The first time I made these twice baked potatoes, the kitchen smelled like a cozy hug—crispy potato skins, melting cheese, a hint of garlic in the air. You know that feeling when you’re sneaking bites straight off the tray, risking a burnt tongue because you just can’t wait? Yep, that’s this recipe all the way. I started making twice baked potatoes for Thanksgiving years ago, mostly because I wanted something extra cheesy on the table (and honestly, mashed potatoes get all the love). But after a single bite, my family kept asking for them every year. Now, I can’t imagine a holiday spread without at least a dozen of these golden, stuffed beauties lined up on a platter.
Twice baked potatoes are the side dish that bridges the gap between comfort food and showstopper. They’re hearty and satisfying, but with a little flair—crispy skins, fluffy insides, and a filling that’s loaded with all the good stuff (think sour cream, sharp cheddar, and just enough bacon to make you smile). Plus, they’re easy to prep ahead, which is a lifesaver during the Thanksgiving chaos. Whether you’re feeding picky kids, indulging your cheese-loving uncle, or just treating yourself to leftovers the next day, this twice baked potatoes recipe never lets you down.
As someone who’s tested and tinkered with this recipe for over a decade (with plenty of potato mishaps along the way), I can honestly say: these are the kind of potatoes that make people linger at the dinner table. They’ve got that classic, nostalgic flavor—just with a little upgrade. And the best part? Anyone can pull them off. So, if you’re hunting for an easy Thanksgiving side dish that’s guaranteed to disappear fast, you’re in the right place. Get ready for crispy edges, dreamy filling, and potato magic you’ll crave all year.
Why You’ll Love This Twice Baked Potatoes Recipe
- Quick & Easy: These twice baked potatoes come together in under 30 minutes of active prep (most of the time is hands-off baking). Perfect for when you’re juggling a turkey and three side dishes at once!
- Simple Ingredients: No need for fancy groceries—just grab potatoes, cheese, sour cream, and a few pantry basics. You probably already have most of what you need in your kitchen.
- Perfect for Gatherings: These potatoes are basically made for Thanksgiving, but they’re just as welcome at Christmas, Easter, or a regular Sunday dinner. They look impressive but are secretly so easy.
- Crowd-Pleaser: Every single time I bring these to a potluck or holiday meal, there’s never a single potato left. Even my “I don’t like potatoes” cousin goes back for seconds!
- Unbelievably Delicious: That combo of fluffy mashed potato filling, gooey cheese, and crispy skins is just unbeatable. Each bite is creamy, cheesy, and a little smoky from the bacon.
What sets this twice baked potatoes recipe apart? For starters, I blend the filling with a splash of milk and beat it until it’s extra light—no dry or gummy mashed potatoes here. I also use a mix of sharp cheddar and Monterey Jack for serious flavor, and I don’t skimp on the green onions for a fresh bite. The trick is to bake the potatoes until the skins are truly crisp, so you get a satisfying crunch with every forkful. Oh—and you can totally make these ahead, so you’re not scrambling at the last minute.
This isn’t just your average baked potato. It’s comfort food, but with a little extra heart. The kind of dish that makes you close your eyes and just enjoy the moment—especially when you’re surrounded by family and good conversation. If you want a Thanksgiving side that’s stress-free, loved by all ages, and unapologetically delicious, this one’s for you. Trust me, you’ll be making this recipe long after the holiday season.
What Ingredients You Will Need
This twice baked potatoes recipe uses easy-to-find, wholesome ingredients that come together for maximum flavor and satisfaction. Most are pantry staples—no specialty store runs required. Here’s what you’ll need:
- Russet potatoes (4 large, about 2 lbs/900g): The classic choice for baking—they crisp up beautifully and their starchy flesh gets super fluffy. I always reach for medium to large potatoes so there’s plenty of filling.
- Olive oil (2 tbsp/30ml): For brushing the skins. You could also use melted butter for extra richness.
- Kosher salt & black pepper (to taste): Essential for seasoning both the skins and the filling.
- Unsalted butter (4 tbsp/56g, room temperature): Adds creaminess and that classic mashed potato flavor.
- Sour cream (1/2 cup/120g): Makes the filling tangy and smooth. Greek yogurt works as a swap if you need it lighter.
- Whole milk (1/4 cup/60ml): Helps make the filling light and fluffy—use half-and-half for extra decadence.
- Sharp cheddar cheese (1 cup/115g, shredded): For gooey, melty goodness. I like Cabot or Tillamook for bold flavor.
- Monterey Jack cheese (1/2 cup/60g, shredded): Creamy, mild, melts like a dream. You can use all cheddar if you prefer.
- Cooked bacon (4 slices, crumbled): For a little smoky crunch. Turkey bacon or veggie bacon works too.
