Few comfort foods can match the warmth and satisfaction of a perfectly baked potato. But when you take that same potato, scoop out its fluffy insides, mix them with butter and cheese, and bake it again until golden and crisp — you get pure comfort on a plate. Classic Butter & Cheese Twice-Baked Potatoes are the kind of dish that never goes out of style. They fit right in at family dinners, weekend cookouts, or cozy nights when you just want something hearty and nostalgic.
This recipe draws inspiration from timeless American comfort food traditions — where simple ingredients come together to create something unforgettable. It’s a dish that brings people together, whether served as a side to a juicy roast chicken or enjoyed solo with a sprinkle of herbs on top. The creamy, buttery filling and crisp, cheesy shell make every bite irresistible — a reminder that the simplest things in the kitchen often taste the best.
Ingredients
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4 large russet potatoes
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4 tablespoons unsalted butter, softened
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½ cup sour cream
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½ cup whole milk or heavy cream
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1 ½ cups shredded cheddar cheese (divided)
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¼ teaspoon garlic powder
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¼ teaspoon onion powder
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Salt and freshly ground black pepper, to taste
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2 tablespoons chopped green onions or chives (optional, for garnish)
Directions
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Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment paper for easy cleanup.
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Prepare the potatoes. Scrub each potato thoroughly under running water to remove any dirt. Pat them dry with a clean towel. Pierce each potato several times with a fork to allow steam to escape while baking.
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Bake the potatoes. Place the potatoes directly on the oven rack or on the prepared baking sheet. Bake for about 50–60 minutes, or until the skins are crisp and the insides are tender when pierced with a fork.
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Cool slightly. Once baked, remove the potatoes from the oven and let them cool for about 10–15 minutes — just enough to handle without burning your hands.
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Cut and scoop. Slice each potato in half lengthwise. Using a spoon, carefully scoop out the fluffy interior into a large mixing bowl, leaving a thin layer of potato along the skin to help the shell keep its shape.
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Mash the filling. Add the butter, sour cream, milk, garlic powder, onion powder, salt, and pepper to the bowl of potato flesh. Mash everything together until creamy and smooth. Taste and adjust the seasoning if needed.
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Add the cheese. Stir in 1 cup of the shredded cheddar cheese until it’s well incorporated and slightly melted from the warmth of the potatoes.
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Stuff the shells. Spoon the creamy filling back into each potato shell, piling it high. Sprinkle the remaining ½ cup of cheddar cheese evenly over the top of each filled potato.
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Bake again. Return the stuffed potatoes to the oven and bake for another 15–20 minutes, or until the tops are golden and the cheese is bubbling beautifully.
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Garnish and serve. Remove from the oven and let them cool for a few minutes. Garnish with chopped green onions or chives before serving.
Prep Time
15 minutes
Cook Time
1 hour 20 minutes
Total Time
1 hour 35 minutes
Yield
4 servings
Why You’ll Love These Twice-Baked Potatoes
These Classic Butter & Cheese Twice-Baked Potatoes bring everything you crave in a comforting side dish — rich, creamy filling, crispy potato shells, and melted cheese that stretches with every bite. What makes this recipe truly special is its versatility. It fits any meal or occasion. You can serve it next to steak, chicken, or fish, or make it the star of a cozy vegetarian dinner with a side salad.
The flavor combination of butter and cheese is timeless for a reason — the buttery smoothness enhances the earthy potato flavor, while melted cheddar adds depth and richness. This dish transforms everyday ingredients into something extraordinary, making it ideal for both weeknight meals and holiday gatherings.
It’s also a practical recipe. You can prepare the potatoes ahead of time, store them in the fridge, and simply bake them again before serving. The result is an impressive, no-stress side that looks elegant but feels effortless.
The Secret to Perfect Twice-Baked Potatoes
The secret lies in texture and balance. You want the filling to be creamy but not runny — soft enough to pipe or spoon easily, but firm enough to hold its shape inside the shells. To achieve this, use russet potatoes, known for their starchy and fluffy texture. Waxy potatoes like red or Yukon Gold won’t give the same light, airy consistency.
Next, don’t overmix the potato filling. Overworking can make it gummy. Instead, mash gently and blend just until smooth. Using room-temperature butter and warm milk helps everything mix evenly.
Lastly, always bake the filled potatoes long enough for the cheese topping to melt fully and form a golden crust. That final bake is what gives twice-baked potatoes their signature contrast — creamy inside, crispy outside, perfectly balanced in every bite.
Serving Ideas
These potatoes are so satisfying that they can easily stand alone, but they also pair beautifully with many dishes:
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Roasted or grilled chicken: The buttery potatoes complement the savory, herby notes of roasted meat.
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Steak or beef roast: The creamy, cheesy filling adds richness to hearty cuts of beef.
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Fish fillets: Serve alongside baked or grilled fish for a comforting yet balanced meal.
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Vegetable medley: Pair with roasted vegetables or steamed broccoli for a wholesome, vegetarian-friendly dinner.
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Holiday spread: They fit right in with Thanksgiving, Christmas, or Easter menus, adding a familiar and indulgent touch.
For an extra twist, you can sprinkle additional toppings like caramelized onions, sautéed mushrooms, or roasted garlic before serving. Each small addition adds personality and depth without overpowering the buttery cheese flavor.
Make-Ahead and Storage Tips
One of the best things about twice-baked potatoes is how well they can be made ahead of time. Here’s how to do it efficiently:
To make ahead:
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Complete the first bake, scoop, and fill the potatoes as directed.
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Cover the filled potatoes tightly with plastic wrap or foil and refrigerate for up to 2 days before the final bake.
