You know that feeling when you bite into a perfectly creamy, cheesy twice-baked potato? That warm, comforting goodness that makes everything better? We’ve gathered 20 irresistible recipes packed with melty cheese, fluffy potatoes, and endless flavor twists. Whether you’re craving classic comfort or something new, these dishes will become your go-to favorites. Ready to dive into cheesy perfection? Let’s get cooking!
Loaded Bacon and Cheddar Twice Baked Potatoes
Just imagine coming home to the ultimate comfort food – fluffy potato insides mixed with crispy bacon and melty cheddar, all stuffed back into crispy potato skins. You get that perfect combination of creamy and crunchy in every single bite. These twice baked potatoes are seriously the best side dish for any occasion, from weeknight dinners to holiday gatherings.
Ingredients
- Russet potatoes – 4 large
- Bacon – 8 slices
- Cheddar cheese – 1 ½ cups shredded
- Sour cream – ½ cup
- Butter – ¼ cup
- Green onions – ¼ cup chopped
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Preheat your oven to 400°F.
- Scrub 4 large Russet potatoes thoroughly under running water.
- Pat the potatoes completely dry with paper towels.
- Prick each potato several times with a fork to allow steam to escape.
- Place the potatoes directly on the middle oven rack.
- Bake for 60 minutes at 400°F until the skins are crisp and a fork inserts easily.
- While potatoes bake, arrange 8 bacon slices in a single layer on a baking sheet.
- Bake the bacon for 18-20 minutes at 400°F until crispy.
- Transfer the cooked bacon to paper towels to drain excess grease.
- Let the bacon cool for 5 minutes, then crumble it into small pieces.
- Remove the baked potatoes from the oven and let them cool for 10 minutes until handleable.
- Cut each potato in half lengthwise using a sharp knife.
- Scoop out the potato flesh into a large bowl, leaving about ¼ inch of potato attached to the skins.
- Add ¼ cup butter, ½ cup sour cream, 1 tsp salt, and ½ tsp black pepper to the potato flesh.
- Mash the mixture with a potato masher until smooth and well combined.
- Stir in 1 cup of shredded cheddar cheese, the crumbled bacon, and 2 tablespoons of chopped green onions.
- Spoon the potato mixture back into the potato skins, mounding it slightly.
- Sprinkle the remaining ½ cup shredded cheddar cheese over the filled potatoes.
- Return the potatoes to the oven and bake for 15 minutes at 400°F until the cheese is melted and bubbly.
- Garnish with the remaining 2 tablespoons of chopped green onions before serving.
Fresh from the oven, these potatoes deliver that incredible contrast between the crispy skin and the creamy, cheesy filling. For a fun twist, try topping them with a dollop of sour cream and extra crispy bacon bits right before serving – they make the perfect game day snack or cozy dinner side that everyone will love.
Garlic Parmesan Twice Baked Potatoes
Remember those cozy nights when you just want something warm and comforting? You’re about to make the ultimate side dish that’s perfect for those moments. These garlic parmesan twice baked potatoes are creamy, cheesy, and packed with flavor.
Ingredients
Russet potatoes – 4 large
Olive oil – 2 tbsp
Butter – ½ cup
Garlic – 4 cloves
Heavy cream – ½ cup
Parmesan cheese – 1 cup
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F.
2. Scrub the potatoes thoroughly under running water.
3. Pat the potatoes completely dry with paper towels.
4. Pierce each potato 6-8 times with a fork to allow steam to escape.
5. Rub 2 tablespoons of olive oil evenly over all potato skins.
6. Sprinkle ½ teaspoon of salt directly onto the oiled potato skins.
7. Place the potatoes directly on the middle oven rack.
8. Bake for 60 minutes at 400°F until the skins are crisp.
9. Test doneness by inserting a fork – it should slide in easily.
10. Remove the potatoes from the oven and let them cool for 15 minutes.
11. Cut each potato in half lengthwise while they’re still warm.
12. Scoop out the potato flesh into a large bowl, leaving ¼-inch thick shells.
13. Place the empty potato shells on a baking sheet.
14. Melt ½ cup of butter in a small saucepan over medium heat.
15. Mince 4 cloves of garlic finely.
16. Add the minced garlic to the melted butter and cook for 1 minute until fragrant.
17. Pour the garlic butter mixture over the potato flesh in the bowl.
18. Add ½ cup of heavy cream to the potato mixture.
19. Mash the potatoes with a potato masher until smooth.
20. Stir in ¾ cup of parmesan cheese until fully incorporated.
21. Season with ½ teaspoon of salt and ½ teaspoon of black pepper.
22. Spoon the potato mixture back into the potato shells, mounding it slightly.
23. Sprinkle the remaining ¼ cup of parmesan cheese over the filled potatoes.
24. Bake at 400°F for 20 minutes until the tops are golden brown.
25. Let the potatoes rest for 5 minutes before serving.
Extra cheesy and wonderfully creamy, these potatoes have that perfect contrast between the crisp shell and fluffy interior. They’re fantastic alongside grilled steak or as the star of your next potluck – just be prepared to share the recipe!
Broccoli and Cheese Twice Baked Potatoes
Oh my goodness, have you ever had one of those days where you just want something cozy and cheesy? These twice baked potatoes are the ultimate comfort food upgrade. They turn simple baked potatoes into something truly special with that broccoli and cheddar combo.
Ingredients
Potatoes – 4 large russet potatoes
Olive oil – 2 tbsp
Salt – 1 tsp
Broccoli – 2 cups chopped
Cheddar cheese – 1 ½ cups shredded
Milk – ½ cup
Butter – 4 tbsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F.