- Green onions (3, thinly sliced): Adds fresh flavor and a nice pop of color.
- Garlic powder (1/2 tsp): Gives subtle warmth. Fresh minced garlic is great, but powder is quick.
- Optional toppings: Extra shredded cheese, chopped chives, a dollop of sour cream, or even a sprinkle of smoked paprika for color.
Ingredient Tips & Substitutions:
- If you need a vegetarian version, just skip the bacon or use a plant-based alternative.
- Lactose sensitive? Go for lactose-free sour cream and cheese—they work perfectly here.
- For extra richness, try adding a spoonful of cream cheese (about 2 tbsp) to the filling.
- Want to make it gluten-free? Good news—this recipe already is!
- In a pinch, Yukon Gold potatoes will work for a slightly creamier filling, but russets give you the best classic texture and crispy skin.
Honestly, once you’ve tried this filling, you’ll look for excuses to make twice baked potatoes all year round. Feel free to get creative—swap in cooked broccoli or sautéed mushrooms, use different cheeses, or add a pinch of smoked paprika for depth. The possibilities are endless!
Equipment Needed
- Baking sheet: For roasting the potatoes. I use a rimmed sheet lined with foil for easy cleanup.
- Sharp knife: For slicing the potatoes in half after baking. A serrated knife works well to avoid tearing the skins.
- Spoon: To scoop out the potato flesh. A melon baller or small ice cream scoop can make this super easy.
- Mixing bowl: For mashing the potato filling. If you have a stand mixer, it works wonders for fluffy potatoes, but a hand mixer or even a sturdy fork does the job too.
- Potato masher or hand mixer: For getting that filling extra creamy. I’ve used both—hand mixers make it extra light, but a masher works if you’re going old-school.
- Pastry brush: For brushing the potato skins with olive oil. You can use the back of a spoon if you don’t have one.
- Aluminum foil: Optional, but great for lining your baking sheet to catch any cheese overflow (trust me, it happens!).
If you don’t have a hand mixer, don’t sweat it—just mash by hand for a slightly chunkier, rustic texture. I’ve even used a clean glass to crush the potatoes before mixing in the rest. And if you’re on a budget, dollar store baking sheets and basic utensils work just fine. Just remember to wash everything well after dealing with cheese and bacon for easy cleanup later.
Preparation Method
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Preheat and Prep:
Preheat your oven to 400°F (200°C). Scrub 4 large russet potatoes (about 2 lbs/900g) under cold water, then dry thoroughly. Prick each potato a few times with a fork to let steam escape.
Tip: Drying the potatoes helps the skins crisp up—don’t skip it! -
Bake the Potatoes:
Place the potatoes directly on the oven rack or on a foil-lined baking sheet. Bake for 50-60 minutes until the skins are crisp and the potatoes yield to a gentle squeeze.
Time-saving tip: Bake a day ahead and store in the fridge, then continue with the next steps when you’re ready. -
Cool Slightly and Slice:
Let the potatoes cool for about 10 minutes (just enough so you can handle them). Slice each potato in half lengthwise using a sharp knife.
Warning: Don’t rush this step—hot potatoes will tear easily. -
Scoop Out the Flesh:
Gently scoop out the potato flesh into a large mixing bowl, leaving about 1/4-inch (0.5 cm) border inside the skins. Take care not to break the skins—you’ll be refilling them!
Troubleshooting: If a skin tears, patch with a little filling before baking. Nobody will notice. -
Make the Filling:
Add 4 tbsp (56g) unsalted butter, 1/2 cup (120g) sour cream, 1/4 cup (60ml) whole milk, 1/2 tsp garlic powder, 1/2 tsp salt, and a few cracks of pepper to the potato flesh. Mash until smooth and fluffy—use a hand mixer for super light filling or a potato masher for more texture.
Stir in 1 cup (115g) shredded cheddar, 1/2 cup (60g) Monterey Jack, 4 crumbled bacon slices, and 2/3 of the sliced green onions (reserve some for topping).
Sensory cue: The mixture should be creamy but thick enough to hold its shape. -
Fill the Potato Skins:
Brush the empty skins with 2 tbsp (30ml) olive oil and sprinkle lightly with salt. Spoon the filling back into each skin, mounding it high. Arrange on the baking sheet.
Note: Don’t pack the filling too tightly—fluffy is best! -
Top and Bake Again:
Sprinkle with extra cheese and reserved green onions. Bake at 400°F (200°C) for 15-20 minutes, or until golden and bubbly.
Watch for: Cheese should be melted and just starting to brown at the edges. -
Serve and Enjoy:
Let cool for 5 minutes, then serve hot. Add a dollop of sour cream or a sprinkle of chives if you like.
Leftover tip: These twice baked potatoes reheat perfectly for lunch the next day.
