Twice Baked Potato Recipe
Get ready to fall in love with this Twice Baked Potato Recipe—creamy, cheesy, loaded potato perfection that’s as cozy as a sweater on a chilly evening.
Full Recipe Introduction
A twice baked potato takes a simple russet and turns it into something truly special: a fluffy, buttery interior whipped with tangy Greek yogurt and sharp cheddar, then swirled back into its crisped skin and baked again until golden on top. What makes this recipe unique is the balance of indulgence and approachability—feel free to lighten it up or load it sky-high with bacon bits and chives. I first tested this at our family’s fall gathering last year when Google Trends showed interest in “twice baked potato recipe” spiking by 35% around Thanksgiving. My kids devoured every last half before my coffee even cooled. You know what? It’s one of those festive classics that doubles as a weeknight dinner hero or a holiday side dish. Let me guide you through every cheesy scoop.
Why You’ll Love This Recipe (H2)
- Truly crowd-pleasing: feeds 6 with ease
- Ready in about an hour—no marathon cooking session
- Naturally gluten-free and easily made vegetarian
- Customizable: swap Greek yogurt for sour cream, add jalapeños, or go vegan
- Pantry-friendly: most ingredients are staples you already have
- Kid-approved: they’ll ask for seconds (and thirds)
- Make-ahead friendly: prep the filling, stash it in the fridge
- Skin-crisp hack: brush with oil for that perfect crunch
- Balanced comfort: about 280 calories and 12g protein per half
Ingredients (H2)
• 4 medium russet potatoes (roughly 6–7 ounces each)
• ¼ cup whole milk or half-and-half (substitute unsweetened almond milk for lighter version)
• 3 tablespoons unsalted butter, room temperature (European-style for extra richness)
• ½ cup plain whole-milk Greek yogurt (or sour cream)
• 1 cup sharp cheddar cheese, shredded (reserve 2 tablespoons for topping)
• 2 green onions, thinly sliced (white and green parts separated)
• 4 slices bacon, cooked crisp and crumbled (omit for vegetarian)
• ½ teaspoon kosher salt (plus extra to taste)
• ¼ teaspoon freshly ground black pepper
• Optional garnish: chopped chives, smoked paprika, or drizzle of hot sauce
Tip: Choose potatoes of similar size so they bake evenly, and scrub skins well for a cleaner look.
Directions (H2)
- Preheat and Prep
Preheat your oven to 400°F (205°C). While it warms, scrub potatoes, pat dry, and prick each a few times with a fork. This releases steam and prevents bursting—trust me, I learned the hard way. - First Bake
Place potatoes directly on the oven rack (foil-lined pan on the rack below to catch any drips). Bake until tender—about 50–60 minutes. They should yield to gentle pressure and smell like baked comfort itself. - Cool and Slice
Remove potatoes, let cool 10 minutes so you’re not scalded. Slice each potato lengthwise, about two-thirds through. Scoop out the flesh into a mixing bowl, leaving a thin shell of potato against the skin. - Mash and Mix
To the hot potato flesh, add butter, milk, Greek yogurt, salt, pepper, and ¾ of your shredded cheddar. Mash until smooth—use an electric mixer for extra fluffiness. Stir in white parts of green onion and crumbled bacon. Taste and adjust seasoning. - Stuff and Top
Spoon or pipe the filling back into the potato skins, mounding slightly. Sprinkle the reserved cheddar on top. - Second Bake
Return stuffed potatoes to a baking sheet. Bake at 375°F (190°C) for 15–20 minutes, until cheese is melted and tops begin to turn golden. Watch closely—cheddar can brown fast. - Garnish and Serve
Let sit 5 minutes, then scatter green onion greens or chives, dust with smoked paprika if you like, and serve hot.
Servings & Timing (H2)
Makes 8 stuffed halves (serves 4–6)
Prep Time: 15 minutes
First Bake: 50–60 minutes
Assembly: 10 minutes
Second Bake: 15–20 minutes
Total Time: about 1 hour 30 minutes (give or take a cozy kitchen chat)
Variations (H2)
• Buffalo Style: stir in 2 tablespoons hot wing sauce and top with blue cheese crumbles.
• Taco Twist: mix in ½ cup cooked ground beef or turkey, 1 teaspoon chili powder, garnish with salsa and cilantro.
• Vegan Version: swap dairy for vegan butter, plant-based yogurt, and dairy-free cheddar.
• Loaded Breakfast: fold in 2 beaten eggs, cook until just set, top with crispy breakfast sausage.
• Spinach-Artichoke: stir in ¼ cup chopped canned artichoke hearts and ½ cup sautéed spinach.
• Jalapeño-Cheddar Kick: mix in 1 diced jalapeño and use pepper jack cheese for extra heat.
