By Becky Hardin
Published Sep 24, 2025
Twice Baked Potatoes are a classic, must-make side dish any time of year. This is the best Twice Baked Potatoes recipe because of its creamy, cheesy, crispy top. I’ve loaded it up with all the best ingredients and toppings, and they’re absolutely bursting with flavor.
5-Star Review
“This twice-baked potatoes recipe is amazing! The creamy, cheesy filling sounds absolutely irresistible, and your tips make it so easy to follow. Perfect for a cozy dinner or a party side dish. Thanks for sharing such a gem!” -Madras
These twice-baked potatoes are a step up from the classic baked potato . The crispy skins are stuffed with creamy mashed potatoes that spill out of the shells, then topped with melty cheese and plenty of toppings. My mom and I created this upgraded version together, and ever since, it’s been my go-to potato recipe for holidays, gatherings, or anytime I want to serve something a little extra special.
Tips for Beginners
- Use Russet potatoes. They’re the best choice for twice-baked potatoes because their starchy texture makes the filling light and fluffy, and their sturdy skins hold up to stuffing. Yukon Gold potatoes work too if you prefer a creamier, denser texture. Always try to choose potatoes that are similar in size so they bake evenly.
- Scrub and dry potatoes well. Dry skins help the oil stick and crisp up nicely.
- Avoid overcrowding. Give the filled shells enough space to ensure the heat circulates evenly and crisp up the skin evenly.
- Keep enough potato. Leave a thin layer of potato in each shell so they don’t collapse when refilled.
Ingredients1x2x3x
- ▢ 2 lbs Russet potatoes or large Yukon Gold potatoes; scrubbed and dried (about 4 potatoes)
- ▢ 2 tbsp vegetable oil or canola oil
- ▢ Kosher salt and freshly ground black pepper to taste
- ▢ 4 oz. shredded cheese sharp cheddar, Gruyere, Mexican blend, or your favorite; divided
- ▢ 4 tbsp unsalted butter room temperature and divided (½ stick)
- ▢ 2-4 scallions thinly sliced and divided
- ▢ 4 strips bacon cut into ¼-inch lardons, cooked until crisp, and divided
- ▢ ¼ cup sour cream or Greek yogurt
- ▢ ¼ cup buttermilk
- ▢ minced fresh herbs parsley, thyme, cilantro, chives; for garnish
Video
Instructions
- Preheat oven to 400°F and adjust the oven rack to the middle position. Place a wire rack over a foil-lined baking sheet.
- Lightly rub each potato with oil and sprinkle with salt and freshly ground black pepper. Place the potatoes, evenly spaced, on the rack over the prepared baking sheet. 2 lbs Russet potatoes, 2 tbsp vegetable oil, Kosher salt and freshly ground black pepper
- Bake the potatoes to an internal temperature of 209°F or until fork tender (45 minutes-1 hour).
- Remove the potatoes from the oven, and leave the oven on.
- Once the potatoes have cooled on the rack 10 minutes, cut the potatoes in half lengthwise. Leave a ⅛-¼-inch thickness of flesh in each shell, and carefully scoop out the potato flesh into a medium-large mixing bowl.
- Transfer the potato shells back to the prepared baking sheet and bake at 400°F for 10 minutes (this is so the shells can crisp a little and hold their shape after filling).
- While the shells cook, mash together half of the cheese, butter, scallions, and lardons with all of the sour cream, buttermilk, and baked potato flesh until smooth. Season with salt and pepper and mix together. 4 oz. shredded cheese, 4 tbsp unsalted butter, 2-4 scallions, 4 strips bacon, ¼ cup sour cream, ¼ cup buttermilk
- Transfer shells from the oven and set the oven to broil. Fill the potato shells, mounding in the middle, with the mashed potato mixture and top with remaining cheese, scallions, bacon lardons, and butter.
- Broil until the cheese has melted and the potatoes are spotty brown and little crispy on top, approximately 5-10 minutes. Watch closely.
- Allow the potatoes to cool 10 minutes and serve topped with minced herbs, if desired. minced fresh herbs
Equipment
- Baking Sheet
Becky’s Tips
- Try using softened cream cheese in place of the buttermilk for super decadent twice baked potatoes.
- Top the filled shells with cheese and broil briefly for a golden, bubbly crust.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Twice Baked Potatoes Step by Step
Gather all the ingredients together. Preheat the oven to 400°F and adjust the rack to the middle position. Place a wire rack over a foil-lined baking sheet.
Season the potatoes: Lightly rub each of the 2 lbs of Russet potatoes or large Yukon Gold potatoes (about 4 potatoes, scrubbed and dried) with 2 tbsp vegetable or canola oil and sprinkle with kosher salt and freshly ground black pepper. Place the potatoes, evenly spaced, on the prepared rack.
Bake until tender: Bake until the potatoes reach an internal temperature of 209°F or are fork-tender, about 45 minutes to 1 hour. Remove the potatoes from the oven, leaving the oven on. Cool on the rack for 10 minutes.
Scoop out the flesh: Cut the potatoes in half lengthwise. Carefully scoop out the flesh, leaving a ⅛- to ¼-inch thickness in the shells. Place the scooped potato flesh into a medium-large mixing bowl.
Crisp the shells: Return the potato shells to the baking sheet and bake at 400°F for 10 minutes to crisp them so they hold their shape after filling.
Make the filling: While the shells bake, mash the potato flesh with 2 oz of shredded cheese (sharp cheddar, Gruyere, Mexican blend, or your favorite), 2 tbsp unsalted butter (room temperature), 1–2 sliced scallions, and 2 strips of cooked bacon lardons. Stir in ¼ cup sour cream or Greek yogurt and ¼ cup buttermilk, mixing until smooth. Season with additional salt and pepper to taste.
