The Best Twice-Baked Potatoes Recipe
The Best Twice-Baked Potatoes Recipe is a medium American recipe that serves 4. 420 calories per serving. Recipe by America's Test Kitchen on YouTube.
Prep: 20 min | Cook: 1 hr 24 min | Total: 1 hr 59 min
Cost: $6.25 total, $1.56 per serving
Ingredients
- 4 potatoes Russet Potatoes (8‑10 oz each, evenly sized)
- 0.5 cup Water (for brine)
- 1 tablespoon Salt (for brine)
- 5 tablespoons Unsalted Butter (melted; 3 Tbsp for filling, 1 Tbsp for skillet, 1 Tbsp for nooks)
- 0.25 cup Sour Cream (full‑fat)
- 0.75 cup Sharp Cheddar Cheese (shredded, sharp)
- 4 stalks Scallions (thinly sliced)
- 4 slices Bacon (cut into 1/2‑inch pieces, regular cut)
- 0.25 teaspoon Black Pepper (freshly ground)
- 0.25 teaspoon Salt (for filling, to taste)
Instructions
Prepare Potatoes and Brine
Pierce each potato on both sides about three times (six total per potato). Mix ½ cup water with 1 Tbsp salt and coat the potatoes, letting the brine sit briefly.
Time: PT5M
First Bake
Place potatoes on a middle rack and bake in a pre‑heated 450°F oven until the interior reaches 205°F (about 55 minutes).
Time: PT55M
Temperature: 450°F
Rest and Cool
Remove potatoes, lower oven temperature to 400°F, and let potatoes rest on a rack for 15 minutes to cool slightly.
Time: PT15M
Temperature: 400°F
Cook Bacon
In the same skillet, cook the bacon pieces over medium heat for 5‑7 minutes until crisp. Drain excess fat with paper towels.
Time: PT7M
Scoop Potato Flesh
Using a fork, cut off about ¼ inch of the top of each potato, then rock the fork to scrape out the interior, leaving a ¼ inch border of skin for structure.
Time: PT5M
Make Filling
In a mixing bowl combine 3 Tbsp melted butter, ¼ cup sour cream, ¼ tsp salt, ¼ tsp pepper, ¾ cup shredded sharp cheddar, sliced scallions, and the crisp bacon. Mash and stir until just combined.
Time: PT10M
Fill Potato Shells
Spoon roughly ¾ cup of filling into each potato shell, mounding slightly but leaving space at the top.
Time: PT5M
Create Butter Nooks
Use the fork tines to rough up the interior edges of each shell, then brush with 1 Tbsp melted butter to create crevices for extra flavor.
Time: PT3M
Final Bake
Brush the skillet with the remaining 1 Tbsp melted butter, place the filled potatoes back in the skillet, and bake at 400°F for 20‑23 minutes until the filling is hot and the tops are golden brown.
Time: PT22M
Temperature: 400°F
Cool and Serve
Remove potatoes from the oven, let them rest 10 minutes, then serve hot.
Time: PT10M
Nutrition Facts
- Calories
- 420
- Protein
- 12 g
- Carbohydrates
- 35 g
- Fat
- 25 g
- Fiber
- 3 g
Dietary info: Gluten-Free, Contains Pork
Allergens: Milk, Butter, Cheese, Pork
Ingredient Substitutions
- Instead of Russet Potatoes: Yukon Gold potatoes
- Instead of Salt: Kosher salt
- Instead of Unsalted Butter: Salted butter (reduce added salt)
- Instead of Sour Cream: Greek yogurt
- Instead of Sharp Cheddar Cheese: Gruyère, Monterey Jack
- Instead of Scallions: Chives
- Instead of Bacon: Turkey bacon
Equipment Needed
- Oven
- 12‑inch Non‑Stick Oven‑Safe Skillet
- Mixing Bowl
- Fork
- Measuring Cups and Spoons
- Knife (Pairing Knife)
- Instant‑Read Thermometer
- Paper Towels
- Tongs
Critical Steps — Do Not Skip
- Piercing the potatoes to release steam
- Baking to an internal temperature of 205°F
- Leaving a ¼‑inch skin border when scooping
- Final bake at 400°F for golden topping
Chef Tips from the Video
- Use a kitchen scale to weigh potatoes for uniformity
- Pat the potatoes dry after brining to promote crisp skin
- Reserve a small amount of butter for brushing the skillet and the nooks
- A quick blast of high heat (450°F) creates a fluffy interior before the lower‑temp finish
Troubleshooting
Potato skins are leathery
Ensure potatoes are pierced correctly and bake to exactly 205°F; the brine also helps crisp the skin.
