This post contains affiliate links. Please read our disclosure policy.
My first job ever was at a meat market and specialty food store south of Denver that makes the worlds best Twice Baked Potatoes – they remain to this day one of my all time favorite side dishes – so I made this copycat recipe for when I can’t get in for their amazing, super creamy and cheesy spuds.
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of contents
How To Make Twice Baked Potatoes
Twice Baked Potatoes, like the name implies, are baked twice – first, to cook and soften the potato – then to crisp the skin and cook the cheesy mashed potato filling.
Twice Baked Potato Ingredients
To make this recipe, we will need the following ingredients:
- Russet potatoes (6 large): The perfect base for twice-baked potatoes; their starchy texture becomes fluffy when baked and holds fillings well in their sturdy skins.
- Olive oil (2 tablespoons): Coats the potato skins for even roasting, crispness, and a subtle earthy flavor.
- Unsalted butter (4 tablespoons, melted): Adds richness, moisture, and a creamy mouthfeel to the potato filling.
- Sour cream (¾ cup): Provides tanginess and creaminess, balancing the richness and adding depth of flavor.
- Milk or heavy cream (¼ cup): Loosens the filling, making it smooth and luscious without being dry.
- Cheddar cheese (1 cup + extra): Adds sharp, cheesy flavor and gooey texture inside and on top for a golden finish.
- Parmesan cheese (½ cup): Intensifies the savory, nutty flavor and adds an extra layer of richness.
- Garlic powder (1 teaspoon): Brings warm, garlicky depth that complements the potatoes and cheese.
- Onion powder (1 teaspoon): Adds subtle sweetness and savory undertones for a balanced filling.
- Green onions (2, sliced): Provide fresh, mild onion flavor and a pop of color as garnish.
- Salt and freshly ground black pepper: Essential for enhancing flavors and balancing the creamy, cheesy richness.
Twice Baked Potato Instructions
Once you’ve gathered your ingredients, we will use the following process:
Bake Potatoes
Preheat oven to 400°F (200°C).
Slice Potatoes in Half
Allow potatoes to cool slightly (about 10 minutes).
Scoop Out Potato Skins
Scoop out the flesh into a large bowl, leaving about ¼ inch inside the skin to keep the shells intact.
Make Filling
Mash the scooped potato until smooth.
Fill & Bake
Spoon the filling back into the potato shells, mounding slightly. (I pipe the mashed potatoes with a large cake tip so they look better.)
Serve & Enjoy!
Sprinkle with remaining green onions, or some fresh chopped dill or chives, before serving.
Tips for Perfect Twice Baked Potatoes
Choose the Right Potatoes: Use large russet potatoes because their high starch content creates a fluffy interior and sturdy skin that holds up to stuffing.
Scrub and Dry Well: Clean the potatoes thoroughly and dry them completely before baking to ensure crisp skins.
Oil and Season the Skins: Rub potatoes with olive oil and sprinkle with salt before baking. This makes the skins flavorful and crisp so they’re enjoyable to eat.
Bake Low and Slow: Bake at 400°F (200°C) for about 50–60 minutes until the potatoes are tender. Slow baking helps the skins dry out and crisp.
Cool Before Scooping: Let baked potatoes cool for about 10 minutes before scooping. This prevents tearing the skins and keeps the shells intact for stuffing.
Don’t Overmix the Filling: Mash gently and just until smooth. Overmixing can make the potatoes gummy.
Season Generously: Taste the filling before refilling the shells. Potatoes absorb a lot of seasoning, so salt and pepper well.
Mix Cheese Inside and On Top: Stir cheese into the filling for flavor and creaminess, and sprinkle extra on top for a golden, cheesy crust.
Bake Again Until Golden: The second bake at 375°F (190°C) for 15–20 minutes ensures the filling is hot and the cheese topping is bubbly and lightly browned.
Garnish Before Serving: Fresh green onions, herbs, or even a dollop of sour cream add color and brightness.
What to Serve With Twice Baked Potatoes
If you love this easy recipe please click the stars below to give it a five star rating and leave a comment! Pease also help me share on Instagram, Facebook, and Pinterest!
Share on Facebook
SharePin this now to find it later
Pin ItFollow on Instagram
Twice Baked Potatoes
Ingredients
- 6 large russet potatoes
- 2 tablespoons olive oil, for baking potatoes
- 4 tablespoons unsalted butter, melted
- ¾ cup sour cream
- ¼ cup milk or heavy cream
- 1 cup shredded cheddar cheese, plus extra for topping
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 green onions, sliced
- Salt and freshly ground black pepper, to taste
Instructions
Bake the Potatoes
- Preheat oven to 400°F (200°C).
- Scrub potatoes clean and prick them several times with a fork.
- Rub with olive oil and sprinkle with salt.
- Bake on a sheet or directly on the oven rack for 50–60 minutes, until tender when pierced with a fork.
Cool and Scoop
- Allow potatoes to cool slightly (about 10 minutes).
- Slice each potato in half lengthwise.
- Scoop out the flesh into a large bowl, leaving about ¼ inch inside the skin to keep the shells intact.
Make the Filling
- Mash the scooped potato until smooth.
- Add melted butter, sour cream, and milk/cream. Stir until creamy.
- Mix in cheddar cheese, Parmesan, garlic powder, onion powder, and half the green onions.
- Season with salt and black pepper to taste.
Refill and Bake Again
- Spoon the filling back into the potato shells, mounding slightly.
- Sprinkle tops with extra cheddar cheese (and a little Parmesan, if desired).
- Return to the oven and bake at 375°F (190°C) for 15–20 minutes, until the tops are golden and the cheese melts.
Garnish and Serve
- Sprinkle with remaining green onions before serving.
