Learn how to make twice baked potatoes! They have crispy skins and a rich, creamy mashed potato filling. Melty cheddar cheese takes them over the top.

Twice baked potatoes are a potato lover’s dream. They combine all the best parts of a baked potato and mashed potatoes into one delicious side dish. These twice baked potatoes have crispy skins and a rich and creamy filling. With a layer of melty cheddar cheese on top, they’re the definition of comfort food.

Twice baked potatoes are just that—baked twice. First, you’ll bake the potatoes whole. Then, you’ll slice them in half, scoop out the soft flesh, and mash it to create the rich filling. Add the filling back to the potato skins, top with cheese, and bake again.

The process isn’t exactly quick—the potatoes will spend 1 hour and 15 minutes or more in the oven—but I hope you won’t let the bake time deter you. This classic recipe is super simple, mostly hands-off, and insanely delicious. Make it for your next holiday dinner…or anytime a potato craving strikes!

Twice Baked Potatoes Ingredients

This twice baked potato recipe calls for 10 simple ingredients. Here’s what you’ll need to make it:

Potatoes, of course! Russet potatoes are the best potatoes for twice baked potatoes. Their skins crisp up nicely in the oven, providing great structure for the loaded potato shells. Their high starch content also means that their insides get nice and fluffy, which gives the filling a perfect texture.
Olive oil – You’ll rub it over the potato skins to help them crisp up in the oven.
Milk, sour cream, and butter – Lots of dairy is what makes the filling of these twice baked potatoes so rich and creamy. You could totally swap your favorite non-dairy milk and vegan butter for regular—just reduce the salt in the filling by 1/4 teaspoon to account for the salt in the vegan butter. Though I haven’t tried it, I think a vegan sour cream substitute would work well here too.
Garlic – It gives the filling a savory bite.
Cheddar cheese – It creates the potatoes’ irresistible melty topping and adds tangy, nutty flavor.
Green onions – For garnish! Their fresh, oniony flavor balances the rich potatoes well.
And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

Variations

Feel free to play with the seasonings in the filling! A pinch of smoked paprika, a dash of onion or garlic powder, or even some dried dill would be a nice addition to this recipe.

You can also try different toppings. Use fresh chives instead of green onions, or sprinkle on some crumbled vegan bacon for smoky, savory flavor.

How to Make Twice Baked Potatoes

You can find the complete twice baked potatoes recipe with measurements at the bottom of this post. For now, here’s a step-by-step overview of how it goes:

Start by baking the potatoes. Prick them a few times with a fork, and then use your hands to rub them with olive oil. Place them on a baking sheet and bake at 425°F for 60 to 70 minutes, or until very tender. You should be able to easily pierce the potatoes with a fork.

Next, hollow out the potato skins. Allow the potatoes to cool slightly and slice them in half lengthwise. Use a spoon to scoop out the flesh from the center of the potatoes, leaving a 1/4-inch border around the edges.

Tip: Season the insides of the empty potato skins with plenty of salt and pepper!

Then, make the mashed potato filling. Place the scooped-out potato flesh in a large mixing bowl. Add the milk, sour cream, butter, garlic, salt, and pepper. Mash with a potato masher until the filling is smooth and creamy.

Assemble the twice baked potatoes by spooning the filling into the potato skins. Top with the cheese and bake until it melts and begins to brown, about 20 minutes.

Garnish with green onions and serve!

How to Store & Reheat

Store leftover twice baked potatoes in an airtight container in the fridge for up to 3 days.

To reheat: Warm the potatoes in the microwave or in a covered baking dish in a 350°F oven.
To make ahead: Fully assemble the twice baked potatoes up to 1 day in advance. Cover and refrigerate. When ready to serve, let stand at room temperature for 30 minutes before baking according to the recipe.

More Favorite Potato Recipes

If you love these twice baked potatoes, try one of these easy potato recipes next:

Twice Baked Potatoes

rate this recipe:

5 from 1 vote

Prep Time: 30

Cook Time: 1 15

Total Time: 1 45

Serves 4 to 8

Save Recipe Print Recipe

These twice baked potatoes are a simple, comforting side dish! A delicious mashup of baked potatoes and mashed potatoes, they consist of crispy potato skins filled with a creamy mashed potato filling.

Ingredients

4 large russet potatoes
Extra-virgin olive oil
½ cup milk
½ cup sour cream
4 tablespoons unsalted butter
2 garlic cloves, grated
1 teaspoon sea salt, plus more for sprinkling
½ teaspoon freshly ground black pepper
1 cup grated cheddar cheese
½ cup chopped green onions

Instructions

Preheat the oven to 425°F and line a baking sheet with parchment paper.
Use a fork to poke a few holes in the potatoes. Place on the baking sheet and rub with olive oil. Bake for 60 to 70 minutes, or until easily pierced with a fork.
Remove the potatoes from the oven and allow to cool slightly. When they are cool enough to handle, slice in half lengthwise. Use a spoon to scoop out the flesh from the centers of the potato halves, leaving a ¼-inch border around the edges.
Transfer the scooped-out flesh to a large bowl and mash with the milk, sour cream, butter, garlic, salt, and pepper until smooth and creamy.
Arrange the potato skins cut side up on the baking sheet. Sprinkle with salt, then fill with the creamy potato mixture. Top with the cheese and bake for 15 to 25 minutes, or until the cheese is melted and beginning to brown.
Remove from the oven and garnish with the green onions. Season to taste and serve.

Twice Baked Potatoes