This is the ultimate twice baked potatoes recipe! Fluffy and creamy with so much flavor, these twice baked potatoes are everyone’s favorite side dish!
Love baked potatoes? Me too! Make sure to check out our recipes for air fryer baked potatoes and baked potatoes on grill, and then take them to the next level with this twice baked potatoes recipe. These potatoes are soft, creamy and so delicious. We’re talking sour cream and cheddar, it’s got to be good, right?
Best ever twice baked potatoes
Baked potatoes and twice baked potatoes are the perfect side dish for barbecue dishes such as steak and grilled chicken. This recipe is one of our favorites for a few reasons:
- Easy to make: It’s easy to make and uses only a few ingredients.
- Budget-friendly: This recipe uses ingredients that are accessible and easy to get.
- Endless possibilities: It’s very customizable and can be modified to your liking (add bacon or other kinds of cheese).
- Kid-friendly: Got picky eaters at home? They’re going to love this potato recipe!
How to make twice baked potatoes
Bake the potatoes
Wash and dry the potatoes. Then pierce them with a fork and rub them with olive oil. Bake at 450°F for 45 to 50 minutes until they’re fully cooked. rotate them halfway through to ensure even baking. Take the potatoes out of the oven and let them cool for a few minutes.
Prepare the filling
Cut the potatoes in half and spoon out the insides, try to not tear the skin. Mash the potato insides using a hand mixer or a fork. Mix the potato insides with butter, milk, sour cream, cheddar cheese, garlic powder, salt and pepper.
Fill the potato skins and bake
Preheat the oven to 350°F. Divide the filling among the potato skins and place them on a baking sheet. Sprinkle more cheddar cheese on top. Bake for 20 minutes until the potatoes are warm and the cheese is melted.
Tips to make the best twice baked potatoes
- The best potatoes to use for this recipe are russet potatoes because of their size and texture.
- Don’t let the potatoes get too cold before cutting them and scooping out the insides. Warm potatoes are easier to whip and mix.
- If you’d like the potatoes to be extra fluffy, whip them with a hand mixer or a stand mixer.
- If the potatoes are too dry, add more sour cream to the mixture.
Looking to jazz things up?
You can always add other ingredients to the twice baked potato filling. Here are a few suggestions:
- Cooked bacon
- Green onions, scallions or chives
- Other kinds of cheese such as gouda or pepperjack
- Bake the potatoes and prepare the filling as instructed.
- Place the stuffed potato halves on a baking sheet and top with shredded cheddar.
- Cover with an aluminum foil and refrigerate for up to 3 days.
- When ready to bake, preheat the oven to 350°F.
- Uncover the potatoes and bake for 30 minutes until they’re warm and the cheese is melted.
Ultimate Twice Baked Potatoes Recipe
- 4 russet potatoes
- 2 tbsp olive oil
- 4 tbsp butter
- 1/2 cup milk
- 1/2 cup sour cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 cup shredded cheddar cheese divided
- Preheat the oven to 450°F. Wash and dry the potatoes. Pierce them in a few places using a fork or a knife. Rub them with olive oil and place them on a baking sheet. Bake in the oven for 45 to 50 minutes until fully baked. Flip them halfway through to ensure even baking.
- Take the potatoes out of the oven and let them cool for a few minutes. Cut the potatoes in half and scoop out the insides.
- Preheat the oven to 350°F.
- Mash the insides using a fork or a hand mixer. Add in the butter, milk, sour cream, garlic powder, salt and pepper. Mix well to combine. Add half of the shredded cheddar and mix well.
- Scoop the mixture into the potato skins and top with the remaining cheddar cheese.
- Bake in the oven for 20 to 25 minutes until the cheese is melted.
- Top with chopped green onions and serve with your favorite main dish.
- Russet potatoes are perfect for this recipe but you can use yukon gold as well.
- If you like the potato filling to be very fluffy, whip the potatoes with a hand mixer or a stand mixer.
- To make this recipe ahead of time, bake the potatoes and make the filling as instructed. Fill the potato skins with the mixture, place them on a baking sheet and top with shredded cheddar. Cover with aluminum foil and refrigerate for up to 3 days. When ready to bake, preheat the oven to 350°F and bake in the oven for 30 minutes until the cheese is melted.