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Twice Baked Potato Recipe
This Twice Baked Potato Recipe turns humble spuds into creamy, cheesy pockets of joy—perfect for a cozy weeknight or festive gathering.
When fall’s chill starts to nip at your nose, there’s nothing like a warm, loaded potato skin filled with fluffy, savory filling. These twice baked potatoes take basic russets and transform them into an irresistible side or light main. What makes this recipe special? First, it’s got a fiber boost from leaving the skins on, plus Greek yogurt adds a hit of protein without sacrificing creaminess. Second, you can swap mix-ins to suit your crowd—bacon bits for a touch of umami, or steamed broccoli for extra greens. Personally, I first tested this recipe for my daughter’s science club bake sale. By the dozen, they flew off the table—brightening our freezer stock and our smiles.
You know what? Potatoes often get a bad rap, but one medium spud supplies around 820 mg of potassium (USDA), plus vitamins B6 and C. That mix of nutrients keeps your heart happy and your energy humming. And besides being budget-friendly, this twice baked potato recipe adapts to gluten-free, vegetarian or even low-sodium diets—just tweak a few ingredients (see Variations below).
Why You’ll Love This Twice Baked Potato Recipe
• Creamy comfort that feels decadent but sneaks in protein and fiber
• Crispy skins contrast velvety filling for perfect mouthfeel
• Ready in about 60 minutes—ideal for weeknight sides or last-minute company
• Easily prepped ahead and baked just before serving
• Customizable—add bacon, chives, broccoli or shredded chicken
• Gluten-free and kid-approved (with optional dairy swap)
• Freezer-friendly: make a batch and warm up one or ten as needed
• Hands-on but not fussy—kids can scoop and mash without meltdown
Ingredients for Twice Baked Potato Recipe
• 4 large russet potatoes (about 8 oz each), scrubbed clean
• ¼ cup olive oil (or avocado oil), divided
• ½ tsp kosher salt, plus extra for seasoning
• ½ cup plain whole-milk Greek yogurt (for creaminess; swap with sour cream)
• 2 tbsp unsalted butter, room temp (or plant-based spread)
• ⅔ cup shredded sharp cheddar cheese, plus extra for topping
• 3 tbsp chopped chives (or green onion tops)
• 4 slices cooked bacon, crumbled (optional; use turkey bacon or omit for veg)
• Freshly ground black pepper, to taste
Tips: Choose potatoes of uniform size so they bake evenly. Let them rest at room temperature for 15 minutes before oiling to avoid a cold core. Greek yogurt adds tang and cuts calories—full-fat makes it extra lush.
Directions for Twice Baked Potato Recipe
1. Preheat your oven to 400°F (200°C). Wash potatoes, then rub skins with half the oil and ½ tsp salt.
2. Place potatoes on a parchment-lined baking sheet; roast 50–55 minutes until skins crisp and centers yield to a fork.
3. Slide potatoes onto a plate to cool 10 minutes (they’ll hold heat nicely).
4. Slice each potato lengthwise; scoop out most of the flesh, leaving a ¼-inch border so skins don’t collapse.
5. In a large bowl, mash scooped potato with butter, Greek yogurt, ⅔ cup cheese, chives, bacon bits (if using), and pepper. Taste and add salt if needed.
6. Spoon filling back into potato shells, mounding slightly. Sprinkle extra cheese on top.
7. Drizzle remaining oil over filled skins; bake 15–18 minutes until cheese melts and edges turn golden brown.
8. Let rest 5 minutes for easier handling. Finish with fresh chives or a dusting of smoked paprika.
Pro tip: If your oven runs hot, drop temperature to 375°F after step 5 to prevent over-browning. For extra flair, run the broiler for 1 minute at the end—but watch closely.
Servings & Timing
Yield: 8 potato halves (4 servings)
Prep Time: 20 minutes (including cooling)
Bake Time: 55 minutes + 18 minutes (total oven time)
Rest Time: 10 minutes (cooling)
Total Time: about 1 hour 45 minutes
Variations on This Twice Baked Potato Recipe
• Cheesy Broccoli: Fold ½ cup steamed broccoli florets into the mash.
