temperature. Cook at 300F for 90 minutes, but if you don't have time, cook at 450F for 45 minutes.

Why are my baked potatoes always dry? ›

Don't exceed the recommended cooking time because potatoes will continue to cook after they're removed from the oven and the skin will get dry. "Another common mistake is letting the potato rest or cool before cutting. This is not meat and the potato doesn't get better with resting.

Can dogs eat potatoes? ›

Dogs can eat potatoes as long as they are plainly cooked and offered in moderation. Roasted potatoes, prepared without spices or butter are the best way to let your pet have a taste of a delicious spud. But avoid giving your dog raw or boiled potatoes as they're not safe for dogs to eat as they contain solanine.

Is it okay to eat two baked potatoes a day? ›

The Bottom Line. It is totally fine to eat potatoes every day.

Can you over bake a potato? ›

Visual signs: The potato skin will start to wrinkle when over cooked. The potato, when wrapped in foil or placed on the bottom of a pan will have a dark brown spot on the bottom, a sure sign of over cooking. Foil traps the moisture in the potato causing the skin to be wet and the inside flavorless or gummy.

How does Gordon Ramsay make smashed potatoes? ›

Gordon Ramsay begins by boiling the potatoes in salted water. Next, he drains the potatoes. After that, he stirs in butter, sour cream, herbs, and seasoning. This is Gordon Ramsay's version of smashed potatoes, which differs from the one in this recipe.

Are twice cooked potatoes good for you? ›

Incorporating Potatoes into a Healthy Diet

Double cooking potatoes can improve the absorption of starch-based carbohydrates, encourage SCFA production, and promote gut health and weight loss. So next time you're cooking up a batch of potatoes, consider giving them a double cook for maximum nutritional benefit.

How does Gordon Ramsay make roast potatoes crispy? ›

Once the potatoes have been partially boiled after six minutes, drain them using a colander and shake them while in the colander to fluff the edges up. Next, sprinkle the semolina and shake the potatoes again to make sure they are evenly coated. Then allow the the potatoes to steam dry for five minutes.

What kind of potatoes does Gordon Ramsay use? ›

Any type of waxy potato will do, according to Ramsay, because they hold together throughout the cooking process. This is especially important if you want to follow his next tip, which is to crack a few eggs right onto the hash brown patty and bake everything in the oven together.

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