20 Best Twice Baked Potatoes Ranked by Taste — a simple, creamy and cheesy collection you can make tonight. Below are our favorite twice baked potatoes ideas for any dinner, from quick classics to fresh twists, each easy to make and easy to save.
Part of our Side Dishes collection.
Start with russet potatoes, butter, sour cream, cream cheese, shredded cheddar, crispy bacon and green onions. From there, each idea below is a simple swap or add-in — mix and match to suit your taste and what's in your kitchen.
Exact quantities are in the recipe card below.
Crispy-skinned russet potatoes stuffed with a creamy, cheesy, bacon-loaded filling, then baked again until golden and irresistible.
Preheat your oven to 400 degrees F. Pierce each potato 5 or 6 times all over with a fork so steam can escape. Rub the potatoes all over with the olive oil and sprinkle with the 1 tsp kosher salt.
Place the potatoes directly on the middle oven rack (set a baking sheet on the rack below to catch drips) and bake for 55 to 65 minutes, until the skins are crisp and a knife slides easily into the center with no resistance. Remove and let them cool for about 15 minutes, until cool enough to handle.
While the potatoes bake, cook the bacon in a skillet over medium heat for 8 to 10 minutes, turning occasionally, until crisp. Transfer to a paper-towel-lined plate, then chop or crumble it once cooled.
Slice each cooled potato in half lengthwise. Using a spoon, scoop the flesh into a large bowl, leaving a thin 1/4-inch shell so the skins hold their shape. Place the emptied skins on a baking sheet.
Add the softened butter, sour cream, warm milk, garlic powder, black pepper, and 1/2 tsp salt to the bowl of potato flesh. Mash with a potato masher or fork until creamy but still slightly textured; avoid overmixing so it does not turn gluey.
Stir in 1 cup of the shredded cheddar, the white parts of the green onions, and about three-quarters of the crumbled bacon until evenly combined. Taste and add more salt if needed.
Spoon the filling back into the potato skins, mounding it slightly. Top each with the remaining 1/2 cup cheddar and the reserved bacon.
Bake the filled potatoes at 400 degrees F for 18 to 22 minutes, until the cheese is melted and bubbling and the tops are lightly golden. For extra browning, broil for 1 to 2 minutes, watching closely.
Let the potatoes rest for 5 minutes, then scatter the reserved green onion tops over the top and serve warm.
Nutrition is an estimate and will vary with brands, substitutions and portion size.
Fluffy mashed potato filling folded with sour cream, sharp cheddar, crispy bacon, and green onions, then baked until the tops turn golden. It earns the top spot because it hits every crowd-pleasing note at once and never leaves a plate unfinished. Reserve a little bacon and cheese to sprinkle on top just before the second bake for that irresistible bubbling finish.
Roasted garlic and a generous knob of butter melt into the filling, with nutty Parmesan stirred through and broiled into a crisp golden crust. It ranks this high for turning a handful of pantry staples into something that tastes like a steakhouse side. Roast the garlic whole in foil for a mellow, sweet flavor that never turns sharp.
Tender broccoli florets folded into a creamy cheddar potato filling give you comfort food and a vegetable in one satisfying skin. It scores near the top because even picky eaters happily clean the plate, and it works as a meal on its own. Steam the broccoli just until bright green so it keeps a little bite after the second bake.
Simple and clean, this one leans on tangy sour cream, fresh chives, and plenty of black pepper to let the potato itself shine. It ranks high for being the easiest crowd-pleaser here, with a short ingredient list and zero fuss. A spoonful of cream cheese in the mash makes the texture extra silky.
Shredded chicken tossed in hot sauce and folded into a creamy blue cheese potato base, topped with more sauce and a cool ranch drizzle. It lands in the top five for game-day appeal and bold, addictive flavor. Use rotisserie chicken to pull this together in minutes without heating up the stove.
A trio of cheddar, mozzarella, and Gruyere melts into an unapologetically rich, stretchy filling that pulls into strings with every forkful. It ranks well for pure indulgence and universal cheese-lover appeal. Grate the cheeses yourself, since pre-shredded bags carry anti-caking starch that dulls the melt.
Cool ranch seasoning stirred into the mash with bacon, cheddar, and scallions gives a familiar, snackable flavor everyone recognizes instantly. It scores high for being effortlessly popular with kids and adults alike. Whisk a spoonful of dry ranch mix into the filling rather than pouring in dressing, so the potato stays fluffy instead of wet.
Crumbled blue cheese and smoky bacon give this bold, tangy filling a grown-up edge that pairs beautifully with a good steak dinner. It ranks in the upper half for standout flavor, though the blue cheese narrows its crowd a touch. Toast a few chopped walnuts on top for a crunchy contrast that balances the richness.
