Double Baked Potato Recipe: Double baked potatoes are one of those comfort foods that check all the boxes: creamy, cheesy, crispy, and filling. They’re called “double baked” because they go through the oven not once, but twice. First, the potatoes are baked whole to soften the interior and crisp the skin. Then, the fluffy insides are scooped out, mixed with rich ingredients like butter, sour cream, and cheese, and finally stuffed back in the skins before being baked again until golden brown. It’s like mashed potatoes, baked potatoes, and cheesy goodness all wrapped into one.
These are not your average side dish. They are the star of any table, whether it’s a weeknight dinner, a holiday spread, or a potluck party. With the right technique, they can be creamy on the inside with a perfectly crispy shell — a texture combo that’s hard to beat.
Why You’ll Love This Recipe
This recipe brings together the magic of multiple textures and layers of flavor. Here’s why it’s a total winner:
- Versatile: You can add bacon, green onions, chives, or switch cheeses for different flavors.
- Prep Ahead Friendly: You can make them in advance and bake them just before serving.
- Comfort in Every Bite: Perfect balance of creamy insides and crispy outer shell.
- Great for Any Meal: Whether it’s dinner, lunch, or brunch, these potatoes steal the show.
Once you make these once, they’re going to be in regular rotation. Trust me, there’s no going back.
Ingredients You’ll Need
Core Ingredients
To get started on this delicious journey, you only need a handful of pantry staples and fridge basics:
- 4 large russet potatoes – Their thick skin and starchy inside make them ideal.
- 1/2 cup sour cream – For creaminess and tang.
- 1/4 cup whole milk – Helps achieve the right consistency.
- 4 tablespoons butter – Richness and flavor.
- 1 cup shredded cheddar cheese – Classic and melty.
- Salt and black pepper to taste
These are the essentials to get the traditional double baked potato flavor just right. They offer a rich and savory profile that’s cozy and satisfying.
Optional Add-ins for Extra Flavor
Want to take it to the next level? Try mixing in or topping with any of these:
- Crumbled bacon
- Chopped green onions or chives
- Sautéed mushrooms
- Diced jalapeños for a spicy kick
- Parmesan or mozzarella cheese for a blend
- Garlic powder or paprika
You can customize the flavor to suit any preference. Whether you like them smoky, spicy, herby, or extra cheesy — you’re in control.
Tools and Equipment Required
Kitchen Essentials
You don’t need fancy gadgets, but a few reliable kitchen tools will make this recipe a breeze:
- Oven – For both the initial and final baking.
- Baking sheet – To hold the potatoes.
- Mixing bowls – To mix the creamy filling.
- Spoon or potato scooper – For removing the potato flesh without tearing the skins.
Prep Tools to Make Things Easier
Here are some bonus tools that can make prep smoother:
- Potato masher – Ideal for creating a smooth filling.
- Piping bag – If you want to make the refilled potatoes look fancy.
- Aluminum foil – Optional, but helps with even cooking and cleanup.
Now that everything’s in place, it’s time to dive into the process.
Step-by-Step Instructions
Step 1 – Baking the Potatoes
Start by washing and scrubbing your russet potatoes thoroughly. Pat them dry and then pierce each one a few times with a fork. This lets steam escape and prevents explosions in the oven.
Place them directly on the oven rack or a baking sheet lined with foil. Bake at 400°F (200°C) for about 50-60 minutes, or until they’re fork-tender. A knife should glide in easily.
Let the potatoes cool for about 10 minutes so they’re easier to handle. You don’t want to burn your fingers in the next step!
Step 2 – Scooping and Mixing
Slice each potato in half lengthwise. With a spoon, gently scoop out the fluffy insides into a bowl, leaving a thin layer of potato near the skin so the shell stays strong. Be careful — you don’t want the skins to tear.
Now mash the scooped-out potato with butter, sour cream, milk, cheese, salt, and pepper. Mix until creamy and smooth. If it feels too thick, splash in more milk. Taste and adjust seasoning as needed.
This is the part where you can stir in any add-ins like bacon bits or herbs for extra oomph.
Step 3 – Refilling and Second Bake
Spoon the mixture back into the potato shells. You can mound it high or smooth it out, depending on your style. Top with a sprinkle of cheese if you want a gooey crust on top.
Place the stuffed potatoes back on the baking sheet and return them to the oven for another 15-20 minutes, or until the tops are golden and the cheese is bubbling.
