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 Baked Potatoes are stuffed with creamy mashed potatoes, sour cream, cheese, green onions, bacon and seasonings for the ultimate indulgence.  They are perfect for entertaining and the holidays (hello Valentines!) and always a hug hit!  This Twice Baked Potato 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 filling variations and topping ideas 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!

front up close view of make ahead twice baked potatoes with cheese, sour cream and bacon

Twice Baked Potato Recipe

I could eat potatoes for breakfast, lunch, and dinner – and I have.  Mashed Potatoes, Gratin Potatoes, Roasted Potatoes, Potato Salad, French Fries – they are all divine – but the ULTIMATE comforting potatoes –  Twice Baked Potatoes!

Twice Baked Potatoes are like crispy, salty potato skins stuffed with a cheesy, creamy mashed potato filling.  Does it get any better?

Yes!  While Twice Bake Potatoes look and taste like a fancy side, they are actually quite easy to make.  They can also be made in stages or pre-made completely because they reheat fabulously well.

This means you can assemble your Twice Baked Potatoes and refrigerate them for up to five days and then just pop them in oven while you’re preparing the rest of dinner OR pull them out of the freezer for an easy dinner side or stress free entertaining dish.

up close of a fork taking a bite out of best twice baked potatoes

I could devour this Twice Baked Potato recipe as written all day long but the creamy little boats are a vehicle to devour anything you want!  You can add anything to the potato filling or pile on your favorite toppings and even make them your clean out-the-fridge vehicle.

You can stuff the crispy boats with spinach, broccoli, chicken, cheese, sun-dried tomatoes, etc. or create a toppings bar so everyone can make their favorite Twice Baked Potato.

easy twice baked potatoes with sour cream, butter, cheese and bacon on a baking sheet

What are twice baked potatoes?

Twice Baked Potatoes are potatoes that are baked twice at different stages.  First, the potatoes are baked until tender.  Next, they are sliced in half and the soft insides scooped out, leaving a hollow potato skin shell.

The fluffy inside potato pulp is then mixed with fillings such as butter, milk, sour cream, and cheese to virtually create thick mashed potatoes.

This potato mixture is then scooped back into the potato shell, and topped with more cheese and baked for the second time – earning the name, twice bake potatoes!

twice baked potatoes on a white plate with green onions and bacon

What Potatoes are Best for Twice Baked Potatoes?

Russet potatoes are the best potatoes for twice baked potatoes because:

  1. They have a great shape for slicing through the equator
  2. Half of a Russet potato is the perfect serving size
  3. Their skins are more sturdy so they hold their shape
  4. Their skins bake up crispier
  5. Their interiors mash up creamy instead of gummy
showing the best potatoes to make twice baked potatoes with a row of russet potatoes

How to Make Twice Baked Potatoes

Step 1:  Prep Potatoes

  • Preheat the oven to 400 degrees F. Line a baking sheet with foil.
  • Scrub potatoes and dry very well. The drier the skins, the crispier they will become.
showing how to make twice baked potatoes by washing and drying potatoes with a green cloth
  • Add potatoes to the foil and prick a few times with a fork so they don’t explode.
  • Brush potatoes all over with olive oil.
showing how to make twice baked potatoes by by brushing potatoes with olive oil
  • Sprinkle tops of the potatoes with half of the salt and pepper, rub to evenly distribute, flip and repeat.
showing how to make twice baked potatoes by rubbing with salt and pepper

Step 2:  Bake Potatoes

  • Bake potatoes at 400 degrees F for 45-60 minutes OR until fork tender, turning the potatoes once or twice while baking. Larger potatoes may take closer to 75 minutes.
showing how to make twice baked potatoes by piercing with a fork to show they are tener

Step 3:  Slice Potatoes in Half

  • Let potatoes cool 5-10 minutes (do not turn off oven). When cool enough to handle, slice each potato in half lengthwise.
showing how to make twice baked potatoes by slicing them in half
top view of potato halves on a white cutting board

Step 4:  Scoop out insides

  • Scoop out most of the inside of the potatoes, leaving ¼” around the top edges and a little bit on the bottom and sides so the skin doesn’t tear. The shells will seem flimsy but will firm up when we roast them and stand up when the filling is added.
showing how to make twice baked potatoes by scooping out potato flesh

Step 5:  Roast Shells

  • Arrange now empty potato shells back on the baking sheet and bake at 400 degrees F for 10 minutes.  Most recipes skip this step but it is CRUCIAL to help your potato skins firm up and crisp up.

