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If you have a craving for something comfortingly indulgent yet surprisingly simple, this Twice Baked Potatoes Recipe (Best Ever) Recipe is about to become your new favorite. These golden, tender potatoes are baked, scooped, mixed with a dreamy blend of cheese, butter, scallions, and crispy bacon, then baked again to achieve that irresistible crispy topping paired with a creamy interior. Whether for a cozy family dinner or a festive gathering, this recipe elevates a humble potato into a mouthwatering masterpiece that everyone will rave about.
Ingredients You’ll Need
The magic behind this Twice Baked Potatoes Recipe (Best Ever) Recipe comes down to simple, fresh ingredients that pack layers of flavor and texture. Each component lends its own charm—they come together in a way that makes every forkful velvety, rich, and satisfying.
- 2 lbs Russet potatoes: Their starchy, fluffy interior is perfect for mashing and filling.
- 2 tbsp vegetable oil: Helps the skins crisp up nicely in the oven.
- Kosher salt and freshly ground black pepper: Essential to bring out the natural potato flavor.
- 4 oz. shredded cheese: Sharp cheddar, Gruyere, or Mexican blend adds creamy, melty goodness.
- 4 tbsp unsalted butter: Adds richness and helps create a silky potato texture.
- 2-4 scallions: Bright, mild onion flavor gives a fresh contrast to the creamy filling.
- 4 strips bacon: Crisped and cut into lardons, they bring irresistible smoky crunch.
- ¼ cup sour cream: Adds moisture and tang, perfectly balancing the savory elements.
- ¼ cup buttermilk: Keeps the mash smooth and adds subtle creaminess.
- Minced fresh herbs: Parsley, thyme, cilantro, or chives for a fragrant, colorful garnish.
How to Make Twice Baked Potatoes Recipe (Best Ever) Recipe
Step 1: Prep and Bake the Potatoes
Start by preheating your oven to 400°F and setting the oven rack to the middle position. Place a wire rack on top of a foil-lined baking sheet to catch any drips and allow air circulation. Lightly coat each potato with the vegetable oil and sprinkle them with salt and freshly ground black pepper. This will ensure the skins get deliciously crispy. Place the potatoes evenly spaced on the rack and bake until they’re fork-tender and reach an internal temperature of about 209°F—usually takes between 45 minutes and an hour.
Step 2: Scoop Out the Potato Flesh
Remove the hot potatoes from the oven and let them cool for about 10 minutes so they’re safe to handle. Carefully cut each potato lengthwise, then scoop out the flesh, leaving about ⅛ to ¼ inch of potato inside the skins to maintain their structure. Set the hollowed potato skins back onto the baking sheet—don’t toss that golden shell, it’s about to get so much better.
Step 3: Crisp the Potato Shells
Pop the empty shells back into the oven at 400°F for 10 minutes. This extra bake crisps them up beautifully, giving you a delightful contrast between soft filling and crisp exterior in every bite.
Step 4: Make the Creamy Potato Filling
While the shells are crisping, mix the scooped potato flesh with half of the shredded cheese, half the butter, sliced scallions, and crispy bacon lardons. Add all the sour cream and buttermilk, then mash everything together until it’s smooth and velvety. Taste and season with more salt and pepper as needed—the richness of this mixture is the heart of your twice baked potatoes.
Step 5: Fill, Top, and Broil
Remove the shells from the oven and switch it to broil. Spoon the creamy filling back into the shells, mounding it high to get that satisfying fullness. Top with the remaining cheese, butter, scallions, and bacon pieces. Place the trays under the broiler and watch closely as the cheese melts and bubbles into a golden, spotty-brown crust—about 5 to 10 minutes. This last step gives the twice baked potatoes their signature gorgeous finish.
Step 6: Rest and Garnish
Let those beauties cool down for at least 10 minutes once out of the oven. Then sprinkle with freshly minced herbs for that burst of freshness and color. Now, dive in and enjoy the best ever twice baked potatoes!
How to Serve Twice Baked Potatoes Recipe (Best Ever) Recipe
Garnishes
The finishing touch for this Twice Baked Potatoes Recipe (Best Ever) Recipe is all about enhancing each bite without overwhelming it. Minced fresh parsley, chives, thyme, or cilantro add vibrant, herbal notes that brighten the dish. A light dusting of smoked paprika or a drizzle of extra sour cream can also be lovely. These little additions make every serving look and taste even more special.
Side Dishes
These twice baked potatoes are hearty, so pairing them with something green and fresh balances the meal beautifully. Try a crisp mixed greens salad with a tangy vinaigrette or roasted seasonal vegetables. For a dinner party, grilled steak or roasted chicken alongside will create a complete, crowd-pleasing feast everyone will remember.
Creative Ways to Present
Looking to wow your guests? Serve the twice baked potatoes in individual small cast iron skillets for rustic charm. Or, cut each potato horizontally instead of lengthwise for bite-sized rounds perfect for a party platter. You can even turn the filling into little potato pancakes by shaping and pan-frying them. The possibilities with this Twice Baked Potatoes Recipe (Best Ever) Recipe are as delicious as they are fun!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, cool the potatoes completely and wrap them tightly in plastic wrap or store them in an airtight container. They will keep well in the refrigerator for 3 to 4 days, making for an easy next-day treat that tastes just as comforting as freshly made.
