Twice-Baked Potatoes

Loaded baked potatoes are one of my favorite side dishes, but I always get annoyed when eating them. Too many little pockets don’t get hit with seasoning, leading to the inevitable mouthful of bland potato. So, although it’s a bit time-consuming, making twice-baked potatoes is 100% worth it. Mashing the potato pulp with loaded fillings ensures every bite is packed with creamy, cheesy, bacony goodness. Our twice-baked potato recipe is like eating loaded mashed potatoes inside crispy potato skins!

How to Make Twice-Baked Potatoes

The twice-baked potatoes recipe starts with baking the potatoes to ensure the insides are soft and fluffy. Baked potatoes take about an hour in the oven or 35 to 45 minutes for air-fryer baked potatoes. Then, the pulp is scooped out and mashed with baked potato toppings, like butter, sour cream, cheese, cream cheese, bacon and onions. Once the filling is stuffed back into the shells, the potatoes are baked a second time to melt the cheese and crisp up the potato skins. (Stuffed potatoes can be refrigerated or frozen for later too.)

When making any twice-baked potato recipe, I always bake a few extra potatoes. No matter how careful I am at scooping out the potato pulp, one of the shells always falls apart. The extra potato pulp can be incorporated into the filling, and no one will be the wiser.

Ingredients for Twice-Baked Potatoes

• Potatoes: Large baking potatoes (like russet or Idaho potatoes) are best for this twice-baked potatoes recipe. They’re low in moisture and high in starch, so the pulp creates a fluffy filling. Plus, the skins are sturdy enough to serve as a shell.
• Butter and milk: Mashing the potato pulp with butter and milk makes it nice and creamy. For extra-rich potato filling, use heavy whipping cream instead of milk.
• Bacon: You can use any type of bacon, including turkey bacon. To make a vegetarian twice-baked potato recipe, simply omit the bacon.
• Onion and chives: These potent alliums are folded into the potato filling to add flavor.
• Cheddar cheese: Cheddar is our top choice for a twice-baked potatoes recipe, but you can swap in another cheese, like Colby or pepper jack.
• Paprika: This ground chile adds a touch of spice and a gorgeous red hue to twice-baked potatoes.

Directions

Step 1: Bake the potatoes

Scrub and pierce the potatoes. Bake at 375°F for one hour or until tender.

Editor’s Tip: It’s always a good idea to poke holes in a potato before baking it. The holes allow steam to escape, preventing the potatoes from bursting in the oven.

Step 2: Scoop out the pulp

When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving thin shells.

Editor’s Tip: To help the shells retain their shape, leave a 1/4-inch border of potato pulp inside the skins.

Step 3: Make the potato filling

In a large bowl, mash the pulp with butter. Stir in the milk, bacon, onion, chives, salt, pepper and 1 cup cheese.

Step 4: Bake the twice-baked potatoes

Spoon the filling into the potato shells. Bake, uncovered, for 20 minutes. Sprinkle with the remaining 1/2 cup cheese and paprika. Bake for five minutes longer or until the cheese is melted.

Editor’s Tip: You can bake the potatoes directly on the oven rack, but we recommend putting them on a baking sheet to catch any drippings.

Recipe Variations

• Turn it into a casserole: If you don’t want to mess with stuffing the potato skins, scoop the filling into a baking dish to make twice-baked potato casserole.
• Season the potato skins: Before stuffing the potatoes, brush the potato shells with seasoned oil, as we do in this potato skins recipe. It’ll help the skins crisp up and become more flavorful.
• Customize the potato filling: Have some fun with the filling and re-create all your favorite baked potato recipes. Keep it simple and add sour cream or cream cheese, or go wacky with fillings like chopped steak and blue cheese.
• Make them more robust: Turn the twice-baked potato recipe into an entree by topping each potato with pulled pork, grilled steak, buttery shrimp or roasted broccoli. You can even use ground beef to make a shepherd’s pie twice-baked potato.

How to Store Twice-Baked Potatoes

Let twice-baked potatoes cool slightly. Transfer them to an airtight container and store them in the fridge for up to four days.

Can you make twice-baked potatoes ahead of time?

There are two options for making a twice-baked potatoes recipe ahead of time:

• Bake the potatoes ahead: Bake the potatoes as directed and store them in a covered container in the fridge. The next day, scoop out the pulp and make the twice-baked potatoes as directed.
• Stuff the potatoes ahead: Stuff the potatoes as directed, but do not add the cheese topping. Store unbaked stuffed potatoes in a covered container overnight. The next day, bake the potatoes as directed. The chilled potatoes may take a little longer to cook, so adjust the cooking time as needed.

Can you freeze twice-baked potatoes?

You can freeze twice-baked potatoes for up to three months. Stuff the potatoes as directed, and let them cool completely. Wrap the unbaked stuffed potatoes and freeze them in a freezer-safe container. To use, partially thaw the potatoes in the refrigerator overnight. Bake as directed, adjusting the cooking time so the filling reaches an internal temperature of 165°.

How do you reheat twice-baked potatoes?

The best way to reheat baked potatoes is in a 350° oven or air fryer for 10 to 20 minutes or until a thermometer inserted in the center of the potato reads 165°. Alternatively, you can reheat them more quickly in the microwave, but the skins will be soggier.

Twice-Baked Potato Tips

How do you scoop potatoes for twice-baked potatoes?

To scoop potatoes for our twice-baked potato recipe, let them cool so they’re easier to work with. When I worked in restaurants, we always cut baked potatoes in half as soon as they came out of the oven to help them cool more quickly. Just be careful not to burn yourself on the hot steam! Once cooled, run a large spoon around the potato to create a 1/4-inch border to keep the shell intact. Take your time, scooping slowly and gently to avoid tearing into the skin.

Why do twice-baked potatoes fall apart?

There are several reasons why twice-baked potatoes might fall apart. For starters, it’s important to use a potato with enough structure to hold together. Starchy potatoes like russets are best, as their skins are firmer than red or new potatoes. Next, bake the potato unwrapped. Wrapping the potato in foil will soften the skins and make them too soggy to hold together. Finally, don’t remove too much of the pulp. Leave a 1/4-inch border to keep the potato skin strong and sturdy.