Twice Baked Potatoes

A great side dish for entertaining, these potatoes can be made several hours or even a day in advance. After filling, cover tightly with plastic wrap and refrigerate. Try a variation with mushrooms and truffle oil or chives.

Twice Baked Potato


  • 6 medium baking potatoes, scrubbed and pierced lightly
  • 1/4 cup butter, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 1/4 cup buttermilk, at room temperature
  • 1 tsp kosher salt
  • 2 scallions, green and white parts, minced
  • 3/4 cup grated cheddar cheese, plus more for garnish
  • 1/4 cup grated parmesan cheese
  • 1/4 cup cooked and crumbled bacon, plus more for garnish
  • freshly ground black pepper, to taste
  • butter, for dotting the tops


Preheat oven to 350ºF and bake the potatoes directly on the oven rack until tender, about 1 – 1 1/4 hours. Cool 15 minutes.

Laying the potatoes on their sides, cut off the top 4 and reserve, and gently scoop out the flesh with a spoon, leaving 1/4″ thick shells.

Force the scooped flesh through a ricer, or mash with a masher in a mixing bowl. Add the remaining ingredients, and gently mix with a fork or a wooden spoon. Taste to adjust the seasonings.

Spoon the filling back into the potato skins, and dot with butter. Replace the cut-off tops and gently wrap with aluminum foil in a way that signals the right-side up. Place on upper rack of a pre-heated barbecue and bake until heated through and beginning to brown, about 30 minutes.

If made ahead and refrigerated, bake for 35-40 minutes.

To Serve: Open foil, discard tops and garnish with a little extra grated cheddar and crumbled bacon.

Recipe from Gathering Around The Grill Cookbook

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