I’ve always believed a perfect twice baked potato should be creamy, rich, and just crispy enough on top. Getting that balance isn’t as simple as it seems, but I’ve cracked the code. The secret lies in the right mix of ingredients and a method that guarantees every bite is loaded with flavor. If you’re looking for a side dish that steals the show, this recipe might just be what you need.
Recipe
Twice baked potatoes are the ultimate comfort food, and I swear by this recipe—it’s pure indulgence on a plate.
What makes them so special? It’s all in the technique: fluffy baked potatoes hollowed out, mixed with creamy butter, sharp cheddar, and a hint of tangy sour cream, then stuffed back into their skins and baked to golden perfection.
Every bite is a dreamy combo of soft, velvety filling and crispy, slightly smoky edges.
I’ve been making these for years, and they’re always the star of the table—whether it’s a casual weeknight dinner or a holiday feast.
Trust me, once you try these, there’s no going back to plain baked potatoes.
Let’s get cooking!
Ingredients
For the ultimate twice-baked potatoes, the right ingredients make all the difference. Opt for starchy russet potatoes—their fluffy texture is perfect for absorbing butter and cream.
Fresh dairy and sharp cheese are non-negotiables for that rich, indulgent flavor. If you’re out of sour cream, plain Greek yogurt can step in seamlessly.
Don’t skip the fresh chives or green onions; they add a pop of color and brightness that balances the dish beautifully.
- Russet potatoes (4 large) – Their high starch content guarantees a light, fluffy interior.
- Unsalted butter (½ cup) – Adds richness; use salted butter but adjust seasoning if needed.
- Sour cream (½ cup) – Plain Greek yogurt works as a tangy alternative.
- Heavy cream (¼ cup) – For extra creaminess; milk can substitute in a pinch.
- Sharp cheddar cheese (1 cup, shredded) – Opt for freshly grated for the best melt.
- Garlic powder (1 tsp) – Adds depth; fresh minced garlic works too.
- Kosher salt (to taste) – Enhances all the flavors.
- Black pepper (to taste) – Adds a subtle kick.
- Fresh chives or green onions (2 tbsp, chopped) – Essential for freshness and color.
- Optional toppings: Crumbled bacon, extra cheese, or a dollop of sour cream for garnish.
Pro tip: For an extra layer of flavor, roast the potatoes with a light coating of olive oil and a sprinkle of salt before scooping and baking. These little details elevate your dish from homemade to restaurant-worthy.
How to Make the Best Twice Baked Potatoes Method
• Bake again: Return the stuffed potatoes to the oven and bake for another 15-20 minutes, or until the filling is heated through and the cheese on top is melted and bubbly.
For a golden finish, broil for the last 2-3 minutes—just keep an eye on them to prevent burning.
• Garnish and serve: Remove the potatoes from the oven and let them cool for a few minutes. Sprinkle with fresh herbs, crumbled bacon, or extra cheese before serving.
They’re best enjoyed warm but can also be made ahead and reheated. Pro Tip: Double the batch and freeze extras for a quick side dish later!
Nutrition
Twice baked potatoes are a hearty and satisfying dish, offering a blend of creamy and crispy textures. Here’s a breakdown of the nutritional information per serving.
| Calories | Fat (g) | Carbohydrates (g) | Protein (g) | Sodium (mg) | Fiber (g) | Sugar (g) |
|---|---|---|---|---|---|---|
| 230 | 8 | 32 | 6 | 320 | 3 | 2 |
Chef Tips
Getting the perfect twice baked potatoes isn’t hard, but a few chef tips can make all the difference.
Always bake your potatoes directly on the oven rack for even cooking.
Use a fork to fluff the insides before mixing for extra lightness.
For a creamy filling, warm your milk or cream first.
Finally, broil the tops briefly at the end for a golden, crispy finish.
