Who doesn’t love a good twice-baked potato? These comforting classics are perfect for cozy dinners, family gatherings, or even a fancy side dish. We’ve gathered 20 mouthwatering recipes that will inspire you to get creative in the kitchen. From cheesy bacon-loaded versions to lighter veggie-packed options, there’s something here for everyone. Get ready to fall in love with this versatile dish all over again!
Classic Cheddar and Bacon Twice Baked Potatoes
Gently, as autumn settles in, I find myself craving the comfort of potatoes—warm, golden, and filled with memories. These twice-baked treasures, with their crispy skins and creamy centers, feel like a quiet hug on a cool evening. They’re simple, yet deeply satisfying, a dish that whispers of home and heart.
Ingredients
– Russet potatoes – 4 large
– Bacon – 6 slices
– Unsalted butter – 4 tbsp
– Whole milk – ½ cup
– Sharp cheddar cheese – 1 cup, shredded
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat the oven to 400°F.
2. Scrub the potatoes thoroughly under running water to remove any dirt.
3. Poke each potato 4-5 times with a fork to allow steam to escape during baking.
4. Bake the potatoes directly on the oven rack for 60 minutes, or until the skins are crisp and a knife inserts easily into the center.
5. While the potatoes bake, cook the bacon in a skillet over medium heat for 8-10 minutes until crispy, then drain on paper towels and crumble into small pieces.
6. Let the baked potatoes cool for 10 minutes until safe to handle.
7. Slice each potato in half lengthwise.
8. Scoop out the insides into a bowl, leaving a ¼-inch thick shell intact to hold the filling.
9. Add the butter, milk, ¾ cup of the cheddar cheese, salt, and pepper to the bowl with the potato insides.
10. Mash the mixture with a potato masher until smooth and well combined.
11. Gently fold in the crumbled bacon, reserving a small amount for garnish.
12. Spoon the filling back into the potato shells, mounding it slightly.
13. Sprinkle the remaining ¼ cup of cheddar cheese and reserved bacon on top.
14. Bake the filled potatoes at 375°F for 15-20 minutes, or until the cheese is melted and bubbly.
15. Remove from the oven and let rest for 5 minutes before serving.
Rich and creamy with a smoky crunch from the bacon, these potatoes offer a delightful contrast in textures. Serve them alongside a simple green salad or as a hearty side for grilled meats, and watch them disappear—each bite is a cozy, comforting embrace.
Loaded Ranch Twice Baked Potatoes
Sometimes, the simplest comfort foods become the most cherished, especially when they’re transformed into something a little extra special, like these loaded ranch twice baked potatoes. Softly baked, scooped, and restuffed, they feel like a warm hug on a quiet evening, perfect for savoring slowly.
Ingredients
– Russet potatoes – 4 large
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Sour cream – ½ cup
– Ranch seasoning mix – 2 tbsp
– Shredded cheddar cheese – 1 cup
– Cooked bacon – ½ cup, crumbled
– Green onions – ¼ cup, sliced
Instructions
1. Preheat the oven to 400°F.
2. Scrub the potatoes thoroughly under running water to remove any dirt.
3. Pat the potatoes dry with a paper towel.
4. Prick each potato several times with a fork to allow steam to escape during baking.
5. Rub the potatoes evenly with olive oil.
6. Sprinkle the potatoes with salt and black pepper.
7. Place the potatoes directly on the middle oven rack.
8. Bake for 60 minutes or until the potatoes are tender when pierced with a fork.
9. Remove the potatoes from the oven and let them cool for 10 minutes.
10. Cut each potato in half lengthwise.
11. Scoop out the flesh from each potato half, leaving a ¼-inch thick shell intact.
12. Place the scooped potato flesh in a large mixing bowl.
13. Add the sour cream and ranch seasoning mix to the bowl.
14. Mash the mixture with a potato masher until smooth and well combined.
15. Fold in ¾ cup of shredded cheddar cheese, the crumbled bacon, and green onions.
16. Spoon the filling back into the potato shells, mounding it slightly.
17. Sprinkle the remaining ¼ cup of shredded cheddar cheese on top of each filled potato half.
18. Return the potatoes to the oven.
19. Bake for 15-20 minutes or until the cheese is melted and bubbly.
20. Remove from the oven and let cool for 5 minutes before serving.
For the best texture, avoid overmixing the potato filling to keep it light and fluffy. Freshly baked, these potatoes boast a creamy interior with a crisp, cheesy top, offering a delightful contrast in every bite. They’re wonderful served alongside a simple green salad or as a hearty standalone dish for a cozy night in.
