bacon, green onions and sour cream are presented in small dishes next to twice baked potatoes

Twice-Baked Potatoes

Twice-Baked Potatoes

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bacon, green onions and sour cream are presented in small dishes next to twice baked potatoes

Twice Baked Potatoes are the perfect party appetizer! Baked potatoes are halved, scooped, and baked again with the very best cheesy mashed potato filling. Add whatever toppings you like best – extra bacon for me, please!

Whether it’s game day, a potluck or just a gathering with friends and drinks, these twice baked potatoes always fly off the plate! I mean really, who can resist a perfectly tender baked potato with crispy, salty skin that’s piled high with cheesy mashed potatoes? These bad boys are so easy to whip up with just 10 minutes of prep and a handful of simple, budget friendly ingredients. You may want to double the recipe because they’re always so popular!

Why You’ll Love These Twice Baked Potatoes

Truly, there’s no reason not to love these cheesy twice baked potatoes! Here’s why I’ve been making them for years:

  • Cheesy. Oh yes! Colby jack cheese gets mixed into the mashed potato mixture and sprinkled across the tops before they get tossed back into the oven for the ultimate cheesy goodness.
  • Easy. With just about 10 minutes of prep and a handful of simple ingredients, this is a certified easy recipe!
  • Party favorite. When I say everyone loves these twice baked potatoes, I mean it. Bring them to your next party or potluck and watch them disappear!
  • Versatile. There are so many different topping options! I recommend making a little topping bar with different options so everyone can dress up their twice baked potato however they’d like.

How to Make Twice Baked Potatoes

  • Prepare. Preheat the oven to 450°F and prep a rimmed baking sheet.
  • Bake the potatoes. Use a fork to poke holes all over the potatoes. Place them on a baking sheet and cover with olive oil and salt. Bake for 50-60 minutes, then let the potatoes cool enough to handle. As they cool, lower the oven heat to 375°F.
  • Slice them. Slice the cooled potatoes in half lengthwise. Scoop out the insides of the potatoes and try to leave about a 1-inch border all around.
  • Make the mashed potato mixture. Place the insides of the potatoes in a bowl. Add greek yogurt, milk, and 2/3 cup of shredded cheese. Season with salt and pepper to taste and mash it all together.
cheese is placed on top of potatoes
  • Bake again. Divide the potato mixture evenly amongst the potato skins. Place them all back onto the same baking sheet. Top with remaining cheese, then bake for 15-20 minutes.
  • Serve. Serve hot (but be careful) and serve alongside your favorite appetizers like Homemade Mozzarella Sticks or Air Fryer Ravioli. You can also serve this as your main meal with a side salad!

Twice Baked Potatoes Variations

  • Have fun with the toppings. There are so many delicious options! Check out the recipe card for the full list of recommended toppings. My favorites are bacon and green onions.
  • Add some ranch. Sprinkle some ranch seasoning into the mashed potato mixture. Start with 1 tsp, then add more if you’d like after you do a taste test.
  • Change the cheese. Colby jack is my favorite! Feel free to swap it with cheddar if preferred. Either way, I recommend that you use cheese that’s freshly shredded right off the block.
a fork is lifting a bite sized piece of potato from the twice baked potato

Storage and Reheating Instructions

Let the twice baked potatoes fully cool to room temperature prior to storing in an airtight container in the fridge for up to 4 days. To reheat, I recommend using the air fryer or oven to maintain the crispy potato skin.

sour cream is placed next to a batch of twice baked potatoes

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Twice Baked Potato

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These loaded twice baked potatoes are the perfect appetizers for any day! Baked potatoes are halved, scooped, and baked again with the best cheesy mashed potato filling. Add whatever toppings you like best!

Course AppetizerCuisine AmericanKeyword baked potato recipe, loaded baked potato, twice baked potato

Prep Time 10 minutes Cook Time 1 hour 20 minutes Total Time 1 hour 30 minutes

Servings 4
Calories 443kcal
Author Julie Chiou

Equipment

  • Large rimmed baking sheet

Ingredients

  • 4 large russet potatoes
  • Olive oil
  • Sea salt
  • 3 ½ tablespoons plain greek yogurt or sour cream
  • 3 tablespoons milk
  • 2 cups freshly shredded colby jack cheese divided
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Optional toppings

  • Fresh crispy bacon crumbled
  • Green onions diced
  • Red onions diced
  • Sour cream

US Customary – Metric

Instructions

  • Preheat oven to 450 °F (232 °C) and prepare a rimmed baking sheet.
  • Pierce potatoes several times all over with the tines of a fork and place on baking sheet. Drizzle olive oil onto each potato and sprinkle salt on top then rub the oil and salt on the entire exterior of the potatoes.
  • Bake for 50-60 minutes, or until potato is soft and cooked through. Allow to cool enough to handle. Set oven to 375 °F (191 °C)
  • Once the potatoes are cool enough to handle, slice in half lengthwise and carefully scoop out the insides of the potatoes, keeping a 1-inch border all around, and place the insides of the potato into a medium bowl.
  • Add greek yogurt, milk, and ⅔ cup of shredded colby jack cheese to the mixture. Season with salt and pepper and mash together with a potato masher or spatula.
  • Evenly divide the potato mixture back into the potato skins. Place the potatoes onto the same baking sheet and top the potatoes with the remaining cheese.
  • Bake in oven for 15-20 minutes, or until cheese is melted and mixture is warmed through.
  • Top potatoes with your favorite toppings (sour cream, bacon, green onions, red onions, etc.), serve, and enjoy!

Nutrition

Serving: 1potato (359 grams) | Calories: 443kcal | Carbohydrates: 41g | Protein: 22g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 65mg | Sodium: 709mg | Potassium: 1009mg | Fiber: 3g | Sugar: 3g

Photographs by Eat Love Eat

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Hi, I’m Steven, a Florida native, who left my career in corporate wealth management six years ago to embark on a summer of soul searching that would change the course of my life forever.

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