Seasoned ground beef, melty pepper jack, and a scatter of black beans turn these into a handheld fiesta topped with salsa and cilantro. It earns a strong spot for fun, customizable flavor and instant party appeal. Set out bowls of jalapenos, avocado, and sour cream so everyone can dress their own.
Sweet, slow-cooked onions melt into a smoky Gouda filling for a mellow, sophisticated bite that feels a little fancy. It sits mid-pack because the deep flavor is a real winner, though the caramelizing takes patience. Cook the onions low and slow for at least twenty minutes to coax out their natural sweetness.
Diced ham and nutty Swiss cheese give this filling a comforting, deli-sandwich warmth that is perfect for using up holiday leftovers. It lands here for reliable, familiar flavor that pleases a broad table without turning heads. A teaspoon of Dijon stirred into the mash wakes up the whole thing.
The beloved dip goes into a potato skin, with creamy spinach, chopped artichokes, and plenty of melty mozzarella and Parmesan. It ranks mid-list for irresistible dip-like appeal, held back slightly by its softer, less structured texture. Squeeze the spinach truly dry so the filling stays thick instead of watery.
Marinara, mozzarella, pepperoni, and a few diced peppers turn these into pizza-night potatoes that kids beg for. It scores solidly for pure fun and easy crowd appeal, landing here because it leans more novelty than refined. Bake until the cheese blisters and finish with a pinch of dried oregano for that pizzeria aroma.
A hearty scoop of chili spooned into a cheesy potato base makes a rib-sticking, cold-weather plate that eats like a full meal. It sits mid-pack for comfort and heft, though it is messier and richer than most on this list. Use thick, well-reduced chili so the filling holds together instead of sliding off the skin.
Bright basil pesto and chewy sun-dried tomatoes swirl through the mash for a fresh, Mediterranean twist with mozzarella melted on top. It ranks here for lively, distinctive flavor that appeals to more adventurous eaters. Stir the pesto in off the heat to keep its color vivid and its basil notes fresh.
Thin-sliced steak, sauteed peppers and onions, and gooey provolone pack these skins with sandwich-shop flavor. It lands in the lower half for bold taste that is a bit more effort and mess than a weeknight cook wants. Sear the steak fast over high heat so it stays tender rather than turning chewy.
Cream cheese in the mash and a heavy shower of everything bagel seasoning give a savory, oniony crust that is genuinely fun to eat. It ranks here for a clever, memorable hook, though the flavor is more novelty than main-event. Add the seasoning after baking so the sesame and garlic bits stay crunchy.
Leftover macaroni and cheese folded into the potato filling doubles down on carbs and comfort for the ultimate indulgent side. It lands near the bottom mostly because it is heavy and one-note, however beloved by kids. Add a crushed cracker topping for a little crunch to break up all that softness.
Warm curry spices, mashed chickpeas, and a swirl of yogurt give a plant-forward filling with cozy, fragrant flavor. It ranks low here only because its spicing appeals to a narrower crowd, not for any lack of taste. Finish with fresh cilantro and a squeeze of lime to brighten the earthy spices.
The simplest of the bunch, with just butter, salt, and a handful of fresh parsley or thyme folded into the fluffy mash. It sits at the bottom not because it is bad, but because it is the least exciting next to all the loaded options above. Keep it in your pocket as a gentle side that lets a rich main course be the star.
Twice Baked Potatoes pairs beautifully with juicy roast chicken, grilled steak and a crisp green salad. Round out the table with ideas from our other collections for an easy, crowd-pleasing spread.
Try it alongside 25 Easy Baked Ziti Recipes for Cozy Dinners or 25 Cozy Shepherds Pie Recipes for Cold Nights.
Yes. Most twice baked potatoes in this list can be assembled or fully prepped ahead, then covered and refrigerated. Bake or reheat just before serving so everything tastes fresh.
Cool twice baked potatoes completely, then store in an airtight container in the fridge for up to 3–4 days. Reheat in the oven, microwave or air fryer until warmed through.
Many of these twice baked potatoes freeze well. Wrap tightly or use a freezer-safe container for up to 2–3 months, thaw overnight in the fridge, and reheat until hot in the center.
Twice Baked Potatoes pairs beautifully with juicy roast chicken, grilled steak and a crisp green salad. Mix and match to build a full meal or a simple spread depending on the occasion.
Skim the 20 ideas above and choose by time, skill level and what's in your kitchen. Start with the simplest one, then work up to the more loaded, dressed-up versions.
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