Whenever I think of comfort food that feels both indulgent and satisfying, twice baked potatoes immediately come to mind. I first discovered this recipe years ago, and it quickly became a favorite in my kitchen because of how versatile and customizable it is. The crispy, golden skin filled with a creamy, cheesy interior creates a perfect balance of textures, making it a dish that’s loved by everyone who tries it. I love preparing these potatoes for family gatherings, casual dinners, or even as a fun side for a weeknight meal.
What I find particularly appealing about twice baked potatoes is their versatility. You can add almost anything you like to the filling—fresh herbs, sautéed vegetables, or even turkey bacon and chicken ham for a heartier option. They pair beautifully with a wide variety of main courses, from roasted chicken to grilled beef, and they never fail to impress guests. Additionally, they are surprisingly affordable. All you really need are some large potatoes, a handful of pantry staples, and a few optional add-ins. This makes the recipe perfect for both everyday meals and special occasions without breaking the bank.
One of my favorite things about making twice baked potatoes is that the ingredients are simple and easy to find. For this recipe, you will need large russet potatoes, a little butter, milk or cream, salt, pepper, and shredded cheese. Optional ingredients include chopped green onions, garlic, turkey bacon, chicken ham, and fresh herbs like parsley or chives. You can mix and match these ingredients to suit your tastes or to use whatever you have on hand, making this recipe incredibly forgiving and adaptable.
Because of their combination of creamy filling, crispy skin, and endless flavor possibilities, twice baked potatoes have become a staple in my kitchen. They are comforting yet elegant, filling yet easy to prepare, and they always leave everyone asking for seconds. Whether you are cooking for yourself, your family, or a crowd, these potatoes are a surefire way to bring warmth and satisfaction to the table.
Ingredients:
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4 large russet potatoes
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3 tablespoons butter
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1/4 cup milk or cream
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Salt and pepper, to taste
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1 cup shredded cheese (cheddar or your choice)
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Optional: chopped green onions, garlic, turkey bacon, chicken ham, parsley or chives
How to Prepare Twice Baked Potatoes
Preparing twice baked potatoes is easier than it looks, and the results are always impressive. I like to start by selecting large russet potatoes because their size and starchy texture make them perfect for baking and scooping out the fluffy interior. First, preheat your oven to 400°F (200°C). While the oven is warming, wash the potatoes thoroughly under cold water, scrubbing off any dirt. Pat them dry with a clean towel, then pierce each potato several times with a fork. This helps steam escape during baking and ensures the potatoes cook evenly.
Place the potatoes directly on the oven rack or a baking sheet, depending on your preference, and bake them for about 50 to 60 minutes until the skins are crisp and a fork slides easily into the center. While the potatoes are baking, prepare any additional ingredients you want to include in the filling. I often cook turkey bacon until it’s crisp and chop it into small pieces. You can also sauté chicken ham, garlic, or onions lightly in a pan to bring out extra flavor. Shredded cheese and chopped herbs should be ready to add later.
Once the potatoes are done, remove them from the oven and let them cool slightly until they are easy to handle. Cut each potato in half lengthwise and carefully scoop out the flesh into a large mixing bowl, leaving a thin layer inside the skins to maintain structure. Mash the potato flesh with butter and milk or cream until smooth, adding salt and pepper to taste. This step is where you can customize the filling: fold in shredded cheese, cooked turkey bacon, chicken ham, garlic, or chopped green onions. I always taste the mixture and adjust the seasoning to ensure every bite is flavorful.
Next, spoon the creamy potato mixture back into the potato skins. Pack it lightly, then top each stuffed potato with extra cheese or a sprinkle of herbs for added flavor and a beautiful presentation. Arrange the filled potatoes on a baking sheet and return them to the oven at 375°F (190°C) for an additional 15 to 20 minutes. The cheese should melt completely, and the tops may develop a light golden crust. If you prefer a crispier top, you can broil the potatoes for 2–3 minutes while watching carefully to prevent burning.