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When ready to serve, bake them at 400°F for 20–25 minutes until heated through and golden on top.
To freeze:
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Place the stuffed potatoes (before the second bake) on a baking sheet and freeze until solid.
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Once frozen, transfer to an airtight container or freezer bag.
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They’ll keep for up to 3 months.
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To reheat, thaw overnight in the fridge, then bake at 375°F for about 30 minutes.
To store leftovers:
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Keep leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheat in the oven or air fryer to restore the crisp texture on top.
These steps make it easy to enjoy this comforting side dish anytime without much prep.
Variations to Try
While the classic butter and cheese version is timeless, you can customize the filling with different ingredients to create your own signature version:
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Garlic & Herb: Mix in roasted garlic and finely chopped herbs like parsley or dill for a fragrant twist.
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Broccoli & Cheddar: Stir in finely chopped steamed broccoli for a nutritious and flavorful addition.
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Caramelized Onion & Swiss: Replace cheddar with Swiss cheese and fold in caramelized onions for a savory, gourmet touch.
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Creamy Ranch: Add a spoonful of ranch dressing mix for a zesty, tangy version that pairs well with grilled chicken.
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Loaded Veggie: Incorporate finely diced bell peppers, mushrooms, or green onions for a hearty vegetarian take.
These variations let you adapt the recipe to your taste or the occasion — but the base remains the same: rich, buttery, and indulgent.
Tips for Success
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Choose the right potatoes: Stick with large russet potatoes for best results. Their thick skins hold up perfectly during both baking rounds.
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Don’t skip the cooling step: Let the baked potatoes cool slightly before scooping. This prevents tearing the skin.
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Warm your ingredients: Adding warm milk and softened butter helps the mashed filling stay creamy.
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Season generously: Potatoes love salt. Taste the filling before stuffing and adjust the seasoning as needed.
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Go for golden: Bake long enough for the tops to become golden brown and slightly crisp — that texture contrast is key.
Frequently Asked Questions
1. Can I make these ahead of time?
Absolutely! Twice-baked potatoes are one of the most convenient make-ahead sides. After you fill the potato shells, cover them and refrigerate for up to two days. When ready to serve, bake them again until heated through. They’ll taste just as delicious as freshly made.
2. Can I use a different type of cheese?
Yes, feel free to experiment. Cheddar gives a sharp, classic flavor, but you can try mozzarella for extra stretchiness, Monterey Jack for a milder taste, or a mix of cheeses for complexity. Just make sure the cheese melts well.
3. What’s the best way to reheat leftovers?
For the best texture, reheat in a preheated oven at 375°F for about 15 minutes. Avoid microwaving if possible — it can make the potato skins soggy. If you’re in a hurry, use an air fryer at 350°F for about 5–7 minutes to regain crispiness.
4. How do I prevent the potato shells from tearing?
Be gentle while scooping, leaving a thin layer of potato inside the skin. This layer acts as structural support. Using a small spoon or melon baller helps maintain control and prevents breakage.
Print
Classic Butter & Cheese Twice-Baked Potatoes Recipe
- Total Time: 1 hour 35 minutes
- Yield: 4 servings 1x
Description
Few side dishes capture the comforting warmth of home-cooked food quite like twice-baked potatoes. These buttery, cheesy potatoes are crisp on the outside, creamy on the inside, and filled with classic flavors that make them perfect for any occasion. Whether it’s a family dinner, a cozy weekend meal, or a holiday feast, these twice-baked potatoes deliver the kind of nostalgic comfort that everyone loves. Simple, satisfying, and endlessly versatile — they’re the perfect way to turn a humble potato into something unforgettable.
Ingredients
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4 large russet potatoes
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4 tablespoons unsalted butter, softened
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½ cup sour cream
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½ cup whole milk or heavy cream
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1 ½ cups shredded cheddar cheese (divided)
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¼ teaspoon garlic powder
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¼ teaspoon onion powder
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Salt and freshly ground black pepper, to taste
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2 tablespoons chopped green onions or chives (optional, for garnish)
Instructions
-
Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment paper for easy cleanup.
-
Scrub the potatoes clean and pat them dry. Pierce each one several times with a fork to let steam escape while baking.
-
Place the potatoes on the prepared baking sheet or directly on the oven rack. Bake for 50–60 minutes, or until the skins are crisp and the insides are soft when pierced with a fork.
-
Remove the potatoes from the oven and let them cool for about 10–15 minutes, until safe to handle.
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Slice each potato in half lengthwise. Carefully scoop out the fluffy interior into a large bowl, leaving a thin layer inside the skins to keep them sturdy.
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Add butter, sour cream, milk, garlic powder, onion powder, salt, and pepper to the bowl. Mash until smooth and creamy.
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Stir in 1 cup of shredded cheddar cheese until well combined and slightly melted.
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Spoon the creamy filling back into each potato shell, piling it high.
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Sprinkle the remaining ½ cup of cheese evenly over the tops.
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Return the stuffed potatoes to the oven and bake for another 15–20 minutes, or until golden brown and the cheese is bubbling.
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Remove from the oven, cool slightly, and garnish with chopped green onions or chives before serving.
Notes
For the creamiest texture, use russet potatoes — their starchy interior makes them ideal for mashing. Be gentle when scooping out the centers to avoid tearing the skins. You can prepare these ahead of time by completing the first bake and filling step, then refrigerating until ready to bake again. If you want to add more flavor, try mixing in roasted garlic, caramelized onions, or a sprinkle of herbs. For a lighter option, substitute Greek yogurt for sour cream. Serve them alongside roasted chicken, steak, or a fresh salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