Garlic Herb Stuffed Potato Skins
Gently, as autumn settles in, I find myself drawn back to these humble potato skins, their crisp edges cradling the warmth of garlic and herbs like a quiet evening by the stove. There’s something deeply comforting in their simplicity, a reminder that the best flavors often emerge from patience and care. Let’s begin with what we’ll need.
Ingredients
– Russet potatoes – 4 large
– Olive oil – 2 tbsp
– Garlic – 4 cloves, minced
– Fresh parsley – ¼ cup, chopped
– Salt – 1 tsp
– Black pepper – ½ tsp
– Shredded cheddar cheese – 1 cup
Instructions
1. Preheat your oven to 400°F.
2. Scrub the potatoes thoroughly under cold running water to remove any dirt.
3. Pierce each potato 4-5 times with a fork to allow steam to escape during baking.
4. Bake the potatoes directly on the oven rack for 50-60 minutes, or until a knife inserts easily into the center.
5. Remove the potatoes from the oven and let them cool for 10 minutes to make handling easier.
6. Cut each potato in half lengthwise.
7. Scoop out the inner flesh, leaving a ¼-inch thick shell to maintain structure.
8. In a small bowl, mix the olive oil, minced garlic, chopped parsley, salt, and black pepper until well combined.
9. Brush the inside of each potato shell evenly with the garlic-herb mixture.
10. Return the shells to the oven and bake for 10 minutes at 400°F to crisp the edges.
11. Remove from the oven and sprinkle the shredded cheddar cheese evenly into each shell.
12. Bake for another 5-7 minutes at 400°F, or until the cheese is fully melted and bubbly.
13. Let the potato skins cool for 2-3 minutes before serving to avoid burning your mouth.
Delightfully, these emerge with a satisfying crunch that gives way to the creamy, herb-infused interior. The garlic melds beautifully with the sharp cheddar, making them perfect for a cozy appetizer or paired with a simple salad for a light meal.
Buffalo Chicken Twice Baked Potatoes
Kindly remembering the comfort of autumn evenings, I find myself drawn to recipes that warm both kitchen and heart. These twice-baked potatoes merge the hearty satisfaction of spuds with the zesty kick of buffalo chicken, creating a dish that feels like a cozy embrace.
Ingredients
Russet potatoes – 4 large
Olive oil – 2 tbsp
Cooked chicken breast – 2 cups, shredded
Buffalo sauce – ½ cup
Unsalted butter – 4 tbsp
Sour cream – ½ cup
Shredded cheddar cheese – 1 cup
Green onions – ¼ cup, sliced
Instructions
1. Preheat oven to 400°F.
2. Scrub potatoes thoroughly under running water to remove any dirt.
3. Pat potatoes dry with a clean kitchen towel.
4. Prick each potato 5-6 times with a fork to allow steam to escape during baking.
5. Rub potatoes evenly with olive oil.
6. Place potatoes directly on the middle oven rack with a baking sheet on the rack below to catch any drips.
7. Bake for 60 minutes or until skins are crisp and flesh yields easily when squeezed with an oven mitt.
8. Remove potatoes from oven and let cool for 10 minutes until safe to handle.
9. Cut each potato in half lengthwise.
10. Scoop out the flesh into a medium bowl, leaving a ¼-inch thick shell intact.
11. Add butter, sour cream, and ¾ cup of cheddar cheese to the bowl with potato flesh.
12. Mash with a potato masher until smooth and well combined.
13. Fold in shredded chicken and buffalo sauce until evenly distributed.
14. Season mixture with salt and pepper to taste.
15. Spoon filling evenly back into potato shells, mounding slightly.
16. Sprinkle remaining ¼ cup cheddar cheese over the top of each potato half.
17. Return potatoes to oven and bake for 15-20 minutes until cheese is melted and bubbly.
18. Garnish with sliced green onions before serving.
Lusciously creamy with a subtle heat that builds slowly, these potatoes offer a perfect contrast between the crisp shell and tender filling. They pair wonderfully with a simple side salad or celery sticks for crunch, making them ideal for both weeknight dinners and game day gatherings.
