by 
Twice Baked Potatoes are perfect for everyday or for a fancy dinner. These potatoes can be made ahead of time and baked when needed.
Twice baked potatoes are a great way to transform the regular ol' baked potato. These little treasures are filled with all my favorite baked potato ingredients.
Really, these are mashed potatoes, put back into the shell, topped with cheese and then baked again. Twice baked Potatoes...pure deliciousness! I also have a recipe for twice baked sweet potatoes if you're looking for something a little different.
And if you love these potatoes, you'll also want to check out this easy to make twice baked potato casserole!
Key ingredients
- potatoes - A large russet potato is best for making twice baked potatoes. Their skin is firm enough to hold up to filling and baking.
- butter - salted butter adds a lot of flavor and creaminess
- sour cream - adds just the right amount of tanginess and helps make the potatoes extra creamy
- milk - any type of milk works. Whole milk will make these a bit richer. You could also use half and half cream for an even richer filling.
- cheese - I used three types of cheese in this recipe; cheddar, Monterey Jack and Parmesan. You can use all three or just one cheese if you'd prefer.
To make for a large crowd
My recipe is for four people, but this recipe is super adaptable. At Christmas, I made enough for 22 people. I made them up the day before and wrapped the tray in plastic and stored in the fridge.
About 30 minutes before dinner, I removed the plastic and popped them in the oven for about 30 minutes.
Love potatoes? Try these Crispy Smashed Potatoes, and these Hasselback potatoes.
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Twice Baked Potatoes
Equipment
- Cookie Sheet
- Potato Masher
Ingredients
- 4 whole Russet Potatoes (medium sized)
- 1 tablespoon oil (vegetable or canola)
- 3 Tablespoons butter (melted)
- ¼ cup sour cream
- ¼ cup milk
- ½ teaspoon salt
- ¼ teaspoon white pepper
- ¼ cup shredded Monterey Jack cheese
- ¼ cup shredded cheddar cheese
- 2 Tablespoons Parmesan cheese
- Green onions for garnish
Instructions
- Wash and dry potatoes. Rub a very thin coating of oil over the skins. Prick potatoes with a fork 3-4 times each. Bake in a 400°F oven for 45-55 minutes until fully cooked.4 whole Russet Potatoes, 1 tablespoon oil
- Let potatoes cool enough to handle.
- Slice in half lengthwise and scoop out interior. Place in a large bowl. Do not scoop all the way to the skin. You want to leave a thin layer of potato so the skins aren't too flimsy.
- Place potato skins on a lightly sprayed baking sheet.
- Mash potatoes in bowl. Add butter, sour cream, milk, salt and pepper, Stir.3 Tablespoons butter, ¼ cup sour cream, ¼ cup milk, ½ teaspoon salt, ¼ teaspoon white pepper
- If mixture is too try, add a bit more milk until the mixture is mashed potato consistency.
- Fold in cheese, reserving a bit of cheddar for sprinkling on top.¼ cup shredded Monterey Jack cheese, ¼ cup shredded cheddar cheese, 2 Tablespoons Parmesan cheese
- Taste mixture and add additional salt and pepper if needed.
- Fill potato skins with potato mixture.
- Sprinkle cheddar on top.
- Bake at 350 for 20 - 30 minutes until heated through.
- Sprinkle with green onions and serve hotGreen onions for garnish
Notes
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Michelle says
They're really good! Although in the directions you missed the sour cream lol!
Kathy says
Oops! Thanks for letting me know. I'll go back and add that now! 🙂
Fred G says
Great idea for spuds
Nicole @ Young, Broke and Hungry says
I'm always down for potatoes, especially when they are twice baked and double the amount of deliciousness.
Kathy says
Twice baked is the way to go!
Melanie @ Melanie Cooks says
I love twice baked potatoes! They are so rich, flavorful and filling! And the more cheese, the better!
karrie @ Tasty Ever After says
I am so behind on commenting on posts because trying to pack my life up to move in 2 weeks. Having said that, I did purchase a couple of lottery tickets but did not win. I totally agree with you on it would be a somewhat of a curse to win that kind of money. More money, more problems. hahaha! I like living the simple life with my chickens and eating twice baked potatoes! I love making (and eating) twice baked potatoes so will try your recipe next time 🙂
Christie says
Love me a good twice baked potatoes. These look fabulous! Can't wait to try them.
Kathy says
Thanks, Christie! I hope you enjoy them!
Jessica @ Sweetest Menu says
I'm in love! Twice baked potatoes? They look just heavenly!
Kathy says
Twice as good as a regular baked potato!
Amanda says
Wow! You made enough for 22 people? That's amazing. I'm definitely going to keep this recipe in mind for the next holiday. I love recipes you can make the day before and cook the next day. And I am one of those people who could eat potatoes of some sort every single day.
Kathy says
Both Rod and I have large families! We always have lots of fun and eat a ton of food! Making ahead is always key to big get-togethers!
Christin@SpicySouthernKitchen says
I LOVE twice-baked potatoes. Yours look absolutely perfect! So creamy!
Kathy says
They are smooth and creamy!
Cheyanne @ No Spoon Necessary says
Twice baked potatoes have always held a special place in my heart, they are just so flippin delicious! Yours are totally calling my name, Kathy! Serious drool fest! I never purchased a lottery ticket, because I am a firm believer in winning that much money would just lead to VERY bad luck for the rest of my life... and I have enough of that already. 😉 Hope you won, though!! Cheers, my dear!
Kathy says
I think you are wise, Cheanne!
David @ Spiced says
Haha! So I didn't win the lottery last night, Kathy. Sad, I know. But I like the idea of drowning my sorrows with these amazing twice baked taters! Twice baked potatoes have always been one of my favorite comfort foods, and these look amazing. I am totally making a batch of these soon! 🙂
Kathy says
Can you believe I didn't win the lottery either! Darn!
Meghan | Fox and Briar says
Just a few million, is that so much to ask for? No, I don't think it is. We have not bought our tickets yet, so it looks like we won't be winners, sigh. But these twice baked potatoes are definite winners! I love that they can be made ahead of time!
Kathy says
You can be a winner every time you bake these!
Lori from LL Farm says
I love twice baked potatoes and I'm with you...just a few million will do 😉
Kathy says
I know....we aren't at all greedy, right?
Bianca @ Confessions of a Chocoholic says
Now I want some twice baked potatoes! Looks so delicious.
Kathy says
You'd better get baking some right now!
Laura ~ Raise Your Garden says
Twice baked potatoes just make me happy Kathy! And since I'm making a ham tonight, these will be perfect! (with the green beans, yay yay). I've never used Parm on mine before ~ will try.
Kathy says
It just adds a little extra cheesiness! Enjoy!