What’s better than having a perfectly crisp and creamy twice-baked potato on your plate? We can’t think of much else, honestly. Imagine getting a side that hits all the right marks!
We’ve all been to those gatherings where the twice-baked potatoes stole the show. Or spent afternoons experimenting in the kitchen, trying to find that perfect pairing.
So, what dishes love to hang out with these spud beauties? From fresh greens to cheesy wonders, we’ve seen—and tasted—a plethora of options.
There are so many tasty combinations capable of elevating this classic dish.
Ready to shake up your potato routine with us? We’ve got some solid ideas that might just become your new favorites.
Top 13 Side Dishes for Twice Baked Potatoes
Here are some of the best side dishes to serve with twice baked potatoes:
| Dish | Main Ingredients | Flavor | Difficulty | Time |
| Grilled Ribeye Steak | Ribeye steak, salt, pepper | Savory, juicy | Medium | 20 mins |
| Honey Garlic Salmon | Salmon, honey, garlic | Sweet, savory | Medium | 15 mins |
| Sauteed Green Beans with Almonds | Green beans, almonds, garlic | Nutty, crisp | Easy | 15 mins |
| BBQ Pulled Pork | Pork shoulder, BBQ sauce | Smoky, tender | Medium | 6 hours |
| Caesar Salad with Homemade Croutons | Romaine, croutons, Caesar dressing | Crisp, tangy | Medium | 15 mins |
| Garlic Butter Mushrooms | Mushrooms, garlic, butter | Savory, buttery | Easy | 15 mins |
| Pan-Seared Scallops | Scallops, olive oil, lemon | Tender, rich | Medium | 10 mins |
| Balsamic Glazed Brussels Sprouts | Brussels sprouts, balsamic, olive oil | Tangy, sweet | Medium | 25 mins |
| Creamy Coleslaw | Cabbage, carrots, mayo | Creamy, crunchy | Easy | 10 mins |
| Braised Short Ribs | Short ribs, red wine, herbs | Deep, savory | Medium | 3 hours |
| Roasted Asparagus with Lemon Zest | Asparagus, lemon, olive oil | Fresh, bright | Easy | 15 mins |
| Shrimp Scampi | Shrimp, garlic, butter, white wine | Rich, garlicky | Medium | 15 mins |
| Butter-Braised Carrots with Thyme | Carrots, butter, thyme | Sweet, earthy | Easy | 20 mins |
This selection adds complementary flavors and textures to Twice Baked Potatoes, creating a well-rounded meal with both hearty proteins and refreshing vegetables.
1 – Grilled Ribeye Steak
Alright, team! Grilled ribeye steak, anyone? It’s the ultimate sidekick for our twice-baked potatoes. Seriously, the juicy steak goodness pairs like a dream.
Slice it thin or go chunky; both are winners. Season with salt and pepper, throw it on the grill, and let the smoke work its magic. Craving that steakhouse vibe? Baste it with butter.
We dig how it juices up our potatoes, soaking them with savory flavor. There’s a reason the combo’s legendary.
2 – Honey Garlic Salmon
Alright team, we’re talking Honey Garlic Salmon. It’s zesty, sweet, and savory all at once. We grill it till crispy on the outside, still juicy inside.
Use fresh garlic for a strong punch. A little honey goes a long way. Salmon flavor holds up nicely against bold seasonings.
Pair this with our favorite spuds. Simple, easy, tasty. Cooking salmon isn’t hard. Gives good protein.
We keep it quick and effortless. This dish brings flair to the table, just how we like it.
3 – Sauteed Green Beans with Almonds
We all know green beans show up everywhere, right? Top them with almonds, and they shine. Roast those almonds for extra crunch. Sauté green beans until they’re crisp-tender; a kiss of butter and garlic does wonders.
Serve with our classic potatoes, and we’ve got a thing going on. Keep the prep short, stress-free. Almonds bring sweetness, balancing the beans nicely. Green beans don’t overpower; they complement. Always a solid pick for any meal.
4 – BBQ Pulled Pork
Alright, team! Who knew slow-roasted pork could be life-changing? It’s that smoky aroma—savory and sweet. We go big on flavor with BBQ pulled pork. Tender meat just falls apart.
Top it with some tangy sauce. This dish is all about delicious indulgence. Pork and potatoes are a match made in heaven. Messy hands, happy mouths.
Serve it warm, pile it on. Watch our spuds soak up the juicy goodness. Absolute bliss. We’re all in for this savory ride. Keep napkins handy.