Broccoli and Cheese Twice Baked Potatoes
Wandering through the kitchen on this quiet afternoon, I found myself craving something both comforting and nourishing—a dish that feels like a warm hug after a long day. There’s something deeply soothing about the simplicity of potatoes, transformed with just a few thoughtful additions into a meal that whispers of home. Let’s slowly bring this vision to life, step by gentle step.
Ingredients
– Russet potatoes – 4 large
– Broccoli florets – 1 cup
– Sharp cheddar cheese – 1 cup, shredded
– Milk – ½ cup
– Unsalted butter – 4 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat the oven to 400°F.
2. Scrub the potatoes thoroughly under running water to remove any dirt.
3. Pierce each potato 4-5 times with a fork to allow steam to escape during baking.
4. Place the potatoes directly on the oven rack and bake for 60 minutes, or until the skins are crisp and the insides are tender when pierced with a knife.
5. While the potatoes bake, steam the broccoli florets for 5-7 minutes until bright green and tender-crisp, then chop them into small pieces.
6. Remove the potatoes from the oven and let them cool for 10 minutes until safe to handle.
7. Slice each potato in half lengthwise and scoop out the flesh into a bowl, leaving a ¼-inch thick shell intact for stability.
8. Add the milk, butter, salt, and black pepper to the bowl with the potato flesh.
9. Mash the mixture until smooth and creamy, avoiding overmixing to keep it light.
10. Gently fold in the steamed broccoli and ¾ cup of the shredded cheddar cheese until evenly distributed.
11. Spoon the filling back into the potato shells, mounding it slightly on top.
12. Sprinkle the remaining ¼ cup of cheddar cheese evenly over the filled potatoes.
13. Return the potatoes to the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly with golden edges.
14. Let the potatoes rest for 5 minutes before serving to allow the flavors to meld. Lightly golden and irresistibly cheesy, these twice-baked potatoes offer a delightful contrast between the crisp shell and the creamy, vegetable-studded interior. For a cozy twist, serve them alongside a simple green salad or top with a dollop of sour cream for extra richness.
Spinach and Feta Stuffed Potatoes
Lately, I’ve been craving something simple yet deeply satisfying, the kind of meal that feels like a warm hug on a quiet evening. These spinach and feta stuffed potatoes are just that—a humble, comforting dish that comes together with minimal effort but delivers so much flavor.
Ingredients
– Russet potatoes – 4 large
– Olive oil – 2 tbsp
– Frozen spinach – 10 oz, thawed
– Feta cheese – 1 cup, crumbled
– Garlic – 2 cloves, minced
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat the oven to 400°F.
2. Scrub the potatoes thoroughly under running water to remove any dirt.
3. Pat the potatoes dry with a clean kitchen towel.
4. Prick each potato several times with a fork to allow steam to escape during baking.
5. Rub the potatoes evenly with 1 tbsp of olive oil.
6. Place the potatoes directly on the oven rack and bake for 60 minutes, or until the skins are crisp and a knife inserts easily into the center.
7. While the potatoes bake, squeeze all excess moisture from the thawed spinach using your hands or a clean towel to prevent a watery filling.
