20 Creamy Twice Baked Potato Recipes Delicious

There’s nothing quite like the creamy, dreamy comfort of a twice-baked potato—crispy on the outside, fluffy on the inside, and loaded with irresistible flavor. Whether you’re craving a quick weeknight side or a show-stopping dish for your next gathering, these 20 indulgent recipes are here to satisfy. From classic cheesy to creative twists, get ready to fall in love with spuds all over again. Dig in!

Classic Cheesy Twice Baked Potatoes

These creamy, cheesy twice-baked potatoes are the ultimate comfort food—crispy skins stuffed with a rich, fluffy filling that’s downright irresistible.

Ingredients:

• 4 large russet potatoes (about 10 oz each), scrubbed
• 2 tbsp olive oil
• 1 tsp kosher salt, divided
• 1/2 cup sour cream
• 1/4 cup whole milk
• 4 tbsp unsalted butter, softened
• 1/2 tsp black pepper
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 3 green onions, thinly sliced

Instructions:

1. Preheat oven to 400°F. Rub potatoes with olive oil and sprinkle with 1/2 tsp kosher salt. Place directly on the oven rack and bake for 50–60 minutes, until tender when pierced with a fork.
2. Let potatoes cool slightly, then slice off the top 1/3 lengthwise. Scoop flesh into a bowl, leaving a 1/4-inch-thick shell. Mash the flesh with sour cream, milk, butter, remaining 1/2 tsp salt, and black pepper until smooth.
3. Fold in 1 cup cheddar cheese and green onions. Spoon filling back into shells, mounding slightly. Top with remaining 1/2 cup cheese.
4. Return to oven for 15–20 minutes until cheese is bubbly and golden. Serve warm.

The magic here? The contrast between the crispy shell and that velvety, cheesy center—it’s like a loaded baked potato, but extra indulgent.

Tip: For extra-crispy skins, brush the insides with melted butter before refilling.

Garlic Parmesan Twice Baked Potatoes

These Garlic Parmesan Twice Baked Potatoes are creamy, cheesy, and packed with savory garlic flavor—a side dish so good, it might just steal the spotlight.

• 4 large russet potatoes (about 8 oz each), scrubbed
• 2 tbsp olive oil
• 1/2 tsp kosher salt, divided
• 1/4 tsp black pepper
• 4 tbsp unsalted butter, softened
• 1/3 cup sour cream
• 1/4 cup whole milk
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese, divided
• 2 tbsp chopped fresh chives

1. Preheat oven to 400°F. Pierce potatoes all over with a fork, rub with olive oil, and sprinkle with 1/4 tsp salt. Place directly on the oven rack and bake for 50–60 minutes, until tender when pierced with a knife.
2. Let potatoes cool slightly, then slice off the top 1/4 of each. Scoop out the flesh into a bowl, leaving a 1/4-inch-thick shell.
3. Add butter, sour cream, milk, garlic, remaining 1/4 tsp salt, black pepper, and 1/4 cup Parmesan to the potato flesh. Mash until smooth and creamy.
4. Spoon the mixture back into the potato shells, mounding it slightly. Sprinkle with remaining 1/4 cup Parmesan.
5. Return to the oven for 15–20 minutes until tops are golden and edges are crisp. Garnish with chives before serving.

The double bake gives these potatoes an irresistible contrast—fluffy centers with crispy, cheesy tops. Perfect for impressing guests without fuss!

Tip: For extra garlic flavor, roast the minced garlic with the potatoes in step 1 (wrap in foil with a drizzle of oil).

Bacon and Cheddar Twice Baked Potatoes

These loaded twice-baked potatoes are the ultimate comfort food—creamy, cheesy, and packed with smoky bacon in every bite.

Ingredients:

• 4 large russet potatoes (about 10 oz each), scrubbed
• 4 slices bacon, cooked and crumbled
• 1/2 cup sour cream
• 1/4 cup whole milk
• 3 tbsp unsalted butter, softened
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 2 green onions, thinly sliced
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Pierce potatoes all over with a fork, then bake directly on the rack for 50–60 minutes until tender when squeezed.
2. Let potatoes cool slightly, then slice off the top 1/3 lengthwise. Scoop flesh into a bowl, leaving a 1/4-inch shell.
3. Add sour cream, milk, butter, 1 cup cheddar cheese, green onions, garlic powder, salt, and pepper to the bowl. Mash until smooth, then fold in bacon.
4. Spoon filling back into shells, mounding slightly. Top with remaining 1/2 cup cheddar. Bake at 375°F for 15–20 minutes until cheese is bubbly.