2. Scrub the potatoes thoroughly under running water and pat them completely dry with paper towels.
3. Pierce each potato 6-8 times with a fork to allow steam to escape during baking.
4. Rub each potato with olive oil and sprinkle evenly with salt.
5. Place potatoes directly on the middle oven rack and bake for 60 minutes.
6. While potatoes bake, steam the chopped broccoli for 5 minutes until bright green and tender-crisp.
7. Remove potatoes from oven when skins are crisp and flesh gives easily when squeezed.
8. Let potatoes cool for 10 minutes until safe to handle.
9. Cut each potato in half lengthwise and scoop out the flesh into a mixing bowl, leaving ¼-inch thick shell.
10. Add butter, milk, black pepper, and 1 cup of cheddar cheese to the potato flesh.
11. Mash the mixture with a potato masher until smooth and well combined.
12. Fold in the steamed broccoli until evenly distributed.
13. Spoon the potato-broccoli mixture back into the potato shells, mounding it slightly.
14. Top each potato half with remaining ½ cup cheddar cheese.
15. Return potatoes to oven and bake for 15 minutes until cheese is melted and bubbly.
16. Switch oven to broil and broil for 2-3 minutes until cheese is golden brown.
17. Remove from oven and let rest for 5 minutes before serving.
My favorite thing about these potatoes is how the crispy cheese topping gives way to that creamy, fluffy interior. The broccoli adds just enough texture and freshness to balance the richness. They’re fantastic alongside grilled chicken or even as the main event with a simple green salad.
Buffalo Chicken Twice Baked Potatoes
Just when you thought baked potatoes couldn’t get any better, we’re stuffing them with spicy buffalo chicken and loads of cheese. You get that crispy potato skin filled with creamy, tangy goodness that’s perfect for game day or a cozy dinner. Honestly, it’s comfort food that actually delivers on flavor without being complicated.
Ingredients
Russet potatoes – 4 large
Cooked shredded chicken – 2 cups
Buffalo sauce – ½ cup
Cheddar cheese – 1 cup shredded
Sour cream – ½ cup
Green onions – ¼ cup chopped
Butter – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F.
2. Scrub the potatoes thoroughly under running water.
3. Pat the potatoes completely dry with paper towels.
4. Prick each potato 8-10 times with a fork to allow steam to escape.
5. Rub each potato with ½ tbsp of butter, coating the entire surface.
6. Sprinkle ¼ tsp salt evenly over each potato.
7. Place potatoes directly on the middle oven rack with a baking sheet on the rack below to catch drips.
8. Bake for 60 minutes at 400°F until skins are crispy and flesh yields easily when squeezed.
9. Remove potatoes from oven and let cool for 15 minutes until handleable.
10. Cut each potato in half lengthwise while holding with an oven mitt.
11. Scoop out the potato flesh into a medium bowl, leaving ¼-inch thick shell intact.
12. Add shredded chicken, buffalo sauce, sour cream, ¾ cup cheddar cheese, green onions, remaining salt, and black pepper to the bowl.
13. Mash and mix everything together until well combined but still slightly chunky.
14. Spoon the filling mixture evenly back into the potato shells, mounding it slightly.
15. Sprinkle remaining ¼ cup cheddar cheese over the top of each potato half.
16. Return potatoes to oven and bake at 400°F for 15 minutes until cheese is melted and bubbly.
17. Broil for 2-3 minutes until cheese is golden brown and slightly crispy around the edges.
18. Remove from oven and let rest for 5 minutes before serving. Ultimate comfort in every bite—you get that spicy kick from the buffalo sauce balanced by the cool creaminess inside. The potato skins stay wonderfully crisp while the filling gets all melty and rich. Try serving these with extra buffalo sauce for dipping or crumbled blue cheese on top for that classic wing joint vibe.
Spinach and Artichoke Twice Baked Potatoes
Ever have one of those days where you want something comforting but also a little fancy? These spinach and artichoke twice baked potatoes are your answer. They combine the cozy feel of a loaded baked potato with the creamy, cheesy goodness of your favorite dip.
Ingredients
Russet potatoes – 4 large
Olive oil – 1 tbsp
Salt – 1 tsp
Frozen chopped spinach – 1 (10 oz) package
Canned artichoke hearts – 1 (14 oz) can
Cream cheese – 4 oz
Sour cream – ½ cup
Garlic powder – 1 tsp
Mozzarella cheese – 1 cup, shredded
Parmesan cheese – ½ cup, grated
Instructions
1. Preheat your oven to 400°F.
2. Scrub the potatoes thoroughly under running water to remove any dirt.
3. Pat the potatoes completely dry with paper towels.
4. Prick each potato several times with a fork to allow steam to escape.
5. Rub the olive oil evenly over the surface of each potato.
6. Sprinkle the salt over the oiled potatoes.
7. Place the potatoes directly on the middle oven rack with a baking sheet on the rack below to catch any drips.
8. Bake for 50-60 minutes until the skins are crisp and the potatoes yield easily when squeezed.
9. Let the potatoes cool on a wire rack for 15 minutes until they are safe to handle.
10. While potatoes cool, thaw the frozen spinach according to package directions.
11. Squeeze the thawed spinach in a clean kitchen towel to remove all excess moisture.
12. Drain the canned artichoke hearts and chop them into small pieces.
13. Cut each cooled potato in half lengthwise.
14. Scoop out the potato flesh into a large bowl, leaving a ¼-inch thick shell intact.
15. Add the cream cheese, sour cream, and garlic powder to the bowl with the potato flesh.
16. Mash the mixture with a potato masher until smooth and well combined.
17. Stir in the squeezed spinach, chopped artichokes, ½ cup of mozzarella cheese, and ¼ cup of parmesan cheese.
18. Season the filling generously with additional salt if needed.
19. Spoon the filling mixture back into the potato shells, mounding it slightly.
20. Top each potato half with the remaining mozzarella and parmesan cheeses.
21. Return the filled potatoes to a baking sheet.
22. Bake at 400°F for 15-20 minutes until the cheese is melted and bubbly with golden spots.
23. Switch the oven to broil and cook for 2-3 minutes until the tops are nicely browned.
24. Let the potatoes rest for 5 minutes before serving.
A perfect balance of creamy filling and crispy potato skin makes these irresistible. The artichokes add a subtle tang that cuts through the richness beautifully. Try serving them alongside grilled chicken or as the star of your next game day spread—they disappear fast!
