I remember making this for the first time on a cozy Sunday afternoon. The smell of baking potatoes filled my kitchen, and by the time they were ready, I couldn’t wait to dive in. The beauty of twice baked potatoes lies in their name you bake them once to cook the potatoes, then bake them again after stuffing them with a rich, creamy filling. The result? A perfect balance of crispy edges and fluffy insides, loaded with cheese, butter, sour cream, and sometimes crispy bacon bits.
What I love about this recipe is how customizable it is. Whether you want a hearty side dish for steak night or a comforting snack on its own, twice baked potatoes always deliver. In this article, I’ll walk you through every step, share my personal tips, and even talk about how long to bake twice baked potatoes, what to eat them with, and how to make a version inspired by Ree Drummond.
What Are Twice Baked Potatoes?
If you’re wondering, what are twice baked potatoes? the answer is in the name. They’re baked not once, but twice. The first bake cooks the whole potato until the inside is tender. Then, after scooping out the fluffy interior, you mix it with butter, sour cream, cheese, and other tasty add-ins before stuffing it back into the potato skins and baking again until golden brown.
Think of them as mashed potatoes with a crispy jacket. The outer skin provides that satisfying crunch, while the filling melts in your mouth. It’s a balance of texture and flavor that’s hard to beat.
What makes this dish so popular is its versatility. You can serve it as a side with steak, chicken, or fish, or you can make it the star of your meal by loading it up with toppings like chives, bacon, or even broccoli and cheese.
It’s also one of those dishes that feels fancy without being fussy. You can whip it up for a family dinner or serve it at a holiday feast, and it’ll always impress. And honestly, once you’ve made it once, you’ll probably find yourself making it again and again, just like I do.
Why I Love This Recipe (and You Will Too)
I’m not exaggerating when I say that this twice baked potatoes recipe is pure comfort food bliss. It’s the kind of recipe that makes you slow down, enjoy the process, and savor every bite.
You know those meals that make the house smell amazing? This is one of them. As the potatoes bake, that earthy aroma fills the air, and when you mix the creamy filling, oh, it’s heaven. The combination of butter, sour cream, and cheese creates the silkiest mash you’ll ever taste.
What I also love is how flexible the recipe is. Want it extra cheesy? Add more cheddar. Craving some crunch? Sprinkle crispy bacon or breadcrumbs on top. Need a lighter version? Swap in Greek yogurt for sour cream.
It’s a dish that suits every mood and occasion, from weeknight comfort to dinner party showstopper. And trust me, when you bring these to the table, you’ll see smiles all around.
Ingredients You’ll Need for Twice Baked Potatoes Recipe
Let’s talk ingredients. To make the best twice baked potatoes recipe, you’ll need:
- 4 large russet potatoes
- 4 tablespoons butter (unsalted)
- ½ cup sour cream (or Greek yogurt for a lighter twist
- ½ cup shredded cheddar cheese (plus extra for topping)
- ¼ cup milk or heavy cream
- 3 slices of cooked bacon, crumbled (optional but highly recommended)
- 2 tablespoons chopped green onions or chives
- Salt and pepper to taste
Optional Add-ins:
- A pinch of garlic powder for extra flavor
- A sprinkle of paprika or smoked paprika for color and depth
- Shredded mozzarella or Monterey Jack for a different cheese flavor
Each ingredient plays a role. The russet potatoes give that perfect fluffy interior. Butter adds richness, sour cream adds tang, and cheese brings that creamy texture we all love. Bacon and chives? They take it from good to irresistible.
Choosing the Right Potatoes
When it comes to making the perfect twice baked potatoes, the type of potato you choose makes all the difference. My top choice? Russet potatoes, hands down.
They’re large, have thick skins (perfect for holding the filling), and their high starch content gives you that dreamy, fluffy texture inside. Yukon Gold potatoes can work too if you prefer a creamier, slightly buttery flavor, but russets are the traditional go-to.
Here’s a quick tip: when you’re at the grocery store, look for potatoes that are firm, without bruises, soft spots, or green patches. Give them a gentle squeeze, they should feel solid, not squishy. And try to pick ones that are similar in size so they bake evenly.
Preparing the Potatoes for the First Bake
Before we can enjoy all that creamy, cheesy goodness, we need to get the potatoes perfectly baked the first time. This first bake is what gives you that soft, fluffy inside and crispy outer shell, both crucial for the perfect twice baked potatoes recipe.