The second bake transforms these into crispy-edged, fluffy-centered wonders—the bacon adds a salty crunch that plays perfectly against the rich filling.

Tip: For extra-crispy skins, brush the empty shells with melted butter before refilling.

Loaded Twice Baked Potatoes with Sour Cream

These creamy, cheesy twice-baked potatoes are the ultimate comfort food—stuffed with tangy sour cream, crispy bacon, and a golden crust that’ll have everyone reaching for seconds.

Ingredients:

• 4 large russet potatoes (about 1 lb each), scrubbed
• 4 tbsp unsalted butter, softened
• 1/2 cup sour cream
• 1/4 cup whole milk
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup shredded sharp cheddar cheese, divided
• 4 slices bacon, cooked and crumbled
• 2 tbsp chopped fresh chives

Instructions:

1. Preheat oven to 400°F. Pierce potatoes all over with a fork, then bake directly on the rack for 50–60 minutes until tender when squeezed.
2. Let potatoes cool slightly, then slice off the top 1/3 lengthwise. Scoop flesh into a bowl, leaving a 1/4-inch shell.
3. Add butter, sour cream, milk, garlic powder, salt, and pepper to the bowl. Mash until smooth, then stir in 1/2 cup cheddar and half the bacon.
4. Spoon filling back into shells, mounding slightly. Top with remaining 1/2 cup cheddar and bacon.
5. Return to oven for 15–20 minutes until cheese is bubbly. Garnish with chives before serving.

The magic here? The fluffy-smooth filling contrasts with the crispy-edged shell—plus, the bacon adds a smoky crunch in every bite.

Tip: For extra-rich potatoes, swap half the sour cream for cream cheese.

Broccoli and Cheese Twice Baked Potatoes

These loaded potatoes get a veggie-packed upgrade with tender broccoli and a creamy, cheesy filling—perfect for turning a simple side into a satisfying meal.

Ingredients:

• 4 large russet potatoes (about 8 oz each), scrubbed
• 1 tbsp olive oil
• 1 tsp kosher salt, divided
• 1 1/2 cups small broccoli florets, steamed until tender
• 4 tbsp unsalted butter, softened
• 1/2 cup sour cream
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1 1/4 cups shredded sharp cheddar cheese, divided
• 2 tbsp chopped fresh chives

Instructions:

1. Prep potatoes: Preheat oven to 400°F. Rub potatoes with olive oil and sprinkle with 1/2 tsp salt. Pierce each twice with a fork and bake directly on the rack for 50–60 minutes until tender. Cool slightly.
2. Hollow potatoes: Slice off the top 1/4 of each potato lengthwise. Scoop flesh into a bowl, leaving a 1/4-inch shell. Add butter, sour cream, remaining 1/2 tsp salt, pepper, and garlic powder to the bowl; mash until smooth.
3. Fill & bake: Fold in steamed broccoli, 1 cup cheddar, and chives. Spoon mixture back into shells, mounding slightly. Top with remaining 1/4 cup cheese. Bake at 375°F for 15–20 minutes until cheese is bubbly.

The double bake ensures the shells stay crisp while the filling turns luxuriously fluffy—broccoli adds just the right fresh crunch to balance the richness.

Tip: For extra color, swap half the cheddar for pepper jack and add a pinch of smoked paprika to the filling.

Jalapeño Popper Twice Baked Potatoes

These creamy, spicy stuffed potatoes are the ultimate mash-up of comfort food and party appetizer—perfect for game day or a cozy weeknight treat.

Ingredients:

• 4 medium russet potatoes (about 8 oz each), scrubbed
• 1 tbsp olive oil
• 1/2 tsp kosher salt, divided
• 4 oz cream cheese, softened
• 1/4 cup sour cream
• 1 cup shredded sharp cheddar cheese, divided
• 4 slices bacon, cooked and crumbled
• 2 jalapeños, finely diced (seeds removed for milder heat)
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 2 tbsp chopped fresh chives

Instructions:

1. Preheat oven to 400°F. Rub potatoes with olive oil and sprinkle with 1/4 tsp salt. Pierce skins with a fork and bake directly on the rack for 50–60 minutes, until tender.
2. Let potatoes cool slightly, then slice off the top third lengthwise. Scoop flesh into a bowl, leaving a 1/4-inch shell. Add cream cheese, sour cream, 3/4 cup cheddar, bacon, jalapeños, garlic powder, pepper, and remaining 1/4 tsp salt. Mash until smooth.
3. Spoon filling back into shells, mounding slightly. Top with remaining 1/4 cup cheddar. Return to oven for 15–20 minutes until cheese is bubbly and golden.
4. Sprinkle with chives before serving. The crispy-edged shells and gooey, spicy filling make these irresistible—especially with the smoky bacon crunch!