These twice baked potatoes are quick and easy to prepare once you get the steps down. They are also highly customizable: you can vary the types of cheese, add different cooked meats like turkey bacon or chicken ham, or include vegetables like roasted peppers or mushrooms. Their versatility makes them a hit with both kids and adults, whether served as a side dish or as a satisfying main course. Every bite delivers creamy, cheesy goodness combined with a subtly crisp skin, making these potatoes irresistible and perfect for any meal.
PrintTWICE BAKED potatoes
Twice baked potatoes are a comforting, versatile, and customizable dish that combines crispy potato skins with a creamy, cheesy filling. Perfect as a side or main dish, this recipe is easy to prepare, budget-friendly, and loved by people of all ages.
- Prep Time: 20
- Cook Time: 70
- Total Time: 1 hour 30 minutes
- Yield: 4 1x
Ingredients
- 4 large russet potatoes
- 3 tablespoons butter
- 1/4 cup milk or cream
- Salt and pepper, to taste
- 1 cup shredded cheese (cheddar or your choice)
- Optional: chopped green onions, garlic, turkey bacon, chicken ham, parsley or chives
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the potatoes thoroughly, scrub to remove dirt, and pat dry.
- Pierce each potato several times with a fork to allow steam to escape.
- Place the potatoes on a baking sheet or directly on the oven rack. Bake for 50–60 minutes until tender and the skins are crisp.
- While the potatoes bake, prepare optional ingredients: cook turkey bacon until crisp and chop; sauté chicken ham, garlic, or onions if desired. Shred cheese and chop herbs.
- Remove baked potatoes from the oven and let cool slightly until manageable.
- Cut each potato in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving a thin layer of potato inside the skins.
- Mash the potato flesh with butter and milk or cream until smooth. Season with salt and pepper.
- Fold in optional ingredients such as shredded cheese, cooked turkey bacon, chicken ham, garlic, or green onions. Adjust seasoning to taste.
- Spoon the creamy mixture back into the potato skins, lightly packing it.
- Top each stuffed potato with extra cheese or herbs for presentation.
- Place the filled potatoes on a baking sheet and bake at 375°F (190°C) for 15–20 minutes until the cheese melts and the tops turn golden.
- Optional: broil for 2–3 minutes for a crispier top, watching carefully to prevent burning.
- Serve immediately and enjoy.
Notes
Customize the filling with your favorite cheeses, meats, or vegetables.
These potatoes can be prepared ahead and baked just before serving.
For a lighter version, reduce butter or use plant-based milk alternatives.
FAQs
1. Can I make twice baked potatoes ahead of time?
Yes, you can prepare the filling and scoop the potatoes in advance. Store the stuffed potatoes in the refrigerator for up to 24 hours, then bake them just before serving.
2. What type of potatoes are best for this recipe?
Large russet potatoes are ideal because they have a starchy texture that becomes fluffy when baked and mashed, and their skins hold up well for stuffing.
3. Can I make them healthier?
Absolutely. You can use low-fat milk or a plant-based alternative, reduce the butter, and add extra vegetables like broccoli, spinach, or peppers to increase nutrition without sacrificing flavor.
4. Can I freeze twice baked potatoes?
Yes, they freeze well. After scooping and mixing the filling, allow the mixture to cool, then fill the potato skins and wrap each potato tightly. Freeze for up to 2 months. Bake from frozen, adding extra time to ensure they are heated through.
5. Can I customize the fillings?
Definitely. You can include turkey bacon, chicken ham, extra cheese, sautéed onions, garlic, or fresh herbs. The recipe is very versatile, allowing you to adjust ingredients to your taste or what you have on hand.
6. How do I reheat leftovers?
Reheat in the oven at 350°F (175°C) for 15–20 minutes until warmed through. Avoid microwaving if possible, as the skins may become soggy.