Here’s how I do it: I start by scrubbing the potatoes thoroughly under running water. You’ll want to get rid of every speck of dirt since the skins are part of the final dish. Once clean, I pat them dry with a kitchen towel, moisture on the skin can make them steam instead of crisp.
Next, I take a fork and poke several holes around each potato. Don’t skip this step! Those little vents let steam escape as the potatoes bake, preventing them from bursting in the oven. I drizzle a bit of olive oil over each potato and rub it all around until they’re nicely coated. Then, I sprinkle them with a pinch of salt, this step makes the skins flavorful and extra crispy.
Now, preheat your oven to 400°F (200°C) and place the potatoes directly on the middle rack. I like to put a sheet of foil underneath to catch any drips. Let them bake for about 50 to 60 minutes, depending on their size. You’ll know they’re done when you can easily pierce them with a fork.
Once they’re ready, take them out and let them cool for about 10 to 15 minutes. You don’t want to handle them while they’re piping hot, trust me, your fingers will thank you! As they cool, the insides become easier to scoop out later without tearing the skins.
The key here is balance, the skin should be crisp enough to hold the filling but not so hard that it cracks when you cut into it.
Scooping and Mashing the Potato Filling
Now comes the fun part, turning those baked potatoes into creamy, dreamy perfection. Grab a sharp knife and slice each potato lengthwise. You’ll end up with two equal halves that act as little “boats” for your filling.
Using a spoon, carefully scoop out the fluffy potato flesh, leaving about a ¼-inch border around the skin to keep it sturdy. Don’t rush this step, if you scoop too aggressively, you might tear the skin, and we definitely want those shells intact for the second bake.
Once you’ve scooped out all the insides, transfer them into a large mixing bowl. This is where the magic begins. Add your butter while the potatoes are still warm so it melts right in. Then, pour in your sour cream, a splash of milk, and half of your shredded cheese. If you’re adding bacon or chives, now’s the time to toss those in, too.
I use a potato masher for this part, it gives the perfect rustic texture. If you like your filling extra smooth, feel free to use a hand mixer, but be careful not to overmix. Overworked potatoes can turn gummy, and nobody wants that.
As you mix, taste as you go. Add salt and pepper to your liking. You can even experiment a little, I sometimes add a tiny pinch of garlic powder or a dash of hot sauce when I’m feeling adventurous.
When the filling is creamy and flavorful, you’ll know it’s ready. It should be thick enough to hold its shape but soft enough to spoon easily back into the potato shells.
Mixing the Creamy Filling
This is my favorite part, where all the flavors come together. The secret to a delicious twice baked potatoes recipe lies in the filling. It’s creamy, rich, and downright addictive.
Here’s how I like to do it step-by-step: once the potatoes are mashed, I fold in extra ingredients slowly. First, the butter and sour cream blend with the hot potatoes, melting into a luscious mix. Then comes the cheese, and honestly, this is where the kitchen starts smelling irresistible.
The goal is a balance of textures, not too runny, not too thick. If it feels too dry, add another splash of milk. If it’s too soft, throw in a bit more cheese or mash in an extra baked potato if you have one on hand.
You can also customize the flavor here. Sometimes, I like to mix in sautéed onions, roasted garlic, or a handful of steamed broccoli for a heartier version. If you’re a fan of bold flavors, a sprinkle of smoked paprika or even a pinch of cayenne can add just the right kick.
I always finish with a few chopped chives or green onions for freshness. The way that little pop of green looks against the creamy potato mix is just beautiful, and it adds a nice mild onion flavor that ties everything together.
Once your filling is ready, take a deep breath and sneak a spoonful, it’s practically a rite of passage. You’ll see why this dish has been a comfort food staple for generations.
Stuffing and Baking for the Second Time
Now that we’ve got our heavenly filling ready, it’s time for the second bake, the part that gives this dish its signature name and irresistible texture.
Start by spooning the creamy potato mixture back into the hollowed-out skins. I like to use a small spoon so I can really pack the filling in, making sure every inch of the potato shell is full. Don’t worry about perfection, I love when the tops look a little rustic and uneven because it means you’ll get those lovely golden peaks once baked.
After you’ve filled all the potato halves, sprinkle a little more cheese over each one. If you’re a cheese lover like me, don’t hold back, that gooey, bubbly top is what makes them so addictive. You can also dust them lightly with paprika for a touch of color and smokiness.
Place the stuffed potatoes back on a baking sheet and pop them into a 375°F (190°C) oven. Let them bake for 20 to 25 minutes, or until the tops turn golden and the cheese melts beautifully.
When they come out, the aroma will be irresistible, buttery, cheesy, and downright comforting. Let them cool for a few minutes before serving; they’ll be hot!
