Twice-Baked Potatoes

twice baked potatoes

When I was a young’un, twice-baked potatoes seemed SO FANCY. The kind of thing only rich people ate at their country clubs. I think that might be because around that time, the mid 80s, country clubs and rich people and fancy food were on my radar thanks to the movie Trading Places, which is an excellent film, by the way.

If you aren’t rich and don’t eat at country clubs and don’t read the Fanny Farmer Cookbook for entertainment, a twice-baked potato is like mashed potatoes and baked potatoes in one! It’s genius! And it’s actually really cheap because potatoes, and it’s really not even much harder than a baked potato or a mashed potato and PLUS if you put weed in em you could call them thrice-baked potatoes. Get it?


twice baked potatoes
But don’t put weed in them. Instead, put some of these other things in them that are wholesome and good and not illegal in 40 states: steamed broccoli or green beans or asparagus, peas, blue cheese, ham, bacon bits, salsa, chili, cooked spinach, cream cheese, ricotta, black olives, pepperoni, jalapeños, pickled cherry peppers, whipped cream, pecans, walnuts, fresh thyme, basil, tarragon, parsley, rosemary, chives, garlic … this list could literally go on infinity. Instead, here’s the recipe and a video showing you how to make them.

Twice-Baked Potatoes Recipe – Printable!


Twice-Baked Potatoes

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4.6 from 5 reviews

  • Author: Hilah Johnson
  • Cook Time: 30 mins
  • Total Time: 30 minutes
  • Yield: 4 1x


  • 2 large Russet potatoes (about 6 ounces each)
  • 1/4 cup sliced green onions
  • 2 tablespoons sour cream or plain yogurt
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon white or black pepper
  • 1/2 cup grated cheese, divided
  • Optional: 1/4 cup crispy bacon bits and/or 1/2 cup steamed small broccoli florets


  1. Scrub the potatoes very well and poke holes around the equator, long-ways, with a paring knife.
  2. Cook in the microwave (high power for 7-8 minutes) or oven (350ºF for 1 hour) until soft all over. Leave the oven on 350º or set it to preheat to 350º.
  3. Cool potatoes until you can handle, then cut in half along the equator.
  4. Use a grapefruit spoon to scoop out the inside of the potatoes, leaving about 1/4 inch “shell”.
  5. Put the potato insides in a bowl with the onion, sour cream, butter, salt, pepper and mash until smooth.
  6. Stir in optional ingredients and half the cheese.
  7. Pack potato shells with the mixture, mounding it up.
  8. For crispy potatoe skins (you want) rub the shells with a little more soft butter.
  9. Place potatoes on a baking sheet and sprinkle the tops with remaining cheese.
  10. Bake at 350 for about 20 minutes until heated through.


  • Serving Size: 1/2 potato
  • Calories: 225
  • Fat: 9
  • Carbohydrates: 30
  • Protein: 7

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Twice-Baked Potatoes Video


  1. Pennie on April 12, 2014 at 10:18 pm

    OMG this was HILARIOUS. But damn that looks good.

    • Hilah on April 14, 2014 at 11:15 am

      Hope you try them, Pennie! 🙂

      • Ron on April 22, 2014 at 1:35 pm

        had those a few times now ,always slightly different ,,amazing : )

  2. Gene Cox on April 13, 2014 at 6:12 pm

    Hilah, you come up with the most wonderful ideas in the whole world. This is sheer genius!

    • Hilah on April 14, 2014 at 11:15 am

      Oh you flatter me, Gene!

  3. FoodJunkie on April 16, 2014 at 10:13 pm

    I seen various versions of this recipe. This one triggered a “hmm, I have the stuff to make those” response. So I did and they are delicious. Even if a recipe isn’t new to everyone it is still a great reminder and your video’s, like this one, usually have some good tips. A big old Canadian thank you for reminding me of this recipe Hilah. I check your blog every week to see your latest posts and fun videos.


    • Hilah on April 18, 2014 at 8:05 am

      Thank you, Kim! That makes me happy to read. I sure do love Canadian thank yous. 🙂

  4. birdman on April 22, 2014 at 11:59 am

    So if I don’t like sour cream OR yogurt, would you recommend using more butter, or something else?

    • Foodjunkie on April 23, 2014 at 8:29 pm

      The yogurt or sour cream don’t really give that strong a flavour, more of a moist richness. Some folks like the flavour of creme fraiche better but it will likely be too close to sour cream for you. Maybe some cream? It should give a similar moist richness without the sour edge of the others.

      • Hilah on April 24, 2014 at 1:54 pm

        Great suggestion! Yes, I’d use some heavy cream instead, Birdman.

  5. Amber Boegly on July 3, 2014 at 4:02 pm

    I’ve loved twice-baked potatoes for quite some time. I often add garlic and a bit of grated Parmesan cheese to the potatoes when I mash them for flavor and just a bit of milk. The last time I tried, however, I think I got WAY too big potatoes and they absolutely refused to cook. Seeing as I was on a tight schedule (my husband’s coworkers were having a pot luck at work), I shamefully had to tell him there would be no tasty potatoes. They’re sitting, cut in half, sealed in a baking pan in my fridge. Any way to salvage them? Can’t wait to try your version, btw.

    • Hilah on July 6, 2014 at 10:35 am

      So they are partially cooked and halved now? You could make some delicious home fries, or if you want to keep with the twice-baked potatoes idea, maybe oil the tops to keep them from drying out, cover with foil and bake them until they are soft enough to scoop out?

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