Martha Stewart Twice-Baked Potatoes Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 30, 2026

Martha Stewart twice-baked potatoes are the steakhouse side done right: fluffy russet flesh whipped with butter, sour cream, sharp cheddar, and a little Dijon, then piled back into crisp shells and baked until the cheese turns golden. The filling is creamy but not heavy, with just enough tang to keep you going back for another half. This version is inspired by Martha Stewart and her polished, crowd-pleasing approach to classic American sides.

You need 105 minutes from start to finish, and most of that is oven time while you do something else. The technique is simple enough for a weeknight and impressive enough for a holiday table or a potluck. Eight generous halves come out of one batch.

Why This Martha Stewart Twice-Baked Potatoes Works

Two choices do the heavy lifting here. The potatoes bake bare on the oven rack instead of wrapped in foil, so the skins dry out and turn crackly while the insides go soft. That crisp shell is what holds the filling together later.

The filling stays slightly textured on purpose. A masher gives you creamy potatoes without the gluey, pasty texture you get from a food processor or from overmixing. Dijon and scallions cut through the butter and cheese so the whole thing tastes bright rather than rich.

What You’ll Love About It

Three things stand out: crackly skins that hold their shape, a filling you can make ahead and finish later, and a cheese topping that browns beautifully. It looks like a restaurant side but comes together with ordinary pantry staples.

Ingredients

Use large russets of even size so they bake at the same rate.

• 4 large russet potatoes — about 12 ounces (340g) each, scrubbed and dried
• 1 tablespoon (15ml) olive oil
• 1 teaspoon kosher salt — for the skins
• 1/2 cup (113g) unsalted butter — at room temperature
• 1/2 cup (120g) sour cream
• 1/4 cup (60ml) whole milk — warm it slightly for a smoother mash
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt — for the filling
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups (170g) shredded sharp cheddar cheese — divided
• 1/4 cup (25g) thinly sliced scallions — plus more for garnish
• 2 tablespoons (30g) unsalted butter — melted, for brushing
• 2 tablespoons (10g) grated Parmesan cheese

Equipment

• Rimmed baking sheet — half sheet size works well
• Parchment paper — for the second bake
• Potato masher — or a sturdy fork
• Large mixing bowl — big enough to hold all the flesh
• Pastry brush — for the melted butter
• Piping bag with star tip — optional, for a fancier look

How to Make Martha Stewart Twice-Baked Potatoes

Step 1: Bake the Potatoes Bare

Position a rack in the center of the oven and preheat to 400°F (205°C). Prick the potatoes all over with a fork, rub with olive oil, and sprinkle with 1 teaspoon kosher salt. Set them directly on the oven rack and bake until the skins are crisp and a skewer slides in with no resistance, 60 to 70 minutes. Don’t wrap them in foil, because that traps steam and keeps the skins from crisping.

Step 2: Cool and Lower the Heat

Pull the potatoes out and let them rest until just cool enough to handle, about 10 minutes. Meanwhile, drop the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper.

Step 3: Split and Scoop

Slice each potato in half lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch (6mm) layer attached to the skin so the shells keep their shape, and reserve the shells. If a shell tears, press it back together with your fingers.

Step 4: Mash the Filling

Mash the flesh with a potato masher or fork until mostly smooth. Add the room-temperature butter, sour cream, milk, Dijon, 1 teaspoon kosher salt, and pepper, then mash until creamy but still a little textured. Overmixing turns the filling gluey, so stop while it still has some body. Fold in 1 cup (113g) of the cheddar and the scallions.

Step 5: Refill the Shells

Spoon the filling back into the shells, mounding it slightly. For a neater look, transfer it to a piping bag fitted with a large star tip and pipe it in. Arrange the stuffed potatoes on the lined baking sheet.

Step 6: Top and Bake

Brush the tops lightly with melted butter, then scatter on the remaining 1/2 cup (57g) cheddar and the Parmesan. Bake until the filling is heated through and the cheese is melted and golden, 20 to 25 minutes. For a browner top, broil for 1 to 2 minutes and watch closely so the cheese doesn’t scorch.

Step 7: Rest Before Serving

Let the potatoes sit for 5 minutes so the filling settles. Garnish with extra sliced scallions if you like and serve warm.

What to Serve With It

These pair well with roast chicken, a sliced steak, or meatloaf, and a simple green salad or steamed broccoli balances the richness. For a holiday spread, they sit happily next to glazed carrots and cranberry sauce.

Tips for the Best Results

• Pick even sizes — Similar potatoes bake at the same rate.
• Dry the skins — Pat potatoes thoroughly so the oil coats them evenly.
• Warm the milk — Room-temperature liquid keeps the mash smooth.
• Season gradually — Taste the filling before it goes back in.
• Grate your own — Freshly shredded cheddar melts better than pre-shredded.
• Broil with care — Stay at the oven; cheese browns fast.

Easy Variations

Swap the cheddar for Gruyère for a nuttier top, or stir a teaspoon of horseradish into the filling for a sharper bite. For a lighter version, use 1/3 cup (80g) sour cream and add an extra splash of milk.

