On nights when you need a side dish that’s hearty, cheesy, and guaranteed to please everyone at the table, try these Twice Baked Potatoes. They get compliments every single time.
I’ve been making different versions of Twice Baked Potatoes for years. This is not a fancy recipe, and it’s not meant to be. It’s the sort of recipe you whip up when you need something that goes with almost anything.
I usually serve these along with something simple like grilled pork chops or a baked chicken breast. But they can easily take on the role of the main dish. A couple of these potatoes with a green salad or some cooked vegetables is a full dinner in my book.
What I like most is that every ingredient in the recipe is one that I usually have in the kitchen. All you need are potatoes, cheese, sour cream, and green onions, along with a little butter, a little milk, and you’re in business.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven/Broiler
Total Time: 1 Hour, 35 Minutes
Servings: 10
Primary Ingredient(s): Potatoes, Butter, Milk, Cheese
Skill Level: Easy
What You’ll Like About This Recipe
- The rich, creamy filling will remind you of loaded mashed potatoes.
- It’s make-ahead friendly! Great for meal prep or entertaining.
- Customizable with your favorite cheeses or toppings.
- It’s classic comfort food that practically everyone enjoys.
Ingredient Notes
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- Russet Potatoes – Choose medium to large potatoes. You’ll need about 2 pounds total. The higher starch in Russets creates a fluffy, smooth interior.
- Olive Oil – Olive oil rubbed on the skin makes a crisp exterior. You can also use butter if you prefer.
- Butter – Softened butter makes the mixing easier.
- Sharp Cheddar Cheese – Freshly shredded is the best option. White cheddar was used in this recipe, but any sharp cheddar works.
- Whole Milk – Adds creaminess; oat or soy milk also works. Cream is even better.
- Sour Cream – It gives that signature tang and richness.
- Green Onions – For color and a mild bite. Optional, but they really do brighten things up.
- Salt and Pepper – Season to your taste.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Twice-Baked Potatoes
These potatoes are perfect next to a big thick steak or pork chop, or work really well served with your next prime rib or holiday ham!
- Preheat the oven to 400℉ and line a baking sheet with parchment paper.
- Scrub the potatoes clean, then dry them well. Use a fork to make several holes in the potatoes (about 4 or 5 per potato). Rub the outsides with olive oil and place the potatoes on the baking sheet. Bake for 1 hour, or until soft enough that they give slightly when the sides are pressed.
- Remove the potatoes from the oven and let them cool until they can be handled. Cut each in half lengthwise. Use a spoon to carefully scoop most of the insides into a bowl, leaving a 1/4-inch shell to keep the skins intact.
- Beat the reserved potato flesh with a hand mixer until smooth.
- Add the butter, 1 cup of shredded cheese, milk, sour cream, and green onions. Add the salt and pepper. Stir until well combined.
- Spoon or pipe the filling mixture into the potato shells, dividing it evenly. Top with the remaining 1/2 cup of cheese.
- Lower the oven to 350°F and bake for an additional 10 minutes or until the cheese is melted.
Pro Tip
Alternately, you can place the topped potatoes under the broiler for just a minute or two instead of the second bake. If you do that, don’t walk away from it. The broiler works quickly, and you’ll go from beautifully golden to scorched in no time. Keep the oven door slightly ajar and stay close by.
- Remove the pan from the oven and allow the potatoes to cool slightly. Sprinkle with additional green onions on top. Serve warm.
Recipe Success Tips
- Use the right kind of potato. Stick with Russets. They have the sturdy skins and fluffy insides you need for this recipe. Waxy potatoes like Yukon Golds or red potatoes won’t give you quite the right texture.
- Don’t scoop too deeply. Leave a little bit of potato inside the shell; about a quarter inch is plenty. If you scoop too deep, the skins can collapse or tear when you try to fill them.
- Shred your own cheese. It melts better and has more flavor than the pre-shredded kind, which is coated to prevent clumping and never melts quite right.
- Season well. Potatoes need salt. Make sure to taste the filling before you spoon it back into the shells. It should be well seasoned and flavorful on its own.
- Watch the broiler. If you decide to broil at the end to get that golden, bubbly top, keep an eye on it. It only takes a few seconds to go from perfectly browned to burned.
Recipe Variations and Substitutions
- Swap the cheese. Sharp cheddar is my preference, but Monterey Jack, Colby, or Pepper Jack all work just fine. Just make sure it melts well and has some piquancy. Milder cheeses, such as mozzarella, won’t add much flavor to the filling.
- Add some bacon. If you have a few slices of cooked bacon on hand, crumble them up and stir them into the filling. It’s not required, but it sure doesn’t hurt anything.
- Change up the onions. I like the fresh bite of green onions, but you can use a little finely chopped yellow or sweet onion if that’s what you want.
- Make it meaty. If you want to make these into a more substantial main dish, stir in a little cooked ground beef, chopped ham, or shredded rotisserie chicken.
How to Serve Twice Baked Potatoes
Serve these potatoes with Grilled Pork Chops, Perfect Prime Rib, or my Grilled Boneless Chicken Thighs!
Storing Leftovers
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the air fryer at 400°F for a few minutes until warm and crispy. Avoid microwaving as it tends to dry them out.
More Recipes You’ll Like
Cheesy Ham and Potato Casserole
Perfect Potatoes au Gratin
Ham and Cheese Stuffed Potatoes
Loaded Baked Potato Casserole
Questions About Twice Baked Potatoes
No. Wrapping potatoes in foil traps moisture, which softens the skin and works against the crisp texture we want. For best results, bake them directly on a baking sheet (or a rack over one) so air can circulate and the skins stay dry.
Of course! The skins are meant to be part of the dish. They’re perfectly edible in this or any other potato recipe.
Stick with a starchy potato like a Russet or Idaho. They have a fluffy interior that mixes well with the other ingredients. Waxy potatoes (like Reds or Yukon Golds) tend to become dense or gummy when mashed.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
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Twice-Baked Potatoes
Ingredients
- 5 medium Russet potatoes about 2 pounds
- 2 tablespoons olive oil
- ¼ cup butter softened
- 1 ½ cups sharp cheddar cheese freshly shredded, divided
- ½ cup whole milk
- ½ cup sour cream
- 3 tablespoons green onions sliced thin
- salt and pepper to taste
Instructions
- Preheat oven to 400℉. Line a baking sheet with parchment paper.
- Scrub and dry the potatoes. Poke each a few times with a fork, rub with olive oil, and place on baking sheet. Bake for 1 hour.5 medium Russet potatoes, 2 tablespoons olive oil
- Let cool slightly, then cut each potato in half lengthwise. Scoop out most of the insides into a bowl, leaving a 1/4-inch shell.
- Beat the potato insides with a hand mixer until smooth.
- Mix in butter, 1 cup cheese, milk, sour cream, and green onions. Season with salt and pepper.1 cup cheese¼ cup butter, ½ cup whole milk, ½ cup sour cream, 3 tablespoons green onions, salt and pepper
- Spoon or pipe the mixture back into the shells. Top with remaining 1/2 cup cheese.
- Reduce oven to 350℉ and bake for 10 minutes.
- Optional: Broil on high for 1-2 minutes until cheese is golden. Serve warm, garnished with extra green onions if desired.
Notes
- Use Russet potatoes. They have the starchy texture and sturdy skins you need for this recipe.
- Shred your own cheese. Pre-shredded cheese won’t melt as well and can make the filling grainy.
- Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the air fryer at 400°F for a few minutes until warm and crispy. Avoid microwaving as it tends to dry them out.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.