Twice-baked potatoes don’t get better than Alton Brown’s version!
The skins turn crisp, the filling stays light and creamy, and the balance of cheese, butter, and seasonings is spot on.
One step I never skip is rubbing the potatoes with oil and salt before baking. The skins love it!
Alton’s technique for the filling keeps it from getting gluey (don’t overwork the ‘taters).
A hand masher is all you need—avoid using a food processor, or you’ll end up with a paste instead of a fluffy center.
Sharp cheddar is my go-to, but a mix of Gruyère and Parmesan brings a deeper taste that works just as well. Let’s go!
How to Make Alton Brown Twice Baked Potatoes
Ingredients
- 4 Russet Potatoes
- 1/2 cup Sour Cream
- 1/2 cup Half-and-Half or Whipping Cream
- 2 tbsp Green Onions (diced)
- 1/4 cup Bacon (cooked and chopped)
- 1 1/2 cups Cheddar Cheese (grated)
- 1 tsp Garlic Salt
Step-by-Step Instructions
Step 1:
Preheat your oven to 425°F.
Scrub the Russet potatoes thoroughly and pat them dry with a towel.
Step 2:
Using a fork, poke holes all over the potatoes.
Rub them lightly with oil and place them directly on the oven rack.
Step 3:
Bake for about 1 hour until the potatoes are tender.
Remove them from the oven to cool slightly.
Step 4:
Cut the tops off each potato to create a canoe-like shape.
Use a spoon to scoop out most of the potato, leaving a small layer to preserve the shell.
Step 5:
In a mixing bowl, combine the scooped potato, sour cream, half-and-half, green onions, bacon, cheese, and garlic salt.
Stir together until smooth and creamy.
Step 6:
Spoon the mixture back into the potato shells.
Sprinkle remaining cheese on top.
Return to the oven and bake at 375°F for around 15 minutes until heated through and cheese is melted.
Tips and Tricks for Making This Recipe
Choose the Right Potatoes
Make sure you choose large Russet potatoes because they have a high starch content that works well for twice-baked preparations.
Creamy Filling
Use a potato masher or a fork to achieve a smooth and creamy consistency for the filling.
The smoother you can get it, the better the overall texture.
Enhance the Flavor
Feel free to experiment with additional herbs and spices such as chives or paprika to add more flavor to your twice-baked potatoes.
Adding a bit of butter can also enhance the taste and create a richer filling.
What to Serve with Twice Baked Potatoes
Ribeye Steak
A juicy ribeye steak pairs beautifully with twice baked potatoes.
The savory flavors of the steak complement the rich, creamy potatoes perfectly.
You can season the steak with just salt and pepper for a simple yet flavorful meal.
Grilled Asparagus
Grilled asparagus adds a tasty, healthy option to your plate.
It’s seasoned with olive oil, salt, and pepper for a fresh, crisp taste.
This green veggie helps balance the richness of the potatoes with its light texture.
Caesar Salad
Caesar salad is a classic side dish choice that goes well with twice-baked potatoes.
The creamy dressing and crunchy croutons is a nice mix.
Plus, the freshness of the romaine lettuce is a refreshing addition.
Roasted Brussels Sprouts
Roasted Brussels sprouts bring a unique twist to your meal.
They have a nutty flavor when roasted that accompanies the creamy potatoes nicely.
You can add a splash of balsamic glaze to give them a sweet-tangy kick.
Air Fryer Chickpeas
For something different, try air fryer chickpeas as a crunchy side.
They offer a protein-rich option that’s easy to prepare and bring texture to your plate.
Season them with your favorite spices to add some excitement.
Variations and Substitutions
One simple way to switch things up with Alton Brown’s twice-baked potatoes is to try different types of cheese, like gouda or blue cheese for a bolder taste.
You can substitute Greek yogurt for sour cream if you want to cut some calories without sacrificing creaminess.
Add-Ins
Chopped broccoli or spinach can be mixed into the filling for a nutritious twist.
Add a pinch of cayenne pepper to give your potatoes a slight kick.
Topping Alternatives
Crumbled feta or goat cheese sprinkled on top can offer a tangy twist.
Swap bacon with crispy prosciutto for a savory, salty alternative.
Dietary Needs
For a vegetarian option, omit bacon and add extra veggies like bell peppers or mushrooms.
If you’re gluten-free, ensure your spices and ingredients like cheese are certified gluten-free.
Experimenting with these variations can transform twice-baked potatoes into your personal masterpiece!
How to Store Leftover Alton Brown Twice Baked Potatoes
You’ve finished a delicious batch of Alton Brown’s twice baked potatoes, and now you’re left with some wonderful leftovers.
Let’s make sure you store them properly so you can enjoy them at their best later!
Refrigeration Tips
After baking, let the potatoes cool completely on the counter.
Wrap each potato individually with plastic wrap to keep them fresh.
Store the potatoes in an airtight container for added protection.
They’ll stay delicious for up to five days in the fridge.
Freezing for Longer Storage
Freezing is great if you want to keep the potatoes longer.
Wrap each cooled potato tightly with plastic wrap and then with a layer of aluminum foil.
Place them in a freezer-safe bag or container.
You can keep them in the freezer for up to three months.
Quick Storage Tips
Always label your containers with the date—it’s easy to forget when you put them in there!
Consider placing a paper towel in the container to absorb any excess moisture and maintain their texture.
Remember, storing them properly will keep them tasting just as good as they did fresh from the oven!
Common Mistakes to Avoid
Overcooking the Potatoes
When you overcook the potatoes, they become too soft and difficult to handle.
Aim for a perfect bake, just until they’re tender. This will make scooping and handling much easier!
Scooping Out Too Much Flesh
Scooping out too much can make the skins fragile and prone to tearing.
Leave a good layer of potato inside, about a quarter inch, to maintain structure.
This helps keep everything together nicely!
Adding Too Much Liquid
If you add too much cream or other liquids, the filling can become overly runny.
A thick, creamy consistency is ideal, so add liquids gradually.
Adjust to ensure it’s just right before refilling those potatoes!

Alton Brown Twice Baked Potatoes
Ingredients
- 4 Russet Potatoes
- 1/2 cup Sour Cream
- 1/2 cup Half-and-Half or Whipping Cream
- 2 tbsp Green Onions diced
- 1/4 cup Bacon cooked and chopped
- 1 1/2 cups Cheddar Cheese grated
- 1 tsp Garlic Salt
Instructions
- Preheat your oven to 425°F.
- Scrub the Russet potatoes thoroughly and pat them dry with a towel.
- Using a fork, poke holes all over the potatoes.
- Rub them lightly with oil and place them directly on the oven rack.
- Bake for about 1 hour until the potatoes are tender.
- Remove them from the oven to cool slightly.
- Cut the tops off each potato to create a canoe-like shape.
- Use a spoon to scoop out most of the potato, leaving a small layer to preserve the shell.
- In a mixing bowl, combine the scooped potato, sour cream, half-and-half, green onions, bacon, cheese, and garlic salt.
- Stir together until smooth and creamy.
- Spoon the mixture back into the potato shells.
- Sprinkle remaining cheese on top.
- Return to the oven and bake at 375°F for around 15 minutes until heated through and cheese is melted.