Crispy Twice Baked Potatoes with Mascarpone
Turn a pantry staple favorite into a crispy & delicious side dish.
Looking for a new go-to side dish that everyone will love? Learn how to make these crispy twice baked potatoes with a few easy tips and tricks. These are the perfect side dish for any family dinner, holiday (think Thanksgiving or Christmas), or to feed a crowd. This recipe packs a punch with some delicious ingredients including mascarpone cheese, roasted garlic, and dill.Jump to Recipe
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I can’t tell you enough how obsessed we are with these delicious, crispy, dill, and mascarpone twice baked potatoes. Quite honestly, these potatoes are the perfect side dish for a weeknight dinner, holiday dinner party (Thanksgiving, Christmas, etc.), or for weekend family dinner.
Not only can this twice baked potato recipe feed a crowd (it makes 12 servings), but it also can accommodate a variety of dietary needs. Whether you’re gluten free, vegetarian, or looking for a semi-healthy option, these potatoes are for you!
Better yet, we’re switching things up from the traditional route and making these twice baked potatoes without sour cream. Instead, we’re using mascarpone. Mascarpone is a type of fresh, soft cow’s cheese. It’s extremely creamy and adds the perfect touch to these potatoes. My favorite is from BelGioioso Cheese.
Which Potatoes are Best for Baking?
There are many varieties of potatoes that exist, and more types are being developed and tested every day. Despite the vast options we have, certain types of potatoes work better for certain preparation methods. For example, red potatoes are best for boiling or steaming, and fingerlings are best for roasting.
When it comes to the best potatoes for baking, russet potatoes (also known as Idaho potatoes) are considered the standard for baking dishes. The size of the russet potato can vary, so select the size that best suits your needs. We are using large russets for this recipe.
How to Make Twice Baked Potatoes In the Oven
As the name implies, twice baked potatoes are cooked two separate times. First, the whole russet potato is placed straight in the oven, skin and all, without any covering. Don’t wrap the potato in foil, as this changes the cooking method from baking to steaming, and will prevent the skin from crisping.
Once the potato is properly cooked, meaning they are soft and tender when pierced with a knife tip, remove the potatoes from the oven and allow them to cool just until you can handle them without burning ourselves.
Finally, once you’ve whipped up the delicious mashed potato mixture and scooped it inside the baked potatoes, you’re going to throw everything back in the oven for the second time to get the top nice, crispy, and golden brown!
Tips for the Perfect Twice Baked Potato
Make sure that you add plenty of seasoning: For this dish, you will season the potatoes at multiple stages. First, on the outside of the potato before baking it add a generous coating of salt. Then, season the inside of the potato with salt, pepper, herbs, and mascarpone cheese. Each layer of seasoning is going to provide another depth of flavor to the dish.
Give the dish time: There are quite a few steps that take time in this recipe- the roasting, cooling, and second bake. Patience is the name of the game for twice baked potatoes. Allow the proper amount of time for each step so the potatoes get fully cooked.
Make sure to place a pan under the potatoes: While the potatoes are baking (the first time around) in the oven, make sure you place a sheet pan wrapped in foil on the bottom rack of the oven. This will catch any excess oil that may drip off the top rack where the potatoes are hanging out. I promise you want to do this (you’ll thank me later when you aren’t cleaning your oven).
Buy fresh dill: One of my favorite parts about these twice baked potatoes is the dill that adds another flavor component. While dried dill will also work, the fresh dill adds more of a depth of flavor, and makes a super pretty presentation on top. And as you know, plating is always important!
Here are the gorgeous blue plates I used for mine!
Why Are My Potatoes Gummy?
Believe it or not, there is a certain amount of science that goes into making the mashed potato part of the mascarpone twice baked potatoes. In order to get the fluffy stuffing inside the potatoes, make sure to follow these tips.
First, allow the butter and mascarpone to come to room temperature.
Next, mix the potato flesh, butter, and mascarpone while the potatoes are still slightly warm.
The warmth from the potatoes helps melt and distribute the fat from the butter and mascarpone. You don’t want either of these fats to be mixed in straight from the fridge. This will result in potatoes that don’t fully absorb the fat.
Finally, make sure you’re not over working the potatoes. Once all the fat and seasoning additions are added, leave it alone. Don’t be tempted to over mix!
How to Reheat Twice Baked Potatoes
Part of the appeal of these twice baked potatoes is the crunchy, crispy top. When reheating, I prefer to use an air fryer to bring back some of the crunch. Reheat in the air fryer at 400°F for 4 – 8 minutes until the top is golden brown and it’s heated all the way through.
Other Potato Inspired Recipes You May Enjoy
Crispy Twice Baked Potatoes with Mascarpone
- 6 large Russet potatoes washed
- 3 tablespoons olive oil divided
- 2 whole bulbs garlic
- 2 teaspoon kosher salt divided
- 5 tablespoons unsalted butter room temperature
- 8 ounces marscapone cheese room temperature
- 1 tablespoon fresh dill finely chopped
- 1/2 teaspoon black pepper
- Preheat oven to 425°F
- Poke potatoes all over with the tip of a sharp knife. Rub potatoes with 2 tablespoons of olive oil so the outside is completely coated. Then sprinkle with 1 teaspoon of kosher salt.
- Peel off the outer, loose paper of the garlic bulbs. Once the paper is removed, cut off the top (¼ inch) of the garlic bulb. Place the cut bulb on a piece of aluminum foil. Drizzle each bulb with 1/2 tablespoon of olive oil and a pinch of salt. Wrap the aluminum foil around the garlic bulb, making sure the oil olive will not drip out.
- Place potatoes and aluminum foil wrapped garlic directly on top oven rack. Then, place a sheet pan wrapped in foil on the bottom oven rack (to catch any oil that drips off). Bake everything for 50 – 60 minutes. Once done, potatoes should be soft to the touch, and have crispy outside skin. Allow potatoes and garlic to cool to the touch.
- Slice potatoes in half lengthwise. Scoop out potato flesh into a medium bowl. Finely mince roasted garlic, add in same bowl. Add butter, marscapone, and dill, 1 teaspoon salt, 1/2 teaspoon pepper. Mix with a fork until desired consistency is achieved.
- Divide mixture evenly among the potato skins.
- Increase oven temperature to 450°F. Bake potatoes on a sheet pan for 20-25 minutes until the tops of the potatoes are browned. Garnish with additional dill and serve immediately.
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