Amazing Twice Baked Potatoes: Creamy & Crispy

Oh, you know those nights when you just need something that feels like a warm hug from the inside out? That’s exactly what I think of when I’m craving the ultimate comfort food, and honestly, nothing beats a perfectly made batch of twice baked potatoes. Forget those sad, floppy baked potatoes that leave you wanting more; we’re talking about potato boats loaded with creamy, dreamy filling and a gloriously crispy skin. I remember my grandma always making these for Sunday dinners, and watching her carefully scoop out the fluffy insides, mash them with her own special touch, and then bake them again until they were golden… pure magic! It’s a simple upgrade, but it makes all the difference, transforming a humble spud into something truly spectacular.

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Why You’ll Love These Twice Baked Potatoes

• They’re ridiculously creamy and flavorful, way beyond your average baked potato.
• You get that satisfyingly tender potato inside with a perfectly crisp skin outside.
• They feel fancy enough for company but are surprisingly easy to whip up.
• So versatile! You can totally customize the filling to your taste.
• A fantastic make-ahead side dish that saves you time when guests are coming.
• Pure, unadulterated comfort food that always hits the spot.

Ingredients for the Perfect Twice Baked Potatoes

Alright, let’s get down to the good stuff! To make these amazing twice baked potatoes shine, you’ll need some simple ingredients that pack a flavor punch. Trust me, using the right stuff makes all the difference in getting that perfectly creamy filling and rich taste.

• 4 large baking potatoes (Russets are my go-to, they bake up so fluffy!)
• 1/2 cup butter, softened (Don’t use cold butter, it just won’t mix right!)
• 1/2 cup milk or heavy cream (Heavy cream makes them extra decadent, but milk is great too!)
• 1/2 teaspoon salt (Or to taste, of course!)
• 1/4 teaspoon black pepper (Freshly ground if you have it!)
• 1 cup shredded cheddar cheese (Sharp cheddar gives the best flavor, in my opinion)
• 4 slices bacon, cooked and crumbled (Crispy bacon bits are a must!)
• 2 tablespoons chopped fresh chives (For that little bit of fresh oniony goodness)
• 1/4 cup sour cream (This is key for that classic tangy creaminess)

Essential Equipment for Making Twice Baked Potatoes

You don’t need anything too fancy for these beauties! Just a few everyday kitchen staples will do the trick. You’ll want a good sturdy baking sheet, a couple of mixing bowls (one for scooping, one for mashing!), a potato masher or even a sturdy fork, and of course, an oven!

Step-by-Step Guide to Making Twice Baked Potatoes

Alright, let’s get these potatoes into the oven! Making the best twice baked potatoes is really all about a couple of key baking steps and getting that filling just right. It’s not complicated at all, but paying attention to these details makes all the difference in the world. I’ll walk you through exactly how I do it, so you get that amazing creamy texture inside and a perfect potato shell every single time. Ready?

First Bake: Preparing the Potato Shells

First things first, grab those gorgeous baking potatoes. Give them a good scrub under running water – no one wants dirt in their potatoes! Then, take a fork and prick each potato all over. This is super important because it lets steam escape while they’re baking, stopping them from exploding. Pop them directly onto the oven rack so they can get evenly baked, and let them bake at 400°F (200°C) for about 50 to 60 minutes. You want them to be nice and tender when you poke them with a fork, but not mushy.

Scooping and Mashing for Creamy Twice Baked Potatoes

Once those potatoes are tender, carefully take them out of the oven – they’ll be hot! Let them cool just enough so you can handle them without burning yourself. Then, slice each one in half lengthwise. Now for the fun part: scoop out all that fluffy potato goodness into a big mixing bowl. Be careful to leave about a quarter-inch shell around the edges, so they hold their shape. Don’t scrape them completely clean! Into the bowl with the scooped potato, toss in your softened butter, that lovely milk or cream, salt, and pepper. Mash it all together until it’s super smooth and creamy. Seriously, get it nice and lump-free – that’s what makes these twice baked potatoes so irresistible.

