Twice-Baked Potatoes
A crispy potato shell filled with fluffy potatoes, gooey cheese, and your choice of fillings make the perfect weeknight meal.
Serves8
Prep15 minutes
Cook1 hour to 1 hour 15 minutes
Twice-baked potatoes are overstuffed with everything we love combined with creamy mashed potatoes, gooey cheese, and served up in a crispy little boat. A crispy crowning glory of cheese, this queen of the comfort foods is equally at home as part of a holiday spread as they are on your weeknight dinner table. That’s because you get to to choose what goes inside. Here’s how to make the very best twice-baked potatoes.
What Is the Difference Between a Baked Potato and a Twice-Baked Potato?
- Baked potatoes are whole potatoes (usually russet or Idaho) baked until the insides are tender and fluffy.
- Twice-baked potatoes take two trips into the oven. First the potatoes are baked until soft and tender on the inside. The filling is mixed with cheese and a variety of other delicious fillings, and stuffed back into their potato shells. The piled-high potatoes are returned to the oven for a second time until hot throughout with crispy potato skins and melted cheese.
What Is the Best Filling for Twice-Baked Potatoes?
The best filling for twice-baked potatoes starts with sour cream or plain Greek yogurt. This gives the fluffy potato filling a rich and creamy consistency. From there, the flavors of the twice-baked potatoes are up to you. Aim to add 2 to 2 1/2 cups of filling to the mashed potatoes.
- Protein: Add leftover rotisserie chicken, browned ground beef, or a handful of drained beans from a can.
- Vegetables: Wilted greens, thawed frozen vegetables, or sautéed onions and bell peppers are ideal options.
- Cheese: Shred yourself or use pre-shredded from the grocery store.
- Herbs: Don’t let the last sprigs of fresh herbs go to waste. Finely chop leafy herbs like parsley, chives, or cilantro and add them to the filling.
- Ground spices. Add savory ground spices that play nicely with the other ingredients you’re choosing.
How to Make Twice-Baked Potatoes in Advance? The Perfect Make-Ahead Meal
Twice-baked potatoes are on my regular weeknight rotation for good reason — I never get tired of them and they’re a great make-ahead meal. The stuffed potatoes keep in the fridge for about five days, or you can wrap them in aluminum foil and freeze them for three months. Add on a few extra minutes in the oven to reheat, and dinner is ready.
What Do You Serve with Twice-Baked Potatoes?
Twice-Baked Potatoes Recipe
A crispy potato shell filled with fluffy potatoes, gooey cheese, and your choice of fillings make the perfect weeknight meal.
Prep time 15 minutes
Cook time 1 hour to 1 hour 15 minutes
Serves 8
Nutritional Info
Ingredients
- 4
large russet potatoes (3 1/2 to 4 pounds total)
Olive oil
Kosher salt
Freshly ground black pepper
- 2 to 2 1/2 cups
cooked vegetables, cooked meat, tofu or seitan, beans, wilted greens, etc.
- 2 to 3 teaspoons
fresh chopped herbs, such as parsley, chives, or cilantro
- 1/4 to 1/2 cup
sour cream or plain Greek yogurt
- 1 to 2 cups
shredded cheese, such as cheddar, Monterey Jack, Swiss, or Mexican-blend
Ground spices, such as taco seasoning, chili powder, or Cajun seasoning
Equipment
Baking sheet
Aluminum foil
Skillet
Chef's knife
Mixing bowls and spoons
Fork
Box grater
Potato masher
Spatula
Instructions
Bake the potatoes. Arrange a rack in the middle of the oven and heat the oven to 425°F. Line a baking sheet with aluminum foil. Scrub 4 large russet potatoes clean and prick all over with a fork. Rub them all over with olive oil and sprinkle with kosher salt and black pepper. Place the potatoes on the baking sheet and bake until easily pierced with a fork, 50 to 60 minutes, turning the potatoes once or twice during cooking. Set aside until cool enough to handle. While the potatoes are cooking, prepare the filling ingredients.
Prepare the filling ingredients. You’ll need 2 to 2 1/2 cups filling. Use leftover meat, tofu, beans, and/or vegetables or cook from fresh until meat is cooked through and vegetables are tender. Finely chop fresh herbs until you have 2 to 3 tablespoons. Grate 4 to 8 ounces cheese on the large holes of a box grater (1 to 2 cups).
Scoop out the potato insides. When the potatoes are cool enough to handle but still warm, slice them in half lengthwise, and scoop out the fleshy insides into a bowl, leaving about 1/4-inch of potato as the shell. Return the shells cut-side to the baking sheet.
Mash the potatoes, sour cream, and half the cheese. Add 1/4 cup sour cream or plain Greek yogurt to the potatoes and mash with a potato masher or fork until combined. Add up to 1/4 cup more for a richer, creamier filling. Add 1/2 to 1 cup of the cheese, and stir to combine.
Add the filling ingredients. Add the cooked filling ingredients and stir to combine. Add ground spices, kosher salt, and black pepper to taste.
Fill the potato shells. Divide the mashed potato filling evenly between the potato shells. Use the back of a soup spoon to completely fill the shells, then spoon more filling on top.
Top with cheese. Top the potatoes evenly with the remaining 1/2 to 1 cup cheese.
Bake until heated through. Bake until heated through and the cheese on top is melted and bubbly, 10 to 15 minutes more.
Recipe Notes
Make ahead: Assemble the twice-baked potatoes but do not top with the cheese. Refrigerate in an airtight container for up to 5 days, or wrap individually in aluminum foil and freeze for up to 3 months. If frozen, thaw overnight in the refrigerator. When ready to serve, bake at 425°F for 10 minutes, top evenly with the cheese, then continue to bake until the cheese is melted and bubbling, 5 to 10 minutes more.
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.