8. In a medium bowl, combine the spinach, feta cheese, minced garlic, salt, and black pepper.
9. Mix the ingredients gently until well incorporated.
10. Remove the potatoes from the oven and let them cool for 5 minutes until safe to handle.
11. Cut each potato in half lengthwise.
12. Scoop out the flesh from each half, leaving a ¼-inch thick shell to maintain structure.
13. Add the scooped potato flesh to the spinach and feta mixture.
14. Mash and stir everything together until smooth and evenly mixed.
15. Spoon the filling back into the potato shells, dividing it equally among them.
16. Drizzle the remaining 1 tbsp of olive oil over the stuffed potatoes.
17. Return them to the oven and bake for 15 minutes, or until the tops are lightly golden.
18. Remove from the oven and let rest for 2 minutes before serving.
Gently, these stuffed potatoes emerge from the oven with a crisp shell giving way to a creamy, savory interior. The feta adds a tangy brightness that cuts through the earthiness of the spinach, making each bite wonderfully balanced. Serve them alongside a simple green salad or top with a dollop of Greek yogurt for an extra layer of richness.
Chili Cheese Twice Baked Potatoes
Wandering through my kitchen on this crisp autumn afternoon, I find myself drawn to the comforting ritual of preparing these hearty twice-baked potatoes. There’s something deeply satisfying about transforming simple ingredients into a dish that feels like a warm embrace.
Ingredients
– Russet potatoes – 4 large
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Chili – 1 cup
– Cheddar cheese – 1 cup shredded
– Sour cream – ½ cup
– Green onions – ¼ cup chopped
Instructions
1. Preheat your oven to 400°F.
2. Scrub 4 large Russet potatoes thoroughly under running water to remove any dirt.
3. Pat the potatoes completely dry with paper towels.
4. Pierce each potato 4-5 times with a fork to allow steam to escape during baking.
5. Rub 2 tbsp olive oil evenly over all surfaces of the potatoes.
6. Sprinkle 1 tsp salt evenly over the oiled potatoes.
7. Place potatoes directly on the middle oven rack with a baking sheet on the rack below to catch any drips.
8. Bake for 60-75 minutes until the skins are crisp and the potatoes yield easily when squeezed with oven mitts.
9. Remove potatoes from oven and let cool for 15 minutes until handleable.
10. Cut each potato in half lengthwise using a sharp knife.
11. Scoop out the potato flesh into a medium bowl, leaving about ¼-inch border of potato attached to the skins.
12. Add ½ cup sour cream, ½ tsp black pepper, and ¼ cup chopped green onions to the bowl with potato flesh.
13. Mash the mixture with a potato masher until smooth but still slightly textured.
14. Gently fold in 1 cup chili until just combined, being careful not to overmix.
15. Spoon the filling mixture evenly back into the 8 potato skin shells.
16. Top each filled potato half with 2 tbsp shredded cheddar cheese.
17. Return potatoes to oven and bake at 400°F for 15-20 minutes until the cheese is fully melted and bubbly.
18. Remove from oven and let rest for 5 minutes before serving.
Perfectly balanced between creamy potato filling and hearty chili, these twice-baked potatoes offer a delightful contrast of textures. The melted cheddar forms a golden crust that gives way to the fluffy interior, while the chili adds just enough spice to warm you from within. Try serving them alongside a simple green salad for a complete meal that feels both indulgent and comforting.
Barbecue Pulled Pork Potato Skins
Evenings like this call for something comforting, something that fills the kitchen with warmth and the heart with quiet joy. Barbecue pulled pork potato skins are just that—a humble yet deeply satisfying dish that brings together smoky, tender meat and crispy potato shells in perfect harmony.
Ingredients
– Russet potatoes – 4 large
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Cooked pulled pork – 2 cups
– Barbecue sauce – ¾ cup
– Shredded cheddar cheese – 1 cup
– Sour cream – ½ cup
– Green onions – ¼ cup, sliced
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Scrub the potatoes thoroughly under running water to remove any dirt, then pat them completely dry with a clean towel to ensure crispiness.
3. Pierce each potato several times with a fork to allow steam to escape during baking.
4. Rub the potatoes evenly with olive oil, then sprinkle with salt and black pepper.
5. Place the potatoes directly on the prepared baking sheet and bake for 50–60 minutes, or until the skins are crisp and a knife inserts easily into the center.
