Classic Loaded Twicebaked Potatoes
Quick Hook
The Best Twice Baked Potatoes are my go-to for rainy nights. I still remember the first time I tried them.
The filling was airy, cheesy, and a little salty from bacon. Fun fact: potatoes are the world’s fourth largest food crop, so you are in great company.
This Twice Baked Potatoes Recipe sings of butter, sharp cheddar, and chives. The flavor is rich, with a crisp skin and fluffy center.
Honestly, it feels like comfort food and a party trick at once.
Brief Overview
This idea comes from classic American home cooking. It grew from simple baked potatoes into Loaded Twice Baked Potatoes at dinner tables everywhere. The technique feels fancy but is simple.
Difficulty is Easy Medium. You need patience more than skill. Total hands-on time is about 25 minutes and total time about 1 hour 45 minutes.
I usually make six servings. Serve as a side or a main with salad.
Main Benefits
Top health perk: potatoes give fiber and potassium. They pair well with lean proteins for balance. The recipe adapts easily for vegetarians.
Best occasions include weeknight dinners, holiday sides, and potlucks. It’s perfect as Cheesy Twice Baked Potatoes for kids. You can also turn them into Double Baked Potatoes for a dinner party.
What makes this special is texture. Crisp skins hold a light, whipped filling. The Twice Baked Potato Filling Recipe uses warm milk and minimal mashing. That keeps the mix fluffy and never gluey.
I’ve learned to avoid overworking the mash. Once, I made gluey insides. Never again. Now I use a ricer or fork and fold in dairy gently.
make-ahead Twice Baked Potatoes work great. Prepare shells and filling a day earlier. Refill, bake, and finish with a broil for golden tops.
Want a signature touch? Try Twice Baked Potatoes with Bacon and Chives. Or swap mix-ins for broccoli and cheddar. Next up, let’s move to the ingredient list and step-by-step method.
Ingredients & Equipment
Oh my gosh, I love talking about The Best Twice Baked Potatoes .
Americans eat about 50 pounds of potatoes per year. True story. That explains why these are always a hit.
Main Ingredients
For the potatoes: 6 large russet potatoes (approx. 2.5 3 lb / 1.2 1.4 kg) .
Rub with 1 tbsp (15 ml) olive oil and 1 tsp (5 g) kosher salt.
Filling basics: 4 tbsp (60 g) unsalted butter. 1/2 cup (120 g) sour cream.
1/4 cup (60 ml) whole milk or half and-half.
Cheese: 1 cup (100 g) sharp cheddar, divided ( 3/4 cup for filling, 1/4 cup for topping).
Optional creaminess: 1/4 cup (30 g) cream cheese.
Aromatics: 1/2 tsp (3 g) garlic powder or one minced clove.
Greens: 3 tbsp (30 g) scallions or chives, divided.
Salt and pepper to taste.
Want bacon? Add 6 slices cooked and crumbled.
These measurements make classic Loaded Twice Baked Potatoes.
They also work for Cheesy Twice Baked Potatoes and Double Baked Potatoes.
Seasoning Notes
Essential combo: cheddar, garlic, scallions, and salt.
Add smoked paprika for warmth.
Fold in crumbled bacon for Twice Baked Potatoes with Bacon and Chives.
For a quick swap, use Greek yogurt for sour cream.
Half and-half works instead of whole milk.
No russets? Yukon Gold is fine.
Equipment Needed
Oven preheat to 400° F ( 200° C) for the first bake.
Essential tools only: baking sheet, large bowl, potato masher or ricer.
Also a spoon or small scoop for filling.
Optional but handy: piping bag for presentation.
Common household alternatives: use a fork if you lack a ricer.
Use a skillet if you cook bacon at home.
Honestly, I once overworked hot potatoes. Big mistake.
They turned gluey. Don’t do that.
Warm potatoes, gentle mashing, and the right tools make this a real Easy Twice Baked Potatoes winner.
Cooking Method
Fun fact: Americans eat about 100 pounds of potatoes per person each year. No wonder these are a crowd favorite.
I promise this version will earn you the title of host who brings The Best Twice Baked Potatoes to the table.
Oh my gosh, they’re that good.
Prep Steps
- Do mise en place. Wash 6 russets, measure dairy and cheese, crisp bacon if using.
- Save time by shredding cheese and chopping chives ahead. Keep bowls for filling nearby.
- Safety first: use oven mitts and a sturdy surface. Let hot potatoes rest 10– 15 minutes before scooping. Handle shells carefully.
step-by-step Process
- Preheat oven to 400° F ( 200° C) and rub potatoes with oil and salt. Bake 55– 65 minutes .
- Slice each potato lengthwise. Scoop flesh, leaving 1/4 inch walls. Keep shells on the baking sheet.
- Mash flesh with butter, sour cream, cream cheese, and 3/4 cup cheddar . Add milk until light. Fold in bacon and scallions.
- Refill shells, mound filling, and top with remaining 1/4 cup cheddar . Dot with butter if desired.
- Bake at 375° F ( 190° C) for 12– 18 minutes until tops are golden. For extra crisp, broil 1– 2 minutes.
- Garnish with chives and serve immediately.
Visual cues: skins should be crisp and slightly wrinkled. A skewer should slide in without resistance. Tops must be bubbling and golden.
If cheese is still pale, give it a couple more minutes.
