Twice Baked Cheesy Potatoes

Twice baked potatoes are the kind of dish that always feels like a treat but is surprisingly simple to master. Perfectly crisped skins, creamy mashed centers, and a bubbling cheese top make them irresistible for family dinners or special gatherings. I keep this recipe in my back pocket whenever I need a hearty, crowd pleasing side that feels extra comforting.

The first time I made these was for a cozy Sunday dinner and they instantly became my husband's most requested side. There is just something about the blend of creamy filling and crispy skins that makes everyone ask for seconds.

Ingredients

• Russet potatoes: Choosing firm and unblemished potatoes ensures sturdy skins and a fluffy interior
• Olive oil: Helps the skins crisp up beautifully and adds a subtle layer of flavor
• Salt for sprinkling: Enhances the flavor of the potato and crisps the skin
• Sour cream: Adds that signature creaminess and a gentle tang
• Butter: Brings essential richness to the mashed filling
• Monterey Jack cheese: For smooth melting and a mild savory boost go for a block and shred it fresh
• Cheddar cheese: Sharpness and color come from using cheddar freshly shredded for the best melt
• Garlic powder: Gives gentle savory depth without overpowering
• Onion powder: Rounds out the flavor of the filling
• Salt and black pepper: Essential to balance flavors for a satisfying bite
• Milk: Use as needed for desired creaminess whole milk creates the richest texture
• Crispy cooked bacon: Adds smoky crunch and saltiness use thick cut for extra punch
• Scallion: Bright color and a mild bite for topping select fresh and crisp green onions

Step-by-Step Instructions

Prepare the Potatoes:

Wash your russet potatoes thoroughly and dry them with a clean cloth. Prick each potato a few times with a fork all over. Gently rub the potatoes with olive oil for even coverage then sprinkle with salt to ensure every bite has flavor. Arrange them directly on a baking sheet in a single layer for even cooking.

Bake Until Tender:

Preheat your oven to 350 degrees. Place the prepared potatoes in the oven uncovered. Bake for 45 to 60 minutes to allow the skins to become crisp and the inside to turn soft. Test doneness by gently squeezing the potatoes with an oven mitt if they yield easily they are ready. Let them cool just enough to handle.

Scoop and Fluff:

Carefully slice baked potatoes lengthwise in half. Using a spoon scoop out most of the flesh into a large mixing bowl but leave a sturdy layer around the skin about a quarter to a third inch thick. This helps the potato halves hold their shape when refilled so do not rush this step.

Make the Creamy Filling:

Add sour cream soft butter Monterey Jack cheese half of the cheddar cheese garlic powder onion powder salt and pepper to the bowl with potato flesh. Use a potato masher or sturdy fork to mash everything together until no lumps remain. Gradually pour in milk a little at a time mixing until the filling is irresistibly creamy but not runny. Taste for seasoning and adjust as you like.

Fill and Top:

Carefully spoon or pipe the creamy mixture back into the potato shells. Mound the filling gently so it sits atop the skin but do not press it down too hard. Sprinkle the rest of the cheddar cheese over each filled half making sure to cover the top for those golden bubbly edges.

Bake Again:

Place all filled potatoes back on the baking sheet and return them to the hot oven. Bake for about 15 minutes so the cheese melts thoroughly and the filling heats through. Watch for bubbling and slight browning on top for maximum appeal.

Finish and Serve:

Once baked top generously with chopped crispy bacon and sliced scallions while the potatoes are hot. These toppings add both color and crunch for that signature twice baked potato experience.

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My favorite part is always the extra cheese on top that turns golden and bubbly during the second bake. Whenever we gather for a family meal these potatoes disappear before almost anything else—my dad always grabs a second before the bowl even makes it around the table.

Storage Tips

Twice baked potatoes store beautifully in the fridge for up to three days. Allow them to cool completely before wrapping tightly in foil or a lidded container. When ready to eat reheat uncovered in a 350 degree oven until warmed through and cheese is melty again. They also freeze well—wrap each potato individually in foil and store in a freezer bag. Defrost in the fridge overnight then reheat to restore their flavor and texture.

Ingredient Substitutions

These potatoes are extremely versatile. Swap Monterey Jack for mozzarella or gouda for a nuttier edge. No sour cream on hand Greek yogurt offers a slightly tangy and lighter substitute without sacrificing creaminess. For a vegetarian spin simply skip the bacon or use roasted mushrooms as a savory topping. Use what you have but stick with freshly shredded cheese for the best results.

Serving Suggestions

Serve these as a crowd pleasing side with roast chicken steak or even as the star with a fresh salad for a lighter meal. I often pair them with a green vegetable and a simple protein giving everyone a filling and balanced plate. For parties make appetizer sized halves and offer a toppings bar so guests can build their own.

Potato History in Comfort Food

Twice baked potatoes root themselves in classic American comfort food but you will find variations worldwide. Stuffed potatoes have graced holiday tables across generations and regions. I love that this recipe lets you get creative but keeps the timeless comfort at its core.

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Every time I make this recipe I am reminded how simple ingredients can transform into something deeply comforting and a little bit fancy. It is a wonderful dish to make when you want to impress without a lot of stress and you will love how every bite delivers that signature creamy and crisp combo.

Common Questions

→ Can I use a different cheese?

Yes, mixing in cheeses like Gruyère or mozzarella offers new flavors. Stick with easy-melting varieties for the best texture.

→ How do I get the skin crisp?

Rub potatoes with olive oil and bake uncovered. This helps the skin become golden and pleasantly crisp.

→ Is it possible to prep ahead?

Absolutely. Assemble the stuffed potatoes and refrigerate. Bake just before serving for best results.

→ Can I skip the bacon for a vegetarian version?

Yes, simply omit the bacon and add more scallions or try sautéed mushrooms for a savory touch.

→ What’s the best way to mash the potatoes?

Use a potato masher for a fluffy texture, or a fork for a more rustic result. Smoothness depends on your preference.