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Twice Baked Potatoes | a no-brainer recipe that pushes a baked potato over the top

Easy Twice Baked Potatoes

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These Easy Twice Baked Potatoes are a snap to throw together.  The hubby is always thrilled to see these jazzed up spuds on the menu! Perfect for Father’s Day or any day.

These Cheesy Baked Potatoes have become one of the family’s favorite potato recipes. Can you blame him? Cheesy and comforting, they’re absolutely delicious!

Easy Twice Baked Potatoes on a round white plate garnished with paprika and a parsley sprig

Easy Twice Baked Potatoes Recipe

I think these cheesy baked potatoes get nearly the same swoons as any one of the marvelous desserts I make. When Bill arrives home from work, it’s only a matter of minutes before he asks, “What’s for supper????”

If these cheesy spuds are on the menu, invariably he’ll respond, “I love those.” And it’s my little secret how simple these are to throw together.

How to Make Cheesy Baked Potatoes

Just bake off your potatoes earlier in the day and let them cool.

Then, about an hour before dinner, slice off the tops and hollow them out, removing as much pulp while keeping a stable shell of the skin. Reserve that pulp!

Mix the pulp with a few other ingredients. Make sure to mix in some melty cheese. Think about adding some bacon, too!

Pop your prepared potatoes in the oven to heat and melt the cheese–it’s as easy as that!

More Potato Recipes You’ll Love:

Overhead view of a Twice Baked Potato topped with chives on a white plate

 

How to Bake a Perfect Potato

When making this Twice Baked Potatoes recipe, you’ll want a perfectly baked potato! High heat gives you the ideal baked potato with crispy skin and a fluffy interior. I preheat my oven to 425º, prick the potato skin a few times with the point of a knife or fork, pop it right on the oven rack and bake for 45-60 minutes or till a knife can be inserted easily.

Microwaving works in a pinch, but there’s nothing better than the contrast between the skin and soft interior that comes from a longer baking time in the oven. Choosing the right variety of potato is imperative, too.

A russet gives the proper texture, where a red potato has a denser, more waxy interior and won’t work as well as a baker/russet.  And make sure you look for the Idaho® Potatoes logo on your bag of potatoes. I didn’t think I could tell the difference, but the quality is truly obvious when tasting an Idaho® Potato.

Twice Baked Potato on a white plate with a red handled fork
Twice Baked Potatoes | a no-brainer recipe that pushes a baked potato over the top

Easy Twice Baked Potatoes

Easy twice baked potatoes that will get rave reviews every time! Feel free to adapt them as you desire. Add chopped bacon, different cheeses--the options are endless

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yield 2 servings

Ingredients

  • 2 medium russet potatoes, baked and cooled to room temperature ( Idaho® Potatoes recommended)
  • 1/2 teaspoon seasoning salt (I use Morton’s Nature’s Seasoning)
  • 1/4 cup sour cream
  • 1/4 cup shredded sharp cheddar
  • 1 tablespoon butter, shredded
  • Chopped fresh chives, to garnish, optional
  • Paprika, optional

Instructions

  1. Cut a slice off the top of each baked potato. Remove potato pulp without cutting through the skin (you'll want sturdy sides so don't remove too much). Place pulp in a bowl and mix with other ingredients except for chives. Taste for seasoning and add more seasoning salt and/or salt and pepper if needed.
  2. Bake at 350º till heated through, about 20 minutes. Sprinkle with chives and paprika if desired and serve hot.

Notes

If you bake your potatoes ahead of time and it will be longer than 2 hours before they go back into the oven, please refrigerate.

Nutrition Information:

Yield:

2

Serving Size:

1 potato

Amount Per Serving: Calories: 396Total Fat: 21gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 60mgSodium: 642mgCarbohydrates: 40gFiber: 5gSugar: 3gProtein: 12g

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Twice Baked Potatoes text and photos collage for pinterest

 

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