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Ultimate Twice Baked Potatoes Recipe

Shadi Hasanzadeh
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!
5 from 5 votes
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Course Side Dish
Cuisine American
Servings 8
Calories 270 kcal


  • 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. 
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