24 Twice-Baked Potato Recipes That Double Down on Deliciousness

We’re all for a baked potato bar, but when you need zero fuss as the dinner hour arrives, the twice-baked potato arrives on the scene like a superhero. That’s because all the prep can happen hours—even days—in advance, and the baking dish popped right from the fridge into the oven at the last minute, while you work on the rest of dinner or set the table or just scroll, darnnit, sometimes you need a break, too. Not to mention, there’s something utterly decadent about all the perfectly-seasoned tastiness stuffed right back inside a spud’s jacket and baked to piping hot to enhance all that fluffy, cheesy, melty perfection.

Getting hungry? Start with this recipe. It's our gold standard, dare we say, genius rendition of twice-baked potatoes. These really play up how the skins become crisp and uber potatoey with the second bake, keeping the sliced-off lids to bake right alongside the filled, cheesy boats. A little hint of nutmeg really brings out the sharpness of the Cheddar.

When is a twice-baked potato not a twice-baked potato? When it’s twice air-fried! You’ll love this technique, and no doubt will return to it again and again. The air fryer really crisps up that skin, and is a great method for the second bake, when you don’t want to wait for the oven to heat up. Black beans add another superfood to this equation, for a powerfully nutritious lunch or dinner.

Horseradish gives that bracing heat to cut through the richness of potato, bacon and sour cream. These boats get nice crisp edges on the second bake, for a textural sensation.

Creamy, cheesy and packed with tender broccoli, this twice-baked potato delivers classic comfort with a veggie-forward twist.

Stuffed with creamy mashed potatoes, seasoned ground beef and melty cheese, this twice-baked favorite is a hearty blend of comfort and flavor.

Caviar on tiny potato skins is a classic pairing; but why keep them dainty and precious? Here, using a full-size potato turns this hors d’oeuvre into the main event. And while she’s going over-the-top, Katie Lee Biegel also throws in some lump crabmeat, the briny sweetness an alluring counterpoint to the salty caviar.

Ree Drummond translates that twice-baked goodness into a casserole to feed a crowd, even throwing in some potato skins for good measure. Here, you’ll find a cross between the best chunky smashed potatoes and the cheesy toasted top of a gratin. It’s a potluck winner; just check ahead that your host has oven space for a reheat.

We can’t get enough of Trisha Yearwood’s rendition of twice-baked potatoes. The sharpness of the smoked Cheddar reinforces the bacon, which becomes even more delicious than even bacon knew it could be with the hint of maple. A shower of scallions ensures that the balance of savory-sweet remains right in the zone.

This clever approach turns every potato into a vessel for individual shepherd’s pies. A ground beef and vegetable filling nestles inside, and we love how piping the mashed potato on top makes for all sorts of crags and edges for so many textural variations. Don’t forget to tuck some butter on top to keep the baked potato close to its roots.

A breakfast this hearty to look forward to will rouse any sleepy palate (and yes, it conforms to Whole30 guidelines). Browned sausage is mashed right in with the sweet potato flesh and stuffed back in the skins; eggs get cracked right on top and baked until the yolks are just runny, so that they mix in as you eat.

These potatoes still taste buttery and rich but are much lighter than the full fat version by using a small amount of butter to saute sweet leeks and some chive flavored reduced fat cream cheese. This is a great side dish for any time of year and for special gatherings. Simply double the recipe, or halve the potatoes after the first bake and the dish serves more.

Though they’re not technically baked, we can’t stay mad at the potato skins getting deep-fried, as they become extra crunchy, salty and potatoey, the perfect base to one of the nicest gifts you can give someone: lobster with the meat already removed from its shells. The result is a real special-occasion dish for anyone who loves lobster or twice-baked potatoes.

It doesn’t take much explaining to intuitively get why taco filling and a potato work so well together—but on a deeper level, swapping out a corn shell and transforming the potato itself into the shell—now that feels like a mind-blown moment.

Sunny Anderson halves her spuds, so that the resulting proportion of jacket to filling is 1 to 2. An Italian cheese blend creates a nice base for a classic Green Goddess yogurt dressing dolloped on top, bright and delicious with scallions and fresh herbs.

With hundreds of five-star reviews, this is the twice-baked potato recipe to keep in your back pocket. Fans rave that they're the "best ever" and promise even the pickiest eaters will gobble them right up.

Eric Greenspan really goes to eleven, fortifying the potato flesh with egg yolk for a serious creamy, almost custardy quality, then topping the potatoes with a gorgeous, crisp pork belly that’s been cooked in evocatively-spiced stout beer.

The savory and smoky notes of poblanos and chipotles give these sweet potatoes a wonderful depth. Mexican crema stands in for the sour cream, and fresh cilantro keeps things bright and decidedly Southwestern.

These are the sweet potatoes that will win over the people who say they don’t want to eat sweet with their dinner. The salinity of miso feels born to mix with the chestnutty flavor of Japanese sweet potatoes, but it works well with any kind of sweet potato, so go ahead and experiment with whatever you find.

Like two steakhouse classics embodied in one, the mineral tang of spinach complements the fluffy earthiness of potatoes quite well, the garlic, nutmeg and Parmesan making it taste just as you’d crave.

Sausage and ricotta enrich these sweet potatoes enough that they can make a main meal; just serve with a green side salad. Geoffrey Zakarian emphasizes the Mediterranean vibe with the inclusion of raisins, sage, nutmeg and Parmesan.

Never mind the dainty potato vessels, all the big flavors of a cauliflower gratin are on display here, along with salty bites of ham, mustard, leeks and a crispy breadcrumb topping.

Super simple and super quick to bring together, the salty feta, oniony scallions and smoked paprika unite with sweet potatoes for true “flavor bombs.”

The pungent and stinky (in the best possible way) Taleggio marries so beautifully with the chewy, earthy umami of mushrooms, rendering these potatoes a very luxurious option for the vegetarians in your life.