Jalapeño Popper Twice Baked Potatoes
Now, if you’re craving that perfect combo of creamy, spicy, and cheesy comfort food, these jalapeño popper twice baked potatoes are about to become your new favorite. They’re basically loaded baked potatoes but with all the kick and creaminess of jalapeño poppers—so good, you won’t be able to stop at just one. Perfect for game day, a cozy dinner, or whenever you need a little extra comfort.
Ingredients
Russet potatoes – 4 large
Olive oil – 1 tbsp
Salt – 1 tsp
Bacon – 6 slices
Cream cheese – 8 oz
Shredded cheddar cheese – 1 cup
Jalapeños – 2, seeded and diced
Milk – ¼ cup
Instructions
1. Preheat your oven to 400°F.
2. Scrub the potatoes thoroughly under running water to remove any dirt.
3. Pat the potatoes completely dry with paper towels.
4. Prick each potato several times with a fork to allow steam to escape during baking.
5. Rub the potatoes all over with 1 tbsp of olive oil.
6. Sprinkle the potatoes evenly with 1 tsp of salt.
7. Place the potatoes directly on the middle oven rack with a baking sheet on the rack below to catch any drips.
8. Bake the potatoes for 60 minutes at 400°F until the skins are crisp and a fork inserts easily.
9. While the potatoes bake, cook 6 slices of bacon in a skillet over medium heat for 8-10 minutes until crispy.
10. Transfer the bacon to a paper towel-lined plate to drain and cool.
11. Crumble the cooled bacon into small pieces.
12. Remove the potatoes from the oven and let them cool for 10 minutes until safe to handle.
13. Carefully slice each potato in half lengthwise.
14. Scoop out the potato flesh into a medium bowl, leaving about ¼-inch border of potato attached to the skins.
15. Add 8 oz of cream cheese, 1 cup of shredded cheddar cheese, diced jalapeños, ¼ cup of milk, and crumbled bacon to the bowl with potato flesh.
16. Mash everything together with a potato masher until well combined and creamy.
17. Spoon the potato mixture back into the potato skins, mounding it slightly.
18. Return the filled potatoes to the baking sheet.
19. Bake at 400°F for 15-20 minutes until the tops are golden and bubbly.
20. Serve immediately while hot.
Oh, the result is pure magic—creamy, fluffy potato filling with a crispy skin, spicy jalapeño kick, and that irresistible bacon-cheese combo. They’re fantastic as a hearty side or even as a main dish with a simple salad. Try topping them with extra jalapeño slices or a dollop of sour cream for an extra flavor boost.
Pesto and Mozzarella Twice Baked Potatoes
Wondering what to make with those potatoes sitting in your pantry? These pesto and mozzarella twice baked potatoes are the ultimate comfort food upgrade. You get crispy skins, fluffy insides, and that irresistible cheesy pesto flavor all in one delicious package.
Ingredients
Russet potatoes – 4 large
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Basil pesto – ½ cup
Shredded mozzarella cheese – 1 cup
Heavy cream – ¼ cup
Instructions
1. Preheat your oven to 400°F.
2. Scrub 4 large russet potatoes thoroughly under running water.
3. Pat the potatoes completely dry with paper towels.
4. Pierce each potato 6-8 times with a fork to allow steam to escape.
5. Rub 2 tablespoons of olive oil evenly over all potato skins.
6. Sprinkle 1 teaspoon of salt and ½ teaspoon of black pepper over the oiled potatoes.
7. Place the potatoes directly on the middle oven rack with a baking sheet on the rack below to catch drips.
8. Bake for 60-70 minutes until the skins are crisp and a knife inserts easily.
9. Remove the potatoes from the oven and let them cool for 15 minutes until handleable.
10. Cut each potato in half lengthwise while still warm.
11. Scoop out the potato flesh into a medium bowl, leaving a ¼-inch thick shell intact.
12. Add ½ cup basil pesto and ¼ cup heavy cream to the potato flesh.
13. Mash the mixture with a potato masher until smooth and well combined.
14. Stir in ¾ cup of shredded mozzarella cheese until evenly distributed.
15. Spoon the potato mixture back into the potato shells, mounding it slightly.
16. Top each potato half with the remaining ¼ cup shredded mozzarella cheese.
17. Return the potatoes to the 400°F oven and bake for 15-20 minutes until the cheese is melted and bubbly.
18. Switch your oven to broil and broil for 2-3 minutes until the cheese is golden brown.
19. Remove from oven and let rest for 5 minutes before serving. Getting that perfect crispy skin starts with thorough drying before oiling. Letting the baked potatoes cool slightly makes them much easier to handle when scooping. Broiling at the end gives you that beautiful golden cheese crust without overcooking the filling. Golden and bubbly straight from the oven, these potatoes have that satisfying contrast between the crispy shell and creamy interior. The pesto adds a fresh, herby punch that cuts through the rich mozzarella beautifully. Try serving them alongside grilled chicken or as the star of your next meatless Monday dinner.
French Onion Twice Baked Potatoes
Remember those cozy French onion soup vibes? You’re about to get all that rich, savory goodness in potato form. These twice-baked potatoes combine creamy potato filling with sweet caramelized onions and melty Gruyère for the ultimate comfort food upgrade.
