These twice baked potatoes are a classic summer side dish made with russet potatoes loaded with cheesy, flavorful mashed potatoes and topped with cheese. Serve this easy potato side at a summer cookout or Fourth of July party.
Twice baked potatoes are a classic summer side dish perfect for an easy weeknight dinner side or for serving at a summer cookout. This recipe is made with russet potatoes baked twice and loaded with cheesy, flavorful mashed potatoes topped with cheese.
This classic twice baked potato recipe is perfect to serve to a crowd and can easily be doubled to serve at a cookout or party.
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Why You'll Love This Recipe
- Easy Summer Side Dish
- Great for Cookouts
- Kid-Friendly
Ingredients & Substitutions
- Russet Potatoes - Russet potatoes are the perfect potato for this recipe because their thick skin holds up when stuffed. They are also very starchy and fluffy which makes for a great filling.
- Milk - Milk helps to make the creamy mashed potatoes that are stuffed into the skins.
- Mayonnaise - Mayonnaise is a key ingredient in the filling that adds a tangy flavor.
- Butter - Melted butter in the potato filling helps give the potatoes a crisp top after their second bake.
- Herbs and Spices - This recipe calls for salt, garlic powder, onion powder and herbs to add flavor to the recipe.
- Cheese - Cheese is a classic topping of twice baked potatoes. We make this recipe even more delicious by adding parmesan cheese to the filling and topping the dish with shredded cheddar cheese.
Complete list of ingredients and amounts is located on the recipe card below.
Kitchen Tools & Equipment
- Sheet Pan - A sheet pan is necessary to bake the potatoes on.
- Aluminum Foil - Aluminum foil is for wrapping the potatoes to bake them.
- Bowl - A bowl is necessary to mix the filling ingredients together.
- Potato Masher - A potato masher helps mash the filling ingredients together.
How to Make Twice Baked Potatoes
Step 1. Wrap the potatoes in foil and bake in the oven.
Step 2. Remove foil and cut each potato in half.
Step 3. Remove the insides of the potatoes from the skins.
Step 4. Mix the filling ingredients together and scoop it back into the skins.
Step 5. Top the potatoes with cheese.
Step 6. Bake the potatoes in the oven until the cheese melts.
Recipe Serving Suggestions
This recipe makes 10 twice baked potatoes, but you can easily make more by doubling the recipe ratios.
If you like this easy side dish recipe, you will love our other summer recipes.
Expert Tips & Variations
- Double the recipe. If you are serving a crowd at a cookout or Fourth of July party, double the recipe to make even more potatoes to make double the amount of twice baked potatoes.
- Use fresh herbs. If you have fresh herbs growing in your garden, add them to this dish for extra flavor.
- Add bacon. Bacon is a classic twice baked potato topping. Add it on top of the potatoes before serving.
How to Store Twice Baked Potatoes
- Refrigerator - in an airtight container for up to 4 days
Recipe FAQ
Yes, you can eat the skin of the potatoes. That is why you want to wash them before baking them.
More Side Dish Recipes
Twice Baked Potatoes
These twice baked potatoes are a classic summer side dish made with russet potatoes loaded with cheesy, flavorful mashed potatoes and topped with cheese. Serve this easy potato side at a summer cookout or Fourth of July party.
Ingredients
- 5 Russet Potatoes
- 2 Tablespoons milk
- ¼ cup mayonnaise
- 1 Tablespoon melted butter
- ½ teaspoon salt
- ½ Tablespoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon thyme
- ½ teaspoon parsley
- ½ cup Parmesan cheese
- 1 cup cheddar cheese
- green onion for garnish
Instructions
- Preheat oven to 400 degrees.
- Start by cleaning the potatoes then drying them.
- Use a fork to poke holes in the sides of the potatoes.
- Wrap each potato in a square sheet of aluminum foil and place on a baking sheet.
- Place the baking sheet in the oven and allow the potatoes to bake for an hour at 400 degrees.
- After an hour, remove the sheet pan from the oven and allow the potatoes to cool.
- Decrease the oven temperature to 350 degrees.
- Unwrap each potato from the foil.
- Cut each potato in half on the long side.
- Use a spoon to scoop the inside of the potato out and place it in a bowl. Keep the skins intact and place them on the sheet pan.
- Add mayonnaise, milk, melted butter, salt, garlic powder, onion powder, and the herbs to the bowl with the insides of the potatoes. Use a potato masher to mash everything together.
- Add ½ of the cheddar cheese and half of the parmesan cheese to the bowl and mix into the filling mixture.
- Scoop the filling into the potato skins.
- Sprinkle the top of the potatoes with the remaining cheese.
- Place the sheet pan with the stuffed potato skins back in the oven and bake for 25 minutes at 350 degrees.
- Remove the sheet pan from the oven when the cheese is fully melted and the potatoes skins appear crispy.
- Allow the potatoes to cool slightly and top with green onion to serve.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 206Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 22mgSodium: 334mgCarbohydrates: 20gFiber: 2gSugar: 1gProtein: 7g
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