And there you have it, the classic twice baked potatoes. Crispy on the outside, creamy on the inside, and bursting with flavor. Every bite is a mix of textures, a little crunch, a lot of creaminess, and that cheesy goodness that makes you want seconds (and maybe thirds).
How Long Do You Bake Twice Baked Potatoes?
If you’re wondering exactly how long do you bake twice baked potatoes, the answer depends on which stage of baking you’re in. The first bake, as we discussed earlier, usually takes 50 to 60 minutes at 400°F (200°C), just enough to make the insides soft and fluffy while crisping up the skins.
The second bake, after you’ve stuffed the potatoes with that creamy filling, is shorter, about 20 to 25 minutes at 375°F (190°C). This step isn’t so much about cooking as it is about bringing everything together. The heat melts the cheese, slightly browns the tops, and lets the flavors marry beautifully.
Here’s a quick summary table you can save or screenshot for future use:
| Baking Stage | Temperature | Time | Purpose |
| First Bake | 400°F (200°C) | 50-60 minutes | Cook and soften potatoes |
| Second Bake | 375°F (190°C) | 20-25 minutes | Melt cheese and brown tops |
To check if they’re ready after the second bake, gently press the top of one potato with the back of a spoon. It should feel soft and creamy underneath the golden crust. You can also stick a knife into the center, if it slides in smoothly and comes out warm, you’re good to go.
One tip I’ve learned over the years: don’t rush the second bake. Lower and slower helps the flavors develop. If you’re in a hurry and crank up the heat, you might burn the cheese before the filling is heated through. And trust me, you don’t want to waste that creamy goodness!
Can You Eat Twice Baked Potatoes Cold or Reheated?
Let’s be honest, leftovers are sometimes the best part of any recipe. So, can you eat twice baked potatoes cold or reheated? The short answer is: absolutely, but reheated is best.
If you pop one out of the fridge and take a cold bite, it won’t hurt you, but you’ll miss out on that melty, creamy magic. The flavors shine best when warm. Luckily, reheating them is super easy and keeps their texture intact if done right.
Here’s how I do it:
- In the oven: Preheat to 350°F (175°C) and place your potatoes on a baking sheet. Cover them lightly with foil to prevent drying out, then bake for 15–20 minutes, until heated through. Remove the foil for the last few minutes to crisp up the tops again.
- In the microwave: This is faster, but be cautious. Microwave one potato at a time on a microwave-safe plate for about 1 to 2 minutes, checking every 30 seconds. You can sprinkle a bit of extra cheese before heating for that freshly baked effect.
- In an air fryer: My new favorite trick! Pop the potatoes in at 370°F (190°C) for about 8 to 10 minutes. They’ll come out perfectly crisp on the outside and steamy on the inside.
- Storage tip: If you’ve got leftovers, let them cool completely before refrigerating. Store them in an airtight container for up to 3 days. They also freeze beautifully, just wrap them individually in foil, place in a freezer bag, and freeze for up to 2 months. When you’re ready to eat, thaw them overnight in the fridge, then reheat as usual.
So yes, you can eat them cold, but once you taste them warm, fresh out of the oven, there’s really no going back.
What to Eat with Twice Baked Potatoes
One of my favorite things about this twice baked potatoes recipe is how versatile it is. You can pair it with almost anything, from grilled meats to light salads. It’s that perfect side dish that complements without overpowering.
Here are some of my favorite pairings:
- Steak: Juicy grilled steak and twice baked potatoes are a match made in heaven. The creamy, cheesy filling balances the bold flavors of the meat.
- Roast Chicken: Whether it’s herb-roasted or barbecued, chicken pairs beautifully with the richness of the potatoes.
- Pork Chops: The salty, savory flavor of pork works perfectly with the creamy potatoes.
- Salads: For a lighter meal, try pairing your potatoes with a crisp green salad or a tangy coleslaw. The freshness cuts through the richness beautifully.
- Soup: On cold nights, serve them with a bowl of hearty soup like tomato basil, broccoli cheddar, or chili. You’ll feel cozy instantly.
If you’re vegetarian, don’t worry! Twice baked potatoes are satisfying enough to be a meal on their own. Add some sautéed vegetables or a small side of roasted asparagus, and you’ve got a full plate of comfort.
And for parties? These potatoes are the ultimate crowd-pleaser. You can make mini versions using small potatoes, perfect finger food that disappears fast!
