Twice baked potatoes served on a white platter topped with snipped chives.

If you’re craving the ultimate cheesy comfort food, look no further than our delicious twice-baked potatoes! These taters are like a warm, cheesy hug for your taste buds. With crispy potato skins stuffed to the brim with creamy mashed potatoes and a generous helping of cheese, it’s a dish that will make your heart skip a beat.

Whether you’re planning a cozy family dinner or a potluck with friends, these twice-baked potatoes are a crowd-pleaser that’s easy to make. So grab your apron, and let’s get cheesy!

A fork digs into cheesy mashed potatoes stuffed into a baked potato shell.

What are twice-baked potatoes?

Twice-baked potatoes (some folks call them double-baked potatoes) are like a cheesy, creamy potato dream come true! They’re regular baked potatoes that you then scoop out the filling, mash, and mix with delicious toppings. Then, the filling is spooned back into the potato skin and baked again until golden and scrumptious.

What are the best potatoes to use?

The best potatoes to use for this dish are russet potatoes. Their fluffy texture and mild flavor work wonderfully for making the creamiest mashed filling.

How to make twice-baked potatoes

To make twice-baked potatoes:

Collage of four simple steps to make twice-baked potatoes. A text overlay reads, "How to Make Twice Baked Potatoes."
  1. Bake your whole potatoes until tender.
  2. Scoop out the insides into a large mixing bowl, and mash the potato flesh using a potato masher.
  3. Mix in flavorful mix-ins to the mashed potato filling (think cheddar cheese, butter, sour cream, and seasonings like garlic powder and onion powder).
  4. Spoon the potato mixture into the potato shells and place them on a baking sheet. Bake until they’re golden and crispy.

Protip: Make it loaded!

Top your finished twice-baked potatoes with freshly minced chives, sliced green onions, crumbled bacon, and/or sour cream for a loaded version!

How to store twice-baked potatoes

Store any leftovers in an airtight container in the fridge for up to 3-4 days. Make sure they’ve cooled down before sealing them.

Overhead of three potatoes topped with fresh chives on a long, white, rectangular platter.

How to reheat twice-baked potatoes

To reheat, pop them in the oven at 350°F (175°C) for about 15-20 minutes, or in the microwave for a quick fix. Sprinkle a little extra cheese on top for a fresh-baked feel!

Can you make ahead twice-baked potatoes?

Absolutely! You can prepare twice-baked potatoes a day in advance, cover them in the fridge, and then pop them in the oven to reheat just before serving. It’s a time-saving win!

Protip: Make it ranch!

One of our favorite twice-baked potato variations is to make them ranch-flavored. Just mix a couple of tablespoons of dried ranch seasoning into your potato filling for a tangy variation on the original.

Top view of double baked potatoes garnished with chives on a white plate.

What to serve with twice-baked potatoes

These potatoes are so versatile; you can make them the star or the sidekick of just about any meal! They make a perfect complement to meatloaf. These cheesy delights pair wonderfully with roasted chicken or pork roast. Round out the meal with a simple side salad or roasted broccoli for a little bit of color and fresh flavor.

Twice baked potatoes served on a white platter topped with snipped chives.

Twice-Baked Potatoes Recipe

Yield: 8 servings
Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 35 minutes

Twice baked potatoes are a cheesy, comforting, classic side dish! Easy enough for a weeknight but delicious enough for holidays, you'll love these potatoes.


  • 4 russet potatoes
  • 1/3 cup sour cream
  • 1/4 cup half-and-half
  • 4 tablespoons unsalted butter
  • 1 1/2 teaspoons garlic powder
  • 1/2 teaspoons onion powder
  • 1/2 teaspoon salt
  • 1/2 cup shredded cheddar cheese
  • 1 tablespoon chopped fresh chives, plus more for garnish


  1. Preheat oven to 400°F. Scrub potatoes with cold water, then poke several holes in the potatoes and place on a lined baking sheet, making sure the potatoes don’t touch each other. Bake the potatoes for 75-80 minutes, or until cooked through. Allow to cool for at least 20 minutes or until cool enough to handle.
  2. Slice the potatoes in half lengthwise, then scoop the insides out into a large bowl, leaving about 1/4 inch thick shell/skin.
  3. Mash the potato insides with sour cream, half-and-half, unsalted butter, garlic powder, onion powder, and salt until smooth.
  4. Fold in the cheese and fresh chives.
  5. Fill the potato skins evenly with the potato mixture and place on the baking sheet. Bake at 400°F for 10-15 minutes, then garnish with more chives and serve!


  • Leftovers keep in the fridge for up to three days, so they're great for making ahead! Just pop them in the oven to reheat before serving.
  • For a fancier look, dish the filling into a gallon-size zip-top bag and snip off a corner. Use this to pipe the filling into the potato shells in pretty lines.
  • These are great for customizing! Some of our favorite variations are loaded twice-baked potatoes with extra cheese, sour cream, chives, and bacon, and ranch twice-baked potatoes with a few tablespoons of ranch seasoning mixed into the filling!

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 194Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 199mgCarbohydrates: 20gFiber: 2gSugar: 2gProtein: 5g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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