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Adding Flavor to Your Cheesy Potato Filling

Now for the flavor party! To that dreamy mashed potato mixture, stir in your shredded cheddar cheese, the crispy crumbled bacon, those fresh chives, and the sour cream. This is where it really turns into a loaded baked potato experience! Gently fold everything together until it’s perfectly combined. You want to get those bits of bacon and cheese distributed evenly throughout. Like a good jalapeno popper dip, you want all those flavors to meld together beautifully! Taste it, too! This is your chance to add a little more salt or pepper if you think it needs it.

The Second Bake: Achieving Golden-Brown Twice Baked Potatoes

With your delicious filling ready, gently spoon it back into those waiting potato shells. Mound it up a bit so it looks extra generous! Now, place those filled potato halves back onto your baking sheet. Pop them back into the 400°F (200°C) oven for another 15 to 20 minutes. You’re looking for the filling to be heated all the way through and that lovely cheesy topping to be bubbly and just starting to turn golden brown. The smell filling your kitchen will be incredible – and it means your perfect twice baked potatoes are almost ready!

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Tips for Perfect Twice Baked Potatoes Every Time

Oh, making amazing twice baked potatoes is totally doable, and I’ve picked up a few tricks over the years that I just have to share! These little tips will help you avoid common pitfalls and really get that restaurant-quality flavor and texture right in your own kitchen. It’s all about those small details that make a big difference, just like with my favorite hash brown casserole or even a good German potato salad!

For extra crispy skins, and I swear by this, rub your potatoes all over with a little olive oil and sprinkle them with salt *before* the first bake. It really makes a difference! And for that super creamy, dreamy filling? Don’t skimp on the butter or cream, and make sure everything is well-mashed. Lumps are okay in some dishes, but for these, smooth is the way to go. If your potatoes feel a bit dry when you’re mashing, just add a splash more milk or cream until it’s just right. Oh, and a pro tip my grandma taught me for stuffing: use a piping bag if you have one! It makes the filling look so neat and even in the shells, almost like a fancy swirl.

When mixing in your add-ins, like cheese and bacon, make sure they’re at room temperature. Cold ingredients can sometimes cool down your mashed potatoes too quickly and make them harder to mix evenly. Also, don’t forget to gently add your liquid ingredients to avoid making the filling too watery. Sometimes, if I’m making them ahead, I’ll just bake them until they’re tender the first time, scoop them out, make the filling, and keep them separate. Then I assemble and do the second bake just before serving for ultimate freshness!

Variations for Your Loaded Baked Potato

Okay, so a classic cheddar and bacon is amazing, right? But the beauty of these potato boats is how much fun you can have with them! Don’t be afraid to get a little wild in the kitchen and make them your own. Think of them as a blank canvas for all your favorite flavors!

Want to go savory and smoky? Try swapping the cheddar for a Monterey Jack or pepper jack, and maybe toss in some finely diced cooked ham or leftover pulled pork. If you’re feeling a little bit BBQ, why not add a dollop of your favorite sauce to the filling, maybe alongside some corn or black beans? Or lean into spicy! A little sprinkle of cayenne or some diced pickled jalapeños, maybe with some crumbled chorizo, would be heavenly. Don’t forget about veggies, either! Finely chopped broccoli, spinach, or even some caramelized onions can add fantastic flavor and texture. It’s just like how I like to mix up my BBQ meatballs!

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Honestly, the possibilities are endless. Use whatever you have on hand and get creative. These loaded baked potato variations are perfect for using up leftovers or just trying something new and delicious!

Serving Suggestions for Twice Baked Potatoes

These loaded potato halves are so satisfying, they can really be the star of the show! But when you want to build a full meal, they pair beautifully with so many things. They’re especially wonderful alongside grilled steaks, roasted chicken, or even flaky baked fish. For a crowd-pleasing BBQ spread, they’re the perfect complement to pulled pork or ribs. And if you’re looking for more amazing sides, you can always check out my collection of delicious side dishes!

Make-Ahead and Storage Tips for Twice Baked Potatoes

One of the best things about twice baked potatoes is how perfectly they lend themselves to make-ahead magic! If you’re hosting a party or just want to get a head start, you can totally prep them in stages. You know how I love to save time? Well, this is where it really pays off! You can bake the potatoes the first time, let them cool, scoop them out, and mix up the filling. Just store the empty potato shells and the filling separately in the fridge. When you’re ready to serve, just assemble the potatoes, pile on that yummy filling, and do the second bake. They’ll need a little extra time since they’re going in cold, maybe 25-30 minutes instead of 15-20. Leftovers? They’re great too! Just pop them in the fridge and reheat them in the oven or even the microwave for a quick snack.