Tip: For extra char, broil the topped potatoes for 1–2 minutes at the end (watch closely!).

Spinach and Artichoke Twice Baked Potatoes

These creamy, cheesy stuffed potatoes combine the best parts of spinach-artichoke dip with fluffy baked potatoes—comfort food at its finest!

Ingredients:

• 4 large russet potatoes (about 1 lb each), scrubbed
• 1 tbsp olive oil
• 1 tsp kosher salt, divided
• 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
• 1 (14 oz) can artichoke hearts, drained and chopped
• 4 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Rub potatoes with olive oil and sprinkle with 1/2 tsp kosher salt. Pierce skins with a fork and bake directly on the rack for 50–60 minutes until tender.
2. Let potatoes cool slightly, then slice off the top 1/3 lengthwise. Scoop flesh into a bowl, leaving a 1/4-inch shell.
3. Add spinach, artichoke hearts, cream cheese, sour cream, mozzarella, Parmesan, garlic powder, remaining 1/2 tsp salt, and black pepper to the bowl. Mash until smooth.
4. Spoon mixture back into potato shells, mounding slightly. Return to oven for 15–20 minutes until tops are golden and bubbly.

The artichokes add a tangy bite against the rich, creamy filling—plus, the crispy potato skin adds the perfect crunch. Tip: For extra browning, broil for the last 2 minutes (watch closely!).

Ranch Style Twice Baked Potatoes

These loaded potatoes get a tangy twist with ranch seasoning, making them the ultimate comfort food upgrade.

Ingredients:

• 4 large russet potatoes, scrubbed
• 1/4 cup unsalted butter, softened
• 1/2 cup sour cream
• 1/4 cup whole milk
• 1 (1-oz) packet ranch seasoning mix
• 1 cup shredded sharp cheddar cheese, divided
• 4 slices cooked bacon, crumbled
• 2 tbsp chopped fresh chives
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Pierce potatoes all over with a fork, place directly on the oven rack, and bake for 50–60 minutes until tender when squeezed.
2. Let potatoes cool slightly, then slice off the top 1/4 of each. Scoop flesh into a bowl, leaving a 1/4-inch shell.
3. Add butter, sour cream, milk, ranch seasoning, 1/2 cup cheddar, bacon, chives, salt, and pepper to the bowl. Mash until smooth but slightly chunky.
4. Spoon filling back into shells, mounding slightly. Top with remaining 1/2 cup cheddar. Return to oven for 15–20 minutes until cheese is bubbly.

The ranch seasoning gives these potatoes a savory punch that pairs perfectly with the smoky bacon and sharp cheddar—no extra dipping sauce needed!

Tip: For crispier skins, brush the empty shells with melted butter before refilling.

Buffalo Chicken Twice Baked Potatoes

These loaded spuds pack all the zesty, creamy goodness of buffalo wings into a hearty potato—perfect for game day or a cozy weeknight.

Ingredients:

• 4 large russet potatoes, scrubbed
• 1 tbsp olive oil
• 1 tsp kosher salt, divided
• 1 1/2 cups shredded cooked chicken
• 1/3 cup hot sauce (like Frank’s RedHot)
• 4 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• 2 green onions, thinly sliced
• 1/4 cup crumbled blue cheese (optional)

Instructions:

1. Preheat oven to 400°F. Rub potatoes with olive oil, prick with a fork, and sprinkle with 1/2 tsp salt. Bake directly on the rack for 50–60 minutes until tender.
2. Let potatoes cool slightly, then slice off the top 1/4. Scoop flesh into a bowl, leaving a 1/4-inch shell. Mash with cream cheese, sour cream, and remaining 1/2 tsp salt until smooth.
3. Stir in shredded chicken, hot sauce, and half the cheddar. Spoon filling back into shells, top with remaining cheddar, and bake at 375°F for 15–20 minutes until bubbly.
4. Garnish with green onions and blue cheese (if using). Serve with extra hot sauce for dipping.