• Tex-Mex Twist: Stir in 2 tbsp taco seasoning and top with diced jalapeño.
• Mediterranean Style: Swap cheddar for feta, add chopped sun-dried tomatoes and olives.
• Vegan Swap: Use dairy-free yogurt and vegan butter; top with nutritional yeast.
• Garlic-Herb: Mix in 1 tsp garlic powder and 1 tbsp chopped fresh rosemary.
Storage & Reheating
Store in an airtight container in the fridge up to 3 days. For longer stints, freeze on a tray until solid, then transfer to a freezer bag for up to 3 months. Reheat refrigerated halves at 350°F for 12–15 minutes or until warmed through. From frozen, bake at 375°F for 25–30 minutes—cover loosely with foil halfway to avoid excessive browning. Make-ahead tip: Prepare through step 5, cover, and chill; bake fresh the next day.
Notes
• I learned that letting potatoes cool just right helps them hold shape when scooping. Too hot and the skins tear; too cool and mash sticks.
• For fluffier filling, use a hand mixer on low—just don’t overbeat or it turns gluey.
• Sharp cheddar gives tang, but mixing half mozzarella yields a melty pull.
• If skins crack, fill extra mash in a ramekin and serve deconstructed for a fun twist.
FAQs about Twice Baked Potato Recipe
Q: Can I use sweet potatoes instead?
A: Absolutely—just bake at 375°F for 45 minutes, then follow the same scooping and filling steps.
Q: How do I prevent soggy skins?
A: Air-dry washed potatoes 15 minutes before oiling, and roast directly on a rack or parchment to crisp.
Q: What if I don’t have Greek yogurt?
A: Sour cream works fine; for extra protein, mix half sour cream with half cottage cheese (blend until smooth).
Q: Can I prep these for a party?
A: Yes—assemble through step 6, chill, then bake and top with fresh herbs just before guests arrive.
Q: Is this gluten-free?
A: It sure is, as long as your toppings (like bacon) are certified gluten-free.
Q: Why did my filling turn gluey?
A: Over-mixing cooked potato releases too much starch; mash gently or pulse just a couple times.
Q: How do I get golden-brown tops?
A: Brush a little melted butter on the cheese before baking, or broil 1 minute at the end—keep an eye on it.
Conclusion
This Twice Baked Potato Recipe brings together creamy filling, crispy skins, and endless mix-in possibilities for a side (or main) that’s both comforting and customizable. Give it a whirl—then come back and tell me how you spiced it up! Looking for more cozy veggie sides? Check out my Creamy Mashed Cauliflower or Baked Sweet Potato Fries next.
Enjoy, and happy baking!
Twice Baked Potato Recipe
Ingredients
- 4 large russet potatoes scrubbed clean
- 1/4 cup olive oil divided
- 1/2 tsp kosher salt plus extra for seasoning
- 1/2 cup plain whole-milk Greek yogurt or sour cream
- 2 tbsp unsalted butter room temperature
- 2/3 cup shredded sharp cheddar cheese plus extra for topping
- 3 tbsp chopped chives or green onion tops
- 4 slices cooked bacon optional; use turkey bacon or omit for veg
- Freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wash and scrub the potatoes, then rub skins with half of the olive oil and kosher salt.
- Place potatoes on a parchment-lined baking sheet; roast for 50–55 minutes until skins crisp and centers yield to a fork. Allow them to cool for 10 minutes.
- Slice each potato lengthwise; scoop out most of the flesh, leaving a ¼-inch border. In a large bowl, mash potato with butter, Greek yogurt, cheddar cheese, chives, bacon (if using), and pepper. Adjust seasoning as needed.
- Spoon the filling back into potato shells, mounding slightly. Sprinkle extra cheese on top. Drizzle remaining oil over filled skins; bake for 15–18 minutes until cheese melts and edges turn golden brown.
- Let the potatoes rest for 5 minutes before serving. Garnish with fresh chives or a dusting of smoked paprika.
