Why You’ll Love This Recipe
Twice Baked Potatoes are everything you love about loaded baked potatoes, but even better. The filling is creamy and flavorful, the tops are golden and cheesy, and you can easily customize them with your favorite toppings. They can be made ahead, stored, and reheated—making them ideal for entertaining or meal prep. Whether as a side or main dish, they’re hearty, satisfying, and always a hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Russet potatoes (large, scrubbed and dried)
- Olive oil or butter (for baking)
- Sour cream
- Milk or heavy cream
- Butter
- Shredded cheddar cheese
- Cooked bacon (crumbled)
- Green onions or chives (chopped)
- Salt
- Black pepper
- Extra cheese and bacon for topping (optional)
Directions
- Preheat oven to 400°F (200°C).
- Rub potatoes with olive oil, place on a baking sheet, and bake for 50–60 minutes or until fork tender.
- Let potatoes cool slightly, then cut each one in half lengthwise.
- Carefully scoop out the insides into a mixing bowl, leaving a thin shell of potato.
- Mash the scooped-out potato with butter, sour cream, milk, salt, and pepper until smooth and creamy.
- Stir in shredded cheese, crumbled bacon, and chopped green onions.
- Spoon the filling back into the potato shells, mounding it slightly.
- Top with extra cheese and bacon if desired.
- Bake at 375°F (190°C) for 15–20 minutes, until heated through and golden on top.
- Garnish with extra green onions and serve warm.
Servings and timing
This recipe makes 6 to 8 servings (3 to 4 large potatoes halved).
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Variations
- Loaded style: Add chopped broccoli, caramelized onions, or diced ham.
- Spicy: Mix in jalapeños, hot sauce, or pepper jack cheese.
- Herby: Add fresh thyme, rosemary, or parsley for a flavor boost.
- Vegetarian: Skip the bacon or use a plant-based version.
- Mini version: Use small potatoes for bite-sized appetizers.
- Low-fat: Use Greek yogurt instead of sour cream and reduce the butter and cheese.
Storage/Reheating
Let potatoes cool completely before storing.
Refrigerate in an airtight container for up to 4 days.
To reheat, bake at 350°F for 15–20 minutes until warmed through, or microwave individual portions.
To freeze, wrap unbaked stuffed potatoes tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge and bake as directed.
FAQs
What kind of potatoes are best?
Russet potatoes work best for their sturdy skin and fluffy interior, which holds up well to scooping and stuffing.
Do I need to wrap the potatoes in foil?
No, baking them uncovered helps the skin crisp up, which is ideal for twice baked potatoes.
Can I make these ahead of time?
Yes! You can prep and stuff them a day ahead, then bake before serving.
Can I freeze twice baked potatoes?
Yes, freeze before the second bake. Wrap tightly and store for up to 2 months.
How do I keep the filling creamy?
Don’t overbake the potatoes initially, and use warm milk or cream when mashing. Mash while the potatoes are still warm.
What cheese works best?
Sharp cheddar is classic, but you can also use gouda, Monterey Jack, or a cheese blend.
Can I make them without bacon?
Yes, skip the bacon or substitute with sautéed mushrooms or plant-based bacon alternatives.
Are twice baked potatoes gluten-free?
Yes, as long as all ingredients used (especially bacon and cheese) are gluten-free.
Can I use a hand mixer for the filling?
Yes, for extra smooth potatoes, but be careful not to overmix as it can become gummy.
What goes well with twice baked potatoes?
Serve them with steak, grilled chicken, pork chops, or a crisp green salad for a full meal.
Conclusion
Twice Baked Potatoes are a classic, comforting side dish that never goes out of style. With their crispy skins, creamy filling, and savory toppings, they’re easy to make, endlessly customizable, and always a crowd favorite. Whether you’re serving them at a holiday feast or as part of a weeknight dinner, they’re guaranteed to impress and satisfy.
PrintTwice Baked Potatoes
Twice Baked Potatoes are creamy, cheesy, and loaded with bacon and green onions—baked twice for the ultimate comforting side dish perfect for holidays or everyday dinners.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 to 8 servings
- Category: Side Dish
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 3–4 large russet potatoes (scrubbed and dried)
- 1 tbsp olive oil or butter (for baking)
- 1/2 cup sour cream
- 1/4 cup milk or heavy cream
- 2 tbsp butter
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup chopped green onions or chives
- Salt, to taste
- Black pepper, to taste
- Extra cheese and bacon for topping (optional)
Instructions
- Preheat oven to 400°F (200°C). Rub potatoes with olive oil and place on a baking sheet. Bake for 50–60 minutes until fork tender.
- Let potatoes cool slightly, then cut each one in half lengthwise.
- Scoop out the insides into a mixing bowl, leaving a thin layer of potato inside the skins to form a shell.
- Mash the scooped-out potato with butter, sour cream, milk, salt, and pepper until creamy.
- Stir in cheddar cheese, crumbled bacon, and green onions.
- Spoon the filling back into the potato shells, mounding slightly.
- Top with extra cheese and bacon if desired.
- Bake at 375°F (190°C) for 15–20 minutes, until heated through and golden on top.
- Garnish with extra green onions and serve warm.
Notes
- Use warm milk and mash while potatoes are still warm for the creamiest texture.
- You can prep and fill potatoes ahead of time, then bake before serving.
- Great for freezing—wrap unbaked stuffed potatoes tightly and freeze for up to 2 months.
Nutrition
- Serving Size: 1 stuffed potato half
- Calories: 280
- Sugar: 2g
- Sodium: 390mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 35mg