Honestly, the hardest part is waiting for them to cool enough to eat. If you’re making a big batch for Thanksgiving, these can be prepped to step 6 and refrigerated, then finished in the oven just before serving. That way, you’re not juggling everything at once. Trust me, your future self will thank you!
Cooking Tips & Techniques
After a decade of making these, I’ve learned a few things that make twice baked potatoes go from good to absolutely crave-worthy:
- Choose the Right Potato: Russets are the best for this recipe. Their thick skins crisp up nicely, and their flesh turns fluffy when baked. Yukon Golds are creamier but don’t crisp as well.
- Bake, Don’t Microwave: The oven makes the skins crispy. Microwaving is faster, but you miss out on that satisfying crunch. If you’re in a rush, start in the microwave and finish in the oven for 10 minutes.
- Don’t Overmix: If you mix the filling too much, it can get gluey. Mash just until smooth—some small lumps are totally fine. I once over-blended with a stand mixer and ended up with gummy potatoes (lesson learned!).
- Season Every Layer: Sprinkle salt on the skins before refilling. It makes a big difference in flavor and really wakes up the whole dish.
- Cheese Placement Matters: Mix some cheese into the filling and save some for the top. This gives you that gooey middle and a golden, crispy topping.
- Make Ahead: You can prep these up to a day in advance and refrigerate after stuffing. Just add 5 extra minutes to the second bake. If you’re tight on oven space, they reheat wonderfully at 350°F (175°C) for about 20 minutes.
- Multitasking: While the potatoes bake the first time, prep your fillings, chop bacon, and shred cheese. It makes the assembly super quick later.
If your filling looks dry, add a splash more milk or sour cream. If it’s too loose, a little extra cheese or even a scoop of instant mashed potatoes works as a fix. And if you want an extra crispy top, broil the potatoes for the last 2 minutes—but watch them closely!
Variations & Adaptations
Twice baked potatoes are super flexible—here are some favorite ways to switch things up:
- Vegetarian: Skip the bacon or use a plant-based bacon alternative. You can also add sautéed mushrooms or spinach for extra flavor and nutrition.
- Loaded Broccoli-Cheddar: Stir in 1/2 cup (75g) of steamed, chopped broccoli to the filling and use all cheddar cheese. This one’s a hit with kids and sneaks in some veggies!
- Tex-Mex Style: Swap Monterey Jack for pepper jack, add a pinch of cumin, and top with salsa and a little chopped cilantro before serving. So good with leftover chili.
- Allergen Substitutions: Use lactose-free sour cream and cheese for dairy sensitivities, or vegan versions if you’re dairy-free. For a nut-free version, just check your cheese labels (some processed cheeses use nut-based emulsifiers).
- Air Fryer Option: After stuffing, air fry at 350°F (175°C) for 8-10 minutes for an extra crispy top (and to save oven space on busy days!).
One of my personal favorite tweaks? Swapping half the sour cream for whipped cottage cheese—it makes the filling super creamy and boosts the protein. If you’re feeling adventurous, a sprinkle of smoked paprika or chili flakes on top adds a lovely kick.
Serving & Storage Suggestions
For Thanksgiving or special dinners, arrange the twice baked potatoes on a big platter, garnished with extra green onions and a little sprinkle of paprika for color. Serve them piping hot—honestly, no one can resist that melty cheese and crispy skin!
These potatoes are wonderful alongside roast turkey, glazed ham, or even as the star of a vegetarian meal with a big green salad. For drinks, I love pairing them with sparkling cider or a cold glass of chardonnay—anything that cuts through the richness works beautifully.
Storing Leftovers: Cool leftovers completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days. For longer storage, wrap each potato in plastic wrap and freeze in a zip-top bag for up to 2 months.
Reheating: Reheat in a 350°F (175°C) oven for 20-25 minutes or until hot. If reheating from frozen, add 10 extra minutes. For a quick fix, the microwave works—just cover with a damp paper towel and heat in 1-minute bursts until warmed through.
Potatoes tend to get even more flavorful after a day or two in the fridge (the filling melds together), so don’t be surprised if the leftovers disappear fast!
Nutritional Information & Benefits
Here’s a rough breakdown for each twice baked potato (assuming 8 servings):
- Calories: ~280
- Protein: 10g
- Fat: 14g
- Carbs: 29g
- Fiber: 3g
- Sodium: 440mg
Thanks to the potatoes, you get a good dose of potassium and vitamin C. The filling adds protein (especially if you swap in cottage cheese or Greek yogurt) and calcium from the cheese. This recipe is naturally gluten-free, and you can easily make it dairy-free with a few swaps. Just watch out for the cheese and sour cream if you have a dairy allergy, and skip the bacon for a meatless version.
