Why You’ll Love This Recipe

Twice baked potatoes are the perfect balance of crispy and creamy. The crispy skins give a satisfying crunch while the fluffy mashed filling is rich and savory. The addition of cheese, bacon, and sour cream takes this dish to the next level, making it irresistibly tasty. Plus, this recipe is easily customizable to suit your preferences—add extra cheese, top with chives, or even switch out the bacon for other protein options. Twice baked potatoes are a comfort food classic that you’ll want to make again and again.

Ingredients

4 large russet potatoes
1/2 cup sour cream
1/4 cup milk
3 tablespoons butter
1 1/2 cups shredded cheddar cheese
1/2 cup cooked bacon bits
Salt and pepper to taste
Chives or green onions for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 400°F (200°C).
Scrub the potatoes clean and pierce each potato a few times with a fork.
Place the potatoes directly on the oven rack and bake for about 45 minutes, or until the potatoes are soft when pierced with a fork.
Remove the potatoes from the oven and let them cool for a few minutes.
Once cooled enough to handle, cut each potato in half lengthwise. Scoop out the insides of each potato half, leaving a small border of potato along the skin. Place the scooped-out potato into a mixing bowl.
Mash the potato with a potato masher or fork. Add sour cream, milk, butter, and season with salt and pepper. Stir until smooth and creamy.
Stir in 1 cup of shredded cheddar cheese and bacon bits, reserving some cheese for topping.
Spoon the mashed potato mixture back into the potato skins, mounding it slightly.
Top each filled potato with the remaining cheese.
Place the stuffed potatoes back on the baking sheet and bake at 350°F (175°C) for an additional 15-20 minutes, or until the cheese is melted and the potatoes are heated through.
Optional: Garnish with chopped chives or green onions before serving.

Servings and Timing

Servings: 4
Preparation time: 10 minutes
Cook time: 1 hour
Total time: 1 hour 10 minutes

Variations

Vegetarian: Skip the bacon and top with sautéed mushrooms for a delicious vegetarian alternative.
Spicy: Add diced jalapeños to the mashed potato filling for an extra kick.
Loaded Twice Baked Potatoes: Add additional toppings like sautéed onions, broccoli, or even some shredded chicken for a more hearty meal.

Storage/Reheating

To store leftover twice baked potatoes, allow them to cool completely and then place them in an airtight container. They can be kept in the refrigerator for up to 3 days. To reheat, place them in a 350°F (175°C) oven for 10-15 minutes or until heated through. You can also microwave them for 1-2 minutes if you’re short on time.

FAQs

1. Can I use a different type of potato?

Yes! While russet potatoes are the most commonly used for twice baked potatoes due to their size and fluffy texture, you can use other types of potatoes like Yukon Golds or even sweet potatoes if you prefer.

2. How do I make twice baked potatoes ahead of time?

You can prepare the potatoes and stuff them with the mashed filling, then refrigerate them until you’re ready to bake them a second time. Just be sure to cover them with plastic wrap or foil to keep them fresh.

3. Can I freeze twice baked potatoes?

Yes, twice baked potatoes freeze well. After the second bake, allow them to cool completely, then wrap each potato tightly in plastic wrap and foil. Store them in the freezer for up to 2-3 months. Reheat them in the oven at 375°F (190°C) for 25-30 minutes when you’re ready to enjoy them.

4. How can I make twice baked potatoes healthier?

You can make healthier versions of twice baked potatoes by using low-fat sour cream, swapping the butter for olive oil, and using reduced-fat cheese. You can also skip the bacon or use turkey bacon for a leaner option.

5. Can I add other toppings to my twice baked potatoes?

Absolutely! You can add any number of toppings like sour cream, shredded cheese, chives, salsa, or even guacamole for a fun twist.

6. How do I know when my potatoes are fully baked?

You’ll know your potatoes are done when a fork easily pierces through the skin and the flesh feels soft inside. They should feel tender when pressed gently.

7. How do I make the filling extra creamy?

For an extra creamy filling, consider using cream cheese in addition to the sour cream or adding a little bit of cream instead of milk.

8. Can I make twice baked potatoes without cheese?

Yes, you can make twice baked potatoes without cheese if you want a dairy-free version. Consider adding roasted garlic or fresh herbs for flavor.

9. Can I make this recipe vegetarian?

Yes, simply omit the bacon and choose vegetarian-friendly cheese, such as a plant-based cheddar, to make the recipe fully vegetarian.

10. Can I stuff the potatoes with other ingredients?

Yes! Feel free to get creative with your fillings. Some options include adding cooked vegetables, shredded chicken, or even chili.

Conclusion

Twice baked potatoes are a classic and indulgent dish that never goes out of style. Whether you’re looking for a side dish or a filling meal, these potatoes are sure to satisfy. With their crispy skin and creamy, cheesy filling, they offer the perfect balance of flavors and textures. Customize them with your favorite toppings and enjoy a comforting dish that everyone will love!

Twice Baked Potatoes

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Twice Baked Potatoes are a delicious, creamy, and crispy comfort food, perfect for any occasion. Made with russet potatoes,, cheese, and sour cream, these twice-baked beauties are baked to perfection and then filled with a savory, cheesy mixture for a satisfying meal or side dish.

Author: Laura
Prep Time: 10min
Cook Time: 1hour
Total Time: 1 hour 10 minutes
Yield: 4servings
Category: Main Course
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

4 large russet potatoes

1/2 cup sour cream

1/4 cup milk

3 tablespoons butter

1 1/2 cups shredded cheddar cheese

Salt and pepper to taste

Chives or green onions for garnish (optional)

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Instructions

Preheat your oven to 400°F (200°C).
Scrub the potatoes clean and pierce each potato a few times with a fork. Bake directly on the oven rack for 45 minutes or until soft.
Let the potatoes cool for a few minutes, then slice them in half and scoop out the insides, leaving a small border.
Mash the scooped potato with sour cream, milk, butter, salt, and pepper until smooth.
Stir in 1 cup of shredded cheddar cheese and, reserving some cheese for topping.
Spoon the mashed mixture back into the skins and top with remaining cheese.
Bake the stuffed potatoes at 350°F (175°C) for 15-20 minutes or until cheese melts.
Garnish with chopped chives or green onions if desired

Notes

You can make these potatoes ahead of time and store them in the fridge for a quick reheat later.
To make them spicier, add diced jalapeños to the mashed filling.
Feel free to experiment with other toppings such as sautéed mushrooms, onions, or even shredded chicken.