Twice Baked Potatoes ~
Crisp potato skins stuffed with broccoli and cheese mashed potatoes.
Serve with Vegan Brisket for a hearty meat-and-potatoes dinner or keep it cozy with Fresh Tomato Soup.
This post was updated on February 21, 2025.
Twice-Baked Potatoes Recipe
I like this recipe because it’s an easy way to elevate regular baked potatoes. These potatoes are simple yet versatile enough to serve as a main dish or a side and work for a variety of occasions, from weeknight dinners to holiday meals.
The dish comes together in two stages: a first bake and a second bake. During the first bake, whole potatoes are roasted until they become tender enough to scoop out the insides. These softened potatoes are then mashed with a blend of ingredients to create a rich filling. In the second bake, this filling is returned to the potato skins, allowing the flavors to meld together perfectly for a comforting, well-balanced dish.
To make this recipe vegan, simply use plant-based butter and cheese.
Ingredients for Twice Baked Potatoes
You will need the following:
- 4 large Russet potatoes
- 1 tablespoon olive oil
- 1 cup broccoli florets, finely chopped
- 1/4 cup butter
- 2 tablespoons scallions, chopped
- 1 tablespoon Italian flat-leaf parsley, chopped
- 1 cup cheddar cheese, shredded
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Ingredient Notes
- Russet potatoes: The high starch content of Russets makes them the best potatoes for this recipe. They bake up nice and fluffy, making them perfect for mashing into a creamy filling.
- Olive oil: A coating of olive oil on the potato skins helps them develop lightly crispy skin in the oven for a satisfying contrast with the soft filling.
- Broccoli Florets: Finely chopped broccoli adds texture and a pretty pop of color. It’s also a great way to sneak in some veggies without overpowering the classic potato flavor.
- Butter: This ingredient enriches the mashed potato filling, lending a smooth, creamy texture. For those looking for a lighter option or a dairy-free version, a plant-based butter can be a great substitute.
- Scallions (Green Onions): They bring a mild onion flavor that brightens the dish and adds a subtle crunch. Their fresh taste complements the rich potatoes nicely.
- Italian Flat-Leaf Parsley: Adds a touch of herbaceous brightness that balances the richness of the filling.
- Cheddar Cheese: I use mild cheddar to add a savory, tangy depth to the potato filling. For a more intense flavor, try using a sharp cheddar, pepper jack cheese, or blue cheese.
- Salt and Black Pepper: These simple seasonings enhance all the flavors without overwhelming them.
How to Make Twice Baked Potatoes
Step 1: Preheat & Prepare the Potatoes. Preheat the oven to 385°F. Prick each potato several times with a fork, then lightly coat them with olive oil. Arrange the potatoes on a baking tray. Bake in the preheated oven for 1 hour, or until the potatoes are fork tender. (The exact bake time may vary depending on the size of your potatoes.) Remove the potatoes and leave the oven on.
Step 2: Sauté the Broccoli. While the potatoes are baking, heat a medium skillet over medium-high heat. Add the finely chopped broccoli florets along with 3 tablespoons of water and sauté for about 3 minutes until the broccoli is crisp-tender. Once done, drain the broccoli and set it aside.
Step 3: Prepare the Filling. When the hot potatoes are cool enough to handle, use a sharp knife to slice off just the very top of each potato lengthwise. Carefully scoop out the potato flesh, leaving a thin rim to keep the skins intact, and transfer to a large mixing bowl. Add the butter, and use a potato masher to mash until smooth or to your desired consistency. Next, add the sautéed broccoli, scallions, Italian flat-leaf parsley, cheddar cheese, salt, and black pepper. Stir to combine and adjust the seasoning to taste.
Step 4: Refill & Bake Again. Spoon the prepared filling back into the hollowed potato skins. Return the filled potatoes to the oven and bake for an additional 15 minutes. Serve hot.
Tip for Success: Use a Potato Masher
- For this recipe, the best way to mash the potatoes is to use a traditional potato masher. This method gives the most control over the texture without overworking the potatoes. While a hand mixer can be used, it’s not recommended. Hand mixers can sometimes cause potatoes to release too much starch, which can lead to a denser, gummy consistency.
