Twice Baked Potatoes are a classic side dish that is so tasty! Fluffy mashed potatoes loaded with cheese and bacon and then crisped to perfection!
Twice bakes potatoes are one of my all time favorite side dishes! They are good for all occasions! Serve them alongside Thanksgiving Dinner, Christmas Dinner, or Easter Brunch. They are amazing and shockingly easy to make.
I love potatoes so much, and I've already shared with you how to make Baked Potatoes in the Air Fryer or Baked Potatoes in the Instant pot which come in handy for this easy recipe! I also shared how to make Air Fryer Potato Skins and those make a delicious appetizer!
Making these twice baked potatoes couldn't be easier; It's only a few steps. The longest part of this recipe is baking the potatoes. Use an oven, microwave, air fryer, or Instant Pot to cook the whole potatoes.
How to make Twice Baked Potatoes:
**scroll down for full ingredients list and printable directions**
- Clean the potatoes well.
- Cook the whole potatoes:
- Bake in oven: Poke holes in the potatoes with a fork, coat with olive oil, salt, and pepper, then bake at 400 degrees for 1 hour.
- Microwave: Poke holes in the potatoes with a fork and place on a microwave safe dish. Cook for 5 minutes, then flip over and cook 5 more minutes.
- Air Fryer (see my method step by step here): Coat the potatoes in olive oil, salt, and pepper. Place in air fryer and cook at 400 degrees for 40 minutes. Add additional minutes if not cooked through.
- Instant Pot (see my method step by step here): Poke holes in the potatoes with a fork, then add to the instant pot on a wire rack. Add 1 cup of water to the bottom of the Instant Pot. Cook on high/manual for 13 minutes, then let the pressure release naturally for 7 minutes. Release the rest of the pressure and remove.
- Carefully cut the potatoes in half and scoop out the potato filling, leaving a bit around the edges to make a 'boat'.
- Make the potato filling and then scoop it into the pocket of the potato skins.
- Cook the filled potatoes in the oven and then remove and enjoy!
They come out so creamy and majorly delicious! You can make these ahead of time and then refrigerate the day before you need to cook them as well.
How to freeze twice baked potatoes:
- Follow the directions but do not add green onions to the filling. Instead of putting them into the oven for the second time, let them cook completely. Place into a freezer safe bag or container and then freeze up to 6 months.
- How to cook the twice baked potatoes from frozen: Remove the potatoes from the freezer and allow to thaw overnight in the refrigerator. Once thawed, follow the directions from adding the toppings and then baking.
How to lighten up Twice Baked Potatoes:
These twice baked potatoes are a hearty side dish, but are not the healthiest. Of course calculate nutrition based off of your exact ingredients and measurements.
- You can trim fat and calories by using nonfat plain Greek yogurt in place of the sour cream, and 1% milk instead of higher fat milks.
- You can also reduce the amount of cheese sprinkled on the top and cut out the bacon to save more calories and fat.
Main dishes that pair well:
- Air Fryer Chicken Wings (super crispy)
- Honey Mustard Chicken Strips (Air Fried or Baked)
- Instant Pot Cilantro Lime Chicken
- Instant Pot Chicken Noodle Soup
- Broccoli Cheddar Grilled Cheese
- Panera Mac and Cheese (copycat recipe)
If you like potatoes as much as I do, then try these other recipes:
- Air Fryer Sweet Potatoes
- Air Fryer Potato Skins
- Instant Pot Potato Soup (with bacon and cheese)
- Instant Pot Loaded Mashed Potatoes
- In-N-Out Animal Style Fries (Copycat)
- Buffalo Chicken Fries
Twice Baked Potatoes are a classic side dish that is so tasty! Fluffy mashed potatoes loaded with cheese and bacon and then crisped to perfection!
