These twice baked potatoes are the ultimate cozy comfort food side dish. We're talking fluffy mashed potatoes, mixed with butter, cheese, and seasonings, then stuffed back into crispy potato skins and baked again until hot and melty. What's not to love?
They have all the flavor of a loaded baked potato, but with an extra creamy filling that makes them feel a little special. Whether you’re making dinner for the family or bringing a side dish to a potluck, these twice baked potatoes are always a hit.
Around here, we love serving them with roast chicken, pork roast, or even a simple steak dinner. They’re hearty, cozy, and perfect for cooler months.
Why You'll Love This Recipe
There’s a reason twice baked potatoes have been a favorite side dish for decades. And yes, I've been around for several of them. 😉
- Comfort food classic - a trifecta of creamy potatoes, melty cheese, and buttery flavor.
- Perfect for holidays - they're a treat for Thanksgiving, Christmas, or Sunday supper.
- Make ahead friendly - hands off for entertaining. Assemble earlier and bake when ready.
- Simple ingredients - nothing fancy required - my fav!
If you love loaded baked potatoes, this recipe takes those flavors and transforms them into an extra creamy, satisfying side dish.
What Are Twice Baked Potatoes?
Twice baked potatoes start with whole baked potatoes. Once the potatoes are cooked and tender, the inside is scooped out and mashed with ingredients like butter, milk, cheese, and seasonings.
The creamy potato mixture is then spooned back into the potato skins and baked a second time until hot and golden.
The result is a fluffy, flavorful potato filling with slightly crisp potato skins, giving us the best of both worlds!
Jump to:
- Why You'll Love This Recipe
- What Are Twice Baked Potatoes?
- 🛒 Ingredients
- Can I Use Regular Milk Instead?
- 🥣 How to Make Twice Baked Potatoes
- Can I Use a Hand Mixer?
- What Is the Texture of Twice Baked Potatoes?
- 📋 Variations
- Storage
- Tips for Success
- How to Reheat Twice Baked Potatoes
- Make Ahead Tips
- Can You Freeze Twice Baked Potatoes?
- Want an Easier Version for a Crowd?
- FAQ
- More Potato Side Dishes
- Recipe
🛒 Ingredients
You only need a handful of simple ingredients to make these classic twice baked potatoes.
- Russet potatoes - Large russet potatoes work best because their skins are sturdy and hold the filling well.
- Evaporated milk - Makes the potato filling extra creamy and rich without thinning it out too much. Because some of the water has been removed from the milk during processing, it has a slightly thicker texture than regular milk and adds creaminess without making the potatoes too thin. Regular milk will work if that’s what you have on hand.
- Butter - Gives the filling a rich, comforting flavor.
- Cheddar cheese - Sharp cheddar adds the best flavor, but mild cheddar works too. Shred your own if you can.
- Yellow onion – Grating the onion releases the juices and flavor without large onion pieces. Your picky eaters won't even know they're there!
- Salt and pepper - Essential pretty much anytime you're cooking potatoes.
- Chives - A fresh garnish and pop of green brightens the finished potatoes. Sliced green onions work, too!
See recipe card below for specific quantities and ingredient list.
Can I Use Regular Milk Instead?
Yes, regular milk will work if that’s what you have on hand. Start with ½ cup milk and add a little more if needed until the potatoes reach your desired creaminess.
You can also substitute half-and-half or heavy cream for an even richer filling.
Best Potatoes for Twice Baked Potatoes
Russet potatoes are the best choice for twice baked potatoes. Their flesh stays fluffy while the skins stay sturdy enough to scoop out and bake - twice!
If you're a tater lover you'll definitely want to check out my post about how to throw a baked potato party!
🥣 How to Make Twice Baked Potatoes
- Step 1: Prepare the potatoes. Scrub the potatoes clean and pierce them several times with a fork. Brush the skins lightly with vegetable oil to keep them soft while baking.
Place the potatoes on a foil-lined baking sheet and bake at 400°F for about 1 hour, or until fork tender.
- Step 2: Scoop out the filling. Use a spoon to carefully scoop the inside of the potatoes into a mixing bowl. Leave the potato skins intact so they can be filled later.
- Step 3: Mash the filling: Mash the scooped potatoes until mostly smooth. Add butter and evaporated milk until creamy, then stir in the onion, sage, salt, pepper, and ½ cup cheese.
- Step 4: Fill the potato shells. Spoon the mashed potato mixture back into the potato skins, filling slightly above the opening.
Sprinkle the remaining shredded cheddar cheese over the tops of the potatoes.
- Step 5: Bake again. Cover the potatoes loosely with foil and bake at 350°F for 35–45 minutes, until heated through and the cheese is melted.
Remove from the oven, sprinkle with chopped chives, and serve warm.
Can I Use a Hand Mixer?
It’s best to avoid using a hand mixer for twice baked potatoes.
Potatoes contain a lot of starch, and using an electric mixer can overwork them and create a sticky or gummy texture. Instead, use a potato masher or sturdy spoon to gently mash and mix the filling.
A few small potato lumps are perfectly fine and help keep the texture light and fluffy.
What Is the Texture of Twice Baked Potatoes?
Twice baked potatoes have a creamy, fluffy filling with slightly crisp potato skins.
The inside is similar to rich mashed potatoes, but a little thicker so it holds its shape inside the potato shell. The second bake helps warm everything through while melting the cheese on top.
You get the best of both worlds — soft, buttery potatoes on the inside and tender potato skins on the outside.
📋 Variations
There are lots of ways to customize twice baked potatoes.
- Add bacon - Mix in crispy bacon pieces for a loaded potato version.
