Best Twice Baked Potatoes Recipe (Oven, Air Fryer, or Make Ahead)
If you’re looking for the Best Twice Baked Potatoes recipe, these creamy, cheesy loaded potatoes are always a hit. Crispy baked potato skins are filled with fluffy mashed potatoes mixed with butter, sour cream, and cheddar cheese, then baked again until hot and golden. This easy potatoes recipe works in the oven, microwave, or air fryer, making it a versatile appetizer or side dish for weeknight dinners, potlucks, or holiday meals. Even better, these make ahead twice baked potatoes can be prepared in advance or frozen so you always have a comforting potato side ready to serve.
Originally posted April 2011, updated March 2026
Twice-Baked Potatoes
I originally posted this recipe years ago when I got it from my friend Shelly. And it’s not just a good recipe. It’s great!
She makes the best twice-baked potatoes ever and I stole the recipe. Yep, I did.
So the other night, I made a whole pan of them! I already had a big pot of chili going, and I wanted to make something yummy as a perfect side dish. Since I still have a ton of potatoes on hand, these came to mind.
These potatoes make a great side dish, are perfect for potlucks, and are a crowd favorite when served as party appetizers!
Why This Twice Baked Potato Recipe Works
This easy twice-baked potatoes recipe is truly one of the best. The combination of real butter, cheddar cheese, and sour cream creates a rich, comforting filling.
The crispy skin on the outside, combined with the fluffy, cheesy filling inside, makes these potatoes a winner every time.
What I love most about this potato recipe is how simple it is. You do not need any fancy equipment, just a large mixing bowl, a fork for mashing, and a baking sheet.
While some recipes call for a potato masher or hand mixer, a fork works perfectly, keeping the potatoes light and fluffy without overmixing.
What to Serve With Twice Baked Potatoes
These delicious potatoes pair perfectly with many easy dinner recipes. Try serving them with dishes like:
These comforting main dishes make the perfect pairing for cheesy baked potatoes and are great for weeknight dinners or casual family meals.
Ingredients
The ingredients for this recipe are staples in most homes and I’m also a huge fan of piling on the optional toppings too!
- Russet potatoes – these are the best potatoes for this recipe, thanks to their thick skins and fluffy interior.
- Olive oil
- Salt
- Black pepper
- Butter
- Shredded cheddar cheese
- Sour cream
Optional toppings
- Extra cheese
- Sour cream
- Freshly cooked bacon, chopped
- Green onions
How to Make Twice Baked Potatoes
Making twice-baked potatoes in the oven is simple and uses a two-step baking process. The first bake cooks the potatoes until tender and fluffy. The second bake melts the cheese, creating a golden-brown topping.
- Pre-heat oven to 400°F. Scrub the potatoes clean.
- Poke holes all over each potato with a fork so steam can escape during baking. Rub each potato lightly with olive oil and sprinkle with salt and black pepper to help create crispy skins.
- Place the potatoes on a wire rack set on top of a baking sheet and bake for 45 minutes to 1 hour or until the potatoes are fork-tender.
- When the potatoes are cool enough to handle but still warm, slice potatoes in half lengthwise. Carefully scoop the potato flesh into a large bowl, leaving about 1/4 inch of potato inside the skins so they keep their shape.
- Add softened butter, shredded cheddar cheese, and sour cream to the bowl. Season with salt and black pepper. Mash everything together with a fork until creamy but still slightly fluffy.
- Spoon the mashed potato mixture back into the potato skins, mounding the filling slightly.
- Place the stuffed potatoes on a baking sheet and bake for the second time at 400°F for about 30 minutes until the tops are golden and the cheese is melted.
- Top with extra cheese, sour cream, bacon, green onions, etc. Enjoy!
Loaded Twice Baked Potatoes Topping Ideas
These potatoes are delicious as they are, but the best part of these potatoes (other than the filling) is the toppings! You can easily turn them into loaded twice baked potatoes with toppings like crispy chopped bacon, sliced green onions, extra cheddar cheese, sour cream, fresh chives, or jalapeños.
Pro Tips
- Use russet potatoes for the best results because their thick skins hold up well and the inside bakes fluffy.
- Rub the skins with oil and salt before the first bake for crispy, flavorful potato skins.
- Leave about 1/4 inch of potato in the skins when scooping so they do not tear when you refill them.
- Mash with a fork instead of a mixer to keep the filling light and fluffy instead of gummy.
- Bake on a wire rack over a baking sheet so hot air circulates around the potatoes and the skins crisp evenly.
- For extra flavor, stir bacon or green onions directly into the filling before stuffing the potato skins. You can also add more flavor by adding some onion or garlic powder (about a teaspoon).
- If you need to handle the hot potatoes, use a dish towel to keep from burning your hands.
How to Reheat Twice Baked Potatoes
To reheat twice baked potatoes, place them on a baking sheet and warm them in a 350°F oven until heated through.
Refrigerated potatoes usually take 15 to 20 minutes.
Frozen potatoes that have been thawed take about 30 to 40 minutes.
You can loosely cover them with foil at first to prevent the tops from getting too brown.
How to Make Twice Baked Potatoes (Microwave Method)
If you are short on time, you can microwave the potatoes for the first bake.
- Wash the potatoes and poke holes in them with a fork.
- Microwave for 5 minutes, turn them over, then microwave another 3 to 5 minutes until fork tender.
- After that, follow the same steps for scooping out the filling and baking the stuffed potatoes.
