If you’re looking for the ultimate comfort food that’s creamy, cheesy, and satisfying, 8 twice baked potatoes are the answer. Whether you’re hosting a dinner party, preparing a holiday feast, or just want an easy make-ahead side dish, these loaded potatoes never disappoint.
This recipe will walk you through how to make eight perfectly fluffy, cheesy twice baked potatoes with tips for making them ahead of time, customizing flavors, and storing leftovers.
Why You’ll Love This Recipe
- Perfect for Meal Prep: You can bake, scoop, and stuff your potatoes ahead of time, then bake again when you’re ready to serve.
- Customizable Flavors: Add bacon, broccoli, chives, or different cheeses to suit your taste.
- Family-Friendly: Everyone loves the creamy, cheesy filling – it’s like mashed potatoes inside a crispy potato skin!
- Scales Easily: The recipe is designed for 8 twice baked potatoes, but you can easily double it for a crowd.
Ingredients You’ll Need
To make 8 twice baked potatoes, you’ll need:
- 8 medium russet potatoes – Russets work best because they have a fluffy interior.
- 1 cup sour cream – Adds creaminess and tang.
- ½ cup milk – Helps make the filling smooth and light.
- 4 tablespoons butter – Rich, buttery flavor for the mashed filling.
- 1 ½ cups shredded cheddar cheese – Divided, for mixing and topping.
- 4 slices cooked bacon, crumbled – Optional, but highly recommended.
- 3 green onions, sliced – For a fresh, slightly sharp bite.
- Salt and black pepper – To taste.
- Olive oil – For rubbing the potato skins before baking.
Step-by-Step Instructions
Follow these simple steps for the best twice baked potatoes every time:
1. Bake the Potatoes
- Preheat oven to 400°F (200°C).
- Scrub the potatoes clean and pat dry.
- Rub them with olive oil and sprinkle with a bit of salt.
- Place on a baking sheet and bake for 50–60 minutes or until fork-tender.
2. Scoop Out the Potatoes
- Allow the potatoes to cool just enough to handle.
- Slice each potato in half lengthwise.
- Carefully scoop out the inside of each potato, leaving about ¼ inch of potato flesh to keep the skins sturdy.
- Place the scooped-out potato flesh into a large mixing bowl.
3. Make the Filling
- Mash the potatoes with butter, sour cream, milk, salt, and pepper until smooth and creamy.
- Stir in half the shredded cheddar cheese, crumbled bacon, and half the green onions.
- Taste and adjust seasoning if needed.
4. Stuff and Bake Again
- Spoon the mixture back into the potato shells, dividing evenly among the 8 potato halves.
- Top with the remaining cheese.
- Bake at 350°F (175°C) for 15–20 minutes, until the cheese is melted and bubbly.
5. Garnish and Serve
- Sprinkle with remaining green onions.
- Serve hot and enjoy your perfectly baked, creamy, cheesy potatoes.
Tips for Perfect Twice Baked Potatoes
- Use Russets: They hold their shape best and have a light, fluffy texture inside.
- Don’t Over-Scoop: Leave some potato flesh in the skin so they don’t collapse when refilling.
- Make Ahead: Prepare up to the stuffing step, cover, and refrigerate for up to 2 days. Bake when ready.
- Reheat Easily: Leftovers can be reheated in the oven or air fryer for a crispy skin.
Flavor Variations
The best part about 8 twice baked potatoes is that you can change up the filling to match your meal:
- Loaded Twice Baked Potatoes: Add extra bacon, shredded cheddar, and a dollop of sour cream on top.
- Broccoli Cheddar: Stir in steamed broccoli florets for a veggie-packed version.
- Buffalo Chicken: Mix in shredded buffalo chicken and top with blue cheese crumbles.
- Tex-Mex Style: Add taco seasoning, black beans, corn, and pepper jack cheese.
Serving Suggestions
These potatoes pair perfectly with:
- Grilled Steak – The creamy potatoes balance the rich beef flavor.
- Roast Chicken or Turkey – A classic holiday combination.
- BBQ Ribs – The smoky, tangy ribs taste amazing with cheesy potatoes.
- Salad and Vegetables – Make it a complete, hearty meal.
Storage and Reheating
- Refrigerate: Store leftover twice baked potatoes in an airtight container for up to 4 days.
- Freeze: Wrap each stuffed potato individually in foil and freeze for up to 3 months.
- Reheat: Bake frozen potatoes at 350°F for 30–35 minutes, or until heated through.
Nutrition Information (Per Potato)
Note: Nutrition will vary based on toppings used.
- Calories: ~250
- Protein: 7g
- Carbs: 30g
- Fat: 12g
- Fiber: 3g
Final Thoughts
If you’ve been searching for a side dish that is hearty, versatile, and crowd-pleasing, these 8 twice baked potatoes are your answer. They are creamy, cheesy, and loaded with flavor – the ultimate comfort food. Plus, they can be made ahead of time, making them perfect for busy weeknights, dinner parties, or holiday gatherings.
Try this recipe and watch it become a family favorite!