Easy Twice Baked Potatoes
Easy Twice Baked Potatoes are filled with mashed potatoes, sour cream, and cheese. The usual toppings are mixed in instead of spooned on top!
These Double Baked Potatoes have become one of the family’s favorite potato recipes. Can you blame them? Cheesy and comforting, they’re absolutely delicious!
Double Baked Potatoes
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 potatoes are on the menu, invariably he’ll respond, “I love those.” And it’s my little secret how simple these are to throw together. Russet potatoes are baked, the insides removed and mixed with your favorite baked potato toppings, then they’re rebaked or twice baked or double baked!
How to Make Cheesy Baked Potatoes
- Bake your potatoes at 400-425º for about an hour or until you can pierce them easily with a knife. I like putting a light coating of olive oil on them before placing them in the oven.
- Once they’re cool enough to handle, slice them in half horizontally.
- Carefully remove most of the potato pulp, leaving enough next to the potato skin to make a nice stable vessel for your mashed potato filling.
- Place the potato pulp in a mixing bowl and mash with a fork or potato masher to your desired consistency. We like them slightly chunky.
- Mix in your favorite toppings. We use sharp cheddar cheese, some butter, sour cream, and just a drizzle of milk to loosen up the mixture. Fry up some bacon, crumble and mix some in, too, if you’d like.
- Any melty cheese will work, just add your favorite.
- Pop your prepared potatoes in the oven to heat through and melt the cheese–it’s as easy as that!
- If you’d like a little color on the top of your potatoes, pop them under the broiler, but do not walk away because they can go from browned to burned in the blink of an eye!
- Feel free to sprinkle with some extra cheese when these are hot out of the oven. Garnish with chives or thinly sliced green onions for a pop of color before serving.
- Leftover twice baked potatoes can be placed in the oven at 300º and baked until they’re heated through. We like to microwave them for about a minute to reheat quickly. The timing will vary depending on the wattage of your appliance.
Make Ahead Twice Baked Potatoes
It’s super easy to make and stuff these potatoes ahead of time. Just cover with plastic wrap and refrigerate. Bring them out of the fridge, while you preheat the oven. They may take 10 or more minutes to heat through since they’ve been chilled.
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 until 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 potato 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 a potato grown in Idaho.
More Potato Recipes You’ll Love:
- Oven Roasted Potatoes from Valerie’s Kitchen
- Cheesy Potato Cups
- Thin Crispy French Fries
- Hasselback Potatoes
- Grilled Potato Packets
- More Potato and Vegetable Side Dishes Recipes
This recipe was first shared in June 2015. Photos and text were updated in 2021
- 2 medium russet potatoes, baked and cooled enough to handle
- 1/4 cup sour cream
- 1/4 cup shredded sharp cheddar
- 1 tablespoon butter, shredded
- Milk, to help loosen up the potatoes as needed, 2-3 teaspoons
- Chopped fresh chives or thinly sliced green onions, to garnish, optional
- Paprika, optional
- 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.
- Bake at 350º till heated through, about 20 minutes. Sprinkle with chives and paprika if desired and serve hot.
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.
This recipe easily doubles or triples.
Serving Size:1 potato
Amount Per Serving: Calories: 396Total Fat: 21gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 60mgSodium: 642mgCarbohydrates: 40gFiber: 5gSugar: 3gProtein: 12g