Nutritious twice-baked potatoes in the oven will satisfy your craving for comfort food with double the cheese for a high-protein side dish or main meal.
- About Twice-Baked Potatoes
- How to Make Twice-Baked Potatoes in Oven
- Recipe Tips
- Frequently Asked Questions
About Easy Twice-Baked Potatoes
Potatoes are the ultimate veggie; they can do practically anything!
Baked potatoes are great but when you bake them twice (and mix the potato with some cheesy goodness), you get magic.
Twice-baked potatoes were some of my favorite sides when I was growing up.
When I was in grad school on a limited budget, I would make these twice-baked potatoes with cottage cheese instead of sour cream and butter as the binder.
It's so nice that they are high in protein, and you enjoy two halves as a main dish with a side salad or cup of soup.
Originally, these were created using one potato.
But twice-baked potatoes are one of those things that you can double, triple, quadruple (or more) the recipe with minimal extra effort and a lot of return.
I highly suggest making them to keep in the freezer for one of those times you're not in the mood to cook or need a side dish without effort.
Below, there are tips and instructions for how to make these ahead, how to freeze, and how to reheat frozen twice baked potatoes.
Have an air fryer? Check out the recipe for twice baked potatoes in the air fryer and cut the cooking time in half!
Potato: For baked potatoes, russet potatoes are the best choice. They are sometimes referred to as "Idaho potatoes" or "baking potatoes." White potatoes can also be used.
Want to learn more about potatoes? Read all about potatoes here
Cottage cheese: The cottage cheese binds the mixture together, makes the filling extra-cheesy and creamy, and adds protein. Use any type of cottage cheese, other than fat-free. Small-curd, large-curd, reduced-fat, and 4% fat all work well.
Cheddar cheese: Cheddar gives your twice-baked potatoes flavor as well as protein for satiety. You can use any cheese you want.
Green onion: Often, the filling for twice-baked potatoes can be a little bland, but adding green onions fixes that. Plus, they add a little contrast to the smooth twice baked potato filling. You can use chives or onion powder.
Spices: Garlic powder, paprika, and salt season the filling. You can also add cayenne pepper, crushed red pepper, black pepper, dried parsley, or dried onion flakes/onion powder (if you aren't using green onions).
Toppings: Crumbled bacon, sour cream, plain yogurt, and fresh parsley are all great options for topping your high-protein twice-baked potatoes.
Cost of Recipe
- potato 4 (6-ounce) potato: $0.90
- cottage cheese 1 cup: $1.24
- cheddar cheese 4 ounces: $1.99
- green onion 4: $0.40
- garlic powder ½ teaspoon: $0.04
- paprika ½ teaspoon: $0.08
- salt ⅜ teaspoon: $0.01
TOTAL COST: $4.66 or $1.17/serving (Based on San Diego grocery stores 2023)
Note that this is not the recipe; it's simply to show the cost breakdown of ingredients. Be sure to scroll down to the full recipe to see the specific ingredients and directions.
How to Make Twice-Baked Potatoes in Oven
Time needed: 1 hour and 25 minutes.
Making twice baked potatoes with cottage cheese is simple, and while it does take a tiny bit of effort, totally worth it! Here's how:
- Scoop out potato flesh and put into a bowl with cheeses and spices.
Mash mixture and stir well.
- Stir in green onions, and fill potato skins with the mixture.
- Put filled potatoes on a baking sheet and transfer to the oven.
- Remove from oven, and enjoy!
*Scooping out the potato flesh can be a little challenging if your potatoes are cold.
Use a spoon and start by scooping out small sections. Once you've gotten about half out, it's easier to scoop.
Also, don't stress if a potato skin rips a little bit. It might not hold together as well but it'll still taste delicious.
Cheddar: Mozzarella, parmesan, gruyere, Monterey jack, or whatever cheese you like best will work. Simply use about 4 ounces (which is around 1 cup shredded).
Green onions: Fresh chives, dried onion flakes or onion powder can be used. Use about ¼ cup chives, ¼ teaspoon dried onion flakes, or ⅛ teaspoon onion powder.
Spices: Add ⅛ teaspoon of cayenne pepper, crushed red pepper, or black pepper; ½ teaspoon dried parsley; or if you aren't using green onions, add ¼ teaspoon of dried onion flakes or ⅛ teaspoon onion powder. Taste and add additional seasoning if needed.
You can add different spices like
- ¼ teaspoon cumin + ½ teaspoon chili powder
- ¼ teaspoon dried dill + ½ teaspoon dried parsley
- ¼ teaspoon dried rosemary + ¼ teaspoon dried thyme
Or use whatever spices and herbs you enjoy. Be sure to taste the filling mixture and adjust the seasonings as needed before baking.
Alternative Prep & Cooking
You can use leftover baked potatoes. Or "bake" your potatoes in the microwave:
Pierce a washed potato all over with a fork. Microwave for 3 minutes then flip over and microwave another 3 minutes. Microwave in 30 seconds increments until it slices in half easily.
Another option is to prepare these using the air fryer using this recipe for Air Fryer Twice Baked Potatoes.
How to Make Allergy-Friendly
These are already gluten-free, egg-free, nut-free, and soy-free. The cheddar and cottage cheeses mean they have dairy, but you can look for non-dairy alternatives to those if needed.
Twice-baked potatoes are also vegetarian as long as you don't add a topping like bacon.
How to Fix a Mistake
Mixture is too bland: Add extra seasoning in ¼ teaspoon increments until it reaches your desired taste.