Ingredients
Russet potatoes – 4 large
Yellow onions – 2 large, thinly sliced
Unsalted butter – 4 tbsp
Gruyère cheese – 1 cup, shredded
Heavy cream – ½ cup
Salt – 1 tsp
Black pepper – ½ tsp
Fresh thyme – 1 tbsp
Instructions
1. Preheat your oven to 400°F.
2. Pierce each potato 4-5 times with a fork.
3. Bake potatoes directly on the oven rack for 60 minutes until skins are crisp and flesh yields to gentle pressure.
4. While potatoes bake, melt butter in a large skillet over medium-low heat.
5. Add sliced onions and cook for 30-35 minutes, stirring every 5 minutes, until deeply golden brown and sweet.
6. Tip: Don’t rush the onions—low and slow cooking develops their natural sugars for that authentic French onion flavor.
7. Remove potatoes from oven and let cool until handleable, about 10 minutes.
8. Cut each potato in half lengthwise.
9. Scoop out the flesh into a bowl, leaving ¼-inch thick potato shells intact.
10. Mash the potato flesh with heavy cream until smooth.
11. Stir in caramelized onions, thyme, salt, and pepper.
12. Tip: For extra creamy potatoes, warm the heavy cream before mixing—it incorporates more smoothly.
13. Spoon the potato-onion mixture back into the potato shells.
14. Top each potato half with shredded Gruyère cheese.
15. Return potatoes to oven and bake at 400°F for 15-18 minutes until cheese is bubbly and lightly browned.
16. Tip: For extra crispy cheese edges, broil for the final 2 minutes, watching carefully to prevent burning.
The melted Gruyère forms a golden crust over the velvety potato filling, while the caramelized onions add sweet depth to each creamy bite. Serve these alongside a simple green salad to cut through the richness, or make them the star of your next game day spread—they disappear fast!
BBQ Pulled Pork Twice Baked Potatoes
Dinner just got a whole lot more exciting with this genius mashup. You get the creamy comfort of twice-baked potatoes stuffed with smoky, tender pulled pork. It’s the ultimate hands-off meal that feels like a total treat.
Ingredients
- Russet potatoes – 4 large
- Olive oil – 1 tbsp
- BBQ pulled pork – 2 cups
- Sour cream – ½ cup
- Shredded cheddar cheese – 1 cup
- Green onions – ¼ cup, sliced
- Salt – ½ tsp
Instructions
- Preheat your oven to 400°F.
- Scrub the potatoes thoroughly under running water and pat them completely dry with paper towels.
- Prick each potato 5-6 times with a fork to allow steam to escape.
- Rub the potatoes all over with the olive oil and sprinkle them evenly with the salt.
- Place the potatoes directly on the middle oven rack and bake for 60 minutes.
- Test for doneness by piercing a potato with a fork; it should slide in easily with no resistance.
- Remove the potatoes from the oven and let them cool just enough to handle, about 10 minutes.
- Slice each potato in half lengthwise.
- Scoop out the insides into a medium bowl, leaving a ¼-inch thick shell intact for structure.
- Add the sour cream to the potato insides and mash with a fork until smooth.
- Gently fold in the BBQ pulled pork and half of the shredded cheddar cheese.
- Spoon the potato and pork mixture back into the potato shells, mounding it slightly.
- Sprinkle the remaining cheddar cheese evenly over the top of each stuffed potato.
- Return the potatoes to the oven and bake for 15-20 minutes, until the cheese is completely melted and bubbly.
- Remove from the oven and let them rest for 5 minutes before serving.
- Sprinkle the sliced green onions over the top just before serving.
Nothing beats the contrast of the fluffy potato filling against the crispy skin. The smoky pork and sharp cheddar create a seriously addictive flavor combo. Try serving them with a simple side salad for a complete, satisfying meal that everyone will love.
Truffle Oil and Chive Twice Baked Potatoes
Who doesn’t love a loaded baked potato? Well, get ready to meet its fancier cousin that’s perfect for impressing guests or treating yourself. These truffle oil and chive twice baked potatoes are creamy, decadent, and surprisingly simple to make at home.
Ingredients
Russet potatoes – 4 large
Olive oil – 2 tbsp
Sour cream – ½ cup
Unsalted butter – 4 tbsp
Truffle oil – 2 tbsp
Fresh chives – ¼ cup
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F.
2. Scrub 4 large Russet potatoes thoroughly under running water.
3. Pat the potatoes completely dry with paper towels.
4. Pierce each potato 8-10 times with a fork to allow steam to escape.
5. Rub 2 tablespoons of olive oil evenly over all potato skins.
6. Sprinkle ½ teaspoon of salt directly onto the oiled potato skins.
7. Place potatoes directly on the middle oven rack with a baking sheet on the rack below to catch drips.
8. Bake for 60-75 minutes until skins are crisp and potatoes yield easily when squeezed.
9. Remove potatoes from oven and let cool for 15 minutes until handleable.
10. Cut each potato in half lengthwise using a sharp knife.
11. Scoop out the potato flesh into a medium bowl, leaving ¼-inch thick shells intact.
12. Add ½ cup sour cream, 4 tablespoons unsalted butter, 2 tablespoons truffle oil, and remaining ½ teaspoon salt to the bowl.
13. Mash the mixture with a potato masher until smooth and well combined.
14. Finely chop ¼ cup fresh chives and stir them into the potato mixture.
15. Add ½ teaspoon black pepper and mix thoroughly.
16. Spoon the filling back into the potato shells, mounding it slightly.
17. Return filled potatoes to a baking sheet.
18. Bake at 400°F for 15-20 minutes until tops are lightly golden and filling is heated through.
19. Remove from oven and let rest for 5 minutes before serving.
Very creamy interiors contrast beautifully with the crisp potato skins in this elegant side dish. The earthy truffle oil pairs wonderfully with the fresh chive flavor, making these potatoes feel restaurant-quality. Try serving them alongside grilled steak or as the star of a vegetarian meal with a simple green salad.