They’ll come out hot, crispy on the outside, and irresistibly creamy inside — the ultimate potato perfection.
Tips for Perfect Double Baked Potatoes
Best Potatoes to Use
Choosing the right potato is key to getting that perfect double baked texture. You’ll want to stick with russet potatoes — they’re starchy, which makes for a fluffier interior, and they have thicker skins that hold up beautifully during the scooping and rebaking process. Red potatoes or Yukon golds just don’t cut it here; their thinner skins and waxier interiors make them harder to handle and less creamy when mashed.
When shopping, look for large, uniformly sized russet potatoes. This ensures even cooking and makes scooping and refilling easier. Avoid any with soft spots, sprouts, or green patches — those are signs they’re past their prime.
Also, if you want a crispier skin, skip the foil during the first bake. Instead, rub them with a little olive oil and coarse salt before baking — it adds flavor and crunch, almost like a potato chip crust on your loaded masterpiece.
Make-Ahead Tips and Storage
One of the biggest perks of double baked potatoes is how well they lend themselves to meal prepping. You can make them in stages, refrigerate, and then bake again just before serving. Here’s how:
- To Make Ahead: Complete all steps through stuffing the potatoes. Place them in an airtight container or wrap them tightly with plastic wrap. Store in the refrigerator for up to 2 days.
- To Freeze: Wrap each stuffed potato in foil or plastic wrap, then store them in a freezer-safe bag. They can last in the freezer for up to 3 months. To reheat, bake from frozen at 375°F (190°C) for about 35-45 minutes or until heated through.
- Reheating Leftovers: If you’ve already baked them and are just reheating, use the oven instead of the microwave to keep that crispy skin. Bake at 350°F (175°C) for about 15 minutes, covered loosely with foil to avoid drying out.
Bonus Tip: Try making a big batch and customizing each one differently. It’s like a baked potato bar, but make-ahead-friendly!
Serving Suggestions and Pairings
What to Serve with Double Baked Potatoes
These beauties can hold their own, but they also play well with others. Here are some tasty ideas to round out your meal:
- Grilled or roasted meats – Think steak, chicken, pork chops.
- Fresh salads – A tangy arugula salad or classic Caesar can balance the richness.
- Soups or stews – Hearty potato + a bowl of soup? Ultimate comfort.
- Veggie sides – Roasted broccoli, Brussels sprouts, or green beans.
You can also serve them as a main course. Just make the portions larger and load them with proteins like shredded chicken, chili, or sautéed veggies.
Creative Variations to Try
Looking to mix it up? Try some of these twists on the classic:
- Tex-Mex Style: Add taco seasoning, black beans, salsa, and pepper jack cheese.
- Breakfast Version: Mix in scrambled eggs, sausage, and top with a drizzle of hot sauce.
- Italian Flair: Stir in ricotta, spinach, and sun-dried tomatoes; top with marinara and mozzarella.
The possibilities are endless — once you get the base recipe down, you’re free to experiment and impress.
FAQs about Donuts Recipe
1. Can I make donuts without a deep fryer?
Yes! You can fry donuts in a heavy-bottomed pot on the stovetop. Just monitor the oil temperature with a thermometer to keep it around 350°F (175°C).
2. Why are my donuts greasy?
Greasy donuts usually mean the oil was too cool. Keep the oil temperature steady to ensure they cook quickly without absorbing too much oil.
3. Can I bake donuts instead of frying?
Absolutely. While fried donuts are classic, baked donuts are a healthier alternative. Use a donut pan and bake at 350°F (175°C) for 12–15 minutes.
4. How do I store homemade donuts?
Store donuts in an airtight container at room temperature for up to 2 days. For longer storage, freeze them and reheat as needed.
5. What’s the best flour for donuts?
All-purpose flour works great for most donut recipes. For a softer texture, you can also mix in a bit of cake flour.
6. How can I make my donuts fluffy?
Use fresh yeast or baking powder (depending on the recipe), avoid overmixing the dough, and let it rise properly before frying.
Conclusion
Double baked potatoes aren’t just a side dish; they’re a whole experience. Creamy, crispy, cheesy, and endlessly customizable — they’re a true kitchen MVP. With a simple ingredient list and straightforward steps, this recipe is easy enough for a weeknight but impressive enough for a special occasion. Whether you’re feeding a family, prepping for a party, or just craving something comforting, this dish delivers every single time.
So grab those spuds, preheat your oven, and get ready to bake the best potatoes you’ve ever tasted.
