Double Baked Potato Recipe: Ever bite into a baked potato so rich, creamy, and packed with flavor that you couldn’t help but close your eyes in delight? That’s the double baked potato experience. This comfort food classic is perfect for everything from casual weeknight dinners to fancy holiday spreads. Whether you’re trying to impress guests or just want to treat yourself, this dish is the ultimate indulgence.
Double baked potatoes are not just tasty—they’re also incredibly versatile. You can load them up with cheese, bacon, chives, sour cream, or even veggies if you’re leaning into something lighter. The best part? You don’t need to be a professional chef to make them. All you need is a little patience and this guide.
What Are Double Baked Potatoes?
If you’re hearing about double baked potatoes for the first time, let me break it down for you. Imagine a traditional baked potato. Now scoop out the insides, mix them with all sorts of creamy, cheesy, delicious ingredients, then stuff that mixture back into the potato skin. Pop it back in the oven to bake it again—and that’s your double baked potato.
The beauty of this method is that it creates a crispy skin with a creamy, flavorful filling. The contrast of textures—the crunchy outer shell and soft, rich inside—makes it a textural delight. It’s the kind of dish that makes people ask for seconds.
Ingredients You’ll Need
Basic Ingredients:
- 4 large Russet potatoes (the starchy kind works best)
- 1/2 cup sour cream
- 1/4 cup milk (whole milk preferred)
- 1/2 cup shredded cheddar cheese
- 4 tablespoons unsalted butter
- Salt and black pepper to taste
- 2 tablespoons chopped chives
Optional Add-ins:
- Crumbled bacon
- Cream cheese (for added richness)
- Garlic powder or minced garlic
- Green onions
- Paprika or cayenne pepper (if you like heat)
This recipe is flexible, so feel free to experiment. Love cheese? Add more. Want it healthier? Use Greek yogurt instead of sour cream.
Tools and Equipment
Kitchen Essentials:
- Baking sheet
- Mixing bowl
- Spoon (or melon baller for scooping)
- Potato masher or electric mixer
- Aluminum foil (optional)
- Oven (obviously!)
Nice-to-Haves:
- Piping bag (if you want your potatoes to look fancy)
- Cheese grater (for fresh shredded cheese)
- Cooking thermometer (to make sure your potatoes are cooked perfectly)
Don’t worry if you don’t have all these tools. The core essentials are more than enough to make magic happen.
Step-by-Step Instructions
Step 1: Choosing the Right Potatoes
Start with Russet potatoes. They’re starchy, which means they’ll bake up fluffy and hold their shape after being scooped. Pick ones that are large, firm, and free of blemishes. Scrub them clean and pat them dry.
Step 2: First Bake – Getting That Perfect Texture
Preheat your oven to 400°F (200°C). Place your potatoes directly on the oven rack or a baking sheet. Bake for 45-60 minutes or until the skins are crispy and a fork can slide in easily.
Want an extra crispy skin? Rub the potatoes with olive oil and sprinkle a bit of salt before baking.
Step 3: Scooping Out the Good Stuff
Once the potatoes are done baking, let them cool for about 10-15 minutes. Carefully slice them in half lengthwise. Using a spoon, gently scoop out the inside, leaving about 1/4 inch of potato near the skin to help it keep its shape.
Pro tip: Be gentle. You don’t want to tear the skins!
Step 4: Making the Creamy Filling
Transfer the scooped-out potato into a mixing bowl. Add butter, sour cream, milk, and cheese. Mash until smooth and creamy. Add salt, pepper, and any other spices or ingredients you like. You’re looking for a fluffy, flavorful filling here.
Optional: Use an electric mixer for an ultra-smooth texture.
Step 5: Filling and Second Bake
Spoon or pipe the creamy filling back into the potato skins. Place them on a baking sheet lined with foil or parchment. Sprinkle a little extra cheese on top if you want a melty, golden crust.
Bake at 375°F (190°C) for 20-25 minutes until the tops are lightly browned and the cheese is bubbly.
Step 6: Adding Toppings and Final Touches
Once they’re out of the oven, sprinkle on chopped chives, bacon bits, or even a dollop of sour cream. Serve hot and watch them disappear.
Tips for the Best Double Baked Potatoes
Want to make sure your double baked potatoes are restaurant-quality every time? Here are a few game-changing tips:
Use Starchy Potatoes: Russet or Idaho potatoes are your best bet. Their high starch content gives you that fluffy interior and crispy shell. Avoid waxy potatoes like red or Yukon Gold—they just won’t give you the same texture.