Mexican Street Corn Twice Baked Potatoes
Oh my goodness, you have to try this mashup. It takes the cozy comfort of a loaded baked potato and gives it a zesty Mexican street corn twist. You’re going to love how the smoky, creamy, and tangy flavors come together in one incredible side dish.
Ingredients
- Russet potatoes – 4 large
- Olive oil – 1 tbsp
- Salt – 1 tsp
- Frozen corn – 1 cup
- Mayonnaise – ½ cup
- Cotija cheese – ½ cup, crumbled
- Lime juice – 2 tbsp
- Chili powder – 1 tsp
- Cilantro – ¼ cup, chopped
Instructions
- Preheat your oven to 400°F.
- Scrub the potatoes thoroughly under running water to remove any dirt.
- Pat the potatoes completely dry with paper towels.
- Prick each potato 8-10 times all over with a fork to allow steam to escape.
- Rub the potatoes evenly with 1 tablespoon of olive oil.
- Sprinkle the potatoes with 1 teaspoon of salt, coating all sides.
- Place the potatoes directly on the middle oven rack with a baking sheet on the rack below to catch any drips.
- Bake for 55-65 minutes until the skins are crisp and the potatoes give easily when squeezed with an oven mitt.
- Remove the potatoes from the oven and let them cool for 15 minutes until safe to handle.
- Cut each potato in half lengthwise while still warm for easier handling.
- Scoop out the potato flesh into a medium bowl, leaving a ¼-inch thick shell intact.
- Place the empty potato skins back on the baking sheet.
- Add 1 cup of frozen corn, ½ cup of mayonnaise, ½ cup of crumbled cotija cheese, 2 tablespoons of lime juice, and 1 teaspoon of chili powder to the bowl with potato flesh.
- Mash everything together with a potato masher until well combined but still slightly chunky.
- Spoon the potato-corn mixture back into the potato skins, dividing it evenly.
- Return the filled potatoes to the 400°F oven and bake for 15-20 minutes until the tops are lightly golden.
- Sprinkle with ¼ cup of chopped cilantro immediately after removing from the oven.
Look at that gorgeous golden finish! You get the perfect contrast of crispy potato skin against the creamy, chunky filling with pops of sweet corn. The cotija cheese adds a salty tang that plays so well with the smoky chili and fresh cilantro. Try serving these alongside grilled chicken or steak, or honestly, they’re fantastic just piled high on a plate with extra lime wedges for squeezing.
Herbed Goat Cheese Twice Baked Potatoes
Baked potatoes get a fancy upgrade with this herbed goat cheese version. You’ll love how the creamy filling pairs with the crispy potato skins. It’s comfort food that feels special enough for company.
Ingredients
Potatoes – 4 large russet
Olive oil – 2 tbsp
Salt – 1 tsp
Goat cheese – 4 oz
Heavy cream – ¼ cup
Fresh chives – 2 tbsp
Fresh thyme – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F.
2. Scrub 4 large russet potatoes thoroughly under running water.
3. Pat the potatoes completely dry with paper towels.
4. Pierce each potato 6-8 times with a fork to allow steam to escape.
5. Rub 2 tablespoons of olive oil evenly over all potato skins.
6. Sprinkle 1 teaspoon of salt over the oiled potatoes.
7. Place potatoes directly on the middle oven rack with a baking sheet on the rack below to catch drips.
8. Bake for 60-75 minutes until skins are crisp and potatoes yield easily when squeezed.
9. Remove potatoes from oven and let cool for 15 minutes until handleable.
10. Cut each potato in half lengthwise using a sharp knife.
11. Scoop out the potato flesh into a medium bowl, leaving ¼-inch thick shells intact.
12. Add 4 ounces of goat cheese and ¼ cup heavy cream to the potato flesh.
13. Mash with a potato masher until smooth and well combined.
14. Chop 2 tablespoons of fresh chives and add to the potato mixture.
15. Strip 1 teaspoon of fresh thyme leaves from stems and add to the bowl.
16. Season with ½ teaspoon black pepper and mix thoroughly.
17. Spoon the filling back into the potato shells, mounding it slightly.
18. Return filled potatoes to a baking sheet.
19. Bake at 400°F for 15-20 minutes until tops are lightly golden.
20. Serve immediately while hot.
Zesty herbed goat cheese makes these potatoes incredibly creamy with a tangy kick. The crispy skins provide the perfect textural contrast to the fluffy filling. Try topping them with extra fresh herbs or serving alongside grilled steak for a complete meal.
Ranch and Bacon Twice Baked Potatoes
Ultimate comfort food alert! You know those loaded baked potatoes you love? We’re taking them to the next level. Imagine fluffy potato filling mixed with ranch and crispy bacon, all stuffed back into a crispy shell and baked again until golden and bubbly.
Ingredients
- Russet potatoes – 4 large
- Olive oil – 1 tbsp
- Salt – 1 tsp
- Sour cream – ½ cup
- Ranch seasoning mix – 1 packet (1 oz)
- Cooked bacon – ½ cup, crumbled
- Shredded cheddar cheese – 1 cup
- Green onions – ¼ cup, sliced
Instructions
- Preheat your oven to 400°F.
- Scrub the potatoes thoroughly under running water to remove any dirt.
- Pat the potatoes completely dry with paper towels. (Tip: Dry skins help them get extra crispy!)
- Prick each potato several times with a fork to allow steam to escape.
- Rub the potatoes all over with the olive oil.
- Sprinkle the outside of the potatoes evenly with the salt.
- Place the potatoes directly on the middle oven rack with a baking sheet on the rack below to catch any drips.