Filling is watery
Mash the potato flesh thoroughly and squeeze excess moisture before mixing; add a bit more cheese if needed.
Cheese doesn’t melt or brown
Use a sharp cheddar with good meltability and bake at the full 400°F for the full 22 minutes.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat at 350°F until hot
Freezer: Wrap individually in foil and freeze up to 2 months; thaw and bake at 375°F
Room temperature: Do not leave out more than 2 hours
Make-Ahead Tips
- Bake the potatoes a day ahead, cool, and refrigerate; add filling and do the final bake just before serving
- Prepare the filling and store in the fridge for up to 24 hours
Frequently Asked Questions
What is the cultural significance and history of twice‑baked potatoes in American cuisine?
Twice‑baked potatoes originated in the United States as a way to stretch hearty baked potatoes by adding rich fillings, becoming a classic comfort‑food side at family gatherings and holiday meals.
How does the traditional American twice‑baked potato differ from similar dishes in other cuisines?
Unlike British jacket potatoes or French pommes de terre farcies, the American version emphasizes a creamy, cheese‑laden filling with bacon and scallions, creating a richer, indulgent side.
What regional variations of twice‑baked potatoes exist within the United States?
In the Southwest, cooks may add green chilies and pepper jack; in the Midwest, sour cream and chives are common; some Southern versions incorporate cheddar and smoked sausage.
When are twice‑baked potatoes traditionally served in American celebrations?
They are popular at Thanksgiving, Christmas, Fourth of July barbecues, and potluck gatherings where a warm, shareable side is desired.
What authentic ingredients define an American twice‑baked potato versus acceptable substitutes?
Traditional American recipes use russet potatoes, sharp cheddar, sour cream, butter, bacon, and scallions; substitutes like Yukon Gold potatoes or turkey bacon work but alter texture and flavor.
What other American dishes pair well with twice‑baked potatoes?
They complement roasted turkey, grilled steak, baked ham, or a simple green salad with vinaigrette, balancing richness with acidity.
What are the most common mistakes to avoid when making twice‑baked potatoes at home?
Common errors include over‑piercing the potatoes, baking past 205°F (which dries the interior), removing too much flesh, and under‑seasoning the filling.
Why does this recipe use a brine coating on the potatoes before the first bake?
The salty water seasons the skin, draws out excess moisture, and promotes a crisp, non‑leathery exterior during the high‑heat bake.
Can I make the twice‑baked potatoes ahead of time and how should I store them?
Yes—bake the potatoes, cool, and refrigerate. Add the filling later and perform the final bake before serving, or freeze the assembled potatoes for up to two months.
What does the YouTube channel America’s Test Kitchen specialize in?
America’s Test Kitchen specializes in rigorously tested, science‑based cooking recipes, detailed technique explanations, and product reviews aimed at helping home cooks achieve reliable results.
How does the YouTube channel America’s Test Kitchen’s approach to American comfort‑food recipes differ from other cooking channels?
America’s Test Kitchen emphasizes precise measurements, controlled experiments, and step‑by‑step video demonstrations, whereas many channels rely on intuition and fewer controlled tests.
Last updated: September 1, 2026
