The Best Twice Baked Potatoes
I’m sure I’m not alone when I tell you that I have been a huge fan of the potato, in all of its glorious forms, basically since the time I began eating solid foods. Roasted potatoes, French fries, baked potatoes, mashed potatoes… you name it, I’ll eat it and enjoy the heck out of it. At some point when I was younger, my mom surprised us with a “special” dinner that included twice-baked potatoes in place of regular ol’ baked potatoes. Oh my goodness! I tap-danced over the fact that I was essentially eating mashed potatoes in a baked potato. I loved it, and from then on, anytime I had a twice-baked potato, it felt extra-special and a little fancy.
My mother-in-law makes twice-baked potatoes fairly often and, oh my, they’re amazing. When I finally asked for the recipe, I realized why! They are loaded with all of the good stuff – butter, cream cheese, sour cream, cheddar cheese, and plenty of seasonings. I took the recipe and made just a couple of little tweaks of my own… I swapped scallions for chives and added bacon, because, well… I don’t actually need a reason to add bacon, do I?
Loaded baked potatoes meet mashed potatoes, and I could totally make a meal of just these and a salad.
Every night of the week.
One year ago: Homemade Marshmallow Creme
Two years ago: Chicken Fried Steak with Sawmill Gravy
Seven years ago: Chicken Salad
The Best Twice Baked Potatoes
- 4 russet potatoes
- Olive oil
- 4 tablespoons unsalted butter, divided
- 2 scallions, thinly sliced, white and green parts divided
- ¼ cup (61 ml) milk
- 4 ounces (113.4 g) cream cheese
- ¼ cup (57.5 ml) sour cream
- 1½ teaspoons (1.5 teaspoons) kosher salt
- ¼ teaspoon (0.25 teaspoon) black pepper
- ½ cup (56.5 g) shredded cheddar cheese, divided
- 4 slices bacon, cooked and crumbled
- Preheat oven to 400 degrees F. Scrub potatoes and pierce all over with a paring knife or fork. Rub with olive oil and sprinkle with kosher salt, then place directly on the oven rack. Bake for 40 to 50 minutes, or until the potatoes can be pierced easily with a paring knife.
- Remove from oven allow to cool until they are able to be handled. Slice in half lengthwise and remove the flesh and place in a medium bowl, leaving a ¼ inch border around the skin so the potatoes remain sturdy. Melt 2 tablespoons of the butter and brush on the empty potato shells and sprinkle with salt and pepper. Place the empty shells on a parchment-lined baking sheet and bake for an additional 7 minutes. Remove from the oven and set aside.
- Meanwhile, place the remaining 2 tablespoons of butter in a small saucepan over low heat. Once it begins to melt, add the white parts of the scallion and stir to combine. Once the butter is totally melted, add the milk and continue to cook over very low heat. (Do not allow the mixture to come to a simmer.)
- Once the milk mixture is warmed through, remove from the heat and pour over the potato flesh in the bowl. Add the cream cheese, sour cream, salt, pepper and half of the shredded cheddar cheese. Using a potato masher, mash the mixture until combined and nearly smooth.
- Fill the empty shells evenly with the mixture, mounding any excess on top of each potato. Sprinkle the tops with bacon, and the remaining shredded cheddar cheese. Return to the oven and bake until the cheese is melted and the tops are golden brown, about 15 minutes. Sprinkle with remaining green scallions and serve immediately.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
These are perfect! Such a great side dish. I will be making these again and again. Thank you!!!
When I save recipes it ‘s because I want to make THAT recipe from THAT person. It may be a while before I make it and it would be so helpful if you’d add the name of the recipe as well as your name to your photos. Thanksabunch!!
I like a couple of the steps you added here vs other recipes. Can you make these a day ahead and then reheat? If so any tips on how to do so appreciated!
Hi Beth, Thank you! I do think these are best fresh from the oven, but you can reheat if you need to… I would do so in a 350 degree oven. Enjoy!
This is probably a dumb question but I’m wondering if you spread the inside or the outside of the empty potato shell with melted butter and salt and pepper. I’ve never done that step but definitely want to try it.
Hi Marla, You would brush the inside. Enjoy!!
I just made these for our Christmas Eve dinner for tomorrow evening. Myself and my friend Betty split one to sample. These are the best double baked I have ever eaten. Great recipe, easy to follow and totally delicious and special. We are having Prime Rib, so I am so excited to serve these along that great cut of meat!
Add an egg to the mixture, helps puff it up and really improves the overall texture :-)
this looks so yummy
I love twice baked potatoes! Shula’s restaurant has the best but it closed near us and I haven’t had one in years. Must. Make. These.
Twice baked potatoes are one of my favorite foods ever! I was raised on these things :). Yours look perfect!
You’re right, you don’t ever need a reason to add bacon. Life’s just better with it. :) These look fantastic.
Wow! One of my favorites and you made it even better! Thanks:)
This looks delicious :) You’re definitely not alone! I love potato in all it’s forms too!
I will have to try this, but one thing strikes me. Having the cheese on top when it first goes back in the oven might prevent even browning of the top of the potato mixture. How about putting the twice baked in to brown the top of the mashed mixture first, and then adding the cheese to melt and brown? Too much trouble, or do you think it might be worth the extra step? Of course, if you really want to go nuts, then pipe the potato mixture into the shell with a star tipped bag! Just a thought.
Hi Steve, I personally don’t think it’s worth the extra step, but it’s up to you how much you want to brown the potato mixture first before melting the cheese.
I could literally eat these every night of the week as well, so great! And I totally agree, who needs a reason to add bacon? Thanks!
I haven’t had twice baked potatoes in ages, so these are really looking good to me right now! I love that there’s both sour cream and cream cheese in them. These look irresistible! :)
For my favorite twice-baked recipe (courtesy of my mother-in-law), mix in canned tuna, shredded cheddar, and mayo (or miracle whip). Then top with more cheddar before putting back in the oven. When I first heard about this I was very uncertain, but they taste incredible. And it makes a great dinner with a salad.
YUMMY! I’m with you on the potato thing – I could eat them every single day – in any form or fashion! Your twice baked ones sound delish – I have a girlfriend that adds – are you ready – CRABMEAT to hers! Over the top, I tell ya! You should try it sometime.
I remember in the 1970’s when my mother made twice baked and I fell in love with them. Now I have passed the love of these on to my family. In the South, we have also mixed the potatoes with ham, cheese, sauteed onions and mushrooms. They are a great meal with a salad especially in the summer.
I’ve made twice baked’s for years. Recently I took advantage of my herb garden and added thyme, oregano and basil. Never did the rebaking of the shells and will definitely try that.
Twice-baked potatoes are so comforting. The first ones I ever made were the Pioneer Woman’s, and my family loved them! Yours look just as fantastic. :)
I just went to a restaurant that wanted an extra $5 for a potato like this and it didn’t look nearly as good!!! And….the meal was already over twenty!!
They look incredible! My family would go nuts for these :) pinned!
No doubt mate this dis is really fab and yummy.The texture and color of this dish is really make my mouth watery.Sure i will try this for my room mates..lol..
A variation I’ve tried that is really tasty is Greek Twice Baked Potatoes. Substitute the cream cheese and sour cream with Greek yogurt, then top with chopped red onion, kalamati olives, feta, fresh herbs and a small sprinkling of lemon zest.
Mashed potatoes inside of a potato. Yes, yes, yes! Also I’m laughing over you “enjoying the heck” out of these. You crack me up.
These look SO good! I’ve been wanting to give twice baked potatoes a try and this recipes looks like a winner to me. Love your pictures too!