Step 6:  Make Filling

  • While the potato skins are roasting, make the potato filling. It is crucial to make the filling while the potato insides are still warm, otherwise, you are more likely to get a gummy filling.
  • Add all of the potato filling to a large bowl along with butter, sour cream, milk and seasonings. You may need more or less milk depending on the actual amount of potato pulp you extracted.
showing how to make twice baked potatoes by adding potato flesh, sour cream, milk, butter, paprika, parsley, dill, salt and pepper
  • Mash filling until smooth (I use a handheld electric mixer).
showing how to make twice baked potatoes by mashing potato filling together
  • Stir in green onions, half of the bacon and ¾ cup cheese. Add additional milk if needed to reach creamy consistency.
showing how to make twice baked potatoes by adding cheese, bacon and green onions to potato filling
showing how to make twice baked potatoes by mixing all of the potato filling ingredients together

Step 7:  Fill Potato Shells

  • Evenly spoon mashed potato filling back into the potato skins. You may need to press the filling down firmly with the back of a spoon before adding more.  I like to  slightly mound my filling in the middle, purely for looks.
showing how to make twice baked potatoes by adding potato filling to potato shells

Step 8:  More cheese

  • Top the filling with remaining ¾ cup cheese.
showing how to make twice baked potatoes by lining potato halves on a baking sheet and topping with chese

Step 9:  Bake again

  • Bake at 400 degrees for approximately 15 minutes or until cheese is melted.

Step 10: Toppings

  • Top potatoes with remaining bacon and any desired toppings.  Garnish with additional green onions and fresh parsley if desired.  Serve with sour cream or Greek yogurt for added yum.
8 twice baked potatoes on a baking sheet with melted cheese, green onions and bacon

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!
side view of make ahead twice baked potatoes on a baking sheet

WHAT DO YOU PUT IN TWICE BAKED POTATOES?

Twice Bake Potatoes are only as good as the filling, and I’ve got you covered with a creamy, cheesy, flavorful mashed potato filling you will be eating by the spoonful!

The filling mixture is made with:

  • potato flesh from inside of baked potatoes
  • melted butter
  • warm milk
  • sour cream or Greek yogurt
  • spices: chives, garlic powder, paprika, dill weed, pepper, cayenne, salt, pepper
  • green onions
  • bacon
  • cheese

Of course, this filling is completely customizable and a playground for you to customize with your favorite seasonings and add-ins, simply whatever you have on hand or are in the mood for!  There are SO many possibilities, I’ve included just a few filling ideas below:

up close side shot of twice baked potatoes lined on a baking sheet

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 ½ cup of cheese out for ½ 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.
top up close view of twice baked potatoes on a baking sheet

TWICE BAKED POTATO TOPPINGS

This Twice Baked Potato Recipe creates a playground for toppings.  I’ve kept it traditional with the popular favorites of cheese, bacon and green onions and sour cream, 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:

up close side view of twice baked potatoes with sour creraem

How long can twice baked potatoes be refrigerated?

Twice Baked Potatoes should be stored in the refrigerator in an airtight container or wrapped tightly in plastic wrap or foil.  Properly stored Twice Bake Potatoes will keep in the refrigerator for about five days.

If you think you aren’t going to eat your potatoes by then, you can freeze them instead.

Can you make twice baked potatoes ahead of time?

Yes!  Twice Baked Potatoes taste just as good or better if prepared ahead of time.  Reheating the potatoes is a great option for busy weeknights, meal prep or entertaining, or holidays like Thanksgiving and Christmas!

All you have to do is pull the potatoes out of the fridge, top with cheese and bake for the second time for a quick and easy side any night of the week!

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.
front view of easy twice baked potatoes on a plate

How do I reheat twice baked potatoes?

Already baked Twice Baked Potatoes (leftovers) keep fabulously well and make great leftover snacks, lunches or heat up sides. I actually think they taste even better the next day as all the filling flavors develop and blend.

You can reheat your Twice Baked Potatoes in the microwave or oven.  The microwave is quicker but you won’t get the same crispy sides that the oven gives you – but honestly, I usually don’t have patience for that!

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.
top view of best twice baked potatoes

How to Reheat Twice-Baked Potatoes in the Microwave

Place potatoes on a microwave-safe plate.

Microwave potatoes, uncovered, on high power for 2-3 minutes or until heated through.

Can twice baked potatoes be frozen?

Yes!  The Twice Potatoes can be frozen at two different stages: 1) Filled but not twice baked  OR 2)  completely assembled and twice baked.

