Twice baked potato recipe: complete, easy guide in 7 steps

Twice baked potato recipe: the ultimate guide

If you’re looking for a comforting side or hearty main that’s simple, flexible and crowd-pleasing, a twice baked potato recipe is hard to beat. Crispy skins, fluffy centres and a creamy, cheesy filling make this classic a firm favourite for weeknights, dinner parties, and even batch-cooking for the freezer.

This step-by-step guide takes you from choosing the right potatoes through to baking, filling, flavour variations, and make-ahead tips. Whether you’re cooking for two or feeding a crowd, you’ll find a twice baked potato recipe walkthrough that’s easy to follow and simple to adapt to your taste, dietary needs, and what you’ve got in the fridge.

From cheddar-and-chive to smoky paprika or a vegan version, these stuffed jacket potatoes are versatile, reliable and delicious. Let’s get started.

What is a twice baked potato recipe?

At its core, a twice baked potato recipe is a method for making stuffed jacket potatoes. First, you bake whole potatoes until tender and the skins are crisp. Then you halve them, scoop out the fluffy insides, and mash that with butter, dairy (like sour cream or crème fraîche), cheese, herbs and seasonings. Finally, you spoon the mash back into the potato shells and bake them again until piping hot and golden on top. The result is a satisfying combination of textures and flavours that works as a side or a main.

Think of this as a blank canvas. Once you master the base technique, you can add cooked bacon or mushrooms, stir through steamed broccoli, or switch cheddar for blue cheese. You can also make a lighter version with yoghurt or a dairy-free version with plant-based swaps.

Ingredients and swaps for a twice baked potato recipe

For a classic twice baked potato recipe, you’ll need just a handful of supermarket staples. Choose quality where you can, especially for the cheese, as that’s where much of the flavour comes from.

• Large floury potatoes (baking potatoes) – Maris Piper or King Edward are ideal
• Unsalted butter – for richness
• Sour cream, crème fraîche or cream cheese – for a creamy, tangy filling
• Milk – to loosen (whole milk gives the best texture)
• Strong cheddar – grated; you’ll mix some in and save some for topping
• Spring onions or chives – finely sliced for freshness
• Salt and freshly ground black pepper – don’t skimp on seasoning
• Olive oil – a little for rubbing the skins before the first bake

Optional mix-ins and variations:

• Crisp bacon lardons or pancetta
• Steamed, finely chopped broccoli or spinach
• Caramelised onions or sautéed mushrooms
• Blue cheese, Gruyère, Red Leicester, or smoked cheddar
• Paprika, smoked paprika, mustard powder, or a pinch of cayenne

Dietary swaps:

• Vegetarian: choose rennet-free cheeses and skip the bacon
• Vegan: use dairy-free butter, plant-based milk, vegan cheese, and a spoon of oat crème fraîche or unsweetened yoghurt
• Lighter: reduce butter, use low-fat Greek yoghurt instead of sour cream, and add extra veg to bulk out the filling

Equipment you’ll need

• Oven and baking tray
• Sharp knife and spoon (or a melon baller) for scooping
• Mixing bowl and potato masher (or ricer for extra fluffiness)
• Brush for oiling skins (optional)

Step-by-step: classic twice baked potato recipe

This twice baked potato recipe uses large baking potatoes and a straightforward, reliable method. Timings will vary slightly depending on potato size and your oven.

