A twice-baked potato is the perfect love child of a baked potato and mashed potatoes. It’s also a brilliant blank canvas for so many flavors.
A classic version is made with cheese, sour cream and bacon, but this vegetarian recipe sneaks in spinach for some extra veg, Greek yogurt for a boost of protein and creamy, salty feta for
Plan Ahead Potatoes
There’s nothing difficult about making twice-baked potatoes, but as the name implies, you do need time to bake them twice. Once your oven is heated, you’ll need 60 to 70 minutes for the first bake, depending on the size of your potatoes. Then allow another 15 to 18 for the second bake.
The good news is there are ways to make this recipe in stages:
- Do the first bake, make the filling and stuff the potatoes ahead of time. They’ll keep in an airtight container in the fridge for up to 3 days. Complete the second bake when you’re ready to eat (allow a few more minutes if you’re starting with cold potatoes).
- Do only the first bake and let them cool. Then store in an airtight container in the refrigerator for up to 3 days to scoop, stuff and bake later. Cold potatoes are easy to scoop, but they need a little more
love to mash. Warm potatoes are easy to scoop and mash.
- If you’re in a hurry, do the first “bake” in the microwave. Place the potatoes on a microwave-safe plate and cook for 10 to 12 minutes, rotating halfway through. The second bake is still best done in an oven or toaster oven.
However you cook them, make sure you prick them all over to allow steam to vent. Then rub them with a little oil and sprinkle with salt so that the skin is as flavorful as the filling.
Plenty of Potato Partners
It’s easy to customize ingredients for twice baked potatoes. Don’t like spinach? Chop up cooked and well-drained broccoli—or just leave out the spinach. No dill on hand? Use only parsley or
swap in finely minced chives.
No feta? Go to the store because feta is delightful. Just kidding: Substitute salty cheeses like Parmesan or Romano to taste, or try havarti, which pairs really well with dill.
- Tip: Feta can range in saltiness, so taste as you go. You might need less cheese to make you
happy, or you might want more.
Make it A Meal
You could go full-on steakhouse and serve these with a seared steak to make the potatoes a rich side dish.
But they are an entrée in their own right, so pairing them with a Greek salad—with crunchy lettuce, crisp cucumbers, juicy tomatoes and, yes, more feta—would be a thematically pleasing way to round out your dinner.
If you have leftover potatoes, store them in an airtight container in the fridge for up to a week.
- Reheat: Twice-baked potatoes are very forgiving when it’s time to reheat them. Cut a little slit in the center (to speed heating all the way through) and then heat them for 3 to 4 minutes in the microwave or 5 to 8 in the toaster oven or air fryer.
- Freeze: These creamy stuffed potatoes freeze well too. Let the twice-baked potatoes cool completely, then wrap individually in plastic wrap. Wrap each again in foil, or store in a zip-top bag or air-tight container in the freezer for up to 3 months.
- To Thaw: Thaw in the
fridge overnight and they’ll bake up (unwrapped) in 25 to 30 minutes at 350˚F.
- To Bake from Frozen: If you’re baking from frozen, bake for 30 minutes covered
with foil at 350˚F and then another 20 to 30 uncovered, depending on their
More Baked Potato Recipes
- Twice Baked Southwestern Sweet Potatoes
- Twice Baked Potatoes
- Loaded Baked Potatoes
- Curry Chickpea-Loaded Baked Potatoes
- How to Bake a Potato
- Baked Potato Soup
Spanakopita Twice-Baked Potatoes
- 4 large Russet Potatoes (about 320 grams each), scrubbedand dried
- 1/4 cup plus 1 tablespoon olive oil, divided
- 1 1/2 teaspoons salt, divided
- 1 1/4 cups Greek yogurt
- 2 (10-ounce) boxes frozen spinach, thawed and very welldrained
- 2 scallions, thinly sliced
- 5 tablespoons finely minced fresh dill
- 2 tablespoons finely minced fresh parsley
- 8 ounces feta, divided
- Freshly ground black pepper
Preheat the oven:
Heat oven to 400°F.
Bake the potatoes:
Prick the potatoes all over with the tines of a fork or tip of a paring knife. Rub
them with 1 tablespoon oil and sprinkle with 1/2 teaspoon salt.
Place on a foil-lined rimmed baking sheet and bake until they’re tender throughout (they should slip off a cake tester or paring knife when poked), 60 to 70 minutes.
Let them rest for 10 to 15 minutes, until they’re cool enough to handle.
Split and Scoop the potatoes:
Split the potatoes lengthwise and create a potato shell by scooping out the center, leaving a 1/4-inch rim. Put the scooped out flesh into a large bowl and give it a rough mash with a potato masher or large fork.
Finish making the filling:
To the bowl with potato flesh, add the yogurt, spinach, scallion, dill, parsley and remaining 1/4 cup olive oil and 1 teaspoon salt.
Crumble in 6 ounces of feta and mash and mix well, until the filling is uniform and creamy. Taste filling and add black pepper to taste.
Stuff the potato shells:
Divide the filling among the shells and pat into shape as needed. Finely crumble the remaining 2 ounces of feta evenly over the potatoes.
Bake the stuffed potatoes until the filling is heated through and cheese has browned, 15 to 18 minutes.
Twice baked potatoes are best served immediately on their own, with a salad or alongside a protein of your choice.