- A ricer is also not recommended. While ricers are great for ultra creamy mashed potatoes, that’s not quite what we’re going for here. The potato insides should be well mashed but still have a little bit of chunkiness. Using a masher allows you to mix in the butter and other ingredients gently, ensuring a smooth yet textured filling that holds up well during the second bake.
How to Prevent Potato Skins from Breaking
Keeping the potato skins intact is key to successfully refilling them for the second time through the oven. Following these tips will help ensure your potato skins stay sturdy, making them easier to fill and bake again without falling apart!
Choose the Right Potatoes: Large Russet potatoes work best because their thick skins hold up well during baking and scooping. Avoid using smaller or thin-skinned varieties.
Don’t Overbake in the First Round: Bake the potatoes just until fork-tender. Overbaking can make the skins too soft and fragile, increasing the chance of tearing when scooping out the insides.
Let Them Cool Slightly: Allow the baked potatoes to rest for about 10 minutes before handling. If they’re too hot, the skins may be more delicate and prone to ripping.
Use a Sharp Knife for Slicing: When cutting the tops off, use a sharp knife to make a clean cut. A dull knife can tear the skin rather than slice through it smoothly.
Leave a Border When Scooping: When removing the insides, leave a thin rim of potato (about ¼ inch) along the inside of the skin to help it hold its shape. Scooping too close to the skin can weaken it.
Scoop Gently: Use a spoon or melon baller and work carefully to avoid putting too much pressure on one side. A gentle touch while scooping the soft flesh helps keep the potato shells from cracking.
Support the Skin While Scooping: Holding the potato in your palm or gently pressing it against a surface while scooping can provide extra stability and prevent tearing.
Variations
Broccoli and cheddar is a classic flavor combination, but if you want to mix things up, try one of these:
- Spinach & Feta – Replace the broccoli with sautéed spinach and swap cheddar for crumbled feta cheese for a tangy, Mediterranean-inspired twist.
- Mushroom & Mozzarella – Use sautéed mushrooms instead of broccoli and swap the cheddar for mozzarella cheese for a rich, savory flavor.
- Roasted Red Pepper & Pepper Jack – Substitute broccoli with diced roasted red peppers and use pepper jack cheese for a mildly spicy, smoky kick.
More Recipes You’ll Love!
- Stuffed Baby Red Potatoes
- Vegan Sausage and Sauerkraut Potatoes
- Easy Cheesy Mashed Potato Soup
- Mustard Mashed Potatoes
- Grilled Potato Skewers
Made these twice-baked potatoes? Leave a star rating and share your tips in the comments!
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Twice Baked Potatoes
Equipment
Ingredients
- 4 large Russet potatoes
- 1 tablespoon olive oil
- 1 cup broccoli florets finely chopped
- 1/4 cup butter
- 2 tablespoons scallions chopped
- 1 tablespoon Italian flat-leaf parsley chopped
- 1 cup cheddar cheese shredded
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat the oven to 385°F. Prick each potato several times with a fork, then lightly coat them with olive oil. Arrange the potatoes on a baking tray. Bake in the preheated oven for 1 hour, or until the potatoes are fork tender. (The exact bake time may vary depending on the size of your potatoes.) Remove the potatoes and leave the oven on.
- While the potatoes are baking, heat a medium skillet over medium-high heat. Add the finely chopped broccoli florets along with 3 tablespoons of water and sauté for about 3 minutes until the broccoli is crisp-tender. Once done, drain the broccoli and set it aside.
- When the hot potatoes are cool enough to handle, use a sharp knife to slice off just the very top of each potato lengthwise. Carefully scoop out the potato flesh, leaving a thin rim to keep the skins intact, and transfer to a large mixing bowl. Add the butter, and use a potato masher to mash until smooth or to your desired consistency. Next, add the sautéed broccoli, scallions, Italian flat-leaf parsley, cheddar cheese, salt, and black pepper. Stir to combine and adjust the seasoning to taste.
- Spoon the prepared filling back into the hollowed potato skins. Return the filled potatoes to the oven and bake for an additional 15 minutes. Serve hot.
Nutrition
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