Freezing
This Twice Baked Potatoes Recipe (Best Ever) Recipe freezes surprisingly well. After baking but before broiling, allow the filled potato shells to cool. Wrap each one individually in foil and place them in a freezer bag. They can be frozen for up to 2 months. When ready to enjoy, thaw overnight in the fridge and then broil until bubbly and warm.
Reheating
For best texture, reheat leftovers in a preheated oven at 350°F for about 20-25 minutes until warmed through and the cheese on top is melted and slightly crisp again. Microwaving is quicker but may soften the crispy outer shells.
FAQs
Can I use sweet potatoes instead of Russet potatoes?
Absolutely! Sweet potatoes add a natural sweetness and wonderful creaminess. Just follow the same steps but expect a slightly softer texture and a fun twist on this Twice Baked Potatoes Recipe (Best Ever) Recipe.
What can I substitute for bacon if I want a vegetarian version?
You can omit the bacon or try smoky alternatives like smoked paprika or sautéed mushrooms for umami flavor. Adding crispy fried onions also gives a nice texture contrast.
Can I prepare this recipe entirely ahead of time?
You can prepare the mashed filling and the potato shells separately ahead of time and assemble right before broiling. This saves time on the day of serving without sacrificing that fresh-baked taste.
What’s the best cheese to use?
Sharp cheddar is a classic choice, but Gruyere offers a wonderful nutty flavor. A Mexican blend adds a nice melty stretch and flavor complexity. Feel free to mix cheeses to find your perfect combo in this Twice Baked Potatoes Recipe (Best Ever) Recipe.
How do I get the potato skins really crispy?
Using a wire rack helps air circulate under the potatoes during baking, and rubbing the skins with oil and salt before baking gives them a beautiful, crunchy texture that holds up when you fill and bake again.
Final Thoughts
This Twice Baked Potatoes Recipe (Best Ever) Recipe has all the cozy, comforting flavors you could wish for in a side dish or even a main. It’s easy to make, adaptable, and absolutely delicious every single time. Whether you’re cooking for a weeknight dinner or impressing guests at a special meal, give this recipe a try—you’ll quickly see why it’s the best ever!
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Twice Baked Potatoes Recipe (Best Ever) Recipe
- Prep Time: 25 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Twice Baked Potatoes recipe delivers the best ever comforting side dish with crispy potato shells filled with creamy, cheesy mashed potato filling mixed with scallions, bacon, sour cream, and buttermilk. Perfectly baked and broiled to golden perfection, these twice baked potatoes make an irresistible treat for any occasion.
Ingredients
Main Ingredients
- 2 lbs Russet potatoes (or large Yukon Gold potatoes; scrubbed and dried, about 4 potatoes)
- 2 tbsp vegetable oil (or canola oil)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 4 oz shredded cheese (sharp cheddar, Gruyere, Mexican blend, or your favorite; divided)
- 4 tbsp unsalted butter (room temperature and divided, ½ stick)
- 2–4 scallions (thinly sliced and divided)
- 4 strips bacon (cut into ¼-inch lardons, cooked until crisp, and divided)
- ¼ cup sour cream (or Greek yogurt)
- ¼ cup buttermilk
- Minced fresh herbs (parsley, thyme, cilantro, chives; for garnish)
Instructions
- Preheat Oven: Preheat the oven to 400°F and position the oven rack in the middle. Prepare a foil-lined baking sheet with a wire rack on top.
- Prepare Potatoes: Lightly rub each potato with vegetable oil and season with kosher salt and freshly ground black pepper. Place evenly spaced on the wire rack.
- Bake Potatoes: Bake the potatoes until fork tender and they reach an internal temperature of 209°F, approximately 45 minutes to 1 hour.
- Cool Potatoes: Remove the baked potatoes from oven and keep the oven on. Let potatoes cool on the wire rack for 10 minutes.
- Scoop Potato Flesh: Cut each potato in half lengthwise. Leaving a ⅛ to ¼ inch thickness of flesh in the shell, carefully scoop the remaining flesh into a medium-large mixing bowl.
- Crisp Potato Shells: Place the empty potato shells back on the baking sheet and bake at 400°F for 10 minutes to crisp them.
- Make Filling: In the bowl with potato flesh, mash together half of the shredded cheese, half of the butter, half of the scallions, half of the bacon lardons, along with all of the sour cream and buttermilk. Season with salt and pepper, mixing until smooth and creamy.
- Fill and Top Potatoes: Remove shells from the oven and set oven to broil. Fill each shell with the mashed potato mixture, mounding it in the center. Top with remaining cheese, scallions, bacon, and butter.
- Broil to Finish: Broil the filled potatoes until the cheese melts and the tops turn spotty brown and slightly crispy, about 5 to 10 minutes. Watch closely to prevent burning.
- Serve: Allow the potatoes to cool for 10 minutes before serving. Garnish with minced fresh herbs if desired.
Notes
- Use Russet or Yukon Gold potatoes for the best texture and flavor.
- Keep the oven temperature at 400°F for baking and switch to broil for the final crisp topping.
- Adjust the amount of scallions and bacon to your taste preference.
- For a lighter version, substitute sour cream with Greek yogurt and use reduced-fat cheese.
- Watch the broiler carefully as cheese can burn quickly.
- The potato shells must be baked alone before filling to ensure crispness.
