Twice Baked Potatoes No Bacon

If regular baked potatoes feel a little too simple, you can turn them into Twice Baked Potatoes. The potatoes are baked, scooped out, and mixed with creamy, cheesy ingredients before being stuffed back into their skins for a second bake. This gives them a golden top while keeping the filling soft and fluffy.

Twice Baked Potatoes Recipe

Key Ingredients

Russet potatoes become fluffy inside when baked, which makes them easy to mash without getting gluey. Their thick skins also hold up well when you scoop out the potato and fill them with the mashed mixture.

Sour cream adds a little tang that cuts through all the butter and cheese. I stir it in once the potatoes have cooled slightly so everything stays smooth.

Cheddar cheese gives you a golden, bubbly topping during the second bake. I use sharp cheddar because its flavor still comes through with all the butter and sour cream.

Tips & Tricks

Pierce the potatoes with a fork before baking: This gives the steam a way to escape while the potatoes cook. This helps keep them from splitting in the oven. I poke each potato 6 to 8 times all over.

Save a little extra cheddar for the top: Sprinkling some cheese over the filling gives you a golden, slightly crisp topping instead of having all the cheese disappear into the mash. I always save at least a quarter of the cheese for this.

Here’s how to make the twice baked potatoes:

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Twice Baked Potatoes

Fluffy baked potato filling loaded with butter, sour cream, and cheddar, spooned back into crispy skins and baked until golden, a classic make-ahead side.

⏱ Prep 15 min🔥 Cook 1 hr 15 min⏰ Total 1 hr 30 min🟢 Easy🍽 Side Dish🌍 American

Rate this recipe ★★★★★

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Ingredients

Servings:

− 8 +

US Metric

• 4large russet potatoes
• 4 tbspbutter
• 1/2 cupsour cream
• 1/2 cupmilk
• 1 1/2 cupsshredded cheddar cheese (divided)
• 1/4 cupchopped chives or green onion (plus more for garnish)
• salt and black pepper (to taste)

Instructions

1. 1Preheat oven to 400°F (200°C). Pierce potatoes several times with a fork and bake directly on the oven rack for 55-60 minutes, until fork-tender.
2. 2Let the potatoes cool for 10 minutes, until safe to handle.
3. 3Slice each potato in half lengthwise. Scoop out the flesh into a large bowl, leaving a thin shell of skin intact.
4. 4Add butter, sour cream, and milk to the potato flesh. Mash until smooth and creamy.
5. 5Stir in 1 cup of the cheddar cheese and the chives. Season with salt and pepper to taste.
6. 6Spoon the mixture back into the potato skins, mounding it slightly. Sprinkle with the remaining cheddar cheese.
7. 7Return the filled potatoes to the oven and bake for 15-20 minutes, until the cheese is melted and the tops are lightly golden.
8. 8Garnish with extra chives and serve warm.

Nutrition per serving

290

cal

26g

carbs

15g

fat

380mg

sodium

📌 Notes

• Bake the potatoes directly on the oven rack, not a baking sheet, for the crispiest skins.
• Leave a thin layer of potato inside the skin so it holds its shape when refilled.
• These can be assembled a day ahead and refrigerated; add a few extra minutes to the second bake time if starting cold.

By Sam

How to Pair

Twice-baked potatoes taste creamy, cheesy, and savory, with crisp skins and fluffy centers. They pair well with hearty meats, fresh vegetables, and bright drinks that balance their richness, like:

• Grilled steak, roasted chicken, or barbecue ribs
• Steamed broccoli, roasted asparagus, or a crisp green salad