6. Let the potatoes cool for 10 minutes until they are safe to handle, then slice each in half lengthwise.
7. Scoop out most of the flesh from each potato half, leaving about a ¼-inch thick shell to maintain structure.
8. In a medium bowl, mix the pulled pork and barbecue sauce until well combined.
9. Spoon the barbecue pulled pork mixture evenly into each potato shell, filling them generously.
10. Top each filled potato skin with shredded cheddar cheese.
11. Return the potato skins to the baking sheet and bake for 10–12 minutes at 400°F, or until the cheese is fully melted and bubbly.
12. Remove from the oven and let cool for 2–3 minutes before topping.
13. Dollop sour cream onto each potato skin and sprinkle with sliced green onions.
14. Serve immediately while warm and crispy.
Hearty and indulgent, these potato skins offer a delightful contrast between the crunchy exterior and the soft, saucy filling. The smoky barbecue melds beautifully with the sharp cheddar and cool sour cream, making each bite a comforting embrace. For a fun twist, try serving them with extra barbecue sauce for dipping or alongside a simple coleslaw to balance the richness.
Jalapeño Popper Twice Baked Potatoes
Moments like these call for comfort food that warms both hands and heart, a dish that blends familiar potato goodness with just enough spice to make things interesting. These twice-baked potatoes carry the soulful kick of jalapeños, wrapped in creamy, cheesy indulgence.
Ingredients
Potatoes – 4 large
Jalapeños – 2
Cream cheese – 4 oz
Cheddar cheese – 1 cup, shredded
Bacon – 4 slices
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat oven to 400°F.
2. Pierce each potato 4-5 times with a fork to allow steam to escape.
3. Bake potatoes directly on the oven rack for 60 minutes, or until skins are crisp and flesh is tender when pierced with a knife.
4. While potatoes bake, cook bacon in a skillet over medium heat for 8-10 minutes until crispy, then drain on paper towels and crumble.
5. Slice jalapeños in half lengthwise, remove seeds and membranes for milder heat, and finely dice.
6. Let potatoes cool for 10 minutes until safe to handle, then slice each in half horizontally.
7. Scoop out the flesh into a bowl, leaving a ¼-inch thick shell intact to hold the filling.
8. Mash the potato flesh with a fork until smooth.
9. Stir in cream cheese, cheddar cheese, crumbled bacon, diced jalapeños, salt, and black pepper until fully combined.
10. Evenly divide the mixture back into the potato shells, mounding it slightly.
11. Return filled potatoes to the oven and bake for 15-20 minutes until tops are golden and filling is heated through.
12. Let rest for 5 minutes before serving to allow flavors to meld.
Zesty and creamy with a subtle heat, these potatoes offer a satisfying contrast between the crisp shell and fluffy interior. Try topping with a dollop of sour cream or serving alongside a simple green salad for a balanced meal.
Mushroom and Swiss Twice Baked Potatoes
Comfort comes in many forms, but few are as quietly satisfying as the ritual of preparing a meal that feels like a warm embrace. Today, I found myself drawn to the earthy simplicity of potatoes and mushrooms, their humble origins belying the depth they can bring to the table. There’s something meditative about transforming these basic ingredients into a dish that feels both nourishing and indulgent.
Ingredients
– Russet potatoes – 4 large
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Unsalted butter – 4 tbsp
– Whole milk – ½ cup
– Swiss cheese – 1 cup, shredded
– Cremini mushrooms – 8 oz, sliced
– Garlic – 2 cloves, minced
– Fresh thyme – 1 tbsp, chopped
Instructions
1. Preheat the oven to 400°F.
2. Scrub the Russet potatoes thoroughly under running water to remove any dirt.
3. Pat the potatoes dry with a clean kitchen towel.
4. Prick each potato several times with a fork to allow steam to escape during baking.
5. Rub the potatoes evenly with 1 tablespoon of olive oil.
6. Sprinkle the potatoes with ½ teaspoon of salt.
7. Place the potatoes directly on the middle oven rack.
8. Bake the potatoes for 60 minutes, or until the skins are crisp and a knife inserts easily into the center.
9. Remove the potatoes from the oven and let them cool for 10 minutes. (Tip: Letting them cool slightly makes them easier to handle without burning your hands.)
