Twice Baked Potatoes

My twice baked potatoes are a dinner time game changer! I love whipping up this easy side because every bite is a blend of fluffy, cheesy, bacon-filled goodness with crispy skin that my family can’t get enough of!

My Family Loved Twice Baked Potato Recipe 

What are Twice Baked Potatoes?

My twice baked potatoes recipe involves baking initially to cook the potato flesh. The potatoes are then halved, scooped, and mixed with ingredients like cheese, sour cream, and seasonings before being stuffed back into the skins and baked a second time.

I find this process results in the best twice baked potatoes that are crispy on the outside and irresistibly creamy and cheesy on the inside!

Twice Baked Potatoes Recipe Ingredients

• Russet potatoes – I’ve also used Yukon gold potatoes with success
• Olive oil – Vegetable oil, corn oil, and canola oil will work too
• Salt – I use table or kosher salt, but fine sea salt works as well
• Sour cream
• Butter
• Garlic powder
• Onion powder
• Black pepper
• Milk – I like to substitute heavy cream when I have it on hand too
• Monterey Jack cheese – I’ve also used cheddar cheese in place of this
• Bacon
• Green onions

How to Make Twice Baked Potatoes 

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Preheat the oven to 425 degrees F.

STEP TWO: Scrub the potatoes and then dry them off with a paper towel. Rub the potatoes with olive oil, sprinkle salt over them, and poke them with a fork 4 times. 

STEP THREE: Place them on a baking sheet and cook for 60-70 minutes until the potatoes are tender to the touch or the fork easily pierces them, then remove them from the oven.

STEP FOUR Reduce the temperature of the oven to 375 degrees F.

STEP FIVE: Once the potatoes are cool enough to handle, slice them in half lengthwise with a sharp knife. 

STEP SIX: Use a spoon to scoop out the middle of the potato leaving a thin wall of potato around the skin. Transfer the potato scoopings to a large bowl.

STEP SEVEN: In the bowl, combine the potatoes with the sour cream, butter, seasonings, and milk. Use a hand mixer to blend the ingredients until they have the texture of mashed potatoes. 

STEP EIGHT: Fold in half of the bacon, half of the green onions, and 1 ¼ cup shredded cheese. Then fill each potato skin with the whipped potato mixture until they are all full. Sprinkle the tops with the remaining bacon and cheese. 

STEP NINE: Bake the potatoes for an additional 15-20 minutes until the cheese is melted. 

STEP TEN: Remove them from the oven and garnish with the remaining green onions. 

Tips to Make the Best Twice Baked Potatoes 

• Russet potatoes are my go-to because their size and texture make the best twice baked potatoes. They aren’t waxy and get a crispy skin.
• Let the potatoes cool for a few minutes after cooking them. I’ve learned the hard way that they are way too hot to handle straight out of the oven.
• Dry the potatoes thoroughly after scrubbing them clean. I find this is key for the oil to stick to the potato and crisp up the skin.
• Carefully scoop out the insides, making sure not to break the skin which forms the ‘bowl’ for the filling.
• Mix the filling well so it has the consistency of mashed potatoes. I use a hand mixer, but have also used a potato masher as well.

Variations and Substitutions for This Twice Baked Potato Recipe

• Use plain Greek yogurt instead of sour cream as a healthier option. I find the taste is very similar in this recipe.
• Add cooked diced ham or ground beef with the bacon or in place of it. I like to do this if I’m serving twice baked potatoes as a main course.
• Experiment with different cheeses. I’ve also used cheddar cheese and gouda cheese and they are great as a flavor switch up.
• For a little heat, add chili flakes to the filling. I’ve also sprinkled them so the kids don’t have spicy potatoes.
• Toss in some finely chopped steamed broccoli or spinach for a veggie boost. This is one of my ways I get my kids to actually eat their greens.

What to Serve with Easy Twice Baked Potatoes

For a real “meat and potatoes” dinner, I love serving a twice baked potato with London broil, filet mignon, flank steak, or meatloaf. Beef and potatoes are a match made in heaven!

It’s also really good with other main courses like lemon chicken, oven pulled pork, smothered pork chops, or a roasted whole chicken.

Twice Baked Potatoes FAQs 

Storage and Reheating a Twice Baked Potato

I find that twice baked potatoes keep wonderfully in the fridge for up to three days. I recommend wrapping each twiced baked potato tightly in plastic wrap or storing them in an airtight container.

To reheat, I simply pop them in the oven at 350 degrees F until they’re warmed through and the cheese is bubbly again. It’s almost as good as when they first come out of the oven!

More Delicious Recipes

• Tuna salad
• Sirloin tip roast in the slow cooker
• Jello salad
• Chicken tetrazzini
• Baked chicken tenders
• Fruit dip recipe
• Ham gravy
• Peanut butter balls