- 4 large cooked russet potatoes, (see cooking notes)
- 8 TBS butter, softened
- ½ cup sour cream or plain Greek Yogurt
- ½ cup shredded cheddar cheese
- ½ cup milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 stalks green onions, chopped
- ⅓ cup shredded cheddar or Colby Jack cheese
- ¼ cup cooked bacon crumbles, optional
- 2 stalks green onions, chopped
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Preheat oven to 400 degrees.
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Taking slightly cooled cooked potatoes, cut in half lengthwise. Scoop potato out from each side, leaving a little bit left at the edges to make some structure for the pocket. Place the potato shells on a baking sheet. Set aside.
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In a medium bowl, add scooped out potatoes, softened butter, and sour cream, mash together until combined. Add cheddar cheese, milk, salt, pepper, and green onions; stir to combine.
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Add the potato filling to the potato shells. Shells should be overfilled. Sprinkle the ⅓ cup of cheese over the tops of the potatoes. Place in the oven and cook for 15 minutes.
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Remove from oven and top with bacon crumbles (optional) and more green onions.
Recipe Video
Cook the whole potatoes:
- Bake in oven: Poke holes in the potatoes with a fork, coat with olive oil, salt, and pepper, then bake at 400 degrees for 1 hour.
- Microwave: Poke holes in the potatoes with a fork and place on a microwave safe dish. Cook for 5 minutes, then flip over and cook 5 more minutes.
- Air Fryer (see my method step by step here): Coat the potatoes in olive oil, salt, and pepper. Place in air fryer and cook at 400 degrees for 40 minutes. Add additional minutes if not cooked through.
- Instant Pot (see my method step by step here): Poke holes in the potatoes with a fork, then add to the instant pot on a wire rack. Add 1 cup of water to the bottom of the Instant Pot. Cook on high/manual for 13 minutes, then let the pressure release naturally for 7 minutes. Release the rest of the pressure and remove.
To Freeze:
- Follow the directions but do not add green onions to the filling (they will turn black and get watery when frozen).
- Instead of putting them into the oven for the second time, let them cook completely. Place into a freezer safe bag or container and then freeze up to 6 months.
- How to cook the twice baked potatoes from frozen: Remove the potatoes from the freezer and allow to thaw overnight in the refrigerator. Once thawed, follow the directions from adding the toppings and then baking.
Nutrition per serving (including bacon topping): 249 calories, 19g fat, 15g carbohydrates, 1g fiber, 2g sugar, 6g protein.
Robyn Guedel
Can you bake the potatoes the day before?
Allyson
Yes! You can bake the potatoes the day before and also scoop out the filling and save it. If you do that, I would suggest heating the potatoes for a bit before proceeding with the mixing steps because having the potato a little warm is helpful!
Robyn
Awesome! Thank you!
MaryKay Wood
Can’t wait to try these!! They have always been a fav of mine. Gonna try the lighter version first! Thanks for the options. 💕💕💕💕
Allyson
You are going to LOVE this version!
Jen
These are worth the little bit of extra time it takes to make them. I'm going to try them in the air fryer next time. Thanks for including the tips for that too.
Natalie
Twice baked potatoes are so good!! I love having them as my main meal, since they are so filling! Love loading them with so many toppings!
Toni
It truly doesn't get any better than this recipe. The flavors are amazing and the consistency of the potatoes is perfect. Love all the options too, thank you!
Allyson
I am so glad you liked them as much as we do!
Michelle
Love twice baked potatoes!! I never considered that you could freeze them! Thank you for that tip!
Allyson
Yes, they freeze very well and cook from frozen very well too! Perfect excuse to make a BIG batch!
Jo
Super yummy! Everyone in my family loves it, definitely making these again!
Erin
These Twice Baked Potatoes disappeared in our house! So yummy and creamy!
Ashley
These Twice Baked Potatoes are mouth watering!
Erin
These Twice Baked Potatoes are delicious and so easy to make!
Beth
Such a great recipe and perfect for easy dinner nights! Definitely making these for dinner tonight!
Alicia
I always make a big batch of these because they keep well and reheat well! My whole family asks me to make these all the time! I will be making these again for sure!