Air Fryer Twice Baked Potatoes
You can also make air fryer twice baked potatoes.
- Cook whole potatoes in the air fryer at 400°F for about 40 minutes, turning halfway through cooking.
- After preparing the filling according to the recipe above, air fry the stuffed potatoes at 375°F for 10 to 15 minutes until the cheese is melted and bubbly.
Can I Make Twice Baked Potatoes Ahead of Time?
Absolutely. Make-ahead twice-baked potatoes are perfect for busy weeknights or when you are hosting guests. You can prepare them completely through stuffing the potato skins, then cover with foil and refrigerate for up to two days before the second bake. When ready to serve, bake at 350°F until heated through and lightly golden on top.
Can You Freeze Twice Baked Potatoes?
Yes, twice baked potatoes freeze very well. After filling the potato skins, wrap each potato individually in foil and freeze for up to three months. When ready to eat, thaw overnight in the refrigerator and bake as directed.
How Long to Bake Twice Baked Potatoes?
The total time depends on your method.
Oven cooking usually takes 45 to 60 minutes for the first bake and about 30 minutes for the second bake.
Refrigerated potatoes will need about 20 to 25 minutes at 350°F to heat through.
Frozen potatoes should be thawed first and then baked at 350°F for about 30 to 40 minutes.
FAQ
Yes! Make-ahead twice-baked potatoes are perfect for busy weeknights or when you are hosting guests. Prepare them completely by filling the potato skins, then cover the pan with foil and refrigerate for up to two days. When you are ready to serve, bake at 350°F until they are heated through and lightly golden on top.
Yes, twice-baked potatoes freeze very well. After filling the potato skins, wrap each potato individually in foil and freeze for up to three months. When ready to serve, thaw them overnight in the refrigerator and bake as directed until heated through and golden on top.
The total time depends on your method. Oven cooking usually takes 45 to 60 minutes for the first bake and about 30 minutes for the second bake. Refrigerated potatoes that are already filled will need about 20 to 25 minutes at 350°F to heat through. Frozen potatoes should be thawed first, then baked at 350°F for 30 to 40 minutes.
More Easy Potato Recipes
If you love potatoes, you might also enjoy these easy recipes:
- Creamy Mashed Potatoes
- Easy Baked Potato Soup
- Easy Instant Pot Au Gratin Potatoes
- Cheesy Potato Casserole
Potatoes are one of the most versatile side dishes and can be served with almost any dinner.
Twice-Baked Potatoes
Description
If you’re looking for the Best Twice Baked Potatoes recipe, these creamy, cheesy loaded twice baked potatoes are always a hit. This easy twice baked potatoes recipe works in the oven, microwave, or air fryer, making it a versatile appetizer or side dish for weeknight dinners, potlucks, or holiday meals.
Ingredients
- 6 medium-sized russet potatoes
- 2–3 tablespoons of olive oil
- Salt & pepper (to taste)
- 4 oz. real butter
- 3/4 cup of shredded cheddar
- 3/4 cup sour cream
- Optional: extra cheese, sour cream, fresh fried bacon (chopped), green onions
Instructions
- Note: If you want to “bake” the potatoes in the microwave instead, see the microwave instructions in the Notes section and skip to Step 5.
- Preheat the oven to 400°F. Line a baking sheet with foil and place a wire rack on top.
- Scrub the potatoes clean, then poke several holes in each potato with a fork. Rub them lightly with oil and sprinkle with salt and freshly ground black pepper.
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Place the potatoes on the rack, spaced apart so they cook evenly.
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Bake for 45 minutes to 1 hour, or until they reach an internal temperature of about 209°F or are fork-tender.
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Remove the potatoes from the oven, but leave the oven on.
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When the potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop the cooked potato into a bowl, leaving the skins intact.
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Add the butter, cheese, sour cream, salt, and pepper to the bowl and mash everything together until well combined. Use a fork to fluff the filling so it’s light and creamy.
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Spoon the mashed potato mixture back into the potato skins and place them on a baking sheet.
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Bake for about 30 minutes, or until the cheese is melted and the tops are lightly browned.
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Let them cool slightly, then eat them whole with your fingers (my favorite way) or scoop out the filling with a fork or spoon while they’re still hot.
- Optional toppings: you can easily add extras such as bacon, green onions, mushrooms, or different cheeses.
Notes
Microwave Directions: If you are short on time, you can make twice baked potatoes using the microwave for the first bake. Wash the potatoes and poke several holes in them with a fork. Microwave for 5 minutes, turn them over, then microwave for another 3 to 5 minutes or until they are fork tender. After that, continue with the recipe by scooping out the filling, mixing it with the other ingredients, and baking the stuffed potato skins as directed.
Air Fryer: To make this recipe in an air fryer, cook the whole potatoes in the air fryer at 400°F for about 40 minutes, turning them halfway through cooking, until they are tender. After preparing the filling according to the recipe above and stuffing the potato skins, return them to the air fryer and cook at 375°F for 10 to 15 minutes, or until the cheese is melted and bubbly. You will likely have to do this in batches or cut the recipe in half.
Nutrition
- Serving Size: 1 potato half
- Calories: 276
- Sugar: 0.8 g
- Sodium: 338.8 mg
- Fat: 18.5 g
- Carbohydrates: 20.9 g
- Fiber: 1.4 g
- Protein: 7.8 g
- Cholesterol: 44.4 mg
My daughter requested these for her birthday dinner and they were so good!
Will have to try the AF version. Thanks for sharing at SSPS 402.
Yes!