Twice Baked Potatoes

Side DishComfort FoodGluten-FreePotato

When is the last time you had Twice Baked Potatoes?! Here are two variations on a classic recipe: one with a cheddar cheese and bacon stuffing, the other with a blue cheese and chives stuffing.

Photography Credit: Elise Bauer

Sometimes deciding what to make for dinner starts with the inspiration of just one ingredient. A friend of mine sent us some wonderful blue cheese this week and my father decided that he wanted to make twice baked potatoes with it.

Two Recipes in One!

Neither one of us has made stuffed potatoes in a while, so we ended up experimenting over several days with various combinations.

We settled on two — one a classic twice-baked potato mashed with some combination of sour cream, milk, and butter, and mixed in with crumbled bacon, green onions, and grated cheddar cheese.

The other combination uses our blue cheese with some chopped chives.

Infinitely Adaptable Twice Baked Potatoes

The best thing about this recipe is that it’s wonderfully flexible!

The amounts shown are a guideline, but really it’s up to your own imagination and taste.

We like a creamy and fluffy potato stuffing, so we add cream and beat the potatoes with a hand mixer.

Any combination of topping ingredients will do. You could even stir in leftover meat like ground beef or chicken to make a more filling meal.

The Best Potatoes to Use

Russet potatoes are really the best choice for making twice baked potatoes. Their shape and size works really well for this purpose and one half of a stuffed Russet is a perfect single serving size — or eat two halves if you’re really hungry!

The skins of Russet potatoes are also a little more sturdy than red potatoes or Yukon golds, which makes them easier to hollow out and stuff.

How to Make Twice Baked Potatoes

The name really says it all, but just so we’re clear going on, here’s what happening with this recipe:

  1. Roast the potatoes whole until they’re easily pierced with a fork, just as if you were making regular baked potatoes.
  2. Cut them in half and scoop out the insides, leaving behind a thin shell of potato skin.
  3. Mash the insides, as if you were making mashed potatoes, and add in the other filling ingredients (cheese, cream, bacon, and so on).
  4. Divide the mashed potatoes between the potato skins and bake in the oven until piping hot.

Make-Ahead Twice Baked Potatoes

Although most of the work to make these twice baked potatoes is hands off, it does end up being rather time-consuming for a weeknight.

To break up the work, you can roast, mash, and stuff your potatoes up to three days ahead and refrigerate them in an air-tight container for up to three days. Then just warm the stuffed potatoes in the oven when you’re ready to serve.

Think about doing this on a Sunday afternoon and then reheating your twice baked potatoes for a quick meal during the week!

What to Serve with Twice Baked Potatoes

Twice baked potatoes are a classic side dish for a juicy steak dinner or meatloaf. With some wilted greens or a side salad on the plate, you have a complete meal!

More Ways to Have Potatoes for Dinner!

Updated January 24, 2019 : We spiffed up this post to make it sparkle! No changes to the recipe itself.

Twice Baked Potatoes Recipe

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  • Cook time: 1 hour, 45 minutes
  • Yield: Serves 4 to 6

Choose either the cheddar and bacon stuffing or the blue cheese and chives stuffing; quantities are for a full batch of baked potatoes.

Ingredients

  • 4 large russet potatoes, about a pound each
  • Olive oil
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 2 Tbsp butter, softened
  • 1 Tbsp cream

Stuffing Option 1: Cheddar and Bacon:

  • 1 cup grated cheddar cheese
  • 4 strips bacon
  • 1/4 cup chopped green onion

Stuffing Option 2: Blue Cheese and Chives:

  • 1 cup crumbled blue cheese
  • 1/4 cup chopped fresh chives
  • 1/2 teaspoon salt

Method

1 Bake the potatoes: Preheat the oven to 400°F. Scrub the potatoes clean under running water. Poke each potato in several places with the tines of a fork so that when the potatoes are cooking they don't explode.

Rub the potatoes all over with a little olive oil. Place directly on the middle or top rack of the oven.

Cook for 1 hour and 15 minutes, or until the potatoes are cooked through. They should give a little when pressed.

If short on time you can bake the potatoes in the microwave, 10 minutes on high heat for 2 potatoes, 15 minutes for 4 potatoes. The skins of microwave baked potatoes aren't nearly as crispy, so you may want to rub a little olive oil on them and finish them in a conventional oven at 400°F for 10 minutes.

2 Cook the bacon if using: If you are including bacon as one of your mix-ins, while the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble.

3 Make potato "boats": Allow the potatoes to cool to touch. Slice the top third lengthwise off the potato.

Use a spoon to scoop out the insides, forming a potato "canoe", leaving about 1/4 inch of potato on the skin.

Alternatively, you can slice the potatoes in half, lengthwise. In this case you may want to bake an extra potato so that you will have more potato filling to mound into the potato boats.

4 Mash potato insides with sour cream, milk, butter: Place the scooped out potato insides, sour cream, milk, cream, and butter into a large bowl.

Mash with a potato masher. If you want a creamy texture, beat with an electric beater until desired consistency. Do not over-beat the potatoes! They can turn glue-y if you do.

5 Stuff potato shells with filling: Mix in the extras with the potato filling. Reserve some of the extras to sprinkle on the tops of the potatoes. Spoon fillings into the potato shells. Sprinkle with extra toppings.

Stuff baked potatoes with toppings before returning them to the oven

6 Bake: Heat oven to 350°F. Place potatoes on a roasting pan and bake 15 to 20 minutes until heated through.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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58 Comments / Reviews

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Did you make it? Rate it!

  1. Kristen

    Made these tonight for dinner. Fantastic – loved the cheddar & bacon recipe!

    xxxxxyyyyy

  2. Dawn

    I made these last night. As somebody else said, I couldn’t decide which to make, so I split the mixture and made 2 of each. The only thing I changed was to rub salt on the skins of the raw potatoes after oiling them. I froze 2 potatoes before the second baking and will post the results when we have tried them. The other two (unfrozen) were really fantastic. I loved the flavor of both fillings. They weren’t quite hot enough from my oven after the second bake though, I might try 30 minutes next time, or heat the oven to 375F. The salt on the skin gave some nice extra crunch and seasoning. My husband doesn’t usually like the skins, but he wolfed these down!

    For the little 1/3 tops, I just put a little mound of filling on them, and have saved them to reheat as potato skin appetizers.

    xxxxxyyyyy

  3. J

    Making ahead for Xmas dinner – can I assemble the potato with the filling – or should I keep them seperate and fill day of?

    Show Replies (1)
  4. Yuana Blanke

    Hi Elise! Not sure if I’ve commented here before or not, but I sure have been here a lot. Typically I don’t follow a recipe but check out a few for ideas and technique. Yours are Always go to’s for solid information. After reading a bunch of Twice Baked recipes, I noticed your’s is the Only one to warn about not beating the potatoes into gluey ick. Those “don’t’s” are critical. It’s very kind of you to add common blunders to avoid.
    The whole package here is terrific, you, your pictures and your impeccable instructions.
    THANKS !!! .

    Show Replies (1)
  5. Norman Cruz

    I just made up my own and basically used all the ingredients here, except I used Blue Cheese dressing and also added some ground mustard and Wasabi to mine. Was thinking garlic and avocado would go well with this, so I’ll have to experiment with that the next time. As it was, mine turned out pretty well, considering I made it up as I went along, basing mine on this recipe, more or less.

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