How to Make a Ree Baked Potato (Inspired by Ree Drummond)
If you’ve ever watched Ree Drummond, the Pioneer Woman, you know she has a way of making simple dishes taste like home. Her take on twice baked potatoes is no exception. I’ve made her version countless times, and it’s always a hit.
Ree’s method adds a little extra flair while keeping that homestyle charm. She starts with russet potatoes, of course, baking them just as we did earlier. Then, she scoops out the flesh and mixes it with generous amounts of butter, sour cream, milk, bacon bits, shredded cheese, and chopped green onions.
What sets her version apart is how she mashes everything until it’s smooth but still has a few chunks for texture. She’s also not shy with the cheese she adds it to the filling and sprinkles more on top before baking again.
She bakes them the second time until golden and bubbling, then serves them piping hot. It’s classic comfort food, Ree-style rich, creamy, and unapologetically indulgent.
If you want to make your Ree baked potato extra special, try her tip: use a mix of cheddar and Monterey Jack for a more complex flavor. And don’t skip the bacon it adds the perfect salty crunch to balance the creaminess.
Honestly, Ree’s version inspired me to tweak my own recipe over the years. She reminds me that great food doesn’t have to be complicated it just has to make people happy.
How Long Do You Cook Potatoes in the Oven (For the First Bake)?
Before your potatoes ever get their creamy second life, they need a perfect first bake. So let’s talk about how long do you cook potatoes in the oven before you even start the twice-baked magic.
For standard russet potatoes, the sweet spot is 50 to 60 minutes at 400°F (200°C). That’s long enough to cook the inside until it’s fluffy and tender while crisping the skin beautifully.
If you’re using smaller potatoes, like Yukon Golds or baby russets, reduce the baking time to around 35 to 45 minutes. On the flip side, if you’re working with large baking potatoes (the kind that barely fits in your hand), don’t be afraid to give them up to 70 minutes.
Here’s a quick tip: after about 50 minutes, give the potatoes a gentle squeeze using oven mitts. If they feel soft and yield easily, they’re done. If they still feel firm, leave them in for another 10 minutes.
And don’t forget to oil and salt the skins before baking, that’s what gives them that beautiful crunch. It’s like nature’s own crispy shell, wrapping up the creamy filling inside.
Pro Tips and Variations
Once you’ve mastered the classic twice baked potatoes recipe, you’ll realize how fun it is to experiment with different twists. I’ve tried dozens of variations over the years, some indulgent, some light, and every one of them delicious.
Here are a few of my favorite pro tips and variations to help you make the recipe truly your own:
1. Add Extra Cheese for a Cheesy Pull
You can never go wrong with more cheese. Try a mix of cheddar and mozzarella for that stretchy, gooey bite. Or, if you’re a fan of stronger flavors, a little Parmesan or Gruyère will add a beautiful depth.
2. Mix in Cream Cheese for Extra Creaminess
A spoonful or two of cream cheese in the filling makes it velvety smooth and adds a tangy richness. I use this trick when I’m cooking for guests, everyone always asks what my secret ingredient is.
3. Go Vegetarian (or Even Vegan)
Skip the bacon and swap the dairy with plant-based options. Vegan butter, non-dairy sour cream, and shredded vegan cheese can still deliver that same cozy flavor. Add some roasted vegetables like bell peppers, broccoli, or mushrooms for extra texture and color.
4. Spice It Up
If you like a little kick, stir in a pinch of cayenne pepper, smoked paprika, or even jalapeños. It transforms the flavor and gives a nice warmth without being overpowering.
5. Add a Crunchy Topping
Sometimes I top my twice baked potatoes with a light layer of breadcrumbs mixed with melted butter before the second bake. The result? A crispy, golden crust that adds a delightful crunch.
6. Make Mini Versions
If you’re hosting a party or potluck, use smaller potatoes to make bite-sized versions. They’re cute, convenient, and perfect for guests to grab and go.
These small tweaks make this recipe endlessly customizable, whether you’re cooking for a cozy dinner or showing off at a family gathering. The best part? You can’t really go wrong. Each version still delivers that warm, home-cooked comfort that makes twice baked potatoes so special.
Common Mistakes and How to Avoid Them
Even though this recipe is simple, there are a few common slip-ups that can make the difference between good and great twice baked potatoes. I’ve made these mistakes myself in the past, so here’s how to avoid them:
1. Overbaking the Potatoes
If the potatoes bake too long in the first round, they’ll dry out, and your filling won’t be as creamy. Always check for doneness around the 50-minute mark, the skin should be crisp, but the inside should still feel moist and tender.
