This Twice Baked Potatoes recipe combines fluffy, buttery mashed potatoes with sharp cheddar cheese and fresh chives for the ultimate comfort food side dish. These crispy, golden-brown potato halves emerge from the oven twice-baked to perfection, creating a textural symphony that’s simultaneously creamy and crunchy. They’re perfect for holiday dinners, family gatherings, or elevating a simple weeknight meal with something special.

I’ve always loved how Twice Baked Potatoes transform a humble Russet potato into something truly celebratory. My grandmother served them every Thanksgiving alongside her famous Southern Sweet Potato Casserole, creating a beautiful contrast of flavors on the holiday table. Today, I make this recipe for my own family, often pairing it with a simple Baked Cod for a comforting weeknight dinner or serving it as the star side for our Sunday roast chicken. The ritual of scooping, mixing, and filling the potato shells feels like wrapping a gift for those you love most.

What You Need for Perfect Twice Baked Potatoes

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Twice Baked Potatoes

Learn how to make delicious twice baked potatoes with crispy skins and creamy cheddar filling. Perfect side dish ready in under 2 hours with simple ingredients.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 20 minutes mins

15 minutes mins

Total Time 1 hour hr 55 minutes mins

Course Side Dish

Cuisine American

Servings 4 servings

Calories 420 kcal

Equipment

• oven
• baking sheet
• mixing bowl
• knife
• cutting board
• measuring spoons
• measuring cups
• potato masher
• spoon
• wire rack

Ingredients

  

Main Ingredients

• 4 large Russet potatoes about 2 1/2 pounds total
• 1 tablespoon olive oil
• 1 teaspoon kosher salt plus more for seasoning
• 4 tablespoons unsalted butter softened
• 1/2 cup whole milk warmed
• 1/2 cup sour cream at room temperature
• 4 ounces sharp cheddar cheese shredded, divided
• 1/4 teaspoon black pepper freshly ground
• 2 tablespoons fresh chives finely chopped, plus more for garnish

Instructions

 

• Preheat your oven to 400°F. Thoroughly scrub the Russet potatoes under cold water to remove any dirt. Pat them completely dry with a paper towel. Pierce each potato 5 to 6 times all over with a fork or the tip of a paring knife. Rub the outside of each potato with 1 tablespoon of olive oil and sprinkle evenly with 1 teaspoon of kosher salt.
• Place the prepared potatoes directly on the oven rack. Bake for 50 to 60 minutes, or until the potatoes are very tender when squeezed gently and a knife inserted into the center meets no resistance. The skin should be slightly crispy.
• Carefully remove the potatoes from the oven and let them cool on a wire rack for about 15 minutes, or until they are cool enough to handle comfortably. Slice each potato in half lengthwise. Using a spoon, carefully scoop out the hot potato flesh into a large mixing bowl, leaving about a 1/4-inch thick shell of potato attached to the skin to maintain its structure.
• Add the softened butter, warmed whole milk, and sour cream to the scooped-out potato flesh. Using a potato masher or a sturdy fork, mash the ingredients until mostly smooth and creamy, with a few small lumps remaining for texture. Stir in 3 ounces of the shredded cheddar cheese, 1/4 teaspoon of black pepper, and 2 tablespoons of finely chopped chives. Taste and add more salt if needed.
• Evenly spoon the potato filling back into the empty potato skins, mounding it slightly on top. Place the filled potato halves on a baking sheet.
• Sprinkle the remaining 1 ounce of shredded cheddar cheese over the tops of the filled potatoes. Return the baking sheet to the preheated oven. Bake for 15 to 20 minutes, or until the cheese is melted and bubbly and the filling is heated through. For an extra golden top, you can briefly broil for 1 to 2 minutes, watching carefully to prevent burning.
• Carefully remove the baking sheet from the oven. Let the twice-baked potatoes rest for a few minutes before serving. Garnish with additional fresh chives, if desired.

Notes

For an extra golden top, briefly broil for 1 to 2 minutes, watching carefully to prevent burning.

Keyword cheddar potatoes, potato side dish, twice baked potatoes

Creative Twice Baked Potato Variations

• Loaded Bacon & Ranch: Mix in cooked crumbled bacon and two tablespoons of ranch seasoning.
• Broccoli Cheddar Style: Fold in one cup of finely chopped steamed broccoli florets.
• Southwestern Twist: Add green chiles, cumin, and top with Monterey Jack cheese.

My Pro Tips for Potato Perfection

• Thorough Drying: Pat potatoes completely dry after washing for the crispiest possible skins.
• Even Piercing: Pierce the potatoes deeply and evenly to allow steam to escape safely.
• Gentle Handling: Let potatoes cool just enough to handle without burning your fingers.
• Don’t Over-mash: A few small lumps in the filling provide wonderful textural interest.

Storing and Reheating Your Leftovers

• Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
• Freeze: Freeze unbaked filled potatoes on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheat: Bake frozen potatoes at 375°F for 25-30 minutes, or until hot and bubbly.
• Make-Ahead Tip: Assemble the potatoes completely, cover, and refrigerate overnight before the second bake.

Frequently Asked Questions

More Comforting Side Dishes You’ll Love

• Garlic Mashed Potatoes
• Sweet Potato Casserole
• Cheesy Garlic Bliss Bread
• Homemade Dinner Rolls

Why This Twice Baked Potato Recipe Will Become a Favorite

With their perfect balance of crispy skins and creamy, cheesy filling, these potatoes transform any meal into a special occasion. They’re surprisingly simple to make from scratch yet deliver restaurant-quality results that will have everyone asking for seconds. I hope this recipe brings as much comfort and joy to your table as it has to mine over the years.