Twice Baked Potatoes
Twice Baked Potatoes are easier than you think and make an epic meal in themselves or a crowd pleasing side! These Twice Potatoes are stuffed with creamy mashed potatoes, sour cream, cheese, green onions, bacon and seasonings for the ultimate indulgence.  They are perfect for the holidays and entertaining and always a hug hit!  This Twice Baked Potatoes recipe is completely customizable and can be transformed into a complete meal with the addition of chicken, beef and or/veggies (I’ve included  TONS of variations with this recipe as your guide). Twice Baked Potatoes can also be made ahead of time and refrigerated or frozen (instructions included) for an easy heat and eat side or dinner!
Servings Prep Time
8servings 20minutes
Cook Time
Servings Prep Time
8servings 20minutes
Cook Time
a fork taking a bite out of best twice baked potatoes
  • 4 medium size Russet potatoesscrubbed and dried very well
  • 1tablespoon olive oil
  • 1/2teaspoon salt
  • 1/8teaspoon pepper
  • 4tablespoons melted butter
  • 1/3cup warm milk
  • 1/2cup sour cream or Greek yogurt
  • 1teaspoon dried chives(1 tablespoon fresh)
  • 3/4teaspoon saltmore or less to taste
  • 1/2teaspoon garlic powder
  • 1/4tsp EACH paprika, dried dill weed, pepper
  • Pinch – 1/8 teaspoon cayenne pepper
  • 1/4cup chopped green onions
  • 1 1/2cups freshly grated cheddar, Monterrey or Gruyere(I like half cheddar, half Gruyere), divided
  • 4 oz. (5-6 strips) bacon cooked and chopped, divided
  1. Preheat the oven to 400 degrees F. Line a baking sheet with foil.
  2. Add potatoes to foil and prick each one a few times with a fork. Brush potatoes all over with olive oil. Sprinkle tops with half of salt and pepper, rub to evenly distribute, flip and repeat. Bake potatoes at 400 degrees F for 45-60 minutes OR until fork tender (larger potatoes may take 75 minutes), turning the potatoes once or twice during baking.
  3. Let potatoes cool 5-10 minutes (do not turn off oven). When cool enough to handle, slice each potato in half lengthwise. Scoop out most of the inside of the potato, leaving 1/4” around the top edges and a little bit on the bottom and sides so the skin doesn’t tear.
  4. Transfer potato shells back to the baking sheet and bake at 400 degrees F for 10 minutes (so the skins will harden/crisp up).
  5. Meanwhile, add scooped out potato filling to a large bowl along with butter, milk, sour cream and seasonings. Mash until smooth (I use a handheld electric mixer) then stir in green onions, half of the bacon and 3/4 cup cheese. Add additional milk if needed to reach creamy consistency.
  6. Spoon mashed potatoes back into the potato skins, slightly mounding in the middle. Top with remaining 3/4 cup cheese and bake at 400 degrees for approximately 15 minutes or until cheese is melted.
  7. Top potatoes with remaining bacon. Garnish with additional green onions and fresh parsley if desired. Serve with sour cream or Greek yogurt for added yum.
Recipe Notes

Tips for Perfect Twice Baked Potatoes

  • Only use Russet potatoes for structure and the fluffiest filling.
  • Line you baking sheet with foil for easy cleanup. Don’t use parchment paper or your potato skins won’t get as crispy.
  • Prepare any filling ingredients while your potatoes are baking such as cooking meat, veggies, etc.
  • Mix the filling when the potatoes are warm so it doesn’t get gummy.
  • For fluffy filling, use a hand mixer but don’t overmix.
  • Add milk to filling a little at time because you may need less depending on how much potato pulp was extracted.
  • Bake the potato shells while you make the filling for crispier skins– hardly any recipes do this!
  • Customize your Twice Baked Potatoes with any of my recipe ideas!

Twice Baked Potato Recipe Variations

  • Chicken Twice Baked Potatoes: You can add chicken to my traditional twice baked potato recipe, any of the below ideas or anything you can dream up!  You will stir in 1 to 1 ½ cups chopped chicken to the filling or you can top your potatoes with chicken.
  • Blue Cheese Twice Baked Potatoes: swap 1/2 cup of cheese out for 1/2 cup blue cheese.
  • Spinach Twice Baked Potatoes: Stir 10 oz. frozen thawed spinach into the filling.
  • Broccoli Twice Baked Potatoes: stir 1 ½ cups chopped broccoli into filling (small) or larger cooked broccoli.
  • Buffalo Chicken Twice Baked Potatoes: replace some of the milk with hot sauce to taste, swap ½ cup cheese with ½ cup blue cheese and stir in 1 cup chopped chicken.
  • Mexican Twice Baked Potatoes: stir in ½ cup black beans, ½ cup corn, replace some of the milk with salsa to taste and add (homemade) taco seasoning to taste and top with avocados, fresh tomatoes/salsa and sour cream.
  • Greek Chicken Potatoes; replace some of the cheese with feta and add some Greek chicken, olives, roasted red bell peppers, etc to the filling and top with Greek Yogurt or tzatziki, and/or slivered almonds, olives, pickled red onions, etc.
  • Chili Cheese Twice Baked Potatoes: Add some chili beans and hamburger to your filling with some extra chili spice and top with nacho cheese OR just top your Twice Bake Potatoes with chili and cheese.
  • Leftover Twice Bake Potatoes: add leftover chicken/hamburger/steak (any protein) and a cup or so of leftover vegetables along with your favorite seasonings like Cajun, Taco, Curry, Ranch, Pesto etc.


I’ve kept it traditional but the possibilities are endless!  You can even create a topping bar so everyone can pile their Twice Bake Potatoes with their favorites.  Here are just a few topping ideas:

How To Make Twice Bake Potatoes Ahead of Time

  1. Fill potatoes with filling but do not top with cheese
  2. Tightly cover potatoes with foil or store in an airtight container.
  3. Refrigerate for up to 5 days.
  4. When ready to serve, top potatoes with cheese.
  5. Bake potatoes at 350 degrees for 20-25 minutes OR until heated through and cheese has completely melted.

How to Reheat Twice-Baked Potatoes in the OVEN

  1. Preheat your oven to 400 degrees F.
  2. Place the potatoes on a lightly greased baking sheet.
  3. Bake for 20-25 minutes or until completely heated through.

How to Reheat Twice-Baked Potatoes in the Microwave

  1. Place potatoes on a microwave-safe plate.
  2. Microwave potatoes, uncovered, on high power for 2-3 minutes or until heated through.

How to Freeze Twice Baked Potatoes

  • Cool Twice Baked Potatoes completely or cool filled but not twice bake potatoes completely.
  • Place baking tray with potatoes in the freezer and freeze until solid, about 1 hour (omit cheese topping if not twice baked).
  • Store potatoes in a freezer safe airtight container/freezer bag or wrap individual potatoes in plastic wrap or foil.
  • Freeze potatoes for up to 3 months.
  • When ready to eat, thaw potatoes in the fridge for 24 hours.
  • Unwrap potatoes, top with cheese (if needed) and place on a baking sheet.
  • OVEN: Bake at 350 degrees F until warmed through, about 20-25 minutes OR bake potatoes from frozen for about 1 hour.
  • MICROWAVE: Place thawed potatoes on a microwave-safe plate. Microwave, uncovered, on high power for 2-3 minutes or until heated through.