The double bake ensures crispy skins and a fluffy, saucy center—like a loaded potato and buffalo dip had the best mashup ever.

Tip: For extra crispy skins, brush shells with melted butter before refilling.

Herb and Butter Twice Baked Potatoes

These creamy, dreamy twice-baked potatoes are loaded with fresh herbs and rich butter—perfect for turning a simple spud into a showstopping side.

Ingredients:

• 4 large russet potatoes (about 1 lb each), scrubbed
• 4 tbsp unsalted butter, softened
• 1/2 cup sour cream
• 1/4 cup whole milk
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 2 tbsp chopped fresh chives
• 1 tbsp chopped fresh parsley
• 1/2 cup shredded sharp cheddar cheese

Instructions:

1. Preheat oven to 400°F. Pierce potatoes all over with a fork, rub skins with 1 tbsp olive oil, and sprinkle with 1/2 tsp kosher salt. Bake directly on the rack for 50–60 minutes until tender.
2. Let potatoes cool slightly, then slice off the top 1/4 of each. Scoop flesh into a bowl, leaving a 1/4-inch shell.
3. Add 4 tbsp softened butter, 1/2 cup sour cream, 1/4 cup milk, 1/2 tsp garlic powder, 1/2 tsp onion powder, remaining 1/2 tsp salt, and 1/2 tsp black pepper to the bowl. Mash until smooth, then fold in 2 tbsp chives and 1 tbsp parsley.
4. Spoon filling back into shells, mounding slightly. Top with 1/2 cup cheddar cheese. Return to oven for 15–20 minutes until cheese melts and edges are golden.

The second bake gives these potatoes an irresistible crispy-chewy contrast, while the fresh herbs keep the filling bright and flavorful.

Tip: For extra-crispy skins, brush the hollowed shells with melted butter before refilling.

Southwest Twice Baked Potatoes with Corn and Beans

These loaded spuds are packed with smoky Southwest flavors—think creamy beans, sweet corn, and just the right kick of spice. Perfect for taco night or a hearty side!

Ingredients:

• 4 medium russet potatoes (about 8 oz each), scrubbed
• 1 tbsp olive oil
• 1/2 tsp salt, divided
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1/4 cup sour cream
• 2 tbsp unsalted butter, softened
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 1/3 cup shredded cheddar cheese
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. Prep potatoes: Preheat oven to 400°F. Rub potatoes with olive oil, sprinkle with 1/4 tsp salt, and prick skins with a fork. Bake directly on the rack for 50–60 minutes until tender.
2. Mix filling: Cut potatoes in half lengthwise. Scoop flesh into a bowl, leaving a 1/4-inch shell. Mash with sour cream, butter, remaining 1/4 tsp salt, chili powder, cumin, and smoked paprika. Fold in black beans and corn.
3. Stuff & bake: Spoon filling back into shells, top with cheddar, and return to the oven for 10–12 minutes until cheese melts. Garnish with cilantro if using.

The double bake gives these potatoes a crispy shell with a fluffy, boldly spiced center—plus, the beans and corn add pops of texture. Tip: For extra crunch, broil the topped potatoes for 1–2 minutes at the end.

Smoked Gouda and Chive Twice Baked Potatoes

These creamy, smoky twice-baked potatoes are a showstopper side dish—rich smoked Gouda and fresh chives take classic spuds to the next level.

Ingredients:

• 4 large russet potatoes (about 10 oz each), scrubbed
• 2 tbsp unsalted butter, softened
• 1/2 cup sour cream
• 1/4 cup whole milk
• 1 cup shredded smoked Gouda, divided
• 1/4 cup finely chopped fresh chives
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Pierce potatoes all over with a fork, place directly on the oven rack, and bake for 50–60 minutes until tender when squeezed.
2. Let potatoes cool slightly, then slice off the top 1/4 of each lengthwise. Scoop flesh into a bowl, leaving a 1/4-inch shell.
3. Add butter, sour cream, milk, 3/4 cup smoked Gouda, chives, garlic powder, salt, and pepper to the bowl. Mash until smooth and creamy.
4. Spoon filling back into potato shells, mounding slightly. Top with remaining 1/4 cup Gouda. Return to oven for 15–20 minutes until cheese is bubbly and golden.