2. Tearing the Skins While Scooping
This one’s heartbreaking because the skins are your “bowls.” To prevent tearing, let the potatoes cool slightly before scooping. Use a gentle hand and a spoon with a rounded edge.
3. Overmixing the Filling
When you mash the potatoes too much, they can turn gummy. I prefer to mash them just enough to combine everything while keeping a few small chunks for texture.
4. Using Cold Ingredients
If your butter and sour cream are straight from the fridge, they won’t blend as smoothly. Let them sit at room temperature for a few minutes before mixing, it’ll make the filling creamier and fluffier.
5. Not Seasoning Enough
Potatoes need seasoning! Don’t forget the salt and pepper. Taste the filling before stuffing it back into the skins, and adjust as needed.
6. Skipping the Second Bake
Some people get impatient and skip the second bake, thinking it’s just extra time. Trust me, that final 20 minutes in the oven is where the magic happens. It brings everything together and gives you that perfect golden top.
Following these little tips ensures your twice baked potatoes recipe comes out perfect every single time soft inside, crisp outside, and packed with flavor.
Serving and Presentation Ideas
Let’s be real, food tastes even better when it looks beautiful. Presentation matters, especially when you’re serving these at a dinner party or family gathering. Luckily, twice baked potatoes look naturally appealing, but a few extra touches can elevate them to restaurant-level presentation.
Here are some ideas to make your dish pop:
- Sprinkle with fresh herbs: A dash of chopped chives, parsley, or green onions adds color and freshness.
- Add a drizzle: Try a light drizzle of sour cream or ranch dressing over the top for that creamy visual appeal.
- Stack and Serve: Arrange them neatly on a platter with a sprinkle of shredded cheese or bacon bits in the center. It looks inviting and festive.
- Serve with dips: Offer a small bowl of sour cream or hot sauce on the side so guests can customize their bite.
- Use a nice plate: A rustic wooden board or white serving platter makes the golden potatoes stand out beautifully.
When I serve these to friends, they often say it looks like something straight out of a cozy diner or family cookbook, and that’s exactly the feeling you want to create.
Storing and Freezing Twice Baked Potatoes
If you love meal prepping or hate wasting leftovers, here’s some great news: twice baked potatoes store and freeze beautifully.
To store in the fridge:
Let the potatoes cool completely after baking. Place them in an airtight container or wrap them tightly in foil. They’ll keep fresh for up to 3–4 days. When you’re ready to eat, reheat them in the oven at 350°F (175°C) for about 15 minutes, or until heated through.
To freeze:
Wrap each potato individually in plastic wrap, then place them all in a freezer-safe bag or container. They’ll last for up to 2 months. When you want to enjoy them, thaw overnight in the refrigerator, then bake at 375°F (190°C) for 25–30 minutes.
Freezing is perfect for busy weeks, you can make a big batch, freeze half, and have a delicious side dish ready whenever you need it. It’s like having homemade comfort food on standby.
FAQs
What are twice baked potatoes?
They’re potatoes that are baked, scooped, mixed with creamy ingredients like butter, sour cream, and cheese, then stuffed back into their skins and baked again until golden.
How long do you bake twice baked potatoes?
You bake them twice first for about 50–60 minutes at 400°F (200°C), and then again for 20–25 minutes at 375°F (190°C) after stuffing them.
Can you eat twice baked potatoes?
Absolutely! You can enjoy them fresh from the oven, reheated, or even cold (though warm tastes best).
How do you make a Ree baked potato?
Ree Drummond’s version is extra creamy, cheesy, and indulgent, she mixes butter, sour cream, bacon, green onions, and plenty of cheese before baking them again until bubbly and golden.
What to eat with twice baked potatoes?
They pair wonderfully with steak, roast chicken, pork chops, salads, and soups. They’re also delicious on their own for a comforting meal.
How long do you cook potatoes in the oven?
For the first bake, cook them for about 50–60 minutes at 400°F (200°C), or until the insides are tender and fluffy.
Conclusion
There’s something timeless about a twice baked potatoes recipe, it’s humble, hearty, and always hits the spot. From the first creamy bite to the crispy potato skin, it’s a dish that combines simple ingredients into pure comfort.
I’ve made this recipe dozens of times for family dinners, holidays, and cozy nights in, and it never disappoints. It’s warm, rich, and endlessly customizable, the kind of food that brings people together around the table.
Whether you serve it as a side or make it the star of your meal, twice baked potatoes will always make you feel at home. So go ahead, give it a try. Trust me, once you do, it’ll become one of your go-to recipes too.