Frequently Asked Questions About Twice Baked Potatoes

Got questions about making your loaded baked potato dreams come true? I’ve got answers! It’s all about getting that perfect balance of creamy filling and tender potato. Let’s clear up any confusion so you can make the best batch! For other helpful tips and tricks, you can always check out my blog!

What kind of potatoes are best for this recipe?

For the ultimate creamy texture inside and sturdy shells, I always reach for Russet potatoes. They have that perfect fluffy interior once baked and hold up really well when you scoop them out. Plus, their skins get wonderfully crisp after the second bake!

Can I make the filling ahead of time?

Absolutely! This is one of my favorite make-ahead potato side tricks. You can prepare the filling up to a day in advance and store it in an airtight container in the fridge. Just assemble it into the potato shells and bake until heated through when you’re ready to serve. Easy peasy!

How do I prevent my twice baked potatoes from being watery?

Great question! A watery filling usually happens if you scoop out too much of the potato skin, leaving the shell too thin, or if there’s too much moisture left in the potato flesh. Make sure to leave about a 1/4-inch shell, and if your mashed potatoes seem a little loose, you can always add a bit more cheese or a tiny bit of flour to thicken them up before stuffing.

Can I skip the bacon or cheese?

You sure can! These are wonderfully versatile. If you’re keeping it vegetarian, just leave out the bacon and add more cheese or maybe some sautéed mushrooms and chives. If you need it dairy-free, there are some amazing vegan butter and cheese alternatives out there now, or you could try using a plant-based milk and maybe some nutritional yeast for cheesiness.

Nutritional Information

Just a heads-up, the nutritional info for these amazing loaded baked potatoes can really change depending on exactly what you put in them! But, as a general guide, one potato half serving is roughly around 450 calories, with about 30g of fat and 15g of protein. Keep in mind these are estimates and can vary!

Share Your Twice Baked Potato Creations!

Now that you’ve got the lowdown on making absolutely incredible twice baked potatoes, I’d LOVE to hear how yours turned out! Did you try a wild variation? Did your family devour them? Please leave a comment below and tell me all about it, or give the recipe a rating if you loved it! You can also share your gorgeous potato pics with me on social media – it always makes my day! If you have any questions or want to get in touch, feel free to reach out through my contact page!

Twice Baked Potatoes

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Learn how to make perfectly creamy and flavorful twice baked potatoes, a satisfying upgrade to your regular baked potato.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 1 hr 15 min
• Total Time: 1 hr 35 min
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 4 large baking potatoes
• 1/2 cup butter, softened
• 1/2 cup milk or heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 4 slices bacon, cooked and crumbled
• 2 tablespoons chopped fresh chives
• 1/4 cup sour cream

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Wash the potatoes and prick them all over with a fork.
3. Bake the potatoes directly on the oven rack for 50-60 minutes, or until tender when pierced with a fork.
4. Remove potatoes from the oven and let them cool slightly until you can handle them.
5. Cut each potato in half lengthwise. Carefully scoop out the flesh, leaving about a 1/4-inch shell. Place the scooped-out potato flesh into a large bowl.
6. Add the butter, milk or cream, salt, and pepper to the potato flesh. Mash until smooth and creamy.
7. Stir in the cheddar cheese, crumbled bacon, chives, and sour cream. Mix well.
8. Spoon the filling back into the potato shells.
9. Place the filled potato halves on a baking sheet.
10. Bake for another 15-20 minutes, or until the filling is heated through and the tops are lightly golden.

Notes

• For crispier skins, you can rub the potatoes with a little oil and salt before the first baking.
• You can prepare the filling ahead of time and refrigerate it. Spoon into shells and bake when ready to serve.
• Feel free to customize your filling with other ingredients like chopped green onions, garlic powder, or a different type of cheese.

Nutrition

• Serving Size: 1 potato half
• Calories: 450
• Sugar: 3g
• Sodium: 600mg
• Fat: 30g
• Saturated Fat: 18g
• Unsaturated Fat: 12g
• Trans Fat: 0.5g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 15g
• Cholesterol: 80mg