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. My mom and I developed this baked potato upgrade, and since making it, it’s my go-to spud recipe to make for special occasions.
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
Starting with this amazing base twice baked potato recipe, jazz it up to make it your own! Here are some ideas that we have loved making at our house:
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!
How to Store and Reheat
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
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.
Serving Ideas
Twice baked potatoes could easily be a meal on their own since they’re stuffed with so much goodness. If serving as a main course, you can also add some protein like shredded chicken or sliced steak. 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, Pineapple Ham, Oven Baked Steak, or Stovetop Burgers.
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
How to make Twice Baked Potatoes
