15 Cream Cheese Twice Baked Potatoes to Try — a simple, creamy and cheesy collection you can make tonight. Below are our favorite twice baked potatoes with cream cheese 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.
Fluffy russet potatoes baked until tender, then scooped and whipped with tangy cream cheese, sharp cheddar, and butter before a second bake for irresistibly creamy, golden-topped potato boats.
Preheat the oven to 400 F (205 C). Pierce each potato 4 to 5 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 them directly on the middle oven rack and bake for 55 to 60 minutes, until the skins are crisp and a knife slides easily into the center with no resistance.
Remove the potatoes and let them rest until just cool enough to handle, about 10 minutes. Keep the oven on and reduce the temperature to 375 F (190 C).
Slice each potato in half lengthwise. Using a spoon, scoop the flesh into a large bowl, leaving a thin 1/4-inch layer inside each skin so the shells hold their shape. Set the shells on a baking sheet.
To the warm potato flesh, add the softened cream cheese, softened butter, sour cream, and warm milk. Mash with a potato masher or hand mixer until smooth and creamy, with no large lumps.
Stir in 3/4 cup of the cheddar, the white parts of the green onions, garlic powder, black pepper, and about 1/2 tsp more salt to taste. Fold in half of the crumbled bacon if using. Taste and adjust the salt.
Spoon or pipe the filling back into the potato shells, mounding it slightly. Sprinkle the tops evenly with the remaining 1/2 cup cheddar and the rest of the bacon.
Bake at 375 F (190 C) for 18 to 22 minutes, until the filling is heated through and the cheese on top is melted and bubbling with light golden edges.
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 baked potato flesh whipped with softened cream cheese, sour cream, and a shower of fresh chives for the tangiest version of the original. The cream cheese makes the filling extra smooth and rich without needing much butter. For the fluffiest texture, warm the cream cheese to room temperature before mixing so it blends in cleanly.
Sharp cheddar and crispy crumbled bacon fold into a cream cheese base for a loaded potato that tastes like a fully dressed spud in every bite. The cream cheese keeps the filling luscious even after the second bake, so it never dries out. Save a little bacon and cheddar to scatter on top for a crackly, golden finish.
Garlic-and-herb cream cheese does most of the work here, melting into the potato for instant savory depth with almost no extra seasoning. It is an easy weeknight filling since the flavored cheese means you skip measuring individual herbs. A pinch of black pepper and a little grated Parmesan on top rounds it out beautifully.
Tender chopped broccoli stirred into a creamy cheddar and cream cheese filling turns these into a comforting side that doubles as a light meal. The cream cheese binds the broccoli and cheese into a smooth, spoonable center. Steam the broccoli just until bright green so it keeps a little bite after baking.
Shredded chicken tossed in buffalo sauce meets cool cream cheese for a spicy, tangy filling that tames the heat while keeping the kick. It is perfect for game day and satisfying enough to serve as the main event. Top with crumbled blue cheese or a drizzle of ranch to balance the spice.
A little ranch seasoning whisked into the cream cheese base delivers herby, buttermilk-style flavor in every forkful. Cheddar, bacon bits, and green onion pile on for a crowd-pleasing loaded potato. Use dry ranch mix rather than dressing so the filling stays thick and stuffs neatly back into the skins.
Diced jalapenos, cream cheese, cheddar, and crumbled bacon capture everything you love about a jalapeno popper in potato form. The cream cheese mellows the peppers into a creamy, gently spicy bite. Remove the jalapeno seeds for milder heat, or leave a few in if you like it fiery.
Chopped spinach and artichoke hearts folded into a cream cheese and Parmesan filling turn the beloved party dip into a stuffed potato. The result is rich, savory, and a little elegant despite being simple to make. Squeeze the spinach dry first so the filling stays thick and does not turn watery.
Cream cheese and a generous sprinkle of everything bagel seasoning give these potatoes a garlicky, oniony, sesame-flecked crust that tastes like brunch. It is an easy twist that needs only two main flavor ingredients. Scatter extra seasoning over the top before the second bake so it toasts and crackles.
Flakes of smoked salmon, cream cheese, and fresh dill make a luxe twice baked potato worthy of a special brunch or dinner. The cream cheese ties the salmon and herbs together into a silky, refined filling. Finish with a squeeze of lemon and a few capers for brightness.
Sweet caramelized onions swirled into cream cheese and topped with melty Gruyere bring French onion soup flavor to the potato. The cream cheese adds tang that keeps the rich, jammy onions from feeling heavy. Cook the onions low and slow until deeply golden for the best deep, savory flavor.
Marinara, mozzarella, and mini pepperoni layered over a cream cheese filling turn potatoes into a kid-friendly pizza night favorite. The cream cheese base keeps the center creamy under the melty, bubbling cheese on top. Swap in your favorite pizza toppings, from mushrooms to bell peppers, to make it your own.
Seasoned ground beef, cheddar, and taco spices blend into a cream cheese filling for a Tex-Mex spin the whole table will grab for. The cream cheese smooths out the spice and makes the filling extra hearty. Top with salsa, sour cream, and sliced green onion so everyone can dress their own.
Tangy blue cheese and sweet caramelized shallots stirred into a cream cheese base make a bold, grown-up potato that pairs beautifully with steak. The cream cheese softens the sharp blue cheese into a mellow, creamy filling. A handful of toasted walnuts on top adds a welcome crunch.
A spoonful of basil pesto swirled through cream cheese and Parmesan gives these potatoes a fresh, herby, Italian-inspired flavor. The cream cheese carries the pesto evenly through the filling for a bright green ribbon in every bite. Add halved cherry tomatoes on top for a pop of color and juicy sweetness.
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 15 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.
Save this roundup to Pinterest so your next easy meal is always one click away.
Save to Pinterest