Recipe

Twice Baked Potatoes

Ultra-creamy centers, crispy skins, and a crunchy topping that crackles when your fork hits it. Cozy, hearty, and weeknight-friendly.

By Matt Campbell

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4.9/5

Two twice baked potatoes on a baking sheet with golden crunchy tops and crisp potato skins, with steam rising in warm kitchen light

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If a baked potato and loaded mashed potatoes had a very delicious, very cozy baby, it would be this. Twice baked potatoes are already a comfort-food classic, but this version goes extra hard on texture: crispy skins, a pillowy, cheesy center, and a crunchy top that makes that little crackle sound when you dig in.

They look like a “special occasion” side, but the process is mostly hands-off. Bake, scoop, whip, pile it back in, then bake again until the edges get bronzed and the top turns crisp. And yes, tasting the filling is encouraged. That is quality control.

A hand scooping fluffy potato flesh from a halved baked potato into a mixing bowl on a countertop

Why It Works

Crispy and sturdy skins that hold their shape, thanks to a quick brush of butter and a short second bake.
Fluffy, not gluey filling: we mash warm potatoes with warm dairy and fold in cheese so it stays airy.
Big flavor with accessible ingredients: sharp cheddar, sour cream, bacon, and green onion do the heavy lifting.
Crunch you can control: panko plus Parmesan and butter creates a golden, shattery topping without deep frying.

Pairs Well With

Storage Tips

Refrigerate: Let potatoes cool completely, then store in an airtight container for up to 3 to 4 days.

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

Reheat (best texture): Bake on a sheet pan at 375°F until hot throughout, about 15 to 25 minutes from the fridge (larger halves can take longer). If frozen, it’s best to thaw first, but you can bake from frozen at 375°F for 45 to 60 minutes. To prevent over-browning, cover loosely with foil for the first part of reheating, then uncover for the last 10 minutes to re-crisp the top. They are ready when the centers are steaming hot or reach 165°F. Avoid the microwave if you want the skins crispy, but it works in a pinch.

Common Questions

What potatoes are best for twice baked potatoes?

Russets. They have thick skins that crisp up nicely and a fluffy interior that mashes without turning gummy.

How do I keep the filling from getting dense?

Mash while the potato flesh is still warm, and use warm milk. Overmixing can make it heavy, so mash until smooth and creamy, then fold in cheese and mix-ins.

Can I make these ahead?

Yes. Assemble them completely (including the topping), cover, and refrigerate up to 24 hours. Reheat at 375°F until hot throughout, usually 30 to 40 minutes depending on size and how cold they are. For extra insurance (and crispier tops), bake covered for the first 15 to 20 minutes, then uncover to finish. They are ready when the centers are steaming hot or reach 165°F.

Can I skip the bacon?

Absolutely. Swap in sautéed mushrooms, chopped broccoli, or a handful of roasted corn. You can also add smoked paprika for that “bacon-y” vibe.

My skins tear when I scoop. What am I doing wrong?

You’re probably scooping too close to the skin. Leave about 1/4-inch of potato attached to the shell so it stays sturdy.

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 piercing potatoes)
Sharp knife (to split potatoes)
Mixing bowl
Potato masher or sturdy fork
Spoon (for scooping and filling)
Pastry brush (optional, for buttering skins)

I started making twice baked potatoes when I wanted “restaurant side dish energy” without doing restaurant side dish labor. The first time I nailed the crispy skin, I felt like I had unlocked a cheat code: you get this crunchy edge, then the filling hits you with creamy cheddar-sour-cream goodness, and suddenly you’re eating a potato that is somehow a whole personality.

Now they are my go-to when I need a dinner table crowd-pleaser or when I just want to make Tuesday feel a little more like Friday. Also, if you catch me standing at the counter eating a spoonful of the filling “to test seasoning,” no you did not.