Creamy on the inside, crispy on the outside, and packed with flavor—Twice Baked Potatoes with Cream Cheese are the ultimate comfort food.
Whether served as a satisfying side dish or a hearty snack, these loaded potatoes bring savory goodness to your table with minimal effort.
How to Make Twice Baked Potatoes with Cream Cheese
This recipe starts with perfectly baked russet potatoes. The fluffy insides are scooped out and whipped with tangy cream cheese, butter, and seasonings—then spooned back in and baked again until golden and delicious. Customize with your favorite toppings like shredded cheese, bacon, or chives.
Ingredients
Base Ingredients:
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4 large russet potatoes
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1 tbsp olive oil
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Salt and pepper, to taste
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4 oz cream cheese, softened
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2 tbsp butter
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1/4 cup milk (or heavy cream)
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1/2 tsp garlic powder
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1/2 tsp onion powder
Optional Add-Ins:
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1/2 cup shredded cheddar or Monterey Jack cheese
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1/4 cup cooked bacon bits
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2 tbsp chopped chives or green onions
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A pinch of paprika for garnish
Preparation Time
Prep Time: 10–15 minutes
Cook Time: 1 hour 10 minutes
Total Time: About 1 hour 25 minutes
Step-by-Step Instructions
1. Bake the Potatoes
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Preheat oven to 400°F (200°C).
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Scrub potatoes, dry, and rub with olive oil and salt.
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Place directly on oven rack and bake for 50–60 minutes, or until fork-tender.
2. Cool and Scoop
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Remove from oven and let cool for 10 minutes.
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Slice each potato in half lengthwise. Carefully scoop out the insides, leaving a thin shell.
3. Make the Filling
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In a bowl, mash the scooped potato with cream cheese, butter, milk, garlic powder, and onion powder.
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Season with salt and pepper. Fold in optional cheese, bacon, or chives if using.
4. Fill and Bake Again
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Spoon the mixture back into the potato skins, mounding slightly.
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Top with extra cheese or paprika if desired.
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Bake at 375°F (190°C) for 15–20 minutes, until tops are golden and heated through.
5. Serve and Enjoy
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Garnish with fresh chives or a dollop of sour cream. Serve warm.
Storage & Shelf Life
Refrigeration:
Store in an airtight container for up to 4 days.
Freezing:
Wrap individually in foil and freeze for up to 1 month. Thaw before reheating in oven.
Serving Suggestions
Reheating Instructions:
Reheat in the oven at 350°F (175°C) for 15–20 minutes or microwave for 2–3 minutes.
Serving Ideas:
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Serve alongside grilled meats or salad
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Add a fried egg on top for brunch
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Pair with soup for a cozy lunch
Portion Guide:
Serves 4–8 depending on halves or whole potatoes
Allergy Guide
Gluten-Free:
Naturally gluten-free—no changes needed
Dairy-Free Option:
Use vegan butter, dairy-free cream cheese, and plant-based milk
Nut-Free:
Fully nut-free as written
Perfect for holidays, potlucks, or just a Tuesday night, Twice Baked Potatoes with Cream Cheese are easy to prep and endlessly customizable. Rich, savory, and crowd-pleasing, this classic dish brings warmth and joy to every bite.
Anna Reed is a passionate baker and self-taught cook who turned her love for food into a way of life. Growing up surrounded by the rich flavors of homemade meals, she developed a deep appreciation for traditional recipes and the art of baking from scratch. Now, she enjoys experimenting with new flavors, perfecting old-fashioned techniques, and sharing her creations with friends and neighbors who can’t resist the aroma of fresh bread or a warm pie. When she’s not in the kitchen, Anna loves visiting local markets, learning about seasonal ingredients, and finding inspiration in the simple joys of good food and great company.