Twice Baked Potatoes

Twice Baked Potatoes are a comforting side dish favorite, stuffed with creamy mashed potatoes and cheese. They are easy to feed a crowd and are also a great make-ahead dish.

My mom has always made these twice baked potatoes for family gatherings and holiday get-togethers. We most recently had them as a side dish for our Easter dinner and boy these do not disappoint! I am about to show you just how simple it is to make this deliciously wonderful side. Hopefully you and your family will love them as much as mine does!

What are twice baked potatoes?

Twice baked potatoes are exactly what they sound like. Potatoes that are in fact, baked twice in the oven! First, the whole potato is baked then scooped out. They are re-stuffed with the potatoes and other ingredients until they are finally baked again for the last time. This process makes them fluffy and flavorful and better than any other loaded baked potato.

What kind of potatoes should I use?

I prefer to use Russet potatoes for this recipe. They are the best choice for baking and have a thicker skin that crisps up nicely in the oven. However, if you do not wish to use Russet potatoes, you can experiment with others. I would not recommend using yellow or red potatoes, as their skin is too thin for baking. They are better for roasting or mashing. Long white potatoes or Idaho potatoes could make for a suitable substitute for Russet potatoes.

Ingredients needed to make these twice baked potatoes:

• 5 pounds Russet potatoes
• Butter
• Sour cream
• Extra sharp cheddar cheese (white)
• Yellow sharp cheddar cheese
• Parmesan cheese
• Milk
• Salt and ground pepper
• Optional – Bacon and scallions

How to make twice baked potatoes:

1. Preheat your oven to 425 degrees F. Scrub and rinse your potatoes thoroughly with fresh water. Using a fork, poke some holes in your potatoes to prevent them from bursting in the oven. It also helps them to release steam. Lay them on a baking sheet pan and bake them for about 45-55 minutes or until you can pierce the potato easily with a fork.
2. Take the potatoes out of the oven once they are ready. Using a small knife, cut the potato tops off until they resemble a boat. Discard the tops. Scoop out the potatoes but be careful as they will be extremely hot! You can try holding the potato with an oven mitt on to prevent burning your hands. Place the potato filling in a large mixing bowl. Set the potatoes aside.
3. Add in 1 stick of butter, 1 pint of sour cream, the Parmesan cheese, the cheddar cheeses, milk and salt and pepper to taste. Mix well to combine using a stand up mixer or a hand mixer. If the mixture is too thick, add more milk if needed.
   
4. Stuff the potato mixture back into the potato skins until they are filled. Line them on a baking sheet pan and place them back into the oven at 350 degrees F for about 40-45 minutes or until the top turns golden brown. Serve warm and enjoy!

Helpful tips:

It is best to scoop out the potatoes while they are still hot. This will help the potato mixture to be more smooth, creamy and help to incorporate all of the ingredients together better. Use an oven mitt, a clean towel or something similar to hold the potato to keep from burning your hands!

The potatoes will absorb all of the moisture from the ingredients, so depending on how smooth you want your potatoes, you can add more milk to the mixture starting with 1 tablespoon at a time. Do not add too much as this will cause your potato mixture to become too runny.

These potatoes are a great make-ahead dish. You can prepare the potatoes before hand and place them in the fridge for up to 3 days until you are ready to bake and serve. If you are taking the potatoes right out of the fridge, bring them to room temperature first before placing them in the oven. You can bake them straight out of the fridge but the cook time may vary and take a bit longer.

These potatoes also freeze well! You can freeze them for up to 6 months or more. To thaw: take them out of the freezer and place them in the fridge the night before you want to bake them. Take them out about 15-30 minutes before baking to help bring them to room temperature to reduce the cook time.

For the carnivores in your life, top the potatoes with crispy bacon bits and scallions. Yum!

You will likely have leftover potato filling once all of your potatoes are stuffed full. I always add the extra mixture in an airtight container and freeze it for a later time. Or you can pop it in the refrigerator for up to 3-5 days. It is delicious just as it is! It makes for a great side to serve as creamy and cheesy mashed potatoes. I can literally devour the entire bowl in one sitting!

Try these twice baked potatoes with:

• Turkey Meatloaf

Twice Baked Potatoes

Twice Baked Potatoes are a comforting side dish favorite, stuffed with creamy mashed potatoes and cheese. They are easy to feed a crowd and are also a great make-ahead dish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 40 minutes mins

Total Time 1 hour hr 55 minutes mins

Course Side Dish

Cuisine American

Servings 8

Ingredients

  

• 5 lbs Russet potatoes
• 16 ounces sour cream
• ½ cup butter
• ¾ cup extra sharp white cheddar cheese shredded
• ½ cup yellow sharp cheddar cheese shredded
• ½ cup Parmesan cheese grated
• 3 tbsp milk
• salt and ground pepper to taste

Instructions

 

• Preheat oven to 425℉. Wash the potatoes thoroughly with fresh water. Using a fork, poke holes in the potatoes to prevent them from bursting. Lay them on a baking pan and bake for about 45-55 minutes or until you can pierce them easily with a fork.
• Using a small knife, cut the potato tops off until they resemble a boat. Discard the tops. Scoop out the potatoes but be careful as they will be extremely hot! You can try holding the potato with an oven mitt on to prevent burning your hands. Place the potato filling in a large mixing bowl. Set the potatoes aside.
• Add in butter, sour cream, Parmesan cheese, yellow sharp cheddar cheese, extra sharp cheddar cheese, milk and salt and pepper to taste. Mix well to combine using a stand up mixer or a hand mixer. If the mixture is too thick, add more milk.
• Stuff the potato mixture into the potato skins until they are filled. Line them on a baking pan and place them back into the oven at 350℉ for 40-45 minutes or until the top turns golden brown.

Notes

It is best to scoop out the potatoes while they are still hot. This will help the potato mixture to be more smooth and help to combine all of the ingredients together better. Use an oven mitt or a clean towel to keep from burning your hands!

Add more milk to the mixture if needed, starting with 1 tablespoon at a time. Do not add too much as this will cause it to become too runny. 

These potatoes are a great make-ahead dish. You can prepare the potatoes before hand and place them in the fridge for up to 3 days until you are ready to bake and serve. Bring them to room temperature before placing them in the oven. You can bake them straight out of the fridge but the cook time may vary and take a bit longer.

Freeze them for up to 6 months. To thaw: Place them in the fridge overnight. Take them out about 15-30 minutes before baking to bring them to room temperature. 

Try topping the potatoes with crispy bacon bits and scallions.

You will likely have leftover potato filling once all of your potatoes are stuffed full. Add the extra mixture in an airtight container and freeze or refrigerate. It makes for a great side to serve as cheesy mashed potatoes. 

Keyword baked potatoes, cheesy potatoes, potatoes, side dish, twice baked potatoes