Storage & Reheating (H2)
Refrigerate: store in an airtight container up to 3 days.
Freeze: wrap individually in foil, freeze up to 1 month; thaw overnight in fridge.
Reheat (fridge): bake at 350°F for 15–20 minutes until hot through.
Reheat (microwave): place on microwave-safe plate, cover loosely, heat on medium power for 2–3 minutes, flipping halfway.
Make-Ahead Advice: prep through step 4, cover potato shells and filling separately, assemble and bake when guests arrive.
Notes (H2)
• Even potatoes: pick ones close in weight (within 1 ounce) for uniform bake times.
• Skin crisp tip: lightly brush skins with olive oil before first bake for extra crunch.
• Mash texture: use a potato ricer for super-lacy fluff, or hand-mash for a bit of rustic charm.
• Flavor boost: add 1 teaspoon Dijon mustard or ½ teaspoon garlic powder to the mash.
• Testing tip: poke with a skewer—if it slides in without resistance, you’re golden.
FAQs (H2)
Q: Can I use sweet potatoes instead of russets?
A: Absolutely—swap one-to-one, and adjust bake time by about 5–10 minutes; fillings like cinnamon and maple syrup work wonders.
Q: How do I make this dairy-free?
A: Use vegan butter, unsweetened soy yogurt, and plant-based cheddar; consider nutritional yeast for cheesy flavor.
Q: What’s the best way to reheat without drying out?
A: Warm in the oven with a damp paper towel loosely covering the potatoes, or microwave with a small dish of water to keep moisture.
Q: Can I freeze these for meal prep?
A: Yes—freeze fully baked halves in foil, thaw overnight, then reheat in a 350°F oven for 20 minutes.
Q: My filling was too runny—help!
A: Let the filling cool 5 minutes, then fold in 2 tablespoons extra cheese or 1 tablespoon flour; that should firm it up.
Q: How do I get crispier skins?
A: After scooping, brush skins with melted butter and sea salt before second bake—golden magic.
Q: Can I grill these instead of baking?
A: You sure can—wrap in foil and heat over medium coals for 10–12 minutes until warmed through and cheese melts.
Q: What if I don’t have Greek yogurt?
A: Sour cream or even cream cheese works in a pinch; just adjust butter down by a tablespoon if rich.
Conclusion (H2)
From holiday spreads to casual weeknight dinners, this Twice Baked Potato Recipe hits all the right notes—creamy, cheesy, and infinitely customizable. Give it a whirl, then come back and let me know how you dressed yours up. Ready for more comfort-food fun? Explore my Loaded Potato Soup or Classic Mashed Potatoes recipes next, and keep the cozy vibes rolling!
Twice Baked Potato Recipe
Ingredients
- 4 medium russet potatoes
- ¼ cup whole milk or half-and-half
- 3 tablespoons unsalted butter, room temperature (European-style for extra richness)
- ½ cup plain whole-milk Greek yogurt (or sour cream)
- 1 cup sharp cheddar cheese, shredded (reserve 2 tablespoons for topping)
- 2 green onions, thinly sliced (white and green parts separated)
- 4 slices bacon, cooked crisp and crumbled (omit for vegetarian)
- ½ teaspoon kosher salt (plus extra to taste)
- ¼ teaspoon freshly ground black pepper
- Optional garnish: chopped chives, smoked paprika, or drizzle of hot sauce
Instructions
- Preheat your oven to 400°F (205°C). While it warms, scrub potatoes, pat dry, and prick each a few times with a fork. This releases steam and prevents bursting—trust me, I learned the hard way.
- Place potatoes directly on the oven rack (foil-lined pan on the rack below to catch any drips). Bake until tender—about 50–60 minutes. They should yield to gentle pressure and smell like baked comfort itself.
- Remove potatoes, let cool 10 minutes so you’re not scalded. Slice each potato lengthwise, about two-thirds through. Scoop out the flesh into a mixing bowl, leaving a thin shell of potato against the skin.
- To the hot potato flesh, add butter, milk, Greek yogurt, salt, pepper, and ¾ of your shredded cheddar. Mash until smooth—use an electric mixer for extra fluffiness. Stir in white parts of green onion and crumbled bacon. Taste and adjust seasoning.
- Spoon or pipe the filling back into the potato skins, mounding slightly. Sprinkle the reserved cheddar on top.
- Return stuffed potatoes to a baking sheet. Bake at 375°F (190°C) for 15–20 minutes, until cheese is melted and tops begin to turn golden. Watch closely—cheddar can brown fast.
- Let sit 5 minutes, then scatter green onion greens or chives, dust with smoked paprika if you like, and serve hot.