10. Cut each potato in half lengthwise.
11. Scoop out the flesh into a medium bowl, leaving a ¼-inch thick shell intact.
12. Place the empty potato shells on a baking sheet.
13. In a skillet over medium heat, heat the remaining 1 tablespoon of olive oil.
14. Add the sliced Cremini mushrooms to the skillet.
15. Sauté the mushrooms for 5 minutes, stirring occasionally, until they release their moisture and begin to brown.
16. Add the minced garlic to the skillet.
17. Cook for 1 minute, until fragrant.
18. Remove the skillet from the heat.
19. Add the scooped potato flesh to the bowl.
20. Mash the potato flesh with a potato masher or fork until smooth.
21. Add the unsalted butter to the mashed potatoes.
22. Stir until the butter is melted and fully incorporated.
23. Pour in the whole milk.
24. Mix until the mixture is creamy and well combined.
25. Stir in the sautéed mushrooms and garlic.
26. Add the shredded Swiss cheese, reserving ¼ cup for topping.
27. Sprinkle in the chopped fresh thyme.
28. Season with the remaining ½ teaspoon of salt and ½ teaspoon of black pepper.
29. Mix all ingredients until evenly distributed. (Tip: For extra flavor, try adding a pinch of nutmeg to the potato mixture—it enhances the earthiness of the mushrooms.)
30. Spoon the filling evenly back into the potato shells.
31. Top each filled potato half with the reserved shredded Swiss cheese.
32. Return the baking sheet to the oven.
33. Bake for 15 minutes, or until the cheese is melted and bubbly. (Tip: For a golden-brown finish, broil for the last 2-3 minutes, but watch closely to avoid burning.)
34. Remove from the oven and let cool for 5 minutes before serving.
Tender potato shells cradle a rich, creamy filling where the earthy mushrooms and nutty Swiss cheese meld into pure comfort. The contrast between the crisp exterior and the velvety interior makes each bite a delight; try serving them alongside a simple green salad for a balanced meal that feels both rustic and refined.
Tex-Mex Style Twice Baked Potatoes
A quiet afternoon in the kitchen often calls for comfort food that feels both familiar and special, like these twice-baked potatoes that blend creamy textures with just enough spice to warm the soul. They’re simple to prepare yet feel indulgent, perfect for a slow, thoughtful meal.
Ingredients
– Russet potatoes – 4 large
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Unsalted butter – 4 tbsp
– Sour cream – ½ cup
– Shredded cheddar cheese – 1 cup
– Ground cumin – 1 tsp
– Chili powder – 1 tsp
Instructions
1. Preheat the oven to 400°F.
2. Scrub the potatoes thoroughly under running water to remove any dirt.
3. Pat the potatoes dry with a clean towel.
4. Prick each potato several times with a fork to allow steam to escape during baking.
5. Rub the potatoes evenly with olive oil.
6. Sprinkle the potatoes with ½ teaspoon of salt.
7. Place the potatoes directly on the oven rack.
8. Bake for 60 minutes or until the skins are crisp and a knife inserts easily into the center.
9. Remove the potatoes from the oven and let them cool for 10 minutes.
10. Cut each potato in half lengthwise.
11. Scoop out the flesh into a medium bowl, leaving a ¼-inch thick shell intact.
12. Add the butter, sour cream, remaining ½ teaspoon of salt, black pepper, cumin, and chili powder to the bowl.
13. Mash the mixture with a fork until smooth and well combined.
14. Gently fold in ¾ cup of cheddar cheese.
15. Spoon the filling back into the potato shells, mounding it slightly.
16. Sprinkle the remaining ¼ cup of cheddar cheese evenly over the tops.
17. Return the potatoes to the oven.
18. Bake for 15 minutes or until the cheese is melted and lightly golden.
19. Remove from the oven and let rest for 5 minutes before serving.
Melted cheese crowns these potatoes with a golden finish, while the interior remains luxuriously creamy with a subtle kick from the spices. Serve them alongside a crisp green salad or as a hearty side for grilled meats, and savor each comforting bite.
