Chef John's Twice-Baked Potatoes

Chef John's Twice-Baked Potatoes

Chef John 21716

"When entertaining guests on special occasions, don't forget that you're putting on a show with the food. And, when it comes to starchy side dishes, these potatoes are a great way to express flair for the dramatic."


2 h servings 581 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 581 kcal
  • 29%
  • Fat:
  • 31 g
  • 48%
  • Carbs:
  • 66.1g
  • 21%
  • Protein:
  • 12.5 g
  • 25%
  • Cholesterol:
  • 137 mg
  • 46%
  • Sodium:
  • 302 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. Rub potatoes with vegetable oil and place on the prepared baking sheet.
  3. Bake in the preheated oven until a paring knife easily inserts into the center of a potato, about 1 hour. Set aside to cool until easy to handle, about 10 minutes.
  4. Cut 1/3 off each potato lengthwise. Scoop flesh from each potato to within about 1/8-inch of the skins. Transfer flesh to a bowl.
  5. Combine potato flesh with butter and green onion; stir until butter is melted evenly into potato. Add salt, black pepper, cayenne pepper, and cheese; stir until cheese is melted. Pour cream and egg yolk into potato mixture; mix to combine. Season with salt to taste.
  6. Place small piece of potato skin inside the bottom of each larger potato shell. Fill each potato with an equal amount of cheese mixture. Gently press the surface of the filling with a fork to create texture. Brush tops with melted butter and sprinkle with paprika.
  7. Bake stuffed potatoes until golden brown on top, 20 to 30 minutes.
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  1. 58 Ratings


I love this technique for cutting the tops and stuffing these spuds. The Paprika on top gives these a nice colorful touch. I had to leave the egg yolk out - due to allergy concerns - I just ad...

These potatoes were very flavorful with the green onion mixed in. I chose this recipe because I was out of sour cream and this recipe doesn't call for it. And you don't miss it. I did add a l...

This is easily "skinnied" down...omit the egg yolk (not certain why it's added and it would require temping the potato) and use fat free half and half, only a small amount of butter in the filli...

My family raved about these potatoes... definitely worth the extra effort for a special occasion. I had no heavy cream on hand and had substituted about 1/3 c. of cream cheese (1/3 less fat ver...

This was my first time making twice-baked potatoes, and they came out truly delicious. I remember in Chef John's video for this recipe that he said he hoped people would experiment and do their ...

Great to make ahead. You can also freeze them. Any combination of cream, butter, and cheese works well to give the creamy taste and tang of cheese. Hard to ruin this recipe. Never any leftov...

YUM! These were so creamy for only using a fork to mix. I usually use a potato masher. I decided to spray the potatoes with Pam spray instead of using oil. I always use oil, can't say why I went...

This recipe made me look like a pro all your tips in the video ( you must watch it there are tricks you never would have thought of ) thank you! Making again for Mother's Day. Love the hot pepp...

Love Chef John, he makes cooking fun,,,, and these taters are superb!