Twice Baked Potatoes {So GOOD!}

Twice Baked Potatoes are a favorite side dish and great to make ahead (they even freeze well and can be baked from frozen!).

A baked potato shell is stuffed with creamy mashed potatoes, cheese, and of course – bacon… or make them your own and add your favorite toppings.

Twice Delicious, Twice Baked Potatoes

While oven roasted potatoes are a go to for us, I can’t help but love these dreamy double baked potatoes with crisp skins and a cheesy potato filling.

Twice Baked Potatoes are as easy to make as they are yummy!
These can be prepared days ahead of time.
They can also be frozen and baked right from frozen.
They’re an inexpensive way to feed a crowd and you can add anything you’d like to the mix!

The Best Potatoes for Twice Baked

The best potatoes for twice baked potatoes are russets or baking potatoes. The thick skin holds up well to stuffing and the potatoes are starchy and fluffy.

Of course this recipe will work with almost any variety but the texture might be slightly different.

How to Make Twice Baked Potatoes

This combo of mashed potatoes and baked potatoes is hard to resist.

Bake the potatoes, a microwave or air fryer work well for this too. Cool until you can handle them.
Cut each potato in half lengthwise and hollow out with a spoon.
Mash the potato and stir in the add-ins for a creamy filling.
Fill the skins by either spooning or piping the filling into the skins.
Bake until heated through.

Making Twice Baked Potatoes Ahead of Time

Prepare as directed below until the skins are filled with the mashed potato mixture. Cool completely and freeze on a baking pan. Once frozen, the potatoes can be stored in a container or freezer bag.

To BAKE FROM FROZEN preheat the oven to 350°F. Place the potatoes on a baking sheet and bake for 35-40 minutes or until heated through.

Tips for the Best Twice Baked Potatoes

While any potato will work, Russet or baking potatoes are best in this recipe.
Mash the potatoes while warm for the best consistency.
Sour cream and butter may add just enough moisture, check the potatoes before adding extra liquid.
Adding 1/4 cup spreadable cream cheese (any flavor, herb and garlic is favorite) is optional but delicious.
A hand mixer can make fluffy whipped potatoes but overmixing will can make them gummy so mix just until fluffy.
Be sure to leave at least 1/8 to 1/4″ of a shell so the skins don’t break or crack.
Bake one extra potato if you have it in case one of the skins breaks. If you have extra potatoes, the shells can be stuffed with extra filling.
To make filling easy, place the prepared filling in a freezer bag and snip off the corner. Squeeze it into the shells.
Once your potato skins are stuffed, they can be frozen or refrigerated. To bake frozen potatoes add an extra 15-20 minutes to the baking time.

Potatoes are the ultimate comfort food whether they’re baked, fried or made into delicious mashed potato cakes. They’re the perfect addition to a delicious Slow Cooker Corn Chowder and the star of the dish in Au Gratin Potatoes!

More Potato Recipes You’ll Love

Easy Twice Baked Potatoes

Creamy potatoes with bacon, cheese and green onions baked until golden. These are the perfect side for any meal!

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Preheat oven to 375°F. Wash potatoes and poke with a fork. Bake potatoes in oven 1 hour until soft. Allow to cool slightly. (Potatoes can also be baked in the air fryer or microwave).
Slice each potato in ½ lengthwise. Scoop out the pulp of the potato leaving a ⅛” shell.
In a bowl, mash potatoes, sour cream, butter, garlic powder, salt and pepper until smooth. Add buttermilk or milk as needed to create a creamy texture. Stir in chives, bacon, and 3/4 cup cheddar cheese.
Fill each skin with the mashed potato filling and top with remaining cheese.
Bake 15-20 minutes or until heated through and cheese is melted.

Russet or baking potatoes are best in this recipe.
Mash the potatoes while warm for the best consistency.
Sour cream and butter may add just enough moisture, check the potatoes before adding extra liquid.
Adding 1/4 cup spreadable cream cheese (any flavor, herb and garlic is favorite) is optional but delicious.
A hand mixer can make fluffy whipped potatoes but overmixing will can make them gummy so mix just until fluffy.
Be sure to leave at least 1/8 to 1/4″ of a shell so the skins don’t break or crack.
Bake one extra potato if desired. You can use it in case one of the skins breaks. If you have extra potatoes, the shells can be stuffed with extra filling.
To make filling easy, place the prepared filling in a freezer bag and snip off the corner. Squeeze it into the shells.
Once your potato skins are stuffed, they can be frozen or refrigerated. To bake frozen potatoes add an extra 15-20 minutes to the baking time.

Calories: 222, Carbohydrates: 16g, Protein: 7g, Fat: 14g, Saturated Fat: 7g, Cholesterol: 36mg, Sodium: 214mg, Potassium: 412mg, Fiber: 1g, Sugar: 1g, Vitamin A: 325IU, Vitamin C: 5mg, Calcium: 133mg, Iron: 0.9mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword loaded baked potato, stuffed baked potato, twice baked potato

Course Side Dish

Cuisine American

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