Storing and Reheating

• Refrigerate — Keep leftovers in an airtight container for up to 4 days.
• Freeze — Freeze baked, cooled potatoes solid, then wrap and bag for up to 2 months.
• Make ahead — Assemble through the cheese topping and chill up to 24 hours.
• Reheat — Bake thawed potatoes at 350°F (175°C) for 20 to 25 minutes, reaching 165°F (74°C).

Nutrition (per serving)

These values are estimates per serving and will vary with the size of your potatoes.

FAQs

Can I make this Martha Stewart twice-baked potatoes recipe ahead of time?

Yes. Assemble them through the cheese topping, cover, and refrigerate for up to 24 hours. Add a few extra minutes in the oven if they go in cold.

What can I use instead of sour cream?

Plain Greek yogurt works as a one-for-one swap and keeps the tang. You can also use buttermilk thinned with a little milk for a lighter filling.

Where did twice-baked potatoes come from?

The dish is generally traced to American steakhouses and hotel kitchens in the early 20th century, where potatoes were stuffed and rebaked as a showpiece side. It became a staple of midcentury dinner parties and holiday tables.

Why did my filling turn out gluey?

Overmixing is almost always the cause, especially with a food processor or electric mixer. Mash by hand until creamy but still slightly textured, and fold in the cheese and scallions gently.

Martha Stewart-Inspired Twice-Baked Potatoes

Print Recipe

These twice-baked potatoes are a steakhouse classic reimagined in Martha Stewart’s elegant, crowd-pleasing style. Fluffy russet potato flesh is whipped with butter, sour cream, sharp cheddar, and a whisper of Dijon, then piped back into crisp shells and baked until golden. The result is a creamy, cheesy side dish with a perfectly crackly skin, ideal for holiday dinners or a cozy supper.

• Author: Anabelle McLean
• Prep Time: 20
• Cook Time: 85
• Total Time: 105
• Yield: 8 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 large russet potatoes (about 12 ounces/340g each), scrubbed and dried
• 1 tablespoon (15ml) olive oil
• 1 teaspoon kosher salt
• 1/2 cup (113g) unsalted butter, at room temperature
• 1/2 cup (120g) sour cream
• 1/4 cup (60ml) whole milk
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups (170g) shredded sharp cheddar cheese, divided
• 1/4 cup (25g) thinly sliced scallions, plus more for garnish
• 2 tablespoons (30g) unsalted butter, melted
• 2 tablespoons (10g) grated Parmesan cheese

Instructions

1. Position a rack in the center of the oven and preheat to 400°F (205°C). Prick the potatoes all over with a fork, rub with olive oil, and sprinkle with 1 teaspoon kosher salt. Place directly on the oven rack and bake until the skins are crisp and a skewer slides in with no resistance, 60 to 70 minutes. Do not wrap the potatoes in foil; that steams the skins and prevents them from getting crisp.
2. Remove the potatoes from the oven and let them rest until just cool enough to handle, about 10 minutes. Meanwhile, reduce the oven temperature to 350°F (175°C). Line a rimmed baking sheet with parchment paper.
3. Slice each potato in half lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch (6mm) layer of potato attached to the skin so the shells hold their shape. Reserve the shells. If a shell tears, use your fingers to press it back together.
4. Mash the potato flesh with a potato masher or fork until mostly smooth. Add the room-temperature butter, sour cream, milk, Dijon mustard, 1 teaspoon kosher salt, and pepper. Mash until creamy but still slightly textured; overmixing can make the filling gluey. Fold in 1 cup (113g) of the cheddar and the scallions.
5. Spoon the filling back into the potato shells, mounding it slightly. Alternatively, transfer the filling to a piping bag fitted with a large star tip and pipe it in for a more elegant presentation. Arrange the stuffed potatoes on the prepared baking sheet.
6. Brush the tops lightly with melted butter, then sprinkle with the remaining 1/2 cup (57g) cheddar and the Parmesan. Bake until the filling is heated through and the cheese is melted and golden, 20 to 25 minutes. For a browner top, broil for 1 to 2 minutes, watching closely.
7. Let the potatoes rest for 5 minutes before serving. Garnish with additional sliced scallions, if desired.

Notes

Storage: Refrigerate leftover twice-baked potatoes in an airtight container for up to 4 days. Freezing: Freeze baked, cooled potatoes on a baking sheet until solid, then wrap individually in plastic wrap and foil; store in a freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating. Make-ahead: Assemble the potatoes through the cheese topping, cover, and refrigerate for up to 24 hours before baking. Reheating: Bake thawed potatoes at 350°F (175°C) for 20 to 25 minutes, or until heated through and the cheese is bubbly. Reheat from frozen at 350°F (175°C) for 35 to 40 minutes.

Nutrition

• Calories: 335
• Sugar: 2g
• Sodium: 490mg
• Saturated Fat: 13g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 60mg

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