I’ve always loved the comfort of classic steakhouse sides, and twice baked potatoes hold a special place at my table. When I first started cooking after moving to the U.S., this recipe became my secret weapon for easy, hearty meals. With about 95 minutes mostly spent baking, it’s hands-off but delivers big on flavor and that perfect crispy, fluffy texture.
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The Secret to The Fluffiest, Crispiest Twice Baked Potatoes
To nail twice baked potatoes, two goals matter most: crispy skins and fluffy filling.
For crispy skins, baking the potatoes dry—without wrapping in foil—is essential. This allows the skin’s moisture to escape and lets the olive oil and salt create a perfect crunchy shell.
For the fluffy filling, start with a potato masher or ricer rather than a hand mixer. Mixing too aggressively releases excess starch, which can make the interior gluey. Also, adding warm milk and room-temperature sour cream keeps the texture light and creamy instead of dense. These simple tips bring great results every time!
Ingredients You’ll Need
- 6 medium size Russet potatoes
- 3 Tablespoons butter
- 3 Tablespoons fresh chopped chives
- Salt and pepper, to taste
- 3/4 cup milk (or evaporated milk, add more as needed)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1 teaspoon chicken bouillon paste
Ingredient Spotlight: Russet potatoes are perfect for this recipe because their high starch content creates the fluffy, soft texture we want inside. Full-fat sour cream adds rich tanginess that balances the smooth potato mix. Our secret umami booster, chicken bouillon paste, elevates flavor without overpowering the dish.
How to Make Perfect Twice Baked Potatoes
1. First Bake
Wash and dry the potatoes, then prick the outsides a few times with a knife or fork. Rub them with olive oil and season with salt and pepper. Bake the potatoes at 400°F for about 1 hour, or until fork tender. Remove from the oven and allow to rest until cool enough to handle.
2. Prepare the Potato Shells
Cut the top lengthwise off each potato and scoop out the flesh into a mixing bowl, leaving about a 1/4 inch layer of potato flesh and skin intact, hollowing out the rest.
3. Make the Fluffy Filling
Add butter, salt and pepper, chives, sour cream, garlic powder, chicken bouillon paste, and milk to the potato flesh. Mash with a potato masher, then mix with beaters until smooth—avoiding over-mixing, which leads to gluey texture. Add more milk if needed to keep the filling soft, as it thickens in the oven.
4. Second Bake
Top the potato shells with shredded cheddar cheese and bake at 350°F for 15 minutes or until the cheese is bubbly.
Tips for Foolproof Success
- If you tear a potato skin: Don’t stress! Simply patch it with a piece cut from the discarded potato top or press it back together gently. It will bake up just fine.
- Fixing dry filling: Add milk a tablespoon at a time until the filling feels just a little looser than you want—it will firm up during baking.
- Avoid gummy filling: Always mash first, then mix lightly. Over-mixing releases starch that turns the texture gummy. Warm milk and room temperature sour cream also help keep things light.
Fun Variations for your Twice Baked Potatoes
- Broccoli Cheddar:
- Extra sharp cheddar
- Finely chopped steamed broccoli
- Spicy Jalapeño Popper:
- Diced jalapeños (fresh or pickled)
- Cream cheese (instead of sour cream)
- Cooked bacon bits
- Pepper jack cheese on top
- French Onion Style:
- Caramelized onions
- Pinch of beef bouillon mixed into filling
- Gruyère cheese topping
Dietary Swaps and Substitutions
| Original Ingredient | Vegan Swap | Dairy-Free Swap | Lower-Carb Swap (Partial) |
|---|---|---|---|
| Butter | Plant-based butter | Plant-based butter | Use as is |
| Milk | Unsweetened almond or soy milk | Unsweetened almond or oat milk | Use as is or heavy cream |
| Sour Cream | Vegan sour cream or cashew cream | Dairy-free sour cream | Use as is |
| Cheese | Dairy-free cheddar shreds | Dairy-free cheddar shreds | Use as is |
| Potato Filling | Use as is | Use as is | Replace half the potato pulp with steamed, mashed cauliflower |
What to Serve with Twice Baked Potatoes
This recipe pairs beautifully with hearty mains for cozy dinners: Perfect Roasted Chicken (try roasting your bird with herbs for extra flavor), The Ultimate Chicken and Wild Rice Casserole, Amazing Creamy Mushroom Pasta, Pan-Seared Steak cooked to your liking, or Juicy Pork Loin with a simple marinade.
These dishes complement the creamy potatoes for a crowd-pleasing meal.
Make-Ahead, Storing, and Freezing Guide
Storing and Reheating Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days. For best results, reheat in the oven or air fryer to preserve crispness rather than the microwave.
Make-Ahead and Freezing Instructions
Option 1: Refrigerate (Up to 2 days ahead):
- Prepare potatoes through the filling step but do not add cheese.
- Cover tightly and refrigerate.
- When ready, top with cheese and bake at 350°F for 20-25 minutes, or until heated through and cheese is bubbly.
Option 2: Freeze (Up to 3 months):
- Prepare and fill potatoes, then place them on a baking sheet and flash-freeze until solid.
- Transfer to a freezer bag and store.
- To bake from frozen, place on a baking sheet and bake at 350°F for 40-50 minutes, until hot and cheese is bubbly.
Twice Baked Potatoes
Ingredients
Equipment
Method
- Preheat oven to 400°F (204°C). Wash, dry, and pierce potatoes; rub with olive oil, season with salt and pepper, and bake until fork-tender, about 60 minutes. Let cool until safe to handle.
- Slice a thin top lengthwise off each potato. Scoop out flesh into a mixing bowl, leaving about a 1/4-inch shell.
- Add butter, chives, sour cream, garlic powder, chicken bouillon paste, milk, plus salt and pepper to the bowl. Mash, then briefly beat until smooth and fluffy, adding more milk as needed (do not overmix).
- Spoon filling back into potato shells, top with cheddar, and bake at 350°F (177°C) until hot and cheese is bubbly, about 15 minutes.
Notes
Frequently Asked Questions about Twice Baked Potatoes
What are the best potatoes for twice baked potatoes?
Russet potatoes are best because their high starch content creates a fluffy, creamy interior while developing crispy skins.
Can I use the microwave or air fryer to speed this up?
Yes! For faster first baking, use the microwave on high for about 8-10 minutes per potato or use the air fryer at 400°F for 35-40 minutes. Oven-baked skins are crispier, but these options work well in a pinch.
How do I make twice baked potatoes for a crowd?
Simply scale the recipe up and bake potatoes on multiple baking sheets at once. Mash fillings in large batches and fill shells assembly-line style for efficiency.
Comclusion
This twice baked potato recipe is a guaranteed winner—fluffy, flavorful, and easily customizable to match your taste. It’s foolproof and perfect for busy weeknights or special dinners. This is our go-to classic, but I’d love to know what you think! Which flavor variation are you going to try first? Let me know in the comments below!