1. Heat the oven to 200°C (180°C fan) or 400°F. Line a tray.
2. Scrub the potatoes clean, then dry thoroughly. Prick each potato a few times with a fork to let steam escape. Rub lightly with olive oil and sprinkle with salt.
3. Bake on the tray for 60–75 minutes, depending on size, until the skins are crisp and a skewer slides in easily. If in doubt, give them another 5–10 minutes.
4. Transfer to a rack for 10 minutes to cool just enough to handle. Halve lengthways.
5. Using a spoon, carefully scoop the flesh into a bowl, leaving a 5–7 mm layer inside the skins so the shells hold their shape.
6. Add butter to the hot potato flesh and mash. Stir in sour cream (or crème fraîche), a splash of milk, most of the cheddar, and the spring onions or chives. Season generously with salt and pepper. Taste and adjust. Add any optional mix-ins now.
7. Spoon the filling back into the shells, mounding it slightly. Top with the remaining cheddar.
8. Return to the oven for 15–20 minutes until hot throughout and golden on top. For a deeper colour, finish under a hot grill for 2–3 minutes.
9. Serve immediately, sprinkled with extra chives or a pinch of smoked paprika if you like.

Chef’s tips for the perfect texture

• Choose floury potatoes: varieties like Maris Piper, King Edward and Russets (if available) give the fluffiest result.
• Don’t wrap in foil for the first bake. Foil traps steam and softens the skins; you want them crisp for the best contrast in a twice baked potato recipe.
• Use a potato ricer for ultra-smooth mash, or mash gently by hand to avoid gumminess.
• Season boldly. Potatoes soak up salt—taste the filling before it goes back into the shells.
• Keep shells sturdy. Leave a thin layer of potato against the skin so they don’t collapse or leak.

Flavour variations for your twice baked potato recipe

Once you know the base method, it’s easy to tailor the filling to your mood or menu. Here are proven combinations that work beautifully:

• Cheddar and chive classic: strong cheddar, chives, black pepper
• Bacon and onion: crisp bacon lardons, spring onions, a hint of mustard powder
• Broccoli and cheddar: steamed, finely chopped broccoli, cheddar, pinch of nutmeg
• Spinach and feta: wilted spinach (squeezed dry), crumbled feta, lemon zest
• Mushroom and Gruyère: sautéed mushrooms, thyme, Gruyère
• Blue cheese and walnut: Stilton, toasted walnuts, a drizzle of honey to serve
• Smoked salmon and dill: cream cheese, hot-smoked salmon flakes, dill, lemon
• Chilli and paprika: chipotle paste or smoked paprika, sweetcorn, spring onions
• Vegan herby: dairy-free butter, oat crème fraîche, vegan cheddar, parsley and chives

Make-ahead, storage and reheating

If you’re preparing a twice baked potato recipe ahead of time, you have options:

• Make up to step 7 (filled shells, cheese on top), cool quickly, cover and refrigerate for up to 2 days. Bake at 190°C (170°C fan) for 20–25 minutes until piping hot.
• Freeze before the second bake: place filled potatoes on a tray to freeze, then bag for up to 2 months. Reheat from frozen at 180°C (160°C fan) for 35–45 minutes, tented with foil for the first 20 minutes; remove foil to brown.
• Reheating leftovers: reheat at 180°C (160°C fan) for 15–20 minutes until hot in the centre. Avoid microwaving if you want crisp skins—though it’s fine in a pinch.

Food safety notes

Cool cooked potatoes promptly and refrigerate within 2 hours. Reheat until steaming hot all the way through. For general guidance on safe storage and reheating, see the Food Standards Agency’s food safety advice.

Nutritional notes and lighter swaps

A twice baked potato recipe can be rich, but it’s easy to balance. Pair with a crisp salad or steamed greens, and consider these lighter tweaks:

• Swap some butter for extra-virgin olive oil or use half the amount
• Use low-fat Greek yoghurt instead of sour cream
• Add volume with steamed cauliflower or broccoli mixed into the mash
• Choose a strong cheese so you can use less without losing flavour

For broader healthy eating context, the NHS has accessible guidance on fats, fibre, and portion balance—useful when planning meals around comforting dishes like this.

Serving ideas and menu planning

Build a dinner around your twice baked potato recipe or let it shine as the star of a simple plate:

• As a side: roast chicken, seared steak, grilled salmon, or veggie sausages
• As a main: serve two halves per person with a big salad, slaw, or roasted veg
• As a starter or canapé: use small potatoes (baby jackets
  

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