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Twice-Baked Recipes That Are Twice As Good

When you think of twice-baked recipes, chances are that your mind automatically goes to those creamy, delicious twice-baked potatoes. Let’s be honest, twice-baked potatoes are twice the perfection and well worth all the effort they take to make. Did you know that there are other twice-baked recipes besides potatoes? You’ve got sweet potatoes, squash, spaghetti, there really are a bunch of options. So keep reading because it’s possible I’ve got your new favorite dish below.

If you’re looking for something to show off your twice-baked goods, then you should definitely check out this platter. With its white embossed leaf pattern, it’s sure to dress up any food you place on it and be neutral enough to go with just about any decor.

Recipe 01: Twice-Baked Potatoes

twice-baked | twice-baked recipes | recipes | potatoes | spaghetti | squash | sides | dinner

Classic and creamy, these potatoes won’t last long at any dinner party.


  • 4 large potatoes
  • 8 slices of bacon
  • 1 c. sour cream
  • 1/2 c. milk
  • 4 Tbsp. butter
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 c. shredded Cheddar (divided)
  • 8 sliced green onions (divided)


Start by heating your oven to 350F so that you can bake your potatoes. Next, poke a few holes in the potatoes with a fork before laying them on a foil-lined baking sheet. Then put the potatoes into the oven for at least an hour, or until nice and tender.

While the potatoes are cooking, it’s time to crisp the bacon. Begin by placing the bacon in a large skillet and cooking over medium-high heat until crispy and brown. Then remove and allow to cool before crumbling into bite-sized pieces and setting aside.

When the potatoes are done, allow them to cool for at least ten minutes (hot potato is not a fun game to play in real life). When the potatoes are cool enough to handle, slice them lengthwise and scoop out the middle. Leave about 1/4 of potato goodness so that the skin will hold its shape. Then place the potato insides into a large bowl before adding in sour cream, butter, salt, pepper, 1/2 c. of cheddar cheese, 1/2 of the green onions, and 1/4 c. milk. Continue mixing ingredients together and adding more milk as needed to attain a good creamy consistency. If the mixture is too runny, it won’t stay in the potato skins.

After you have a nice smooth potato mixture, spoon or pipe back into the skins and top with remaining cheese and bacon crumbles. At this point, you can definitely pop these in the fridge to bake later if needed. Or pop them in now for about 15-20 minutes or until nice and bubbly. Before serving, remove from the oven and sprinkle with green onions. Enjoy!

Recipe 02: Twice-Baked Sweet Potatoes

twice-baked | twice-baked recipes | recipes | potatoes | spaghetti | squash | sides | dinner

Creamy with just a hint of sweetness, these might just replace your traditional Thanksgiving sweet potato dish.


  • 8 medium sweet potatoes
  • 8 oz. softened cream cheese
  • 4 Tbsp. brown sugar
  • 1 tsp. cinnamon
  • 8 Tbsp. chopped pecans


Begin by heating your oven to 375F and prepping your potatoes. To prep, give them a good scrub and poke them a few times with a fork before placing them on a foil-lined baking sheet. Then pop them in the oven for about 45 minutes to 1 hour. The potatoes should be nice and tender before you remove them and allow to cool slightly.

Instead of cutting these in half like you would with a traditional baked potato, simply cut off a thin slice from the top of each potato. Next, scoop out the insides, making sure to leave about 1/4″ on the sides so the shape will hold. Then mix the sweet potato insides in a large bowl with the cream cheese, brown, sugar, and cinnamon until completely smooth. After the mixture is done, either scoop or pipe back into potato shells and top with pecans. To finish, place sweet potatoes on a baking sheet and bake for another 15-20 minutes until they are heated through. Serve and enjoy!

Alternatively, if you don’t like pecans, you can top with a few marshmallows for a sweet topping.

Recipe 03: Twice-Baked Million Dollar Spaghetti

twice-baked | twice-baked recipes | recipes | potatoes | spaghetti | squash | sides | dinner

I know, this isn’t technically “twice-baked” but trust me, it comes close and it’s delicious!


  • 1 lb. spaghetti, or noodles of choice (cooked very al dente)
  • 1 lb. ground beef
  • 1 chopped onion
  • 2 cloves minced garlic
  • salt and pepper to taste
  • 2 jars (6-8 cups) of chosen marinara sauce (I like to get two different kinds, one tomato and one creamy)
  • 8 oz. softened cream cheese
  • 3 c. shredded mozzarella cheese
  • chopped parsley for garnish


Start by heating your oven to 350F. While it’s heating up, brown your beef in a large skillet (like this one) with the onions, garlic, salt, and pepper. When the ground beef is cooked through, remove from heat and drain any excess liquid before mixing in half a jar (or about a cup and a half) of the marinara sauce.

Next up, cook your spaghetti until it’s just al dente. It will continue to cook in the oven, so don’t overcook the noodles or they will be soggy. When the noodles are done, drain the water and toss the noodles with the remaining sauce.

Then in a separate bowl, mix 2 cups of mozzarella and cream cheeses together until creamy and well combined. Now it’s time to combine all the ingredients into one amazing dish! Begin by putting half of the pasta into the bottom of a 9×13 casserole dish (like this one). Next spread the cheese mixture on top, followed by the remaining pasta. Then top with the meat sauce followed by the remaining mozzarella cheese and bake, covered,  for 30 minutes. Last, remove the cover and allow to bake, uncovered, for 10 minutes until the cheese is reduced to bubbly goodness. Serve and enjoy!

Recipe 04: Twice-Baked Spaghetti Squash

twice-baked | twice-baked recipes | recipes | potatoes | spaghetti | squash | sides | dinner

This recipe is delicious and low-carb which makes it really versatile for different dietary needs.


  • 1 medium spaghetti squash
  • 1 c. pasta sauce of choice
  • 1/2-1 c. shredded mozzarella cheese
  • salt and pepper to taste
  • optional: fresh minced garlic, chopped basil, dried oregano, or Italian seasoning


Begin by heating your oven to 375F and lining a baking sheet with parchment paper. Then, using a sharp knife, carefully cut the spaghetti squash in half lengthwise. I usually have my husband do this because it can take some major muscle. When the squash is cut in half, remove the seeds using a spoon and then lightly brush the insides with olive oil. Before placing in the oven, put the squash cut side down (ha ha) on the baking sheet. Then bake for 45 minutes or until a fork can pierce the shell easily.

When the spaghetti squash is done, remove from the oven and allow to cool until you can safely handle it. After the squash has cooled, remove the squash strands with a fork and place them into a bowl. Place the shells back onto the baking sheet to use later.

Next, mix the strands with your pasta sauces and additional spices (if desired). Feel free to adjust the amount of sauce to your preferences. Then spoon your squash back into the shells and top with mozzarella cheese. Lastly, bake for 7-9 minutes until the cheese is nice and melty and fully bubbly. Remove from the oven, serve, and enjoy.


And there you have it, folks! Four twice-baked recipes that will fill your tummies and bring smiles all around. Happy baking!

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