Too salty: Remember that the mixture is going to be seasoning the peel of the potato as well so if it's minimally too salty, then it should be ok. However, if it is very salty, add an additional baked potato and do not add any extra seasoning. Also, skip the cheddar on top since that has salt.
Make-Ahead Twice Baked Potatoes
Twice Baked Potatoes are very freezer friendly.
Simply prepare as directed, but stop before covering the stuffed potato skins with cheese. If possible, wrap each potato half individually in parchment, freezer paper, waxed paper, or foil. Put in an airtight bag or container, and freeze for up to 6 weeks.
When ready to bake, unwrap, sprinkle with cheese, and bake for 30 minutes until warmed through.
Reheating Twice Baked Potatoes
In oven: When ready to bake, unwrap, put on a baking sheet, sprinkle each with cheese, and bake for 30 minutes until warmed through.
In microwave: Let thaw in the fridge overnight. Put one to two halves of a microwave-safe plate. Cook on 50% power for 3 minutes. Cook for 1 minute on 100% power. Sprinkle with cheese, and cook for another 30 to 90 seconds on 100% powder until warmed through.
From the fridge
In oven: Bake on a baking sheet for 10-15 minutes until warmed through.
In microwave: Put one or two potato halves on a microwave-safe plate. Microwave for 30 seconds, rotate (or cut in half), and microwave for another 30 seconds until warmed through.
Keep in an airtight container in the fridge for up to 5 days.
For freezing, wrap individually (if possible) in parchment paper, waxed paper, or foil. Freeze in an airtight container or bag for up to 6 weeks.
Frequently Asked Questions
Yes! In fact, it's a great way to use up any leftover baked potatoes. You can also bake extra potatoes in advance, so you can make twice baked potatoes.
Simple skip the step of baking the potatoes and go straight to cutting open the potato.
Yes, you can freeze twice baked potatoes. They freeze really well either before you top them with cheese and bake, or you can bake already double-baked ones.
Once you've filled the potato skins with the cheesy potato mixture, bake them for 10 to 15 minutes until they are warm through and the cheese is bubbly.
Preferably, freeze after you've filled the potatoes but before covering them in cheese and baking. However, it's fine to freeze and reheat already double-baked potatoes.
Reheat for 10 to 15 minutes until warmed through and cheese is bubbly.
Each of these healthy twice baked potato halves has 8 grams of protein, 2 grams of fiber, 12% RDA of potassium, 22% Vitamin C, 14% calcium, and 6% iron.
Double that if you're eating two halves, and you'll see how you get a nice dose of potassium, Vitamin C, calcium, and iron in these tasty twice bakes.
Plus, potatoes are considered one of the most satisfying foods, so you will feel satiated after enjoying this comfort food classic side dish.
Note that the nutrition facts below are for one half of a potato. If you're eating for a meal, I recommend eating at least two halves.
What to Serve with Healthy Twice-Baked Potatoes
The twice-baked potato can be a delicious side dish with something like steak with blue cheese mushroom sauce or bacon-wrapped chicken and a side of veggies.
You can even eat them for lunch or dinner - yay for a budget-friendly meal. Add a side salad or bowl of soup for extra satisfaction.
Make these loaded twice-baked potatoes by covering them in your favorite toppings like bacon, fresh parsley, chives, sour cream, or plain yogurt.
It's extremely easy to double, triple, or whatever if you need to feed more people. And you might even want to make extras because they keep well in the freezer.
They're also fun to bring to new parents who need things in the freezer that don't take a lot of effort but will keep them full and satisfied.
MORE POTATO SIDE DISHES YOU'LL LOVE:
Twice Baked Potatoes
- 4 medium potatoes
- 1 cup cottage cheese
- 1 cup cheddar cheese divided
- 4 green onions sliced
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ⅜ teaspoon salt
- Preheat oven to 400°F. Prick the potatoes with a fork a couple of times. Bake in the preheated oven for 1 hour.
- When cool enough to handle, slice the potato in half.
- Scoop insides of the potatoes out and transfer into a bowl. Make sure to leave a ¼ inch border around the potato skin. Set potato skins aside.
- Mash the scooped-out potato with a potato masher or a fork. Stir in cottage cheese, ½ cup cheddar cheese, green onion, garlic powder, paprika, and salt. Taste and add any seasoning if needed.
- Put mixture back into potato shells, and top with remaining ½ cup of cheddar.
- Bake for 10-15 minutes until heated through and cheese is bubbly and lightly browned.
- Sprinkle with optional toppings if using. Enjoy!
- Prepare as directed but stop before covering the stuffed potato skins with cheese.
- If possible, wrap each potato half individually in parchment, freezer paper, waxed paper, or foil.
- Put in an airtight bag or container, and freeze for up to 6 weeks.
- When ready to bake, unwrap, sprinkle with cheese, and bake for 30 minutes until warmed through.
What to Use in This Recipe
This post was originally published on September 25, 2012. Text, recipe, and photos have been updated.
Healthy Twice-Baked Potatoes Nutrition Facts
*Nutrition facts calculated based on using 6-ounce potatoes and do not include bacon, parsley, or yogurt.
These look amazing! We are definitely potato lovers around here. I'm going to try your trick next week and eat more winter friendly foods to bring on the Fall! I love it in the mornings too because it's been in the low 50's at night so it's crisp and cool in the morning, then BAM! the sun turns up the temp and it's NOW going to be in the high 90's again next week and 100 on Monday, YUK!
Thanks so much for linking up to Creative Thursday. Can't wait to see what you share next week. Have a great weekend.
Thanks! Unfortunately, my eat more fall food trick isn't working all that well here either. I just have to remember to enjoy the great weather in the morning 🙂
Have a nice weekend!