Twice Baked Potatoes (2024)

My family gets more excited about Twice Baked Potatoes then almost any other side dish I make. What’s not to love abouta hollowed-out baked potato stuffed with fluffy mashed potatoes and melty cheese?

Want more delicious side dishes? Try Buttermilk Cornbread, Wedge Salad, Garlic Knots, or Truffle Mac and Cheese.

Twice Baked Potatoes (1)

Why I love this recipe:

  • Versatile – These easy twice baked potatoes or “potato boats” as we call them make a great side with almost any meal. Serve them with something fancy like Prime Rib, or a simple Baked Ham or Pork Tenderloin.
  • Easy – So quick to make, but they feel fancy, and even the pickiest eaters love them.
  • Make Ahead – You know I love a good side dish I can prep ahead and stick in the oven just before dinnertime.

How to make Twice Baked Potatoes:

Cook Potatoes: Prick potatoes with a knife or fork. Rub them with olive oil then season with salt and pepper. Bake at 400 for about an 1 hour, or until fork tender. Remove from oven and allow to rest until cool enough to handle.

Twice Baked Potatoes (2)

Scoop Out: Cut the top, lengthwise of each potato off and scoop out the flesh into a mixing bowl, leaving ¼ inch layer of potato flesh and skin, and the rest hollowed out.

Twice Baked Potatoes (3)

Make Filling: Add butter, salt and pepper, chives, sour cream, garlic powder, chicken bouillon milk.Mash with a potato masher and then mix with beaters until smooth (but don’t over-mix them or they will be gluey instead of light and fluffy.)Add more milk if needed, the filling is better on the softer side since it will thicken in the oven.

Twice Baked Potatoes (4)

Bake: Top potato boats with shredded cheese and bake at 350 degrees F for 15 minutes of until the cheese is bubbly. Twice Baked Potatoes get their name from this step of baking the potatoes a second time, with the mashed potato filling and cheese on top.

Twice Baked Potatoes (5)

Make Ahead and Freezing Instructions:

To Make Ahead: Prepare potatoes completely, without baking them the second time. Place them on a large sheet pan, lightly cover with plastic wrap and refrigerate up to one day, until ready to bake. If making them ahead, I suggest adding a little extra milk to the mashed potato filling so they are extra soft before sitting in the fridge for several hours.

To Freeze: Flash freeze them on a baking tray until they’re solid (about 30 minutes), then store in a freezer-safe bag of container for up to 3 months. Thaw completely in the fridge before warming in the oven. (I don’t think frozen and then baked Twice Baked Potatoes have the same quality as when freshly made, so I would only use this method if it was really necessary).

More Potato Recipes:

  • Mashed Potatoes
  • Baked Potato Salad
  • Potatoes Au Gratin
  • Air Fryer Baked Potato
  • Air Fryer Potato Wedges
  • Potato Skins
  • Funeral Potatoes
  • Homemade French Fries

Follow me for more great recipes

Recipe

Twice Baked Potatoes (6)

5 from 32 votes

Twice Baked Potatoes

Our favorite twice baked potatoes are filled with flavorful, fluffy mashed potatoes and topped with melty cheese.

Print Pin Review

Servings 6

Calories 326

Cost 5

Prep 15 minutes mins

Cook 1 hour hr 15 minutes mins

Total 1 hour hr 30 minutes mins

Save Recipe

Equipment

Ingredients

  • 6 medium size Russet potatoes
  • 3 Tablespoons butter
  • 3 Tablespoons chives , fresh, chopped
  • salt and pepper , to taste
  • 3/4 cup milk , (or evaporated milk. Add more as needed)
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/2 teaspoon garlic powder
  • 1 teaspoon chicken bouillon paste

Instructions

  • Bake Potatoes: Wash and dry the potatoes, then prick the outsides of the potatoes a few times with a knife or fork. Rub them with olive oil and season with salt and pepper. Bake potatoes at 400 for about 1 hour, or until fork tender. Remove from oven and allow to rest until cool enough to handle.

  • Remove potato flesh: Cut the top, lengthwise of each potato off and scoop out the flesh into a mixing bowl, leaving ¼ inch layer of potato flesh and skin, and the rest hollowed out.

  • Season mashed potatoes: Add butter, salt and pepper, chives, sour cream, garlic powder, chicken bouillon, and milk.Mash with a potato masher and then mix with beaters until smooth (but don’t over-mix them or they will be gluey instead of light and fluffy.)Add more milk, if needed—it’s better if the filling is on the softer side because the potato mixture will thicken up as it cooks again in the oven.

  • Bake: Top with shredded cheese and bake at 350 degrees F for 15 minutes or until the cheese is bubbly.

Notes

Tip: Don’t over mix the potato filling. Over-mixing causes mashed potatoes to become gluey instead of light and fluffy.

To Make Ahead: Prepare potatoes completely, without baking them the second time. Place them on a large sheet pan, lightly cover with plastic wrap and refrigerate up to one day, until ready to bake. If making them ahead, I suggest adding a little extra milk to the mashed potato filling so they are extra soft before sitting in the fridge for several hours.

To Freeze: Flash freeze them on a baking tray until they’re solid (about 30 minutes), then store in a freezer-safe bag of container for up to 3 months. Thaw completely in the fridge before warming in the oven. (I don’t think frozen and then baked Twice Baked Potatoes have the same quality as when freshly made, so I would only use this method if it was really necessary).

Nutrition

Serving: 8gCalories: 326kcalCarbohydrates: 41gProtein: 12gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 38mgSodium: 276mgPotassium: 982mgFiber: 3gSugar: 3gVitamin A: 481IUVitamin C: 13mgCalcium: 221mgIron: 2mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

Follow Me

I originally shared this recipe in August 2010. Updated November 2018 and December 2023.

This post contains affiliate links.

Related Posts

Quinoa Salad

Baked Beans

Pickled Red Onions

Gallo Pinto

Original Post

Updated

Categories

  • Good Meals to take to Families
  • Side Dishes
  • Thanksgiving Side Dishes

About The Author

Twice Baked Potatoes (11)

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

Learn More

Twice Baked Potatoes (2024)
Top Articles
Latest Posts
Article information

Author: Msgr. Benton Quitzon

Last Updated:

Views: 6127

Rating: 4.2 / 5 (63 voted)

Reviews: 94% of readers found this page helpful

Author information

Name: Msgr. Benton Quitzon

Birthday: 2001-08-13

Address: 96487 Kris Cliff, Teresiafurt, WI 95201

Phone: +9418513585781

Job: Senior Designer

Hobby: Calligraphy, Rowing, Vacation, Geocaching, Web surfing, Electronics, Electronics

Introduction: My name is Msgr. Benton Quitzon, I am a comfortable, charming, thankful, happy, adventurous, handsome, precious person who loves writing and wants to share my knowledge and understanding with you.