The double bake gives these potatoes an irresistible contrast—crispy-edged shells hugging that velvety, smoky filling. Perfect for impressing guests without fuss!

Tip: For extra crunch, broil the topped potatoes for the last 2 minutes (watch closely!).

Pesto and Mozzarella Twice Baked Potatoes

These creamy, cheesy potatoes get a vibrant upgrade with basil pesto and melty mozzarella—perfect for turning a weeknight side into something special.

Ingredients:

• 4 medium russet potatoes (about 8 oz each), scrubbed
• 2 tbsp olive oil, divided
• 1/2 tsp kosher salt, plus extra for sprinkling
• 1/4 cup basil pesto (store-bought or homemade)
• 1/4 cup sour cream
• 1/2 cup shredded mozzarella cheese, divided
• 2 tbsp grated Parmesan cheese
• Freshly cracked black pepper, to taste

Instructions:

1. Bake the potatoes: Preheat oven to 400°F. Rub potatoes with 1 tbsp olive oil and sprinkle lightly with salt. Place directly on the oven rack and bake for 50–60 minutes, until tender when pierced with a fork. Let cool slightly.
2. Scoop and mix: Slice potatoes in half lengthwise. Carefully scoop out the flesh into a bowl, leaving a 1/4-inch shell. Mash the flesh with pesto, sour cream, 1/4 cup mozzarella, Parmesan, 1/2 tsp salt, and black pepper until smooth.
3. Stuff and bake: Brush potato shells with remaining 1 tbsp olive oil. Divide filling among shells, top with remaining 1/4 cup mozzarella, and bake at 375°F for 15–20 minutes until cheese is bubbly and golden.

The pesto adds a herby punch that balances the richness of the melted cheeses, while the double bake ensures crispy edges and a fluffy center.

Tip: For extra crunch, broil the topped potatoes for the last 2 minutes—just keep an eye on them!

Caramelized Onion Twice Baked Potatoes

These creamy, savory potatoes get a major flavor upgrade with sweet caramelized onions and a golden, cheesy top—perfect for impressing guests or treating yourself!

Ingredients:

• 4 large russet potatoes (about 1 lb each)
• 2 tbsp olive oil, divided
• 1 large yellow onion, thinly sliced
• 1 tsp sugar
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1/2 cup sour cream
• 1/4 cup whole milk
• 3 tbsp unsalted butter
• 1 cup shredded sharp cheddar cheese, divided
• 2 tbsp chopped fresh chives

Instructions:

1. Prep potatoes: Preheat oven to 400°F. Rub potatoes with 1 tbsp olive oil and prick all over with a fork. Bake directly on the rack for 50–60 minutes until tender. Let cool slightly.
2. Caramelize onions: While potatoes bake, heat remaining 1 tbsp olive oil in a skillet over medium-low. Add onion, sugar, and 1/4 tsp salt. Cook, stirring occasionally, for 25–30 minutes until deeply golden. Set aside.
3. Hollow potatoes: Slice each potato in half lengthwise. Scoop flesh into a bowl, leaving a 1/4-inch shell. Add sour cream, milk, butter, 1/2 cup cheddar, remaining 1/4 tsp salt, and pepper. Mash until smooth, then fold in caramelized onions.
4. Bake again: Spoon filling back into shells, top with remaining 1/2 cup cheddar, and bake at 375°F for 15–20 minutes until bubbly. Garnish with chives.

The slow-cooked onions melt into the fluffy potato filling, creating a rich umami contrast with the crisp-edged cheese topping.

Tip: For extra crunch, broil the topped potatoes for 1–2 minutes at the end—just watch closely!

Blue Cheese and Walnut Twice Baked Potatoes

These decadent twice-baked potatoes get a gourmet upgrade with tangy blue cheese and crunchy toasted walnuts—perfect for impressing guests or treating yourself.