- Bake for 50-60 minutes, or until the potatoes are easily pierced with a fork.
- Remove the potatoes from the oven and let them cool just enough to handle, about 10 minutes.
- Slice each potato in half lengthwise.
- Scoop the cooked potato flesh into a large bowl, leaving about a ¼-inch thick shell. (Tip: Be gentle so you don’t tear the skins!)
- Add the sour cream, ranch seasoning, and half of the crumbled bacon to the bowl with the potato flesh.
- Mash everything together with a potato masher or fork until well combined and mostly smooth.
- Spoon the potato mixture back into the empty potato shells, dividing it evenly.
- Sprinkle the shredded cheddar cheese evenly over the top of each stuffed potato half.
- Place the stuffed potatoes on a baking sheet.
- Bake for 15-20 minutes at 400°F, or until the cheese is completely melted and bubbly.
- Remove the potatoes from the oven and let them rest for 5 minutes.
- Sprinkle the remaining crumbled bacon and the sliced green onions over the top before serving.
Buttery, fluffy potato filling gets a serious flavor boost from that tangy ranch and salty bacon. The final bake gives you that irresistible contrast of a crispy potato skin against the creamy, cheesy center. Serve them as the main event with a simple side salad, or slice them into smaller portions for the ultimate game day appetizer.
Smoked Gouda and Mushroom Twice Baked Potatoes
Venture into cozy comfort food territory with these incredible twice-baked potatoes. You get fluffy baked potato insides mixed with savory mushrooms and creamy smoked Gouda, then everything gets stuffed back into the crispy skins and baked again until golden and bubbly.
Ingredients
- Russet potatoes – 4 large
- Olive oil – 2 tbsp
- Salt – 1 tsp
- Button mushrooms – 8 oz
- Unsalted butter – 4 tbsp
- Black pepper – ½ tsp
- Smoked Gouda cheese – 1 ½ cups shredded
- Sour cream – ½ cup
- Fresh chives – 2 tbsp chopped
Instructions
- Preheat your oven to 400°F.
- Scrub the potatoes thoroughly under running water to remove any dirt.
- Pat the potatoes completely dry with paper towels.
- Prick each potato 8-10 times with a fork to allow steam to escape during baking.
- Rub each potato evenly with olive oil.
- Sprinkle the oiled potatoes with ½ teaspoon of salt.
- Place the potatoes directly on the middle oven rack with a baking sheet on the rack below to catch any drips.
- Bake for 55-65 minutes until the skins are crisp and the potatoes yield easily when squeezed with an oven mitt.
- Remove the potatoes from the oven and let them cool for 15 minutes until handleable.
- While potatoes cool, slice the mushrooms into ¼-inch thick pieces.
- Melt 2 tablespoons of butter in a skillet over medium heat.
- Add the sliced mushrooms to the skillet.
- Cook the mushrooms for 6-8 minutes, stirring occasionally, until they release their liquid and turn golden brown.
- Cut each cooled potato in half lengthwise.
- Scoop out the potato flesh into a medium bowl, leaving a ¼-inch thick shell intact.
- Add the remaining 2 tablespoons of butter, ½ teaspoon salt, black pepper, and sour cream to the potato flesh.
- Mash the potato mixture with a potato masher until smooth and well-combined.
- Fold in the cooked mushrooms, 1 cup of shredded smoked Gouda, and chopped chives.
- Spoon the potato mixture evenly back into the potato shells.
- Sprinkle the remaining ½ cup of shredded smoked Gouda over the filled potatoes.
- Return the potatoes to the oven and bake at 400°F for 15-18 minutes until the cheese is melted and lightly browned.
Outcome? You get this amazing contrast between the crispy potato skin and the ultra-creamy, cheesy filling. The smoky Gouda pairs perfectly with the earthy mushrooms, creating a rich flavor that feels fancy but is totally approachable. Try serving these alongside a simple green salad for a complete meal, or top with extra chives and crispy bacon bits for a next-level treat.
Spicy Sriracha Twice Baked Potatoes
Haven’t you been craving something with that perfect combo of creamy comfort and spicy kick? These spicy sriracha twice baked potatoes deliver exactly that—they’re like your favorite loaded potato got a major flavor upgrade. You’ll love how the crispy skins contrast with the fluffy, spicy filling.
Ingredients
Russet potatoes – 4 large
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Unsalted butter – 4 tbsp
Sour cream – ½ cup
Sriracha – 3 tbsp
Shredded cheddar cheese – 1 cup
Green onions – ¼ cup, chopped
Instructions
1. Preheat your oven to 400°F.
2. Scrub the potatoes thoroughly under running water to remove any dirt.
3. Pat the potatoes completely dry with paper towels.
4. Prick each potato 8-10 times with a fork to allow steam to escape during baking.
5. Rub each potato evenly with olive oil using your hands.
6. Sprinkle the potatoes generously with salt and pepper.
7. Place the potatoes directly on the middle oven rack with a baking sheet on the rack below to catch any drips.
8. Bake for 60-70 minutes until the skins are crispy and a fork inserts easily into the centers.
9. Remove the potatoes from the oven and let them cool for 15 minutes until safe to handle.
10. Cut each potato in half lengthwise using a sharp knife.
11. Scoop out the potato flesh into a medium bowl, leaving about ¼-inch border of potato attached to the skins.
12. Add butter, sour cream, sriracha, and ¾ cup of cheddar cheese to the potato flesh.
13. Mash everything together with a potato masher until smooth and well combined.
14. Season the mixture with additional salt and pepper if needed.
15. Spoon the potato mixture back into the potato skins, mounding it slightly.
16. Sprinkle the remaining ¼ cup cheddar cheese evenly over the filled potatoes.
17. Return the potatoes to the oven and bake for 15-20 minutes until the cheese is melted and bubbly.
18. Remove from oven and sprinkle with chopped green onions.
19. Let the potatoes rest for 5 minutes before serving.
Nothing beats that first bite where the crispy potato skin gives way to the creamy, spicy filling. The sriracha adds just enough heat to wake up your taste buds without overwhelming the rich potato flavor. Try serving these alongside grilled chicken or as the star of your next game day spread—they disappear fast!
