Twice Baked Potatoes are a favorite side dish and great to make ahead.
A baked potato shell is stuffed with fully loaded cheesy mashed potatoes and baked until hot.
The can be prepared ahead of time, freeze well, and can even be baked from frozen.
Twice Baked Potatoes Are Doubly Delicious
- Baked potatoes are scooped, mashed and filled in this easy recipe.
- Twice Baked Potatoes are as easy to make as they are yummy!
- These can be prepared days ahead of time and baked from frozen.
- They’re an inexpensive way to feed a crowd, add anything you’d like to the mix!
The Best Potatoes for Stuffing
Russet or baking potatoes are the best potatoes for twice-baked potatoes. Their thick skins hold up well to stuffing, while the flesh is starchy and perfect for mashing.
While russet potatoes are my preference, this recipe will work with almost any variety of potatoes; however, the texture can vary with other types.
How to Make Twice-Baked Potatoes
- Bake the potatoes: Use the oven, microwave, or air fryer to bake potatoes until tender.
- Cut each potato in half lengthwise and scoop out the insides with a spoon.
- Mash the potatoes and stir in the add-ins, spoon it back into the skins and sprinkle with cheese.
- Bake until heated through.
Make it a Meal: Change up the mashed potato filling with some optional additions or leftovers. Stir in some ground beef (or leftover taco meat), cooked chicken, steamed vegetables or broccoli.
Prep Ahead or Freeze Twice-Baked Potatoes
Prepare the twice-baked potato recipe as directed below including filling the skins with the mashed potato mixture.
- Fridge: Place the prepared potatoes in an airtight container and refrigerate for up to 2 days before baking. If they are cold from the fridge, they may need an extra 5-7 minutes of baking time.
- Freezer: Cool the prepared potatoes completely and freeze on a baking pan. Once frozen, the potatoes can be stored in a container or freezer bag.
- Bake From Frozen: Preheat the oven to 350°F. Place the potatoes on a baking sheet and bake for 35-40 minutes or until heated through.
Tips for Perfect Potatoes
- Starchy potatoes like russet or baking potatoes are best in this recipe.
- Leave at least 1/8 to ¼-inch of a shell so the skins don’t break or crack.
- Adding ¼ cup spreadable cream cheese (any flavor, herb, and garlic is a favorite) is optional but delicious.
- To make filling easy, place the prepared filling in a freezer bag, snip the corner off, and squeeze it into the skins.
More Potato Recipes You’ll Love
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Twice Baked Potatoes
Fluffy potatoes with bacon, cheddar cheese, and chives are baked until golden. These creamy twice-baked spuds are the perfect side dish or lunch!
Preheat the oven to 375°F. Scrub the skin of the potatoes and poke them all over with a fork. Bake the potatoes in the oven for 50-60 minutes or until tender. Allow them to cool until they’re cool enough to handle.
Slice each potato in ½ lengthwise. Scoop out the potato flesh leaving a ⅛-inch shell.
In a large bowl, combine the potatoes, sour cream, butter, garlic powder, salt, and pepper. Mash with a potato masher until smooth adding warm milk as needed to create a creamy fluffy texture. You may not need any or all of the milk.
Fold in chives, bacon, and ¾ cup cheddar cheese.
Spoon the filling into each skin and sprinkle the remaining cheese on top.
Bake for 15-20 minutes or until heated through and cheese is melted.
- Potatoes can also be baked in the air fryer or microwave.
- Mash the potatoes while warm for the best consistency. Sour cream and butter may add just enough moisture; check the potatoes before adding extra liquid.
- Be sure to leave at least 1/8 to ¼-inch shell, so the skins don’t break or crack.
- Option: bake one extra potato in case one of the skins breaks. The shells can be filled more if you have extra filling.
- To make filling easy, place the prepared filling in a freezer bag and snip off the corner. Squeeze it into the shells.
- Prep Ahead: Prepare and refrigerate for up to 2 days before baking. Chilled stuffed potatoes will need an extra 5-7 minutes of baking time.
- Freezer: Cool the prepared potatoes completely and freeze on a baking pan. Once frozen, the potatoes can be stored in a container or freezer bag.
- Bake From Frozen: Preheat the oven to 350°F. Place the potatoes on a baking sheet and bake for 35-40 minutes or until heated through.
Calories: 222 | Carbohydrates: 16g | Protein: 7g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 214mg | Potassium: 412mg | Fiber: 1g | Sugar: 1g | Vitamin A: 325IU | Vitamin C: 5mg | Calcium: 133mg | Iron: 0.9mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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