Don’t Overmix the Filling: You’re aiming for creamy, not gluey. Overmixing can make the potato filling gummy. Use a hand masher or gently fold ingredients in with a spatula if you’re mixing by hand.
Be Generous With Seasoning: Bland potatoes are the ultimate letdown. Salt, pepper, garlic powder, paprika, and even a touch of cayenne can take your filling from meh to magnificent.
Prep in Advance: Short on time? Bake and stuff your potatoes ahead of time, then pop them in the oven for the second bake just before serving. They reheat beautifully and still taste freshly made.
Play With Toppings: Double baked potatoes are like blank canvases. Want a Mexican twist? Add taco meat, salsa, and cheddar. Prefer something Mediterranean? Try feta, olives, and sun-dried tomatoes.
Variations to Try
While the classic double baked potato is hard to beat, sometimes it’s fun to mix things up. Here are a few creative twists to get your inspiration flowing:
Vegetarian Delight: Skip the bacon and load up with sautéed spinach, mushrooms, and a sprinkle of feta cheese. Add a pinch of nutmeg to the filling for a warm, earthy flavor.
Bacon Lovers’ Dream: Mix crumbled, crispy bacon right into the filling and sprinkle more on top after baking. Want to go all in? Drizzle with a bit of bacon fat instead of butter (seriously decadent).
Spicy Southwest Style: Add black beans, corn, chopped jalapeños, and taco seasoning to the filling. Top with pepper jack cheese and finish with a spoonful of salsa and a dollop of sour cream after baking.
Buffalo Chicken Explosion: Stir shredded rotisserie chicken, hot sauce, and ranch dressing into your mashed potato mixture. Top with blue cheese crumbles and bake until bubbling.
Loaded Breakfast Style: Fill your potato with scrambled eggs, cheddar, and chopped breakfast sausage. Top with more cheese and chives for a hearty breakfast-for-dinner option.
Serving Suggestions
Double baked potatoes are incredibly versatile and can be served with just about anything. But if you want to take your meal to the next level, consider these combos:
With a Juicy Steak: The crispy, cheesy potatoes perfectly complement a tender ribeye or sirloin. Add some grilled asparagus on the side, and you’ve got a five-star dinner.
Alongside Grilled Chicken or Pork Chops: Lighter meats pair well with the rich, savory potato filling. Try a lemon herb chicken breast or maple-glazed pork chop to balance things out.
As a Main Dish: Yes, double baked potatoes can shine all on their own. Just serve two per person and bulk them up with extra toppings like chili, veggies, or pulled pork.
Perfect for Potlucks: Make a big batch ahead of time, keep them warm in the oven or a warming tray, and let guests top them however they like. It’s a guaranteed crowd-pleaser.
With a Fresh Salad: Offset the richness of the potatoes with something crisp and tangy. A simple arugula salad with lemon vinaigrette makes a perfect pairing.
Storing and Reheating
Leftover double baked potatoes? Lucky you! Here’s how to keep them fresh and delicious:
Storing: Let the potatoes cool completely before wrapping them in foil or placing them in an airtight container. Store them in the fridge for up to 4 days.
Freezing: Yes, you can freeze them! Wrap each one tightly in plastic wrap and then foil. They’ll keep in the freezer for up to 3 months. To reheat, thaw in the fridge overnight and bake at 350°F until warmed through (about 25-30 minutes).
Reheating in the Oven: This is the best method. Preheat your oven to 350°F, place the potatoes on a baking sheet, and bake for 20-25 minutes or until hot and bubbly.
Microwave Method: Not ideal, but it works in a pinch. Microwave on medium power in 1-minute increments until heated through. Cover with a damp paper towel to prevent drying out.
FAQs about Double Baked Potato Recipe
Q1: Can I make double baked potatoes ahead of time?
Absolutely! Bake and stuff them a day or two in advance. Store in the fridge and do the second bake just before serving.
Q2: What’s the best type of cheese to use?
Sharp cheddar is classic, but feel free to experiment. Gouda, mozzarella, and pepper jack all work great depending on your flavor profile.
Q3: Can I use sweet potatoes instead of Russet?
Yes! Sweet potatoes make a great alternative. Just be aware they’re naturally sweeter, so adjust your seasoning accordingly.
Q4: How do I make them healthier?
Swap sour cream for Greek yogurt, use low-fat cheese, and add lots of veggies like spinach, broccoli, or mushrooms.
Q5: What can I do if my potato skins fall apart?
If your skins tear while scooping, no worries. Just place the broken skins in a casserole dish, layer with the filling, top with cheese, and bake as a loaded mashed potato bake.
