Crispy on the outside, light and fluffy on the inside….Easy Twice Baked Potatoes are super simple to make and a great prep ahead side dish for every occasion. Loaded with cheddar cheese and chives, this simple recipe turns the humble potato into something hearty and comforting.

Twice Baked Potatoes with Cheddar and Chives on a white marble board.


Twice Baked Potatoes

There’s something so amazingly magical about potatoes….a seemingly humble root can become something completely splendid with just a little time and, almost, no effort. Baked for a long period of time and you’re rewarded with a fluffy, starchy interior that’s so oddly comforting….yet so simple. Stir in a bit of butter, a sprinkle of salt, a dollop of sour cream and you have the heartiest of side dishes that I, personally, can’t stop shoveling into my mouth.

Add a bit more time to your preparation and you can have something cheesy, creamy….addicting…..these Easy Twice Baked Potatoes with Cheddar and Chives are exactly that. Once described to me as single serve Twice Baked Potato Casseroles, these simple baked potatoes are basically…cheesy mashed potatoes in a crispy baked potato skin shell.

Easy Twice Baked Potatoes with a fork taking a bite.

What Are Twice Baked Potatoes

If you love a good loaded baked potato, you’ll like this easy recipe even more. Potatoes are baked until tender, then the filling is scooped out and mixed with cheese, sour cream, butter and chives. It’s stuffed into the potato skin and baked once again. They’re so, soooooo good!

I love the ease of making Twice Baked Potatoes because they look so fancy…with their swirly piped mashed potato filling and melty, cheesy crust on top. Every guest I serve these too is immediately impressed but I, seriously, feel like a fraud if I don’t tell them how insanely easy they are to make.

And the best part is….they can be made in advance so add these to your meal prep planning for a fun weekday side dish.

How To Make Twice Baked Potatoes

Making the best Twice Baked Potatoes is so totally easy with just a few simple steps. They’re easy too prep ahead and bake just before serving or you can make them completely in advance then just reheat right before serving.

  1. Preheat the oven to 425 degrees.
  2. Arrange the potatoes on a baking sheet lined with foil.
  3. Brush the outside of the potatoes with olive oil to coat and sprinkle liberally with kosher salt.
  4. Bake until fork tender.
  5. Allow the potatoes to cool to room temperature or until cool enough to handle.
  6. Cut the top of the potato and press the sides to open.
  7. Using a spoon, scoop out the inside of the potato being careful not to break the skin and place the potato in a bowl. Arrange the potato skins back on the baking sheet.
  8. Place the butter, sour cream, cheddar and chives in the bowl with the potato. Season with salt and pepper.
  9. Using a hand mixer, blend the potatoes together with the other ingredients until fluffy.
  10. Spoon the potato mixture back into the potato skins or fill a pastry bag with the filling and pipe the mixture into the shells.
  11. Top the potatoes with the remaining cheese and return to the oven.
  12. Turn the heat down to 375 degrees and bake the potatoes for 25-30 minutes.
  13. Sprinkle with chives and serve immediately.
Twice Baked Potatoes filled with potato filling before being baked for the second time.

How Long To Bake Twice Baked Potatoes

Depending on the size of your potatoes, Twice Baked Potatoes can take anywhere from 60 to 90 minutes. The longest period of the baking time comes with the first bake of the potatoes which can range between 45 minutes to an hour.

Once the potatoes are baked the first time, the second back should only take approximately 30 minutes since you’re just warming them through and melting any cheese that has been added to the mixture.

The beauty of the twice baked mashed potato is you can actually bake the potatoes in advance and prep them ahead, making the final process come together quickly and easily.

Overhead shot of twice baked potatoes on a white board with a blue and white striped fork.

How To Make Twice Baked Potatoes In Advance

As I mentioned previously, this is the best part of making Twice Baked Potatoes and what makes them perfect for holiday entertaining. You can prep your baked potatoes in advance one of two ways:

  • Bake your potatoes in advance, complete the filling and stuff. Cover with plastic wrap and store in the refrigerator for up to 36 hours. Bake right before serving.
  • Make the recipe in it’s entirety then cover with plastic wrap and store in the refrigerator for up to 12 hours. Reheat the potatoes in a 375 degree oven for 20 minutes right before serving.
Close up of twice baked potatoes with a fork taking a bite.

What Potatoes To Use for Twice Baked Potatoes

I am a huge fan of the russet potato for making Twice Baked Potatoes because they have the best skin for creating a crusty shell perfect for filling. They also have the best flesh for fluffy potato stuffing.

My other favorite is the Yukon Gold but if you can get your hands on the russet….it really is the best for making this fantastic side dish. I use them to make these mashed potatoes, too, and they’re perfect every time.

These easy baked potatoes are my favorite way to get ahead when planning my holiday meals. Sometimes I make them with cream cheese instead of the sour cream, it’s entirely up to you how you want to make them. We also like to load them up with bacon!

What To Serve With Them

More Easy Potato Recipes

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Twice Baked Potatoes with Cheddar and Chives on a white marble board.

Get the Recipe: Easy Twice Baked Potatoes Recipe

Yield: 4
Prep Time: 15 minutes
Cook Time: 1 hour
15 minutes
Total Time: 1 hour 15 minutes
Make ahead!  Easy Twice Baked Potatoes with Cheddar and Chives is the best side dish for holiday entertaining.
4 from 1 vote
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Ingredients

  • 4 russet potatoes, washed and scrubbed
  • 2 tbsp olive oil
  • 2 tbsp kosher salt
  • 1/4 cup sour cream
  • 2 tbsp butter
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped fresh chives
  • salt and pepper, to taste

Equipment

  • 1 baking sheet

Instructions 

  • Preheat the oven to 425 degrees.
  • Arrange the potatoes on a baking sheet lined with foil.
  • Brush the outside of the potatoes with olive oil to coat and sprinkle liberally with kosher salt.
  • Bake until fork tender.
  • Allow the potatoes to cool to room temperature or until cool enough to handle.
  • Cut the top of the potato and press the sides to open.
  • Using a spoon, scoop out the inside of the potato being careful not to break the skin and place the potato in a bowl. Arrange the potato skins back on the baking sheet.
  • Place the butter, sour cream, cheddar and chives in the bowl with the potato. Season with salt and pepper.
  • Using a hand mixer, blend the potatoes together with the other ingredients until fluffy.
  • Spoon the potato mixture back into the potato skins or fill a pastry bag with the filling and pipe the mixture into the shells.
  • Top the potatoes with the remaining cheese and return to the oven.
  • Turn the heat down to 375 degrees and bake the potatoes for 25-30 minutes.
  • Sprinkle with chives and serve immediately.

Notes

Twice Baked Potatoes can be prepped up to 8 hours in advance. Store in the refrigerator until ready to bake.
Calories: 366kcal, Carbohydrates: 39g, Protein: 8g, Fat: 20g, Saturated Fat: 9g, Cholesterol: 37mg, Sodium: 3648mg, Potassium: 922mg, Fiber: 2g, Sugar: 1g, Vitamin A: 515IU, Vitamin C: 13.6mg, Calcium: 145mg, Iron: 1.9mg
Author: Kellie
Course: Side Dish
Cuisine: American