Caramelized Onion and Gruyère Twice Baked Potatoes
Ugh, is there anything more comforting than a loaded baked potato? You’re about to take that classic to a whole new level with sweet, jammy onions and nutty, melty cheese. These twice-baked potatoes are the ultimate cozy side dish or satisfying vegetarian main.
Ingredients
Russet potatoes – 4 large
Olive oil – 2 tbsp
Yellow onions – 2 large, thinly sliced
Unsalted butter – 4 tbsp
Gruyère cheese – 1 ½ cups, shredded
Heavy cream – ½ cup
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F.
2. Scrub the potatoes thoroughly and pat them completely dry with paper towels.
3. Pierce each potato 5-6 times with a fork to allow steam to escape.
4. Rub the potatoes all over with 1 tablespoon of olive oil.
5. Place the potatoes directly on the middle oven rack with a baking sheet on the rack below to catch any drips.
6. Bake for 60-70 minutes until the skins are crisp and the flesh gives easily when squeezed.
7. While the potatoes bake, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium-low heat.
8. Add the thinly sliced onions and cook slowly, stirring occasionally, for 30-35 minutes until deeply golden brown and caramelized.
9. Remove the baked potatoes from the oven and let them cool just until you can handle them, about 10 minutes.
10. Carefully slice each potato in half lengthwise.
11. Scoop out the flesh into a large bowl, leaving a ¼-inch thick shell intact.
12. Add the remaining 2 tablespoons of butter, heavy cream, 1 cup of shredded Gruyère, salt, and pepper to the potato flesh.
13. Mash everything together until smooth and well combined.
14. Fold in the caramelized onions until evenly distributed.
15. Divide the potato mixture evenly among the 8 potato shells.
16. Top each potato half with the remaining ½ cup of shredded Gruyère.
17. Return the potatoes to the 400°F oven and bake for 15-20 minutes until the cheese is bubbly and lightly browned.
18. Let the potatoes rest for 5 minutes before serving.
Diving into these potatoes reveals the perfect contrast of textures. The crispy-skinned shells give way to that impossibly creamy, savory filling where the sweet onions really shine through. Try serving them alongside a simple green salad for a complete meal, or make them the star of your next dinner party spread.
Sun-Dried Tomato and Feta Twice Baked Potatoes
Baked potatoes get a serious upgrade with this sun-dried tomato and feta version. You’ll love how the creamy, tangy filling contrasts with the crispy potato skins. It’s the perfect side dish that might just steal the show at your next dinner.
Ingredients
Russet potatoes – 4 large
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Sour cream – ½ cup
Feta cheese – 1 cup, crumbled
Sun-dried tomatoes – ½ cup, chopped
Fresh parsley – ¼ cup, chopped
Instructions
- Preheat your oven to 400°F.
- Scrub 4 large Russet potatoes thoroughly under running water.
- Pat the potatoes completely dry with paper towels.
- Prick each potato 6-8 times with a fork to allow steam to escape.
- Rub 2 tbsp olive oil evenly over all potato skins.
- Sprinkle 1 tsp salt over the oiled potatoes.
- Place potatoes directly on the middle oven rack with a baking sheet on the rack below to catch drips.
- Bake for 60-75 minutes until skins are crisp and potatoes yield easily when squeezed.
- Remove potatoes from oven and let cool for 15 minutes until handleable.
- Cut each potato in half lengthwise using a sharp knife.
- Scoop out the potato flesh into a medium bowl, leaving ¼-inch thick shell walls intact.
- Add ½ cup sour cream, ½ tsp black pepper, 1 cup crumbled feta cheese, and ½ cup chopped sun-dried tomatoes to the bowl.
- Mash everything together until well combined but still slightly chunky.
- Spoon the filling mixture evenly back into the 8 potato shells.
- Return filled potatoes to the baking sheet.
- Bake at 400°F for 15-20 minutes until tops are lightly golden.
- Sprinkle ¼ cup chopped fresh parsley over the hot potatoes.
- Serve immediately while warm and bubbly.
Ultimate comfort food alert! These potatoes deliver crispy skins with a creamy, tangy interior that’s studded with chewy sun-dried tomatoes. The feta adds a salty punch that balances perfectly with the rich potato base. Try serving them alongside grilled chicken or as the star of your next potluck—they’re guaranteed to disappear fast!
Reuben-Inspired Twice Baked Potatoes
Remember those classic deli sandwiches you crave? We’re giving that irresistible Reuben flavor a cozy potato makeover that’s perfect for chilly evenings. These twice-baked potatoes swap the rye bread for fluffy potato skins, keeping all that corned beef, Swiss cheese, and tangy sauerkraut goodness you love.