The filled but not twice baked usually occurs if you are intentionally making the Twice Baked Potatoes ahead of time.  This way you can omit the cheese on top and just add it when reheating the potatoes for a better cheese consistency.

Alternatively, you can freeze Twice Baked Potatoes with the cheese that have already been twice baked.  This works great for leftovers or if you just want the potatoes completely ready to go.

a fork taking a bite out of best twice baked potatoes

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.

HOW LONG DO YOU COOK A TWICE BAKED POTATO IN THE OVEN?

Twice Baked Potatoes cook twice in the oven – or three times if you count the shells.

  1. First, bake the potatoes for 45-60 minutes or until fork tender.
  2. While the filling is made, bake the potato shells for 10 minutes to firm up.
  3. Add filling mixture to potato shells and bake another 15 minutes.
a cheesy forkful of twice baked potatoes

Are Twice Baked Potatoes Gluten Free?

Yes!  If you need a gluten free side for your family or for entertaining, then stick with this classic Twice Baked Potato Recipe.  If you venture into different toppings, you will want to check to see if they are gluten free as well.

What can I serve with twice baked potatoes?

Twice Baked Potatoes can be a meal all in themselves if you top with chicken, beef or pork (see suggestions) or you can serve them as a show stopping side.  Some of my favorite main courses to serve them with are:

up close of a fork taking a bite out of best twice baked potatoes

WANT TO TRY THIS TWICE BAKED POTATOES RECIPE?

Pin it to your SIDES, HOLIDAYS or POTATOES Board to SAVE for later!

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©Carlsbad Cravings by CarlsbadCravings.com

a fork taking a bite out of best twice baked potatoes

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: 8 servings
Prep Time: 20 minutes
Cook Time: 45 minutes

Ingredients

Potatoes

  • 4 medium size Russet potatoes scrubbed and dried very well
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Filling

  • 4 tablespoons melted butter
  • 1/3 cup warm milk
  • 1/2 cup sour cream or Greek yogurt
  • 1 teaspoon dried chives (1 tablespoon fresh)
  • 3/4 teaspoon salt more or less to taste
  • 1/2 teaspoon garlic powder
  • 1/4 tsp EACH paprika, dried dill weed, pepper
  • Pinch – ⅛ teaspoon cayenne pepper
  • 1/4 cup chopped green onions
  • 1 1/2 cups freshly grated cheddar, Monterrey or Gruyere (I like half cheddar, half Gruyere), divided
  • 4 oz. (5-6 strips) bacon cooked and chopped, divided

Instructions

  • Preheat the oven to 400 degrees F. Line a baking sheet with foil.
  • 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.
  • 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.
  • Transfer potato shells back to the baking sheet and bake at 400 degrees F for 10 minutes (so the skins will harden/crisp up).
  • 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 ¾ cup cheese. Add additional milk if needed to reach creamy consistency.
  • Spoon mashed potatoes back into the potato skins, slightly mounding in the middle. Top with remaining ¾ cup cheese and bake at 400 degrees for approximately 15 minutes or until cheese is melted.
  • 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.

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 ½ cup of cheese out for ½ 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.

TWICE BAKED POTATO TOPPINGS

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.
 

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24 Comments

  1. Lori says

    I just love how detailed your instructions always are and how well you give substations and other ideas with each recipe . So well thought. You can make anyone a wonderful cook like yourself!!

    • Jen says

      Thank you so much Lori for your kind words! I really try and make cooking fun, delicious, and successful for everyone!

  2. Edith says

    I love potatoes! The only problem there is no Russet potatoes in Germany. Most of them are a bit sweet or quite sweet and not floury. What other potatoes would be suitable for this dish? Thanks.

    • Jen says

      Hi Edith, the next best would probably be the Yukon gold but I haven’t tried it so I can’t guarantee the level of success. Good luck!

  3. Paddy says

    Hi Jen
    sorry I havn’t left a review in awhile, as I said before I have medical issues, however I still make all your recipes you made me look like a hero thru the holidays and I have been makein tons of your dishes. Your amazeing!!! if my wife and I ever get out to California I would love to meat you and give you a hug! I just made your twice baked potatoes and being the Irishman that I am I have one question…… is this even legal? they were completely BANGIN!!!! thank you so much for all you do for all of us and for teaching us!
    G_D BLESS you & your family
    -Paddy

    • Jen says

      Hi Paddy, its so good to hear from you! I’m sorry you deal with medical issues. It sounds like you are incredibly strong and positive and keep pushing on AND are such a supportive husband! I would love to meet you if you and your wife ever make it this way! I’m so happy to hear you’re still enjoying my recipes and they were a hit for the holidays – Happy 2019! And to answer your question – these potatoes are barely legal 🙂 I’m thrilled you loved theme s much! Thanks for cooking my recipes and for brightening my day! God bless you and yours as well!

