Twice Baked Potatoes
This twice-baked potato recipe is the perfect easy side dish or game-day appetizer! Crispy potato skins are stuffed with a cheesy filling and topped with bacon.
What Are Twice Baked Potatoes?
Twice-baked potatoes are a delicious and hearty side dish that is made by baking potatoes twice.
The first bake is to cook the potatoes through. Then you scoop out the insides, mix them with cheese and potato toppings, and bake them a second time inside the potato skins. This allows the cheese to get hot and melty and holds everything together.
Think of them like loaded potato skins…with extra filling! (Which is the best part…am I right?!)
Whether you’re looking for a great side dish or a fantastic appetizer, these twice baked potatoes are so easy to make. These twice baked potatoes are creamy, cheesy, and crispy for the perfect potato recipe your family will love!
Ingredients
- 4 large baking potatoes
- 1/2 cup sour cream
- 1/4 cup milk
- 4 strips of bacon, cooked and crumbled
- 2 Tablespoons oil (such as olive oil or vegetable oil)
- 2 Tablespoons unsalted butter
- 1 cup shredded cheddar cheese
- 2 stalks green onions or chives, chopped
- Salt and pepper to taste
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Instructions
To Prep: Preheat oven to 400ยฐF. If you’re not using a non-stick baking pan, you may want to coat your pan with non-stick cooking spray.
To Bake The Potatoes:
If you already have baked potatoes ready, you can skip down to the next section!
- Wash and scrub each of the baking potatoes thoroughly. Pat them dry and prick them with a fork a few times to allow steam to escape during baking.
- Coat the outside of the potatoes with oil and sprinkle with salt. Place potatoes directly on the oven rack or on a baking sheet. Bake for about 45-60 minutes or until tender.
- Remove potatoes from oven and allow them to cool enough to handle.
- Cut each potato in half lengthwise and scoop the insides into a large bowl. Leave a thin shell of potato skins to hold the filling for the next step.
How to Make Twice Baked Potatoes:
- Add the sour cream, milk, butter, half of the crumbled bacon, half of the shredded cheddar cheese, half of the chopped scallions, salt, and pepper to the mixing bowl with the potato flesh. Use a potato masher to mix until well combined and creamy in texture.
- Spoon the potato mixture back into the potato shells, mounding it slightly in the middle.
- Top each potato with the remaining shredded cheddar cheese and crumbled bacon.
- Place the potatoes on a baking sheet and bake for an additional 15-20 minutes, or until the cheese on top is melted and bubbly.
Prep Tips
- Garnish – When potatoes are done baking, sprinkle with the remaining chopped scallions. You can also serve with your favorite loaded baked potato fixins’ such as sour cream, shredded cheese, hot sauce, bacon bits, and/or butter.
- Potatoes – The best potatoes for baked potatoes are those with a high starch content and a low moisture content. This will give you a fluffy and creamy interior with a crispy skin, which is exactly what we’re looking for here. The most popular potato for baking is the russet potato, which has a thick, brown skin and a starchy interior. In addition to russets, you could also use Yukon Gold potatoes. Anything labeled “baking potatoes” at your grocery store could likely work.
- Cheese – You can use any kind of cheese for this recipe that you like! I think sharp cheddar cheese tastes fantastic and complements the richness of the dish. You could also use something creamy like gruyere for the mashed potato filling and then sprinkle cheddar cheese on top. So many options!
- Dairy-Free – You can actually make this a dairy free recipe with a few simple substitutions! Instead of dairy milk, use your favorite plant based milk or non-dairy milk. You can also use a vegan shredded cheese and sour cream.
- Storage – Keep any leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, I recommend using the oven or a toaster oven. However, you can microwave too. I just prefer the oven because it gets the cheese nice and crispy!
Frequently Asked Questions
Can You Make Twice Baked Potatoes Ahead Of Time?
This is an excellent recipe for meal planning/prepping or making ahead of time for a party. You can bake the potatoes, prepare the filling, and keep them ready to go in the fridge for up to a day in advance. Then just pop them in the oven for 15 minutes before you’re ready to serve.
What Can You Serve Twice Baked Potatoes With?
This is a versatile recipe that can be served as an appetizer, side dish, or main course. As a side dish, I think twice baked potatoes pair perfectly with a protein like steak or chicken. But you can’t really go wrong here!
More Potato Recipes To Try
- Loaded Baked Potato Dip
- Slow Cooker Mashed Potatoes
- Scalloped Sweet Potatoes
- Barbecue Chicken Pizza with Sweet Potato Crust
- Slow Cooker Italian Chicken and Potatoes
- Irish Potato Candy
- Oven Baked Fries
Twice Baked Potatoes Recipe (Printable Recipe Card)
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Easy Twice Baked Potatoes Recipe
Equipment
- Baking sheet
- Potato Masher
- Mixing bowl
Ingredients
- 4 large baking potatoes
- 1/2 cup sour cream
- 1/4 cup milk
- 4 strips bacon cooked and crumbled
- 2 tablespoons oil such as olive oil or vegetable oil
- 2 tablespoons unsalted butter
- 1 cup cheddar cheese shredded
- 2 scallions finely sliced
- Salt and pepper to taste
Instructions
- Preheat oven to 400ยฐF
- Cut baked potatoes in half lengthwise.
- Scoop the filling into a large mixing bowl, leaving a shell to hold the filling when you bake the potatoes again.
- Add the sour cream, milk, butter, half of the crumbled bacon, half of the shredded cheddar cheese, half of the chopped scallions, salt and pepper to the bowl with potatoes. Mix using a potato masher until everything is combined and creamy.
- Spoon the potato mixture back into the potato shells, mounding it slightly in the middle.
- Top each potato with the remaining shredded cheddar cheese and crumbled bacon and place them on a baking sheet.
- Bake for 15-20 minutes, until the cheese is melted and bubbly.
- Remove from oven and sprinkle with the remaining chopped scallions.
Notes
Nutrition
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