Ingredients:

• 4 medium russet potatoes (about 8 oz each), scrubbed
• 2 tbsp olive oil
• 1/2 tsp kosher salt, divided
• 1/4 tsp black pepper
• 1/2 cup sour cream
• 1/4 cup whole milk
• 3 oz crumbled blue cheese
• 1/3 cup chopped toasted walnuts
• 2 tbsp chopped fresh chives

Instructions:

1. Preheat oven to 400°F. Pierce potatoes all over with a fork, rub with olive oil, and sprinkle with 1/4 tsp kosher salt. Place directly on the oven rack and bake for 50–60 minutes until tender.
2. Let potatoes cool slightly, then slice off the top 1/3 lengthwise. Scoop flesh into a bowl, leaving a 1/4-inch shell. Mash the flesh with sour cream, milk, blue cheese, remaining 1/4 tsp salt, and black pepper until creamy but slightly chunky.
3. Fold in walnuts and chives, then spoon mixture back into shells. Return to the oven for 15–20 minutes until tops are golden and crisp at the edges.

The contrast of creamy blue cheese filling with the nutty crunch of walnuts makes these potatoes irresistible—serve them as a hearty side or a meatless main.

Tip: Toast walnuts in a dry skillet over medium heat for 3–4 minutes to deepen their flavor before chopping.

Sweet Potato Twice Baked with Marshmallows

This indulgent twist on classic sweet potatoes turns them into a creamy, marshmallow-topped dream—perfect for holiday tables or cozy Sunday dinners.

Ingredients:

• 4 medium sweet potatoes (about 2 lbs total)
• 3 tbsp unsalted butter, softened
• 1/4 cup heavy cream
• 2 tbsp brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 cup mini marshmallows

Instructions:

1. Preheat oven to 400°F. Pierce sweet potatoes all over with a fork, then bake directly on the oven rack for 45–50 minutes until tender. Let cool slightly.
2. Slice each potato in half lengthwise. Scoop flesh into a bowl, leaving a 1/4-inch border in the skins. Arrange skins on a baking sheet.
3. To the bowl, add 3 tbsp butter, 1/4 cup heavy cream, 2 tbsp brown sugar, 1/2 tsp cinnamon, and 1/4 tsp salt. Mash until smooth and creamy.
4. Spoon filling back into the skins, then top evenly with 1 cup mini marshmallows. Broil on high for 2–3 minutes until marshmallows are golden and puffed.

The double bake gives these potatoes an extra-rich texture, while the toasted marshmallows add a gooey, caramelized finish that’s downright irresistible.

Tip: For a deeper flavor, swap brown sugar for maple syrup and add a pinch of nutmeg to the filling.

Lobster and Cream Cheese Twice Baked Potatoes

These decadent twice-baked potatoes are stuffed with tender lobster and creamy cheese—a showstopper side that tastes like a luxury restaurant dish.

Ingredients:

• 4 large russet potatoes (about 10 oz each), scrubbed
• 1 tbsp olive oil
• 1/2 cup cooked lobster meat, chopped
• 4 oz cream cheese, softened
• 1/4 cup sour cream
• 2 tbsp unsalted butter, melted
• 1/4 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh chives, finely chopped (plus extra for garnish)
• 1/4 cup shredded sharp cheddar cheese

Instructions:

1. Preheat oven to 400°F. Pierce potatoes all over with a fork, rub with 1 tbsp olive oil, and bake directly on the rack for 50–60 minutes until tender.
2. Let potatoes cool slightly, then slice off the top 1/4 lengthwise. Scoop out the flesh into a bowl, leaving a 1/4-inch shell.
3. To the bowl, add 4 oz cream cheese, 1/4 cup sour cream, 2 tbsp melted butter, 1/4 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mash until smooth.
4. Fold in 1/2 cup chopped lobster and 2 tbsp chives. Spoon mixture back into the potato shells, mounding slightly. Top with 1/4 cup cheddar cheese.
5. Return to the oven for 15–20 minutes until cheese is bubbly. Garnish with extra chives before serving.

The secret? The cream cheese adds a velvety richness that balances the sweet lobster perfectly—no one will guess how simple it is to make.

Tip: For extra flavor, brush the potato shells with melted butter before refilling.

Truffle Oil and Parmesan Twice Baked Potatoes

These indulgent twice-baked potatoes are rich with earthy truffle oil and nutty Parmesan—perfect for impressing guests or treating yourself.