Crab and Chive Stuffed Potatoes
Evenings like these call for something comforting yet elegant, the kind of dish that feels like a quiet celebration. Crab and chive stuffed potatoes, with their creamy filling and delicate seafood notes, are just that—a humble potato transformed into something special.
Ingredients
– Russet potatoes – 4 large
– Crab meat – 1 cup
– Fresh chives – ¼ cup, chopped
– Sour cream – ½ cup
– Unsalted butter – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F.
2. Scrub the potatoes thoroughly under running water to remove any dirt.
3. Pat the potatoes dry with a clean towel to ensure crisp skins.
4. Pierce each potato several times with a fork to allow steam to escape during baking.
5. Place the potatoes directly on the oven rack and bake for 60 minutes, or until they yield easily when squeezed with an oven mitt.
6. Remove the potatoes from the oven and let them cool for 10 minutes until safe to handle.
7. Slice each potato in half lengthwise.
8. Scoop out the flesh into a medium bowl, leaving a ¼-inch thick shell intact for structure.
9. Add the sour cream, butter, salt, and black pepper to the bowl with the potato flesh.
10. Mash the mixture with a fork until smooth and well combined.
11. Gently fold in the crab meat and chopped chives to avoid breaking up the crab too much.
12. Spoon the filling evenly back into the potato shells.
13. Return the stuffed potatoes to the oven and bake for 15 minutes at 400°F, or until the tops are lightly golden.
14. Remove from the oven and let rest for 5 minutes before serving.
The filling is luxuriously creamy with bursts of sweet crab and fresh chive, while the skins provide a satisfying contrast. Serve them alongside a simple green salad for a complete meal, or as an appetizer that feels indulgent yet effortless.
Vegetarian Mediterranean Stuffed Potatoes
Reflecting on the quiet comfort of autumn afternoons, I find myself drawn to simple, nourishing meals that warm both kitchen and soul. These stuffed potatoes, with their Mediterranean-inspired filling, offer a gentle reminder that plant-based eating can be deeply satisfying and flavorful without complexity.
Ingredients
– Russet potatoes – 4 large
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Canned chickpeas – 1 cup, drained and rinsed
– Cherry tomatoes – ½ cup, halved
– Kalamata olives – ¼ cup, pitted and chopped
– Feta cheese – ½ cup, crumbled
– Fresh parsley – 2 tbsp, chopped
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Scrub the potatoes thoroughly under running water to remove any dirt, then pat them completely dry with a clean towel.
3. Pierce each potato 5-6 times with a fork to allow steam to escape during baking, preventing splitting.
4. Rub the potatoes evenly with 1 tablespoon of olive oil and sprinkle with ½ teaspoon of salt.
5. Place the potatoes directly on the prepared baking sheet and bake for 50-60 minutes, until the skins are crisp and a knife inserts easily into the center.
6. While the potatoes bake, combine the chickpeas, cherry tomatoes, olives, feta, parsley, remaining olive oil, salt, and pepper in a medium bowl.
7. Let the potatoes cool for 10 minutes after baking so they’re easier to handle without burning your hands.
8. Slice each potato lengthwise about three-quarters of the way through, then gently squeeze the ends to open a pocket for stuffing.
9. Fluff the potato insides lightly with a fork to create texture that better holds the filling.
10. Divide the chickpea mixture evenly among the potatoes, pressing it gently into the cavities.
11. Return the stuffed potatoes to the oven for 5-7 minutes, just until the filling is warmed through and the cheese softens slightly.
The creamy potato contrasts beautifully with the bright, briny filling, each bite offering a mix of soft and firm textures. Serve them alongside a simple arugula salad drizzled with lemon juice, or enjoy one as a complete meal with its balanced protein and vegetables.
Creamy Spinach and Artichoke Stuffed Potatoes
Perhaps it’s the way the afternoon light slants through the kitchen window, but today feels meant for something comforting, something that fills the house with a warmth that goes beyond the oven. Creamy spinach and artichoke stuffed potatoes are just that—a humble dish that feels like a quiet embrace.
