Indulgent Twice Baked Potatoes

Name: Indulgent Twice Baked Potatoes
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 4 large russet potatoes; 1 cup shredded cheddar cheese; 1/2 cup sour cream; 1/4 cup milk; 1/4 cup unsalted butter; 2 green onions, chopped; Salt and pepper to taste; Paprika for garnish

Highlighted under: Warm Plates

I absolutely love making indulgent twice baked potatoes for family gatherings or cozy nights in. There's something incredibly satisfying about scooping out the fluffy insides and mixing them with creamy cheese, sour cream, and spices. The crisp skin adds a delightful texture while the interior melts in your mouth. Every bite bursts with flavor, making it a true comfort dish that people rave about. Whether paired with a steak or served as a side, these potatoes are always a hit and are surprisingly simple to whip up in just a little time.

Created by

Emily

Last updated on 2026-02-07T20:25:27.586Z

When I first tried twice baked potatoes at a friend's dinner party, I was immediately hooked on their rich taste and creamy texture. I decided to adapt the recipe to make it my own by adding a blend of cheeses and fresh herbs. The results were incredible, and I can confidently say they quickly became a staple in my home cooking repertoire.

One tip I discovered while perfecting the recipe is to ensure that you bake the potatoes until they're fully tender. This not only makes it easier to scoop out the insides but also ensures that the filling is buttery and smooth. The last step of broiling them slightly after stuffing creates a beautiful golden crust that’s impossible to resist!

Why You Will Love This Recipe
Rich, cheesy filling that satisfies any comfort food craving.
Crunchy potato skins provide the perfect contrast to the creamy interior.
Easily customizable with your choice of herbs and toppings.

Mastering the Bake

Baking the potatoes to perfection is the first crucial step in achieving that desired fluffy texture inside. Make sure to preheat your oven thoroughly; an adequately heated oven helps the skins crisp up beautifully while ensuring even cooking. Using large russet potatoes provides the best pillowy filling, but if you're in a pinch, Yukon Gold potatoes can also work well, although they have a creamier texture that results in a slightly different fluffiness.

Poking holes in the potatoes allows steam to escape, preventing them from bursting in the oven. If you forget this step, don't panic, just be cautious while handling them; let them cool for a few minutes before cutting to prevent burns. If you prefer a smoky flavor, consider wrapping each potato in foil instead of placing them directly on the baking sheet, but remember this will soften the skin.

Creating the Filling

When mashing the scooped potato, be careful not to overwork it. Over-mixing can lead to a gluey texture as the starches in the potatoes break down. Use a fork or a potato masher to keep it light and fluffy. Adding sour cream and milk not only adds creaminess but also a bit of tang that enhances the overall flavor. My tip is to use full-fat sour cream for a rich filling, but you can substitute with Greek yogurt for a lighter version without losing much creaminess.

The inclusion of green onions adds a lovely crunch and mild onion flavor that pairs beautifully with the cheese. Feel free to experiment with other add-ins like cooked bacon bits or sautéed mushrooms if you want to level up the flavors. Just make sure the additions are relatively dry to keep the filling from becoming too watery.

Ingredients

Ingredients for Twice Baked Potatoes

4 large russet potatoes
1 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup milk
1/4 cup unsalted butter
2 green onions, chopped
Salt and pepper to taste
Paprika for garnish

Combine all ingredients to create a luscious filling!

Instructions

Preparation Steps

Bake the Potatoes

Preheat the oven to 400°F (200°C). Scrub the russet potatoes clean and poke holes in them with a fork. Bake on a baking sheet for about 45–50 minutes, or until a fork easily pierces the center.

Prepare the Filling

Once the potatoes are cool enough to handle, slice them in half lengthwise. Scoop out the insides into a bowl, leaving a small border of potato to keep the skins sturdy. Mash the scooped potato with melted butter, sour cream, milk, green onions, half of the cheddar cheese, and season with salt and pepper.

Stuff and Bake Again

Spoon the creamy filling back into the potato skins. Top with the remaining cheese and a sprinkle of paprika. Return the stuffed potatoes to the oven and bake for an additional 15–20 minutes, until heated through and golden brown on top.

Enjoy your indulgent twice baked potatoes as a delicious side dish or main course!

Pro Tips

For an extra kick, add cooked bacon bits to the filling or experiment with different cheeses like gouda or feta.

Serving Suggestions

Twice baked potatoes are wonderfully versatile and can be served in various ways. For a complete meal, pair them with grilled meats or hearty salads. If you're hosting a gathering, consider serving them alongside a selection of dips; the creamy filling complements spicy or tangy flavors beautifully. You can also turn them into a loaded baked potato bar, allowing guests to customize their toppings with ingredients like crumbled bacon, diced tomatoes, or additional cheeses.

Don’t forget about presentation! When serving, you can add a dollop of sour cream on top of each potato with a sprinkle of additional green onions or chives for a vibrant touch. This elevates not just the flavor profile but also the visual appeal, making the dish even more inviting.

Storage and Reheating

If you have leftovers, you can store these twice baked potatoes in an airtight container in the fridge for up to three days. To reheat, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. This method preserves the crispy skin while ensuring the filling remains moist. If you're short on time, you can also microwave them, but be aware that the skin may lose some crispiness.

For longer storage, consider freezing the unbaked filled potato skins. After stuffing them, wrap each potato tightly in plastic wrap and then in foil. They can be frozen for up to three months. To cook from frozen, unwrap and place them directly in a preheated oven at 375°F (190°C) for 45-60 minutes or until thoroughly heated and the cheese is melted and bubbly.

Questions About Recipes

→ Can I make these ahead of time?

Yes, you can prepare the potatoes and fill them, then refrigerate them until you're ready to bake.

→ What types of potatoes work best?

Russet potatoes are ideal due to their size and fluffy texture, but you can also use Yukon Gold for a creamier filling.

→ How do I reheat leftovers?

Reheat in a preheated oven at 350°F (175°C) for about 15 minutes or until heated through.

→ Can I freeze these potatoes?

Yes, freeze the stuffed potatoes before the second baking step. Thaw in the fridge overnight before baking.