Ingredients:

• 4 large russet potatoes (about 1 lb each), scrubbed
• 2 tbsp olive oil
• 1/2 cup sour cream
• 1/4 cup whole milk
• 4 tbsp unsalted butter, softened
• 1/2 cup grated Parmesan cheese, plus 2 tbsp for topping
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tsp truffle oil
• 2 tbsp chopped fresh chives

Instructions:

1. Prep potatoes: Preheat oven to 400°F. Rub potatoes with olive oil, prick skins with a fork, and bake directly on the rack for 50–60 minutes until tender.
2. Scoop & mix: Let potatoes cool slightly, then slice off the top 1/4 of each. Scoop flesh into a bowl, leaving a 1/4-inch shell. Mash with sour cream, milk, butter, 1/2 cup Parmesan, salt, pepper, and truffle oil until creamy.
3. Fill & bake: Spoon mixture back into shells, top with remaining 2 tbsp Parmesan, and bake at 375°F for 15–20 minutes until golden. Garnish with chives.

The truffle oil adds a luxurious depth that pairs magically with the crispy-cheesy crust. Tip: For extra texture, broil the last 2 minutes—just watch closely!

Spicy Chipotle Twice Baked Potatoes

These smoky, spicy twice-baked potatoes are packed with bold flavor and a creamy texture—perfect for spicing up your weeknight dinner or impressing guests.

Ingredients:

• 4 large russet potatoes (about 8 oz each)
• 2 tbsp olive oil
• 1 tsp kosher salt, divided
• 1/2 cup sour cream
• 1/4 cup whole milk
• 2 tbsp unsalted butter, softened
• 1 canned chipotle pepper in adobo, minced (plus 1 tsp adobo sauce)
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 cup shredded sharp cheddar cheese, divided
• 2 green onions, thinly sliced

Instructions:

1. Preheat oven to 400°F. Scrub potatoes, pat dry, then rub with olive oil and sprinkle with 1/2 tsp salt. Pierce each twice with a fork and bake directly on the rack for 50–60 minutes, until tender when squeezed.
2. Let potatoes cool slightly, then slice off the top 1/4 of each lengthwise. Scoop flesh into a bowl, leaving a 1/4-inch shell. Mash with sour cream, milk, butter, chipotle pepper, adobo sauce, garlic powder, smoked paprika, remaining 1/2 tsp salt, black pepper, and 1/2 cup cheddar until smooth.
3. Spoon filling back into shells, mounding slightly. Top with remaining 1/2 cup cheddar. Return to oven for 15–20 minutes until cheese melts and edges crisp. Garnish with green onions.

The chipotle’s smoky heat balances the creamy filling, while the crispy-cheesy top adds irresistible texture. Tip: For extra smokiness, broil for 1–2 minutes at the end—just watch closely!

Mediterranean Style Twice Baked Potatoes

These creamy, herby stuffed potatoes are packed with sun-dried tomatoes, feta, and fresh herbs—a cozy yet vibrant twist on a classic.

Ingredients:

• 4 medium russet potatoes (about 8 oz each), scrubbed
• 2 tbsp olive oil, divided
• 1/2 tsp salt, plus more for sprinkling
• 1/4 cup sour cream
• 2 tbsp chopped sun-dried tomatoes (oil-packed)
• 1/4 cup crumbled feta cheese
• 1 tbsp chopped fresh parsley
• 1 tsp dried oregano
• 1/4 tsp black pepper
• 1 garlic clove, minced

Instructions:

1. Prep potatoes: Preheat oven to 400°F. Rub potatoes with 1 tbsp olive oil, sprinkle lightly with salt, and prick all over with a fork. Bake directly on the rack for 50–60 minutes until tender when pierced.
2. Hollow & mix: Let cool slightly, then slice off the top 1/3 of each potato. Scoop flesh into a bowl, leaving a 1/4-inch shell. Mash with sour cream, sun-dried tomatoes, feta, parsley, oregano, 1/2 tsp salt, pepper, garlic, and remaining 1 tbsp olive oil until fluffy.
3. Stuff & bake: Spoon filling back into shells, mounding slightly. Return to the oven for 15–20 minutes until tops are golden. Serve warm.

The sun-dried tomatoes and feta add a salty-sweet punch, while the double bake ensures the edges stay irresistibly crisp. Tip: For extra color, top with a sprinkle of paprika before the second bake.

Conclusion

With 20 irresistibly creamy twice-baked potato recipes, there’s something here for every craving! Whether you’re hosting a gathering or just treating yourself, these dishes promise comfort and flavor in every bite. Try one (or a few!) and let us know your favorite in the comments. Loved this roundup? Share the cheesy goodness with fellow foodies on Pinterest—happy cooking!