Pro Tips
- Use a ricer for silky filling. It prevents the gluey texture.
- Avoid overworking potatoes. Mix gently while warm.
- make-ahead option: prepare filling and shells a day ahead. Reassemble and bake 20– 25 minutes before serving.
Common mistakes: scooping too thin shells. Over mashing into paste. Microwaving whole potatoes for speed don’t. Bake them for the best skin and flavor.
I once brought these to a potluck. People asked for the recipe before they finished their plate. That’s the magic of loaded, cheesy, double baked goodness.
Try the Cheesy Twice Baked Potatoes or Twice Baked Potatoes with Bacon and Chives variations next. Trust me, you’ll want seconds.
Recipe Notes
Serving Suggestions
Oh my gosh, these are showstoppers. Serve The Best Twice Baked Potatoes on a warm platter. Garnish with chives and a sprinkle of paprika.
For plating, pipe the filling back into skins. It looks fancy but is easy.
Pair with a crisp salad. Think lemon vinaigrette and peppery arugula. For heartier meals, add grilled steak or roast chicken.
If you love comfort food, go for Loaded Twice Baked Potatoes . Wine fans, try a crisp Sauvignon Blanc. Beer lovers, a light lager works great.
Storage Tips
Cool the potatoes completely first. Refrigerate within two hours of baking. Store in an airtight container for up to four days. If you made a lot, this is perfect.
You can freeze the filling only. Pack it in freezer safe containers. Freeze up to two months. Potato shells can be frozen, but textures change.
I tried freezing whole stuffed potatoes once. They were okay, not great.
To reheat, thaw in fridge overnight if frozen. Reheat in oven at 350° F until hot. Or microwave briefly, then finish in oven for crisp skin.
Always reheat to at least 165° F ( 74° C) for safety.
Variations
Want vegetarian? Skip bacon. Fold in steamed broccoli and extra cheddar. For dairy-free, swap sour cream for plain dairy-free yogurt. Use olive oil instead of butter.
Seasonal swaps are fun. In autumn, mix roasted squash into the filling. In spring, load with peas and fresh herbs. These tips turn a classic into something new.
Nutrition Basics
A stuffed half gives energy and comfort. Expect about 380 calories per serving. Potatoes offer potassium and vitamin C. Cheese and sour cream add protein and fat.
Swap low-fat dairy to cut calories. Add veggies to boost fiber easily.
I once made this for a holiday potluck. Everyone came back for seconds. Honestly, that’s what counts. The technique is forgiving.
Try Twice Baked Potatoes Recipe or Easy Twice Baked Potatoes versions next time.
Conclusion Go on, make a batch. They travel well and please crowds. You’ve got this. Try the Twice Baked Potato Filling Recipe and have fun with it.
Frequently Asked Questions
What makes The Best Twice Baked Potatoes different from a regular baked potato?
Twice baked potatoes are baked whole, scooped, mixed with butter, sour cream and cheese, then returned to their skins and baked again so the interior is airy and creamy while the skin stays crisp.
That second bake browns the top and melds flavors, turning a simple baked spud into a loaded, indulgent side that’s endlessly adaptable from bacon and-cheddar to vegetarian herb versions.
How can I make the filling light and fluffy instead of gluey?
Work with warm potato flesh and mash gently or push it through a ricer for the silkiest texture, then fold in dairy a little at a time too much liquid or overworking starchy potatoes creates a gummy result.
Use room-temperature butter and add milk/half-and-half gradually, and avoid high-speed beaters; a few careful folds with a spatula will keep the mix light and scoopable.
Which potatoes are best for twice baked potatoes?
Russet potatoes are the classic choice because their high starch content yields fluffy interiors and sturdy skins that crisp nicely. If you only have Yukon Gold, they work well too but are slightly denser and more buttery so use a touch less butter and expect a creamier, less airy filling.
Can I make twice baked potatoes ahead of time or freeze them for a party?
Yes you can prepare the shells and filling up to a day ahead and keep them separate in the fridge, then assemble and finish baking for 20 25 minutes before serving. For freezing, assemble fully, wrap each potato tightly and freeze up to 1 2 months; thaw overnight in the fridge and reheat at 350°F (175°C) until warmed through, then broil briefly to re-crisp the top.
How do I get crisp skins and perfectly golden tops every time?
Rub the skins with olive oil and kosher salt before the first bake and cook at a fairly high temp (about 400°F/200°C) until tender so the skins dry and crisp. To strengthen shells, you can bake them face-down a few minutes before refilling, then finish the filled potatoes at 375°F (190°C) and hit them with the broiler for 1 2 minutes at the end watch closely to avoid burning.
Are The Best Twice Baked Potatoes healthy and can I make lighter swaps?
A typical stuffed half is about 350 420 kcal depending on cheese, butter and bacon, with roughly 10 15 g protein and 18 25 g fat; swapping Greek yogurt for sour cream, cutting back butter, and using reduced-fat cheese lowers calories and saturated fat.
You can also bulk them up with steamed broccoli, spinach or beans for more fiber and micronutrients while keeping the comforting taste think of it as a Sunday roast side that’s easy to tweak.
Classic Loaded Twicebaked Potatoes
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 380 kcal |
|---|---|
| Protein | 12 g |
| Fat | 18 g |
| Carbs | 46 g |
| Fiber | 5 g |
| Sugar | 3 g |
| Sodium | 420 mg |
