For Better Baked Potatoes, Cook Them Twice

Tips for the Best Twice Baked Potatoes

When making twice baked potatoes, always use russet potatoes as they are larger and have thicker skins that hold their shape well after being filled.

Choose the biggest potatoes you can find, around 4 to 5 inches long and 1/2 to 1 pound each, for the perfect serving size as a side dish.

Don't forget to wash and season the potato skins because they are delicious and can be eaten along with the filling!

Filling Flavor Combinations

Get creative with your twice baked potatoes by experimenting with different flavor combinations. Some suggestions include steamed broccoli and cheddar cheese, blue cheese and chives, basil pesto and Parmesan cheese, steamed spinach and artichokes, feta cheese and fresh dill, and pecorino Romano cheese with ground black pepper.

You don't need precise measurements for the fillings, so feel free to customize them to your taste preferences.

If you're in the mood for something sweet, try making twice baked sweet potatoes with butter, maple syrup, and mini marshmallows.

3 Ways To Make Twice Baked Potatoes Ahead

If you're short on time, you can still enjoy twice baked potatoes by pre-baking them in advance. Here are three options to consider:

1. Pre-bake the potatoes: Bake, microwave, or air fry the potatoes up to four days in advance. Let them cool, wrap them in foil, and refrigerate. When you're ready to serve, bake them for 30 minutes at 400°F.

2. Pre-bake and fill the potatoes: Bake the potatoes, let them cool, and fill them with the desired filling. Store the filled potatoes in the fridge, wrapped in foil, until you're ready to serve. Bake for 30 minutes at 400°F when you're ready to enjoy.

3. Freeze the twice baked potatoes: Bake and fill the potatoes, let them cool, and store them in a freezer bag. Thaw them overnight in the fridge and then bake for 30 minutes at 400°F when you're ready to eat.