These twice baked potatoes, or double baked potatoes, are a fun side dish! Extra cheesy and creamy mashed potatoes are loaded into crispy potato skins. Top it all of with more cheese and bacon for a truly comforting dish. This potato recipe is great for serving as a holiday side dish, or as a side dish at a BBQ.
All about these Twice Baked Potatoes…
- Easily flexible: not a fan of classic sour cream, cheese and bacon? Switch it up and do some fun filling options such as blue cheese and pulled pork. Or ground beef and salsa.
- Make Ahead Options: while this is a simple dish, it can be time consuming to scoop, mash and stuff the potatoes again. If you know you want to serve these do some of the prep work ahead of time! Roast, scoop, mash and stuff the potatoes up to 3 days in advance! Just keep them in a covered container in the refrigerator and then remove to bake when needed.
- Inexpensive: thanks to the size of russet potatoes these are a great filling side dish you can serve to a large crowd or your family.
Notes on some ingredients:
- Potatoes: Russet potatoes are the best choice for this recipe due to their size and the consistency of the mashed potato on the inside. They are also a nice sturdy option that holds up well to the scooping out of the centers.
- Salt: both coarse and regular salt are used in this recipe. Coarse salt is used to season the skin of the potatoes before baking. Then use a finer salt when making the mashed potato portion.
- Milk: use more or less depending on how creamy you want to make your mashed potatoes.
How to make (step-by-step):
- Step 1&2: Bake the Potatoes, coat the potatoes in the oil and sprinkle with coarse salt. To cook these potatoes in the oven, so they’re soft enough, it will take about 45-60 minutes. Again, a large potato could take up to 1 and 1/2 hours to completely cook.
- Step 3&4: Scoop out the inside, once the potatoes have baked, let them sit for a few minutes, so you don’t burn your hands when you touch them. Cut the top off the potato and carefully scoop out the softened potato in the center. Be sure to leave 1/8-1/4 of an inch along the skin to give some support and the skins don’t crack or break.
- Step 5&6: Mash the potato: with the butter, sour cream, milk, bacon bits, cheese, and green onion. Season with salt, pepper and garlic powder. Always taste the potato to make sure it’s flavorful. Add more seasonings as needed. You can also add more milk or butter to get the desired consistency.
- Step 7: Stuff the potatoes: After the potatoes are stuffed, add some more of the filling to the top of the potato, and add a small slice of butter before doing the second bake time.
- Freezing: Prepare the potatoes as directed in the recipe until the skins have been filled with the creamy filling. Then cool completely and freeze on a baking sheet. Let freeze overnight, then store in a freezer safe container or bag. To bake, preheat the oven to 350 degrees F, place the potatoes on a prepared baking sheet and bake for 35-40 minutes until heated through. Then add any toppings desired.
- Scooping: be sure to leave enough stability to the skins to hold up to the scooping and stuffing. Leave 1/8 to 1/4 inch of a shell. This will help to prevent your potato skins from cracking or breaking. You could also always bake an extra potato in case one breaks, and then you will have extra filling to overstuff your potatoes in that case!
- Moisture: if the potatoes are seeming dry, feel free to add more butter or sour cream as needed to ensure a nice creamy center to the potatoes.
Twice Baked Potatoes: FAQS
Gummy potatoes can occur when they are over mixed. If you are removing the potatoes and using a hand mashing method you will not get a gummy texture. But if you are using a hand mixer or other electronic method, this can cause an over mixing of the potato which causes too much starch to be released, and gives a gummy, gluey texture.
To reheat a twice baked potato, first remove any toppings you are able to (sour cream, green onion, etc). Spread butter over the top of the potato, and if using the microwave then cover with a damp paper towel. This will help keep moisture in. If using the oven, spread with butter and bake on a baking sheet.
Yes, you can eat the skins of baked russet potatoes. This is actually a very nutritious part of the potato.
More Potato Recipes:
- Southern Potato Salad
- Mashed Potato Casserole
- Creamy Potato Soup
- Garlic Butter Smashed Potatoes
- Leftover Mashed Potato Cakes
If you tried this recipe please leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating below! Thank you so much!
Recipe first published November 9, 2018. Updated June 7, 2022 with new images and information. Recipe is unchanged.
Photography done by the talented @KJandCompany.co