  4. Emme says

    I’d never made or eaten twice baked potatoes before so when I read through the recipe I thought all the talk about crisping the skin was an exaggeration. It is not. Follow the directions. This turned out SO good, I’m sorry my husband was out of town when I made it because there are no leftovers. I’ve bookmarked this and will be making it again with my next produce delivery.

    • Jen says

      Wahoo! I’m thrilled these Twice Baked Potatoes were such a hit without any leftovers – and I’m so glad you did bake the skis to crisp up – it makes them 10X better! Thanks for taking the time to comment Emme!

  5. Albert says

    Great recipe. My only suggestion would be add in an additional potato. Scooping the insides out of each half really doesn’t give you enough when you refill the shells. I just cook an extra potato to increase the volume. Otherwise, perfect!

    • Jen says

      Great suggestion, thanks Albert!

  6. Cathy K says

    Absolutely love every recipe I have tried. I make a very similar version of these potatoes every Christmas and the family loves them. My son-in-law asked if there was a way to make a breakfast version. Do you have any suggestions? Thanks

    • Jen says

      Thanks for making my recipes Cathy, I’m so happy you’re enjoying them! I would google “breakfast twice baked potatoes” -there’s lots of fun ideas to choose from!

  7. Becki says

    I have never made twice baked potatoes before, but my mom orders them out and I wanted spruce up a simple BLT dinner. I totally admit I used your recipe as my muse, but I did my original “bake” using my Express Cooker (Instapot to some). Worked like a charm in a total of 25 minutes. I also used 2 taters, but only made 2 actually shells. I used garlic salt on the outside and a tad on the inside for the 10 minute “hardening” part while I blended my mashed part. Shells came out gorgeous and the 12 minutes was perfect!! My mother was so freaking happy!!! I added a side of cucumber salad and zucchini chips (which I also make myself). In all I had twice baked potatoes in less than an hour!!
    Thank you for giving me the muse to create heavenly food that made my momma happy!

    • Jen says

      That’s awesome Becki! I’m so happy your potatoes turned out perfecty!

  8. Sheila K Felton says

    Sadly, when I hit “Print Recipe” it took me to the print page, but there was no “Print” button on the print page.

    • Jen says

      Hi Sheila, by default it sounds like your printer is set up to show “save as PDF” when the “print recipe” button is clicked – you will need to change the destination by selecting which printer you would like to use and then the print button will appear.

  9. Shannon Schreiner says

    Hi!!
    I love all your recipes! This one is a staple (along with the au gratin)!! When you say the inside could get “gummy” so mix the potato and ingredients while warm… I’m wondering if it turns gummy from being too hot or getting too cold before mixing the ingredients!? I don’t want to mess this up and I wonder every time!!

    Thanks!

    • Jen says

      Thanks for your awesome comment Shannon, I’m so pleased these are a repeat favorite! The filling can become gummy if the ingredients are cold so that is why you want to mix while warm. I hope this helps!

  10. Nancy McDougall says

    I rarely. respond to a request for feedback regarding recipes on line, as I change things, or.don’t, and am generally underwhelmed by the results. That said, big applause all round here. I would change nothing. The instructions are crystal clear and rich with embellishments, for those who need them. I had a recipe from the New York Times supplement that I long ago lost. This discovery is a happy surprise, so thank you a million times, especially for the tip on baking the shells prior to stuffing.

    • Jen says

      Thank you for your awesome review Nancy! I am so pleased you loved the recipe and found it fool proof!

  11. Kat says

    I just left a comment/review on your flank steak marinade and recipe and realized this twice baked potato recipe is also from your blog! I’ve made this recipe twice now and it is fantastic. I love the extra information you provide on making ahead and freezing. All the extra tips guarantee success! Thanks!

    • Jen says

      Thanks for taking the time to comment Kat! I’m so pleased you’re loving my recipes and that you find the info helpful!

  12. Liana says

    These were so good. Everyone really enjoyed them. Definitely will make again.
    I have to say I also like your tips about how to make ahead, freeze recipes for example, and all other tips in each recipe that you post.
    super helpful.

    • Jen says

      Thanks so much Liana, I’m so pleased they were a hit and that you found my tips helpful!