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With halved potatoes filled with loaded mashed potatoes and cheese, this Twice Baked Potatoes recipe can serve as either a meatless main dish or a side. It combines all of your favorite baked potato toppings in a fun “twice baked” way.

We most often serve twice baked potatoes as a side dish to a meatier main like my husband’s favorite Meatloaf Hamburger Patties, a nice ribeye steak, or Slow Roasted Oven BBQ Beef Brisket.

An image of twice baked potatoes on a plate.

Twice Baked Potatoes

I grew up eating lots and lots of potatoes. My mom is from Idaho which is famous for it’s amazing potatoes. My grandma grew up in Blackfoot, Idaho, which has the distinction of calling itself the “World Potato Capital” and is home to the Idaho Potato Museum. Every summer when we visited, my grandparents would send us home with big boxes of Idaho potatoes, which were vastly superior to the sad little green things we usually found in the grocery stores back in those days.

Needless to say, we ate more potatoes than any other side dish when I was a kid and I still love them today. And my favorite potato preparation of them all were the twice baked potatoes my mom would make. Well, those and homemade french fries.

An image of cheesy twice baked potatoes.

What are twice baked potatoes?

Twice baked potatoes are a mash up of baked potatoes and mashed potatoes. You get the deliciousness of loaded mashed potatoes made with all the good stuff like butter and cream cheese (so they are extra creamy) with the texture and flavor of a baked, salted potato skin. Don’t think you like potato skins? Try rubbing them in a little oil and salt before you bake them!

The first round of cooking is the most important as it bakes the potato until nice and soft. After the first bake, the potatoes are sliced in half, their innards are scooped out and mashed with other ingredients, then returned to the potato skin shells before being reheated (the twice-baked part).

An image of loaded mashed potatoes in potato skins.

How to make twice baked potatoes

  1. Prep work: Preheat your oven to 375 degrees F. Line a baking sheet with aluminum foil for easy clean-up. Wash and dry the potatoes.
  2. First bake: Rub the spuds with olive oil and sprinkle with Kosher salt. Set the them on a baking sheet and pop them in the oven for 1 hour until they are soft enough that they give when you squeeze them with an oven mitt.
  3. Scoop out the insides: Remove the potatoes from the oven and then slice them in half lengthwise. Scoop out the flesh and transfer it to a large bowl, leaving a shell about 1/8″-1/4″ thick to hold the filling. Arrange the shells on the baking sheet.
An image of hollowed out potato skins on a foil-lined baking sheet.
  1. Mash the potatoes: Add in the warm milk, butter, sour cream, and cream cheese. Mash everything together with a potato masher, then stir in half of the cheddar cheese along with the green onions, garlic powder, salt, and pepper. Taste and adjust the salt and pepper as needed or add more in some more milk if the filling seems too dry.
An image of the ingredients for making twice baked potatoes.
  1. Fill shells & sprinkle with cheese. You could get all fancy and transfer the filling to a piping bag with a large tip and pipe it in, but I also just spoon it in. I always divide the filling evenly between my shells, but you could discard a few of your shells and overstuff your potatoes if you are inclined.
An image of potato skins filled with mashed potatoes, cheese, and green onions.
An image of twice baked potatoes covered in cheese and ready to go into the oven.
  1. Second bake: Bake for 15-20 minutes until they’re hot all the way through and the cheese on top has melted.

Can twice baked potatoes be frozen?

Yes, these can be made ahead and frozen for up to 2 months. These are great to have on hand for a quick and easy meal that you can also give to a friend in need.

Simply prepare the all the way through to adding on the cheese, but don’t do the second bake. Freeze flat on a baking sheet before transferring to an airtight container. Then thaw in the fridge overnight and follow the instructions for the second bake. 

How long can twice baked potatoes be refrigerated?

Twice baked potatoes can last up to a week in the fridge if you keep them stored in an airtight container.

An image of a twice baked potato with cream cheese on a plate.

How to reheat twice baked potatoes?

Place your baked potatoes on a baking sheet and brush the tops with a little melted butter. This helps to keep them from drying out too much. Bake at 350 degrees F for about 10-20 minutes until they are heated thoroughly. The length of time needed really depends a lot on the size of the potato, so check it often.

What goes with twice baked potatoes?

Twice baked potatoes go with practically anything! That’s one of the best things about twice baked potatoes is the versatility. They’re also a great comfort dish that pairs great with other comfort meals like meatloaf, pork chops, roasted chicken, or even a large salad.

An image of homemade twice baked potatoes.

More Side Dish Recipes To Try

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Twice Baked Potatoes
Yield: 8 Servings

Twice Baked Potatoes

Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes


  • 4 medium russet potatoes (about 2 pounds)
  • 2-4 tablespoons olive oil
  • 2-3 teaspoons coarse Kosher salt
  • 1/4 cup whole milk, warmed
  • 1/4 cup salted butter, softened
  • 1/4 cup sour cream
  • 2 ounces cream cheese, room temperature
  • 1 1/2 cups shredded cheddar cheese, divided
  • 3-4 green onions, chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  1. Preheat oven to 375 degrees F. Wash and dry potatoes, then rub with olive oil and sprinkle with the Kosher salt. Set potatoes on a baking sheet and bake for 1 hour until soft.
  2. Remove from oven and slice potatoes in half lengthwise. Scoop out the insides and transfer them to a large bowl, leaving about 1/8"-1/4" of shell to hold the filling. Arrange shells on the baking sheet.
  3. Add the warm milk, butter, sour cream, cream cheese, and mash with a potato masher. Add half of the cheddar cheese, green onions, garlic powder, salt, and pepper. Stir to combine, then taste and adjust the salt and pepper as needed or add more milk if the potato filling seems too dry.
  4. Fill each shell with the potato filling, then sprinkle with the remaining cheese.
  5. Bake for 15-20 minutes until hot all the way through and the cheese has melted on top.