- Add sour cream - A scoop of sour cream makes the filling extra creamy.
- Try different cheeses – Monterey Jack or Colby cheese can be used instead of cheddar. Pepperjack cheese is good if you like some spice.
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🍽 What to Serve With Twice Baked Potatoes
These potatoes pair well with hearty main dishes like:
- roast chicken
- stuffed pork loin
- steak
- grilled chicken
They’re also a great side dish for holiday dinners and potlucks.
Storage
Store leftover twice baked potatoes in an airtight container in the refrigerator for 3–4 days.
Reheat in the microwave or warm in a 350°F oven until heated through.
Tips for Success
- Don’t use an electric mixer for the potatoes - it can make them gummy.
- Grating the onion gives great flavor without noticeable onion chunks. Just a subtle flavor enhancement.
- Leave a small layer of potato attached to the skin so the shells stay sturdy.
How to Reheat Twice Baked Potatoes
Twice baked potatoes reheat very well, which makes them perfect for leftovers or meal prep for future field meals.
In the oven (best method): Place the potatoes on a baking sheet and cover loosely with foil. Bake at 350°F for 20–25 minutes until heated through.
In the microwave: Place a potato on a microwave-safe plate and heat for 1–2 minutes, or until warm.
If reheating from the refrigerator, the oven method will help the potatoes warm evenly without drying out.
Tip: For easy weeknight meals or if cooking for two, freeze the potatoes individually so you can reheat just one or two at a time.
Make Ahead Tips
Twice baked potatoes are a great make-ahead side dish, which makes them perfect for holidays or busy weeknights.
You can prepare the potatoes through the filling and stuffing step earlier in the day or even the day before.
Simply fill the potato skins with the mashed potato mixture, place them on a baking sheet, and cover tightly with foil. Store in the refrigerator for up to 24 hours.
When you're ready to bake, sprinkle the cheese on top and bake as directed. If the potatoes are going straight from the refrigerator to the oven, you may need to add 5–10 extra minutes to the baking time.
Can You Freeze Twice Baked Potatoes?
Yes! Twice baked potatoes freeze very well.
To freeze, prepare the potatoes as directed and fill the potato skins with the mashed potato mixture. Let them cool completely, then place them on a baking sheet and freeze until firm. Once frozen, wrap each potato tightly in foil or place them in a freezer-safe container.
Store in the freezer for up to 2 months.
To bake from frozen, place the potatoes on a baking sheet and bake at 350°F for about 45–60 minutes, or until heated through and the cheese is melted.
Want an Easier Version for a Crowd?
If you love the flavors of twice baked potatoes but don’t want to stuff individual potato skins, try my Twice Baked Potato Casserole.
It has the same creamy, cheesy filling but baked in one dish making it perfect for potlucks and holiday meals.
FAQ
Yes. Assemble the potatoes and wrap them tightly before freezing. Freeze up to 2 months. Bake from frozen at 350°F for about 60 minutes or until heated through.
Russet potatoes are the best choice because their thick skins hold the filling well and the inside becomes fluffy when baked.
Yes! Instead of refilling the potato skins, spread the potato mixture in a greased casserole dish and bake until hot and bubbly.
If you make this recipe, I’d love to know what you think! Leave a ⭐ star rating and review below. It helps other readers and makes my day! 😉
More Potato Side Dishes
If you love potato recipes, try these next:
- Cheesy Scalloped Potatoes
- Air Fryer Smashed Potatoes
- Twice Baked Potato Casserole
- Parmesan Crusted Baby Potatoes
Recipe
Twice Baked Potatoes
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Ingredients
- 4 large Russet potatoes
- ¾ cup evaporated milk
- ¼ cup butter melted
- 1-2 cups grated cheddar cheese divided
- ½ yellow onion finely grated
- 1 teaspoon rubbed sage
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 1 Tablespoon vegetable oil for brushing potatoes
- chopped chives for garnish
Instructions
- Bake the potatoes: Preheat oven to 400°F. Line a baking sheet with aluminum foil.Scrub 4 large Russet potatoes clean and pierce each potato several times with a fork. Brush the potato skins with 1 Tablespoon vegetable oil to help keep them soft while baking.Place potatoes on the baking sheet and bake about 1 hour, or until fork tender.
- Prepare the potato shells. Allow the potatoes to cool slightly. Cut an oval opening in the top of each potato, leaving about ¼ inch of potato attached to the skin so the shells stay sturdy.Using a spoon, carefully scoop out the inside of the potatoes and place the scooped potato in a mixing bowl. Leave the potato skins on the baking sheet.
- Reduce oven temperature to 350°F.
- Make the filling. Using a potato masher, gently mash the potatoes until mostly smooth.Slowly add the melted ¼ cup butter and ¾ cup evaporated milk, continuing to mash until the potatoes reach your desired creaminess.Grate ½ yellow onion directly into the potato mixture so the onion juice and small pieces mix into the filling.Add 1 teaspoon rubbed sage, 1 ½ teaspoons salt, and ½ teaspoon black pepper and stir well.Mix in ½ cup of the shredded cheddar cheese.
- Fill the potato skins. Spoon the mashed potato mixture back into the potato skins. Fill slightly above the opening so the tops are nicely rounded. Sprinkle the remaining shredded cheese over the tops of the potatoes.
- Bake again. Cover the potatoes loosely with aluminum foil and bake at 350°F for 35–45 minutes, until heated through and the cheese is melted.If the cheese needs more browning, remove the foil for the final 5–10 minutes of baking.
- Garnish with chopped chives before serving.
Notes
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
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