A delicious recipe for twice-baked potatoes filled with a savory, mouth-watering mixture. A modern twist on a classic side, featuring Spanish chorizo for bold flavor.
If you enjoy experimenting in the kitchen, add this recipe to your rotation. These stuffed baked potatoes are crowd-pleasers—comforting, flavorful, and easy to prepare.
How to make twice baked potatoes
Tools:
- Baking sheet
- Baking parchment (optional)
- Fork
- Colander
- Skillet
- Chopping board and knife
- Spoon to scoop out the potato flesh
- Cheese grater (or use pre-shredded cheese)
Ingredients:
Main: Potatoes, tomatoes, leek, Spanish chorizo, and cheese.
Condiments & seasoning: Butter, Worcestershire sauce, salt, and black pepper.
Preparation and baking overview
The active prep time is short—about 15 minutes—while the potatoes roast for roughly an hour. Allow an additional 30 minutes for cooling so you can safely halve and scoop the potatoes. The chorizo-leek-tomato filling takes about 10–15 minutes to make and can be prepared while the potatoes bake or while they cool.
To prepare the filling, sauté sliced leek and chopped chorizo in butter until fragrant, then add chopped tomatoes and cook briefly. Combine this mixture with mashed potato flesh, season with Worcestershire sauce, salt, and pepper to taste. Spoon the filling back into the potato skins, mound it up, and top with shredded cheese. Bake for 15 minutes more, or until heated through and the cheese is melted and bubbly.
Note: Full recipe details are available in the recipe card below.
Special diet information
This recipe contains: Dairy (cheese) and meat (chorizo). There are no eggs, nuts, or gluten listed in the ingredients, but always check product labels if you have allergies or sensitivities; some packaged items may contain traces.
Frequently asked questions:
A twice-baked potato is baked until tender, halved and scooped out, mixed with other ingredients, returned to the potato skins, and baked again until heated and topped.
Russet potatoes work best for their fluffy texture, but Yukon Gold or other baking potatoes are good substitutes.
They pair well with a simple salad or a protein such as roasted lamb or pork tenderloin. Couscous or other light sides can round out the meal if you need more volume.
Store in a sealed container in the refrigerator for up to 2 days.
Useful tips:
Prep ahead: You can prepare the stuffed potatoes the night before and bake them when ready to serve.
Reheating leftovers: Keep leftovers refrigerated for up to 2 days. Reheat on the stovetop with a splash of water, covered, for 5–7 minutes so steam warms them through. They can also be eaten cold.
Extra filling: If you have leftover filling, toss it with a pasta sauce and serve over pasta for an easy second meal.
More potato recipes you might like:
- Hasselback Potatoes
- Parmesan Roasted Potatoes
- Campfire Potatoes
- Garlic Smashed Potatoes
Want to see how to make twice baked potatoes? Watch the video!
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Twice Baked Potatoes
Ingredients
- 4 potatoes (large), see notes
- 1 tablespoon butter (15 grams)
- 1 leek
- 4 ounces Spanish chorizo (120 grams)
- 7 ounces tomatoes (200 grams)
- 2 tablespoons Worcestershire sauce
- salt to taste
- black pepper to taste
- 2 ounces shredded cheese (60 grams)
Instructions
-
Preheat oven to 400°F (200°C).
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Wash and dry the potatoes. Place on a baking sheet (parchment optional), pierce several times with a fork, and bake for about 60 minutes or until tender.
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While the potatoes cook: halve the leek lengthwise, thinly slice, and rinse in a colander. Chop the chorizo. In a skillet, melt butter, add leek and chorizo, and sauté for 5 minutes. Add chopped tomatoes and cook for another 3 minutes. Remove from heat and set aside.
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Let the potatoes cool enough to handle. Cut each potato in half lengthwise and scoop out most of the flesh, leaving the skins sturdy. In a bowl, mash the potato flesh with Worcestershire sauce, then fold in the chorizo-leek-tomato mixture. Season with salt and pepper to taste.
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Fill each potato skin generously with the mixture and top with shredded cheese.
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Bake for 15 minutes or until heated through and the cheese is melted.
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Serve warm and enjoy!
Notes
- Russet potatoes give the best fluffy texture. Yukon Gold or other baking potatoes work as alternatives.
- Cherry tomatoes were used here, but any ripe tomato will work.
- Season gradually—start with less salt, mix, then taste and adjust as needed.
- Use your preferred cheese. Two ounces is about ½ cup shredded; add more if you like extra cheesiness.
- Oven times vary depending on potato size and oven performance; adjust as needed.
- The filling can be prepared while the potatoes are cooling.
Nutrition
Nutrition information is an estimate and may vary based on brands, substitutions, and portion sizes.
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