Mom's Best Recipes
Recipe

Double Baked Potato

Crisp-edged potato skins stuffed with a creamy, cheesy filling and baked again until golden and bubbly.

Author By Matt Campbell
4.8
A platter of double baked potatoes with crisp skins and golden, bubbly cheddar tops, garnished with sliced scallions on a warm kitchen table
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Double baked potatoes are the best kind of kitchen magic: you bake a potato once, scoop it, mash it into something wildly creamy, then stuff it back into its own crispy jacket like it was always meant to live that way. The result is cozy carbs with bright little pops of scallion, a good hit of cheese, and those crisp edges that make you sneak “just one more bite” off the tray.

This version keeps the ingredient list familiar, but the method is dialed in so you get fluffy filling, sturdy skins, and a top that turns golden and bubbly without drying out.

Whole russet potatoes with a small bowl of oil and a pinch bowl of salt on a kitchen counter

Why It Works

  • Crisp skins that do not collapse: We bake the potatoes directly on the oven rack first, then give the skins a quick second bake if you want them extra sturdy.
  • Rich but not heavy filling: Sour cream plus warm milk keeps things fluffy and tangy, while butter handles the comfort part.
  • Cheese in the mix and on top: Some melts into the potato, some browns on the surface for those irresistible crisp bits.
  • Make-ahead friendly: Stuff them early, then bake when you are ready to serve.

Pairs Well With

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Storage Tips

How to Store Leftovers

  • Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
  • Reheat (best method): Bake at 375°F until hot throughout, about 15 to 20 minutes. For a doneness target, the center should hit about 165°F.
  • Microwave (fast method): Heat in 60 to 90 second bursts until warm, then pop under the broiler for 1 to 2 minutes to re-crisp the top.
  • Freeze: Freeze fully assembled (after stuffing, before the final bake) on a sheet pan until firm, then wrap and freeze up to 2 months. Bake from frozen at 375°F for 35 to 55 minutes, or until hot in the center. If the tops start browning too fast, loosely cover with foil for the first 20 minutes. Thawing overnight in the fridge also works if you want more even heating.

Common Questions

Common Questions

What potatoes are best for double baked potatoes?

Russets are the move. They have thick skins that crisp up nicely and a starchy interior that turns fluffy when mashed.

Do I need to wrap the potatoes in foil?

Nope. Foil tends to trap steam, which can make the skin softer instead of crisp. If you prefer a softer skin, foil is an option, but for crispier jackets bake them uncovered.

How do I keep the filling from getting gummy?

The big one is do not overmix. Overworking releases starch and turns potatoes gluey. Also, warm milk and soft (room-temp) butter blend in more easily, which helps keep the filling fluffy without a lot of extra stirring.

Can I make these ahead for a party?

Yes. Stuff the skins, cover, and refrigerate up to 24 hours. Add a few extra minutes to the final bake since they will be cold.

Can I make them without bacon?

Absolutely. Swap in sautéed mushrooms, broccoli, or a pinch of smoked paprika for that savory vibe.

A baking sheet lined with stuffed potato skins filled with creamy potato mixture, ready to go back into the oven

Double baked potatoes are my favorite “team dinner” side. They feel a little fancy, but they are secretly just baked potatoes with good decisions. I love setting the tray on the counter and letting everyone add their own extras, more cheese, more scallions, hot sauce, whatever. The kitchen gets a little chaotic in the best way, and somehow the potatoes disappear faster than the main dish every time.