5 – Caesar Salad with Homemade Croutons
Hungry for some greens? We’ve got Caesar salad with crunchy homemade croutons. This mix is fresh and vibrant.
Toss in tangy dressing. We go heavy on the Caesar and light on the fuss.
Croutons change ordinary to wow; they bring texture. Try different breads.
Romaine keeps it crispy, and we keep it simple. Easy upgrades are key.
Share with our potatoes. It’s like they were always meant to hang out. This side’s got it all. Bold, zesty, crunchy.
6 – Garlic Butter Mushrooms
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Garlic Butter Mushrooms are little flavor bombs. We sauté them with garlic and butter for a rich, savory taste. Mushrooms soak up the flavors like sponges. They add depth to any dish.
They offer amazing juiciness. The garlic and butter dance beautifully together. We keep it simple for the best results. Save leftovers to top your salad. Fresh herbs like parsley add a hit of freshness. Mushrooms enhance meals effortlessly, making them must-try sides with twice-baked potatoes.
7 – Pan-Seared Scallops
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Pan-Seared Scallops? We’re into it. These little sea gems offer big flavor. We cook them until golden on one side, creating a crispy edge. A squeeze of lemon brings zest. Remember, don’t crowd the pan for perfect sear.
Scallops pair well, adding a light touch. Mixing fresh herbs is a must. Just a sprig of thyme or parsley does wonders. Salt and pepper are enough. We let them speak for themselves. Keep them chewy inside but crusty outside.
8 – Balsamic Glazed Brussels Sprouts
Balsamic Glazed Brussels Sprouts might sound fancy, but they’re super easy. We roast them till crispy. Love the caramelization. Quick balsamic glaze adds sweet-tart taste. Perfect crunch.
We always knew Brussels could be cool. They shine on any plate. Pair with salty main. Don’t skip seasoning.
A sprinkle of parmesan seals the deal. Try with nuts for extra crunch. We find it pairs well with roasted meat. Break the stereotype with balsamic bliss. Simple yet satisfying.
9 – Creamy Coleslaw
Hey foodies, coleslaw isn’t just for picnics. This side’s got crunch and creaminess in spades. Even we’ve tried sneaking it in last minute. It’s creamy but with a bite.
Cabbage, carrots shine with a mayo-vinegar dressing. Keep it chill, toss well. We whip it up in no time. For tang, add a drizzle of lemon.
It’s a fresh side dish without the fuss. We stand by its ability to complement spuds. Simple yet intriguing.
10 – Braised Short Ribs
Braised short ribs are all about that slow-cooked feel. Meat gets tender, selling us on its rich taste. They’re a perfect cozy side for those twice-baked goodies.
Brown ribs before braising. Add red wine for depth. Onions and carrots pack flavor. Just let them soak in all the juices. Serve with thick gravy—it’s a win.
These ribs are comfort food done right. We dig the umami richness. Solid choice for a satisfying meal with our potatoes.
11 – Roasted Asparagus with Lemon Zest
We’re talking roasted asparagus. It’s crisp, zesty, and a little nutty. Lemon zest brightens it up. Adds that needed zing. Roasting brings flavor out of this world. We enjoy that.
Only needs olive oil, salt, and pepper. Keep it simple. Toss asparagus well. Roast till it gets a hint of char. Not too much. We love pairing this with anything savory.
Throw in some pine nuts for added crunch. It works. Refreshing and easy in every bite.
12 – Shrimp Scampi
We’re diving into Shrimp Scampi. Fresh shrimp sizzled to perfection. Butter, garlic make it flavorful. Quick and savory, just how we like it. A splash of white wine seals the taste.
Zest it with lemon for freshness. Cook shrimp till pink, no longer. Slightly chewy, not overcooked. This side is all about speed and taste. Serve with pasta or veggies. Scampi shines bright, easy to whip up. It’s a reliable side, enhancing meals with its rich, buttery charm.
13 – Butter-Braised Carrots with Thyme
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Ever met a carrot that can steal the show? Butter-braised carrots with thyme are the answer. They’re all about that tender crunch.
We braise them gently, absorbing that buttery taste. A sprinkle of thyme ups the ante. Carrots soak up all the flavor goodness.
Timing’s key, just don’t overdo it. Sweetness naturally shines through. We like ours a bit vibrant and not overly soft. Simple prep but big on taste.
This dish feels a bit homemade and spot on.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.