Recipe

Classic Twice-Baked Potatoes

Crispy skins, fluffy centers, and a tangy sweet pop from sour cream, sharp cheddar, and a touch of honey. Comfort food with personality.

By Matt Campbell

•

4.8

Two twice baked potatoes on a baking sheet with golden melted cheese, crisp potato skins, and sliced scallions on top

Jump to Recipe

Twice-baked potatoes are already a top-tier comfort food. You get the best of both worlds: crackly, salty skins and a soft, buttery interior that eats like loaded mashed potatoes with a built-in bowl.

This version keeps things classic and feels genuinely old-school, but with one small twist that makes people pause mid-bite: a tiny bit of honey in the filling. Not enough to taste like dessert, just enough to round out the tang from sour cream and the sharp bite of cheddar. It is cozy, balanced, and dangerously snackable.

A hand holding a split baked potato while the fluffy interior is being scooped into a mixing bowl

If you are cooking for a crowd, this is also one of the easiest make-ahead sides that still feels like you tried.

Why It Works

Crisp edges and sturdy skins: baking the potatoes, then brushing the shells with butter and baking again gives you that restaurant-style crunch.
Fluffy, not gluey filling: warm potatoes plus room temp dairy means everything blends without overmixing.
Tangy-and-sweet balance: sour cream and a splash of vinegar bring brightness, while a little honey smooths it out.
Big flavor with accessible ingredients: no specialty cheese, no rare seasonings, just smart ratios and proper seasoning.

Pairs Well With

Simple Arugula Salad with Lemon Vinaigrette
Sheet Pan Garlic Green Beans
Rotisserie Chicken with Pan Gravy
Tomato Soup with Basil and Parmesan

Storage Tips

Refrigerate: Store cooled twice-baked potatoes in an airtight container for up to 4 days.

Freeze: Wrap each potato tightly in foil, then place in a freezer bag. Freeze up to 2 months for best quality. Thaw overnight in the fridge for best texture.

Reheat:

Oven (best): 375°F for 15 to 20 minutes until hot through and the tops are crisp. For consistency, heat until the center reaches about 165°F.
Air fryer: 350°F for 8 to 12 minutes. Great for bringing back the crisp skin. Heat until hot through.
Microwave (fastest): Microwave times vary by size and wattage, so start with 1 minute per potato half, then continue in 30-second bursts until heated through (about 165°F). Hit it with a quick broil if you want the top bubbly again.

Make-ahead tip: You can fill the shells up to 2 days ahead. Cover and refrigerate, then bake the final time right before serving.

Common Questions

What makes these "classic"?

Classic twice-baked potatoes are all about baked russets, butter, sour cream, cheddar, and a simple topping like scallions or bacon. This recipe stays true to that comfort food blueprint, with a small modern nudge: a touch of honey to balance the tang and deepen the savory flavors.

Can I skip the honey?

Absolutely. They will still be delicious. If you want a different kind of sweetness, try 1 teaspoon brown sugar or just lean on the natural sweetness of the baked potato.

Why add vinegar?

A tiny splash wakes up the whole filling. It makes the dairy taste brighter and keeps the potatoes from feeling heavy. It should not taste vinegary, it just tastes more alive.

How do I keep the filling fluffy?

Use the potatoes while they are warm, and mash gently. A potato masher or sturdy fork is perfect. Avoid a food processor or high-speed mixing, which can make potatoes turn gummy.

What cheese works besides cheddar?

Sharp cheddar is the classic, but you can swap in Monterey Jack, Colby, smoked gouda, or a cheddar blend. If you want extra tang, add a little cream cheese or swap some sour cream for Greek yogurt.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed baking sheet
Fork for poking potatoes
Mixing bowl
Potato masher or sturdy fork
Spoon for scooping
Pastry brush (optional but nice)

I learned pretty early that the best kitchen wins are not always the flashy ones. Sometimes it is just taking a baked potato and treating it like it deserves attention. The first time I made these for friends, I was aiming for classic. Then I tasted the filling and it felt a little one note, like it needed a clean high note and a soft landing at the same time. A splash of vinegar gave me the high note. A tiny drizzle of honey gave me the landing. Everyone kept "checking" the kitchen for more halves, which is the most honest compliment you can get.

Classic Twice-Baked Potatoes

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 40 minutes

Servings 8 potato halves (serves 4 to 6)

Ingredients

4 large russet potatoes (about 10 to 12 ounces each), scrubbed
2 teaspoons kosher salt, divided (plus more to taste)
1 tablespoon olive oil
5 tablespoons unsalted butter, divided (3 tablespoons for filling, 2 tablespoons for brushing shells)
1/2 cup sour cream
1/4 cup whole milk (or half and half)
1 teaspoon apple cider vinegar (or white wine vinegar)
2 teaspoons honey
1 teaspoon garlic powder
1/2 teaspoon smoked paprika (optional but highly recommended)
1/2 teaspoon black pepper
1 1/2 cups sharp cheddar cheese, shredded, divided
4 slices bacon, cooked and crumbled (optional)
2 scallions, thinly sliced

Optional add-in: 2 tablespoons minced pickled jalapeños for extra tang and zip.

Instructions

Bake the potatoes. Heat oven to 400°F. Poke each potato 6 to 8 times with a fork. Rub with olive oil and sprinkle with about 1 teaspoon of the salt total. Bake directly on the rack or on a baking sheet for 55 to 70 minutes, until very tender when squeezed (use a towel). Optional precision: you are aiming for an internal temp around 205°F.
Cool slightly, then halve. Let potatoes sit until you can handle them, about 10 minutes. Slice lengthwise. Scoop out the flesh into a mixing bowl, leaving a 1/4-inch border so the skins stay sturdy.
Crisp the shells. Arrange the empty skins on a baking sheet. Melt 2 tablespoons butter and brush the insides lightly. Sprinkle with a pinch of salt. Bake for 10 minutes to dry and crisp them up.
Make the tangy-sweet filling. While the shells crisp, add to the bowl: 3 tablespoons butter, sour cream, milk, vinegar, honey, garlic powder, paprika, black pepper, remaining salt, and 1 cup shredded cheddar. Mash until fluffy and combined. Taste and adjust salt. If you want it looser, add 1 to 2 tablespoons more milk. If using bacon, you can either fold it into the filling or save it for the top (or do both).
Fill and top. Spoon the filling back into the shells, mounding it a bit. Top with remaining 1/2 cup cheddar and bacon if using.
Bake again. Bake at 400°F for 15 to 20 minutes, until the cheese is melted, the edges are lightly golden, and the filling is heated through. Optional safety cue: the center should reach about 165°F.
Finish and serve. Sprinkle with scallions. Let them rest for 5 minutes so the filling sets, then serve hot.

Finished twice baked potato halves on a plate with melted cheddar and crisped edges, ready to serve

Nutrition information is estimated.

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