Twice-Baked Potatoes made with 4 different flavor combinations! This easy recipe is a super tasty, naturally gluten-free side dish or appetizer for any occasion! Fluffy mashed potatoes are loaded with various add-ins, stuffed into a baked potato shell, and baked to perfection. Try each flavor combo: Roasted Garlic and Fontina, Cheddar Bacon, Parmesan Pesto, and Blue Cheese & Chive!
I couldn't decide. So you're getting 4 ways.
The humble russet potato is transformed into a crispy potato skin and used as the magical vessel for carrying creamy, dreamy, loaded mashed potatoes to your mouth and soul.
4 flavors. 4 loves. The hardest part is deciding which one to make first. So just make them all. Your mouth and soul will be glad you did.
Why you'll love this recipe
If we're being completely honest, potatoes in any form are a gift from God. French fries, tater tots, hasselback, roasted, mashed (especially with a little butternut squash added in), au gratin, and definitely these twice-baked spuds.
They will be loved because they are over-the-top delicious.
And they will be loved because we can make them ahead of time, we can freeze them for later, or we can just eat them now. They adapt to your schedule. Isn't that nice? Not many other things in life can claim the same.
Perfect for parties, holidays, a tasty mealtime side dish, or even as dinner itself. Be inspired by the 4 flavor combos below or go crazy and create your own twice-baked flavor riff. Then tell me what you did. Curious minds need to know.
Recipe ingredients (4 Flavor Combos!)
There are SO many ways to load up a twice-baked potato. Experiment with your own flavor combinations and have fun with it! You could even transform this side dish into a full meal on its own with all of the endless ingredient possibilities.
Here are a few more ideas to try your tastebuds on:
- Add some veggies! Add finely chopped broccoli to the Bacon Cheddar or Roasted Garlic & Fontina twice-baked potatoes or add finely chopped cauliflower to the Parmesan Pesto option.
- Add some extra protein! Top your potato with ground turkey, or shredded or chopped chicken, steak, or carnitas.
- How about a Chili Cheese Twice-Baked Potato?! Mix in your favorite chili to the mashed potatoes and top it off with some cheddar cheese, sour cream, jalapeños, and avocado!
- Or a Southwestern Twice-Baked Potato! Add ground beef, a bit of taco seasoning, black beans, tomatoes, and cheddar cheese to the potato filling. After it's twice-baked top it off with some sour cream and guacamole!
Some ideas for simple substitutions:
- Swap out sour cream for Greek yogurt or crème fraîche.
- Swap out whole milk for unsweetened, plain almond or oat milk.
- Exchange basil pesto for sun-dried tomato pesto!
- Try turkey bacon instead of pork bacon.
- Can't find chives? Use green onions (aka scallions) instead.
Step by step instructions
Step 1: Prick each potato several times with a fork.
Step 2: Brush each potato all over with olive oil.
Step 3: Sprinkle all sides of the potatoes with salt and pepper and rub to evenly distribute. Bake in the oven at 400°F for 45-60 minutes or until fork tender.
Step 4: Once the potatoes have finished baking, allow them to cool slightly (so you don't burn your hands!) and slice each potato in half lengthwise.
Step 5: Scoop out each potato half leaving about ¼” border of potato on the skin.
Step 7: Add in your filling ingredients. Taste test to make sure it's super tasty. If it doesn't make you smile maybe add a little more salt, a little more butter, and definitely more cheese. Don't be timid with your add-ins.
Step 8: Give your potato filling a quick stir (don't overmix!)
Step 9: Mound each potato skin with the loaded mashed potato filling.
Step 10: Add any additional toppings that make you giddy (like cheese) and bake the potatoes a second time for another 15-20 minutes. Then serve those amazing spuds.
- Russet potatoes, also called Idaho or baker potatoes, are the best kind of potatoes to use for this recipe providing the fluffiest mashed potato filling due to their low moisture and high starch content. Their skins are also a little more sturdy compared to other potato varieties, which makes them easier to hollow out and stuff.
- For a smooth and creamy mashed potato filling use a potato ricer or a potato masher to mash your potatoes before adding in your additional ingredients. No matter how tempting it may be, don't use a blender, hand mixer, or food processor to mash your potatoes (unless you like eating gluey textured potatoes).
- Don't bake the potatoes wrapped in foil. Bake them on a baking pan or directly on your oven's top rack with a baking sheet or piece of foil on the lower rack to catch any drips. Potatoes wrapped in foil will trap moisture causing the skin to be wet and the inside to become gummy or soggy.
- Prep your filling ingredients while the potatoes are baking so that they are ready to add to the mashed potatoes while the potatoes are still warm. This will also help to prevent gluey, gummy potato filling.
- If you like your potato skins extra crispy, pop the potato shells back in the oven for 10 minutes while you make the filling.
- To prevent gummy potatoes be careful not to overmix your add-ins into the mashed potatoes and be sure to warm any milk, cream, butter, or sour cream that you are using prior to adding it to the mashed potatoes.
There are several reasons why your potatoes may be gummy. If you baked your potatoes during the first bake wrapped in foil this will retain moisture in the potato and make them soggy and ewww. Over-mixing your potato filling is a second possibility. And lastly, make sure your potato filling ingredients are warm before you add them to the mashed potatoes.
The potatoes will be cooked twice (hence the name twice-baked), unless you decide to pop the skins back in the oven for 10 minutes to crisp up a bit more while you prepare the potato filling. Depending on the size of your potatoes, the first time they bake you will bake them for about 45-60 minutes or until your potatoes are fork tender. The second time you bake them will be about 15-20 minutes
You can! Make them as stated in the recipe instructions stopping after stuffing the potato skins with their filling. Allow the potatoes to completely cool then wrap well with plastic wrap or foil. They can remain wrapped in the refrigerator for several days before baking. When ready to eat, simply remove the plastic wrap, add your additional potato toppings, place in a 400°F preheated oven, and cook until potatoes are hot throughout, about 20-25 minutes.
Yes! Who else is excited about a freezer full of these tasty taters?! Bake and prepare the potatoes as stated in the recipe instructions but postpone the 2nd bake until you are ready to eat them. Allow the prepared potatoes to cool to room temperature. Once fully cooled, wrap each potato with plastic wrap and then double-wrap with aluminum foil. This will fully protect the potatoes and the plastic will keep the foil from sticking to the filling making them easier to unwrap.
To reheat frozen twice-baked potatoes, take them out of your freezer and unwrap them completely. Place potatoes on a baking sheet and cover loosely with aluminum foil. Bake for 45 minutes at 400°F. Uncover and bake an additional 15 minutes or until the potatoes are heated through.
That's a twice-baked potato platter of happiness right there. ⇧
Grab a fork and dig in! Or lead the charge and just pick it up with your hands and take a big bite.
Which flavor combo will you try first? I can't wait to hear! ♡
More tasty side dish recipes!
- Roasted Acorn Squash with yogurt, pecans, and browned butter
- Roasted Root Vegetables the perfect way to eat your veggies!
- Roasted Delicata Squash with parmesan and dill
- Dreamy Mashed Potatoes with Butternut Squash incredibly creamy and delicious
- Gluten-Free Cheesy Green Bean Casserole a perfect side dish for any holiday
Did You Make This Recipe?!
If you make this recipe, I’d love to hear about it! Leave a comment and a star rating below! I greatly appreciate your feedback and it is also so helpful for other PMST readers who are thinking about making the recipe. Remember to snap a photo and tag @passmesometasty on Instagram so I can see!
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