21 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.

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.