Ingredients
Russet potatoes – 4 large
Olive oil – 2 tbsp
Corned beef – 1 cup, chopped
Sauerkraut – ¾ cup, drained
Swiss cheese – 1 cup, shredded
Thousand Island dressing – ½ cup
Instructions
1. Preheat your oven to 400°F.
2. Scrub the potatoes thoroughly under running water.
3. Pat the potatoes completely dry with paper towels.
4. Pierce each potato 5-6 times with a fork to allow steam to escape.
5. Rub the potatoes evenly with olive oil.
6. Place the potatoes directly on the middle oven rack.
7. Bake for 55-65 minutes until the skins are crisp and a fork inserts easily.
8. Let the potatoes cool for 15 minutes until safe to handle.
9. Cut each potato in half lengthwise.
10. Scoop out the potato flesh into a medium bowl, leaving ¼-inch thick shells.
11. Mash the potato flesh with a fork until smooth.
12. Stir in the chopped corned beef, drained sauerkraut, and ¾ cup Swiss cheese.
13. Fold in the Thousand Island dressing until fully combined.
14. Spoon the filling mixture evenly back into the potato shells.
15. Top each potato half with the remaining ¼ cup Swiss cheese.
16. Return the potatoes to the oven and bake for 15-18 minutes until the cheese is melted and bubbly.
17. Serve immediately while hot.
Everything comes together in that first bite—creamy potato filling with the salty corned beef, tangy sauerkraut, and melted Swiss cheese creates the ultimate comfort food. Enjoy these as a hearty main dish or slice them into smaller portions for game day appetizers that will disappear fast.
Loaded Veggie Twice Baked Potatoes
Kicking off cozy season with these loaded veggie twice baked potatoes is always a good idea. You get all that creamy potato goodness stuffed with colorful veggies and melty cheese. They’re basically a complete meal in a potato skin!
Ingredients
- Russet potatoes – 4 large
- Olive oil – 2 tbsp
- Salt – 1 tsp
- Broccoli florets – 1 cup
- Red bell pepper – ½ cup diced
- Sour cream – ½ cup
- Shredded cheddar cheese – 1 cup
- Green onions – ¼ cup sliced
Instructions
- Preheat your oven to 400°F.
- Scrub the potatoes thoroughly under running water to remove any dirt.
- Pat the potatoes completely dry with paper towels.
- Prick each potato 6-8 times with a fork to allow steam to escape during baking.
- Rub the potatoes all over with olive oil until evenly coated.
- Sprinkle the oiled potatoes with ½ teaspoon of salt.
- Place the potatoes directly on the middle oven rack with a baking sheet on the rack below to catch any drips.
- Bake for 55-65 minutes until the potatoes yield easily when squeezed with an oven mitt.
- Remove the potatoes from the oven and let them cool for 15 minutes until they’re safe to handle.
- While potatoes cool, steam the broccoli florets for 4-5 minutes until bright green and tender-crisp.
- Cut each potato in half lengthwise once they’re cool enough to handle.
- Scoop out the potato flesh into a medium bowl, leaving about ¼-inch border of potato attached to the skins.
- Add sour cream and remaining ½ teaspoon salt to the potato flesh in the bowl.
- Mash the potato mixture with a potato masher until smooth and well combined.
- Fold in the steamed broccoli, diced red bell pepper, ¾ cup shredded cheddar cheese, and green onions until evenly distributed.
- Spoon the potato-veggie mixture back into the potato skins, dividing it evenly among all 8 halves.
- Sprinkle the remaining ¼ cup shredded cheddar cheese over the top of each stuffed potato.
- Return the potatoes to the 400°F oven and bake for 15-18 minutes until the cheese is melted and bubbly.
- Let the potatoes rest for 5 minutes before serving to allow the filling to set.
Looking at these golden beauties fresh from the oven, you’ll love how the crispy potato skins give way to that fluffy, veggie-packed filling. The melted cheddar forms a perfect cheesy crust while the broccoli and bell pepper add nice texture contrasts. Try serving them alongside a simple green salad for a complete vegetarian dinner that feels extra special.
Blue Cheese and Walnut Twice Baked Potatoes
Just imagine biting into a potato that’s crispy on the outside, fluffy on the inside, and loaded with tangy blue cheese and crunchy walnuts. You’re going to love these twice-baked potatoes—they’re the ultimate comfort food upgrade. Perfect for when you want something special without too much fuss.
Ingredients
Russet potatoes – 4 large
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Sour cream – ½ cup
Blue cheese – ¾ cup, crumbled
Walnuts – ½ cup, chopped
Green onions – ¼ cup, sliced
Instructions
- Preheat your oven to 400°F.
- Scrub the potatoes thoroughly under running water to remove any dirt.
- Pat the potatoes completely dry with paper towels.
- Prick each potato 8-10 times with a fork to allow steam to escape during baking.
- Rub each potato with olive oil until evenly coated.
- Sprinkle the oiled potatoes with salt and pepper.
- Place the potatoes directly on the middle oven rack with a baking sheet on the rack below to catch any drips.
- Bake for 55-65 minutes until the skins are crisp and the potatoes give easily when squeezed with an oven mitt.
- Remove the potatoes from the oven and let them cool for 15 minutes until they’re safe to handle.
- Cut each potato in half lengthwise using a sharp knife.
- Scoop out the potato flesh into a medium bowl, leaving about ¼-inch of potato attached to the skins to maintain structure.
- Add sour cream to the potato flesh and mash with a potato masher until smooth.
- Fold in blue cheese, walnuts, and green onions until evenly distributed.
- Spoon the filling back into the potato skins, mounding it slightly in the center.
- Return the filled potatoes to the oven and bake for 15-20 minutes until the tops are golden brown and the filling is heated through.
- Serve immediately while hot and bubbly.
Zesty blue cheese melts into the creamy potato filling while toasted walnuts add wonderful crunch in every bite. The contrast between the crisp potato skins and fluffy interior makes these irresistible. Try topping with extra green onions and serving alongside a simple green salad for a complete meal that feels fancy but comes together easily.
Summary
Ultimately, these 20 creamy twice-baked potato recipes prove that comfort food can be both delicious and versatile. Whether you’re hosting a holiday dinner or just craving cheesy goodness, there’s a perfect recipe here for you. We’d love to hear which one becomes your new favorite—leave a comment below and don’t forget to share this roundup on Pinterest for your fellow potato lovers!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
