Twice-Baked Potatoes (Make Ahead)

Twice-baked potatoes are easy, yummy, and inexpensive to make at home (and can be made ahead). The perfect side for grilled steak, chicken or pork.

twice baked potatoes

Twice Baked Potatoes~Ready For The Oven

 A friend of mine recently bought twice baked potatoes at The Fresh Market and paid an arm and a leg for them ($4.99 per pound, and each potato is almost one pound). This is outrageously expensive, especially when twice baked potatoes are so easy to make at home.

For $10 dollars or less, you can make roughly a dozen yummy twice baked potatoes in your own kitchen. In addition to being inexpensive, these are also perfect to make up to one day ahead.

Because I grew up eating potatoes “skin and all,” I give as much attention to the outside of the potato as I do the inside. If you like to eat the skins, you might enjoy my recipe for Perfect Baked Potatoes with Crispy, Garlicky, Salty Skins. Whether making twice baked or serving plain, this is how I bake potatoes every time.Lawry's garlic salt

Note: My favorite seasoning for baking potatoes is Lawry’s Garlic Salt. I sprinkle it on the outside of the skins before baking and also add it to the potato mixture that I stuff back into the potato skins.  It makes the potatoes so much yummier than salt and pepper alone.


Twice-Baked Potatoes: Easy, Delicious, and Make Ahead!

Twice baked potatoes are the perfect side to serve with steak and are super easy to make ahead.

10 min

70 min

1 hr, 20

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  • 8-10 Idaho or russet potatoes, washed & scrubbed
  • vegetable or EVOO for rubbing the potatoes
  • 1 stick unsalted butter, softened or melted
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 1 1/2 - 2 cups shredded sharp white cheddar
  • sea salt, garlic salt & freshly ground pepper to taste
  • paprika (optional to add color)


  • Preheat oven to 400 degrees.
  • Rub potatoes with oil until coated completely.
  • Sprinkle potatoes liberally with garlic salt on all sides.
  • Bake until potatoes are soft in the middle (60-70 minutes).
  • Remove from oven and let rest for 10 minutes.
  • Cut top 1/3 off of potatoes with a serrated knife.
  • Remove flesh from shells, leaving a 1/4 inch thick shell.
  • Put flesh in bowl along with butter, milk, sour cream and seasonings.
  • Beat with an electric mixture until just combined (should still be lumpy). Do not over mix.
  • Stir in cheddar cheese.
  • Taste potato mixture and add more of anything needed until it tastes just right.
  • Sprinkle with paprika to add color if desired.
  • Fill potato shells and place on baking sheet.
  • DO AHEAD: At this point cover and refrigerate up to 24 hours. Bring to room temp before baking.
  • TO BAKE: Preheat oven to 350 degrees.
  • Bake potatoes until heated through (about 20 minutes).