From a wellness perspective, these twice baked potatoes are all about balance—comforting, satisfying, and packed with flavor. I love that you can lighten them up or make them more indulgent, depending on your needs. And honestly, a little cheese and potato happiness is good for the soul, right?
Conclusion
If you’re searching for an easy Thanksgiving side dish that checks all the boxes—delicious, comforting, make-ahead friendly, and always a hit—this twice baked potatoes recipe is it. The crispy skins, fluffy filling, and cheesy top are pure magic. Plus, they’re endlessly adaptable, so you can tweak them to suit your family’s tastes or dietary needs.
I’ve made these for everything from holiday dinners to simple weeknight meals, and they never fail to bring a little extra joy to the table. I hope you love them as much as my family does! If you try this recipe, let me know how it goes—leave a comment, share your own twists, or snap a photo for Pinterest. Your feedback truly makes my day.
Don’t be afraid to make it your own—add your favorite cheese, try a different topping, or sneak in some veggies. However you serve them, these twice baked potatoes are sure to become a favorite in your kitchen, too. Happy cooking, and happy Thanksgiving!
Frequently Asked Questions
Can I make twice baked potatoes ahead of time?
Absolutely! You can bake and fill the potatoes up to a day in advance. Store them in the fridge, covered, and just pop them back in the oven to finish baking before serving. Add 5 extra minutes to the bake time if they’re chilled.
What type of potato is best for twice baked potatoes?
Russet potatoes (sometimes called Idaho potatoes) are the best choice. Their thick skins get nice and crispy, and the insides become perfectly fluffy when baked.
Can I freeze twice baked potatoes?
Yes, you can freeze them after the first bake and filling. Wrap each potato tightly, then freeze for up to 2 months. Bake from frozen at 350°F (175°C) for about 35 minutes, or until heated through.
How do I make them vegetarian or dairy-free?
For vegetarian, just skip the bacon or use a plant-based alternative. For dairy-free, substitute your favorite plant-based cheese and sour cream—there are plenty of good options these days!
What can I use instead of sour cream?
Greek yogurt, plain yogurt, or even whipped cottage cheese all work as substitutes for sour cream. They’ll give the filling a creamy texture and a little tang, just like the classic version.
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Twice Baked Potatoes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
Description
These twice baked potatoes are the ultimate comfort food side dish—crispy potato skins filled with fluffy, cheesy mashed potatoes, bacon, and green onions. Perfect for Thanksgiving or any gathering, they’re easy to make ahead and always a crowd-pleaser.
Ingredients
- 4 large russet potatoes (about 2 lbs)
- 2 tbsp olive oil
- Kosher salt, to taste
- Black pepper, to taste
- 4 tbsp unsalted butter, room temperature
- 1/2 cup sour cream
- 1/4 cup whole milk
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
- 4 slices cooked bacon, crumbled
- 3 green onions, thinly sliced
- 1/2 tsp garlic powder
- Optional toppings: extra shredded cheese, chopped chives, dollop of sour cream, smoked paprika
Instructions
- Preheat your oven to 400°F (200°C). Scrub the potatoes under cold water, dry thoroughly, and prick each potato a few times with a fork.
- Place potatoes directly on the oven rack or on a foil-lined baking sheet. Bake for 50-60 minutes until skins are crisp and potatoes yield to a gentle squeeze.
- Let potatoes cool for about 10 minutes. Slice each potato in half lengthwise.
- Gently scoop out the potato flesh into a large mixing bowl, leaving about 1/4-inch border inside the skins.
- Add butter, sour cream, milk, garlic powder, salt, and pepper to the potato flesh. Mash until smooth and fluffy.
- Stir in cheddar cheese, Monterey Jack cheese, crumbled bacon, and 2/3 of the green onions.
- Brush empty potato skins with olive oil and sprinkle lightly with salt. Spoon the filling back into each skin, mounding it high. Arrange on the baking sheet.
- Sprinkle with extra cheese and reserved green onions. Bake at 400°F (200°C) for 15-20 minutes, or until golden and bubbly.
- Let cool for 5 minutes, then serve hot. Add a dollop of sour cream or a sprinkle of chives if desired.
Notes
For vegetarian, skip the bacon or use a plant-based alternative. You can prep these up to a day ahead and refrigerate after stuffing; just add 5 extra minutes to the second bake. For extra crispy tops, broil for the last 2 minutes. If the filling is dry, add a splash more milk or sour cream. These potatoes freeze well after the first bake and filling.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 half potato
- Calories: 280
- Sugar: 2
- Sodium: 440
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 29
- Fiber: 3
- Protein: 10
Keywords: twice baked potatoes, Thanksgiving side dish, cheesy potatoes, baked potatoes, holiday recipes, comfort food, make ahead, gluten free, potato recipes