Ingredients
– Russet potatoes – 4 large
– Olive oil – 2 tbsp
– Frozen chopped spinach – 10 oz, thawed and squeezed dry
– Canned artichoke hearts – 14 oz, drained and chopped
– Cream cheese – 8 oz, softened
– Parmesan cheese – ½ cup, grated
– Garlic – 2 cloves, minced
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat the oven to 400°F.
2. Scrub the potatoes thoroughly under running water to remove any dirt.
3. Pat the potatoes dry with a clean towel.
4. Prick each potato several times with a fork to allow steam to escape during baking.
5. Rub the potatoes evenly with 1 tablespoon of olive oil.
6. Place the potatoes directly on the middle oven rack with a baking sheet on the rack below to catch any drips.
7. Bake for 50-60 minutes, or until the potatoes are tender when pierced with a fork.
8. Remove the potatoes from the oven and let them cool for 10 minutes, or until safe to handle.
9. Cut each potato in half lengthwise.
10. Scoop out the flesh into a medium bowl, leaving a ¼-inch thick shell intact.
11. Mash the potato flesh with a fork until smooth.
12. Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
13. Add the minced garlic and sauté for 1 minute, or until fragrant.
14. Add the thawed and squeezed dry spinach and chopped artichoke hearts to the skillet.
15. Cook for 3-4 minutes, stirring occasionally, until any excess moisture has evaporated.
16. Transfer the spinach and artichoke mixture to the bowl with the mashed potatoes.
17. Add the softened cream cheese, grated Parmesan cheese, salt, and black pepper.
18. Stir until all ingredients are well combined and the mixture is creamy.
19. Spoon the filling evenly back into the potato shells.
20. Return the stuffed potatoes to the oven and bake for 15-20 minutes, or until the tops are lightly golden.
21. Remove from the oven and let cool for 5 minutes before serving.
Generously stuffed and baked to perfection, these potatoes offer a creamy, savory filling with subtle tang from the artichokes, all nestled in a tender skin. For a creative twist, top with a sprinkle of crispy breadcrumbs or serve alongside a simple green salad to balance the richness.
Sweet Potato and Black Bean Twice Baked Potatoes
Moments like these call for comfort wrapped in simplicity, where humble ingredients transform into something quietly extraordinary. Maybe it’s the golden hour light or the gentle hum of the oven, but this dish feels like a warm embrace on a crisp autumn afternoon.
Ingredients
Sweet potatoes – 4 large
Black beans – 1 (15 oz) can, drained and rinsed
Shredded cheddar cheese – 1 cup
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Plain Greek yogurt – ½ cup
Fresh cilantro – ¼ cup, chopped
Instructions
1. Preheat the oven to 400°F.
2. Pierce each sweet potato 4-5 times with a fork to allow steam to escape.
3. Rub the sweet potatoes with 1 tbsp olive oil and place them directly on the oven rack.
4. Bake for 45-60 minutes, or until the potatoes are tender when pierced with a knife.
5. Let the sweet potatoes cool for 10 minutes to handle safely.
6. Slice each sweet potato in half lengthwise and scoop out the flesh into a bowl, leaving a ¼-inch thick shell intact.
7. Mash the sweet potato flesh with a fork until smooth.
8. Add the black beans, ¾ cup cheddar cheese, Greek yogurt, salt, and black pepper to the bowl.
9. Mix gently until all ingredients are well combined.
10. Spoon the filling evenly back into the sweet potato shells.
11. Sprinkle the remaining ¼ cup cheddar cheese over the top of each stuffed potato half.
12. Return the potatoes to the oven and bake for 15-20 minutes, or until the cheese is melted and lightly golden.
13. Remove from the oven and let rest for 5 minutes before serving.
14. Garnish with fresh cilantro just before serving.
Dense and creamy with a slight crunch from the baked edges, these twice-baked potatoes offer a harmonious blend of earthy sweet potatoes and hearty black beans. For a playful twist, top with a dollop of avocado crema or serve alongside a crisp green salad to balance the richness.
Conclusion
Variety is the spice of life, and these twice-baked potato recipes offer endless inspiration for home cooks. We hope you find a new family favorite among these 20 delicious ideas! Don’t forget to share your thoughts in the comments and pin your top picks to Pinterest. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
