Twice Baked Potatoes Recipe

If you’re on the hunt for the ultimate comfort food, look no further than these Twice Baked Potatoes! Creamy, cheesy, and packed with irresistible flavor from bacon, green onions, and a touch of tangy sour cream, these potatoes come out of the oven with the crispiest skins and the fluffiest filling. This recipe is an instant hit for family dinners, holiday gatherings, or a cozy weeknight treat. Once you try them, Twice Baked Potatoes might just become your new go-to side dish—don’t say I didn’t warn you!

Ingredients You’ll Need

The beauty of Twice Baked Potatoes is in the balance of simple, hearty ingredients—each one has a role to play in making this dish so crave-worthy. Get ready to enjoy the flavors and textures that result from real, wholesome pantry staples.

• Russet potatoes: Their starchy texture leads to the creamiest, fluffiest filling—avoid waxy potatoes for best results.
• Olive oil: Rubbing the skins before baking helps them turn beautifully crispy and adds a gentle richness.
• Bacon: Salty, smoky bacon crumbles add instant savory punch and a satisfying chew in every bite.
• Butter: Essential for that luxurious, creamy texture—don’t skimp, it’s the backbone of the filling.
• Sour cream: Brings an irresistible tang and extra smoothness to the mashed potato mixture.
• Milk: Just a splash helps lighten the potatoes for a perfectly scoopable filling.
• Salt: Enhances every flavor—don’t forget to season the potato skins as well as the filling.
• Black pepper: Use freshly cracked for a gentle heat and a pop of earthy depth.
• Green onions: Their fresh, zippy bite awakens the filling and makes a terrific garnish.
• Cheddar cheese: Melty, gooey cheddar is a classic choice—it brings color, heft, and tons of flavor inside and out.

How to Make Twice Baked Potatoes

Step 1: Prep and Pierce the Potatoes

Start by preheating your oven to 400°F. Give each russet potato a good scrub and pat them dry—you want those skins to crisp up, not steam! Use a fork to poke holes all over each potato, which helps steam escape as they bake and keeps them from bursting.

Step 2: Oil and Season the Skins

Line a baking sheet with parchment for easy cleanup. Drizzle the olive oil over your potatoes, then either use your hands or a silicone brush to make sure every inch of skin is coated. Don’t forget a sprinkle of salt—seasoned skins make a surprising difference!

Step 3: Bake Until Tender

Pop the potatoes in your hot oven and let them bake for 50 to 60 minutes. When a fork easily pierces through, they’re ready. The timing will depend on their size, so keep an eye out; you want them tender, not mushy.

Step 4: Cook the Bacon

While the potatoes are baking, get your bacon sizzling in a skillet over medium heat. Cook until crispy and browned, then transfer the strips to a paper towel to drain. Once cooled, chop the bacon into deliciously craggy pieces.

Step 5: Scoop Out the Flesh

Once the potatoes are cool enough to handle (but still warm), slice them in half lengthwise. Gently scoop out most of the potato flesh, leaving about a quarter-inch border all around—this keeps the skins sturdy for stuffing later.

Step 6: Mash with Mix-Ins

Place the fluffy potato insides in a large bowl. Add butter, sour cream, milk, salt, and pepper, then mash until the filling looks airy and smooth. It should be creamy but not runny—if it’s too thick, add a splash more milk.

Step 7: Add the Flavor Boosts

Fold in your crispy bacon pieces, half of the green onions, and half a cup of shredded cheddar. This is the magic moment when all those textures and flavors come together—try not to sneak too many bites!

Step 8: Fill and Top the Potato Skins

Gently spoon the mashed mixture back into each potato shell; about a third cup per half should fill them nicely. Pile the remaining cheddar cheese over the top for a luscious, bubbly topping.

Step 9: Second Bake

Return the stuffed potatoes to the oven for a second bake—just 20 minutes, or until they’re piping hot and the cheese is golden and melted. Finish with the rest of the green onions and serve them up right away. Twice Baked Potatoes are always best fresh from the oven!

How to Serve Twice Baked Potatoes

Garnishes

Amp up the comfort with extra garnishes! Try another sprinkle of crispy bacon, a dollop of sour cream, extra green onions, or even a dusting of smoked paprika for color. Each garnish brings a touch of freshness or an extra burst of flavor to these Twice Baked Potatoes.

Side Dishes

Serve your Twice Baked Potatoes alongside a juicy steak, grilled chicken, or roasted veggies. They’re hearty enough to stand on their own for lunch, but also make a showstopper pairing with barbecue, classic meatloaf, or even a tossed salad with a zippy vinaigrette.

Creative Ways to Present

Turn these into party-ready bites by using smaller potatoes and serving them as appetizers, or set up a toppings bar so everyone can finish their Twice Baked Potatoes just the way they like. For brunch, try topping with a soft-cooked egg for an indulgent twist!

Make Ahead and Storage

Storing Leftovers

If you have leftover Twice Baked Potatoes (lucky you!), let them cool completely before placing in an airtight container. Store in the fridge for up to four days, and they’ll still taste amazing with minimal effort.

Freezing

Twice Baked Potatoes freeze surprisingly well. Once assembled but before the second bake, wrap them individually in foil or plastic wrap and freeze for up to three months. Thaw in the fridge overnight before reheating, or bake from frozen with a little extra time.

Reheating

To reheat, place your potatoes on a baking sheet and warm them in a 350°F oven for about 20 minutes, or until heated through and cheese is bubbling. Microwaving works too, but the skins won’t be as crispy—so use the oven if you can!

FAQs

Can I use a different kind of potato for Twice Baked Potatoes?

Russet potatoes are ideal because of their starchy texture, but if you’re in a pinch, Yukon Golds will do. Just know they’ll yield a slightly denser filling and less crispy skin.

How can I make these Twice Baked Potatoes vegetarian?

Absolutely! Skip the bacon and try roasted mushrooms, chopped broccoli, or even sautéed spinach. Add a little smoked paprika if you want that savory depth usually provided by bacon.

What’s the best way to make Twice Baked Potatoes ahead for a party?

Prepare the stuffed potatoes up to the second bake, cover, and refrigerate. When ready to serve, bake as directed until heated through and cheese is melted—easy, stress-free party prep!

Can I use Greek yogurt instead of sour cream?

Yes! Greek yogurt gives a similar creamy texture and tangy flavor, and adds a bit of protein. Use a full-fat version for best results, and substitute 1:1 for sour cream.

What cheeses work besides cheddar?

Cheddar is classic, but feel free to play! Try Monterey Jack, Gruyère, or a sprinkle of Parmesan on top for extra savor. Mixing in a little cream cheese can also make the filling even richer.

Final Thoughts

Whether you’re making them for a special dinner or just looking to jazz up a regular weeknight, Twice Baked Potatoes never disappoint. With their combination of crispy skin, whipped creamy filling, and extra punch of flavor, they’re a dish you’ll look forward to again and again. Give them a try—you’ll see just how easy it is to make a side dish that everyone raves about!

Print