Twice-Baked Potatoes
There’s something undeniably irresistible about a crispy baked potato skin filled with fluffy, savory mashed potato goodness and topped with melted cheese. Twice-baked potatoes elevate the humble baked potato to a new level — making them a showy side dish that’s both easy enough for weeknights and special enough for a holiday spread. When it comes to twice-baking, these potatoes truly stand out.
Whether you call them “potato boats,” “stuffed baked potatoes,” or just “delicious potatoes,” these are a crowd-pleaser. You can prepare them ahead, customize fillings to your taste, and warm them when you’re ready to serve. Let’s dive into the twice-baked technique.
What you’ll love about this recipe:
Twice-Baked Potatoes
Fluffy mashed potato filling inside baked potato skins, topped with melted cheddar and chives — a comforting, crowd-pleasing side dish.
- Baking sheet, mixing bowl, potato masher (or electric mixer), spoon or scoop, knife, oven
- 6 medium Russet potatoes
- 3 Tbsp butter
- 3 Tbsp chopped fresh chives
- Salt and pepper (to taste)
- ¾ cup milk (or evaporated milk; add more if needed)
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ½ tsp garlic powder
- 1 tsp chicken bouillon paste (or substitute 1 tsp bouillon granules or a bit of chicken broth concentrate)
Bake the potatoes (first bake). Preheat the oven to 400°F (≈ 200°C). Wash and dry the potatoes. Prick them several times with a fork or knife. Rub each potato with a bit of oil, and sprinkle salt and pepper over them. Place them on a baking sheet and bake for about 1 hour, or until a fork slides in easily. Remove from the oven and allow to cool until it is safe to handle.
Scoop out the flesh. Slice the top off each potato lengthwise. Carefully scoop out the interior flesh, leaving about a ¼-inch (≈ 0.6 cm) shell of potato attached to the skin to preserve the structure.
Make the filling. In a mixing bowl, combine the potato flesh, butter, sour cream, chives, garlic powder, chicken bouillon paste, and milk—season with salt and pepper. Mash with a potato masher, then optionally use beaters (or a hand mixer) to smooth — but don’t over-mix (over-mixing can make potatoes gluey). If needed, add a little extra milk to make the filling soft, because it firms up during the second bake.
Refill and top. Spoon or pipe the mashed filling back into the hollowed-out potato shells. Sprinkle shredded cheddar cheese evenly over the tops.
Bake (second bake). Reduce oven temperature to 350 °F (≈ 175 °C). Bake the filled potatoes for about 15 minutes or until the cheese is melted and bubbly.
Serve warm. Garnish with extra chives, bacon bits, or green onions if desired. Serve immediately.
- Don’t over-mix the filling. Overworking the potatoes will develop gluten, making them gluey rather than light and fluffy.
- Make-ahead option. You can complete all steps up to before the second bake, then refrigerate (tightly covered) for up to 1 day. Before baking, add a splash of milk to loosen the filling, then bake as directed.
- Freezing. For extended storage, flash-freeze the prepared, filled potatoes on a sheet pan until solid (≈ approximately 30 minutes), then wrap or store them in a freezer-safe container for up to 3 months. Thaw completely in the refrigerator before baking. (Keep in mind, texture may not be quite as good as fresh.)
- Variations & add-ins.
- Bacon bits or cooked, crumbled bacon
- Sautéed onions or scallions
- Roasted garlic instead of garlic powder
- Different cheeses (Monterey Jack, pepper jack, gruyère)
- Mix-ins like steamed broccoli, jalapeños, or cooked veggies
- Reheating. Cover the potatoes with foil and warm in a 350°F oven until heated through (≈ approximately 20–30 minutes) if making ahead or reheating.
Why This Version Works
- The first bake thoroughly cooks the potato, resulting in a sturdy shell and a soft interior, which is perfect for twice-baking.
- Leaving a thin layer of potato attached to the skin ensures structural integrity, so the shells don’t collapse.
- A generous splash of milk keeps the filling soft, allowing for easier scooping and fluffiness.
- Finishing with melted cheese gives you that irresistible golden crust that makes them feel special.
- The flexibility to prep ahead or freeze allows you to enjoy convenience without sacrificing flavor.
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