Fill the shells: Remove the shells from the oven and set the oven to broil. Fill each shell with the mashed potato mixture, mounding it in the center. Top with the remaining 2 oz. shredded cheese, 2 tbsp unsalted butter, 1–2 sliced scallions, and 2 strips cooked bacon lardons.
Broil the potatoes: Broil until the cheese is melted, browned in spots, and the potatoes are slightly crispy on top, about 5–10 minutes. Watch closely to prevent burning.
Garnish and serve: Let the potatoes cool for 10 minutes before serving. Garnish with minced fresh herbs such as parsley, thyme, cilantro, or chives, if desired.
Variations
Starting with this amazing twice-baked potato recipe, jazz it up to make it your own! Here are some ideas that we have loved making at our house:
- Buffalo Chicken: Add spicy buffalo chicken, ranch, and blue cheese for a fun twist on a classic.
- Broccoli Cheese Twice Baked Potato : I have a whole recipe dedicated to this one. It’s so delicious!
- Spicy Mexican: Add ground beef, taco seasoning, jalapeños, and more!
- Caprese: Add fresh basil, tomatoes, and mozzarella.
- Chili Cheese: Load on your favorite chili, shredded cheese, and sour cream.
- Chicken Bacon Ranch: You heard me!
How to Store and Reheat
Store leftover twice-baked potatoes in an airtight container in the refrigerator for up to 5 days. They reheat wonderfully. Try baking them in a 400°F oven on a wire rack set over a baking sheet for about 20 minutes, or microwave on high for 2–3 minutes.
For longer storage, freeze the potatoes in a single layer on a lined baking sheet until solid, about 1–2 hours. Wrap each potato in aluminum foil and transfer to an airtight container or freezer bag for up to 3 months. If freezing before the second bake, thaw overnight in the refrigerator before baking. If freezing after baking, you can reheat straight from frozen in a 400°F oven for about 1 hour, until hot and bubbly.
Serving Ideas
I love setting up a twice-baked potato bar with a bunch of toppings and letting guests build their own epic twice-baked potato. So fun! Get creative and serve them with different types of cheeses and herbs, peppers, caramelized onions , or toasted nuts.
They’re also a tasty side dish and complement so many main dishes. I love adding these to our holiday menu, but they’re good any night of the week. Try them with oven fried chicken for a crispy, comforting combo, or pair them with a juicy spinach stuffed chicken breast . They’re also amazing alongside a sweet and savory pineapple ham or a hearty oven baked steak .
Our Twice Baked Potatoes recipe was originally published 4/2/23. It was retested, reworked, and republished to be better than ever 9/24/25.
More Twice Baked Potato Recipes We Love
Air Fryer Twice Baked Potatoes
Instant Pot Twice Baked Potatoes
Crockpot Twice Baked Potatoes
Twice Baked Sweet Potatoes
Twice Baked Potatoes Recipe (Best Ever)
Equipment
- Baking Sheet
Ingredients
- 2 lbs Russet potatoes or large Yukon Gold potatoes; scrubbed and dried (about 4 potatoes)
- 2 tbsp vegetable oil or canola oil
- Kosher salt and freshly ground black pepper to taste
- 4 oz. shredded cheese sharp cheddar, Gruyere, Mexican blend, or your favorite; divided
- 4 tbsp unsalted butter room temperature and divided (½ stick)
- 2-4 scallions thinly sliced and divided
- 4 strips bacon cut into ¼-inch lardons, cooked until crisp, and divided
- ¼ cup sour cream or Greek yogurt
- ¼ cup buttermilk
- minced fresh herbs parsley, thyme, cilantro, chives; for garnish
Instructions
- Preheat oven to 400°F and adjust the oven rack to the middle position. Place a wire rack over a foil-lined baking sheet.
- Lightly rub each potato with oil and sprinkle with salt and freshly ground black pepper. Place the potatoes, evenly spaced, on the rack over the prepared baking sheet. 2 lbs Russet potatoes, 2 tbsp vegetable oil, Kosher salt and freshly ground black pepper
- Bake the potatoes to an internal temperature of 209°F or until fork tender (45 minutes-1 hour).
- Remove the potatoes from the oven, and leave the oven on.
- Once the potatoes have cooled on the rack 10 minutes, cut the potatoes in half lengthwise. Leave a ⅛-¼-inch thickness of flesh in each shell, and carefully scoop out the potato flesh into a medium-large mixing bowl.
- Transfer the potato shells back to the prepared baking sheet and bake at 400°F for 10 minutes (this is so the shells can crisp a little and hold their shape after filling).
- While the shells cook, mash together half of the cheese, butter, scallions, and lardons with all of the sour cream, buttermilk, and baked potato flesh until smooth. Season with salt and pepper and mix together. 4 oz. shredded cheese, 4 tbsp unsalted butter, 2-4 scallions, 4 strips bacon, ¼ cup sour cream, ¼ cup buttermilk
- Transfer shells from the oven and set the oven to broil. Fill the potato shells, mounding in the middle, with the mashed potato mixture and top with remaining cheese, scallions, bacon lardons, and butter.
- Broil until the cheese has melted and the potatoes are spotty brown and little crispy on top, approximately 5-10 minutes. Watch closely.
- Allow the potatoes to cool 10 minutes and serve topped with minced herbs, if desired. minced fresh herbs
Video
Notes
- Try using softened cream cheese in place of the buttermilk for super decadent twice baked potatoes.
- Top the filled shells with cheese and broil briefly for a golden, bubbly crust.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
