This twice baked potatoes recipe turns ordinary baked potatoes into a rich, cheesy side dish that disappears fast at any table.
Crispy potato skins get stuffed with a buttery, creamy filling loaded with sharp cheddar and crumbled bacon.
I make a big tray of these almost every holiday season, and they vanish before anything else on the buffet.
They look impressive on a plate, but the process itself only takes a handful of pantry staples and two easy rounds in the oven.
If you love potato-based sides as much as I do, this recipe pairs beautifully with my Potato Salad Recipe for a summer cookout spread.
Both are the kind of dishes people ask you to bring back every single time.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 1 hour 15 minutes |
| Total Time | 1 hour 35 minutes |
| Servings | 4 (8 potato halves) |
| Difficulty Level | Easy |
Why You’ll Love This Twice Baked Potatoes Recipe
Twice baked potatoes give you the best of both worlds: a crisp, salty skin on the outside and a soft, cheesy filling on the inside.
Every bite has that perfect balance of textures.
They are also incredibly easy to prep ahead of time.
You can assemble the stuffed potatoes a day early and just pop them in the oven when you’re ready to eat.
- Crispy potato skins hold up to a rich, creamy filling without getting soggy
- Loaded with sharp cheddar, bacon, sour cream, and chives for maximum flavor
- Can be prepped a day in advance, which makes them perfect for holidays and dinner parties
- Easily customizable with different cheeses, meats, or vegetables
- A great way to turn a simple baked potato into a full side dish worth showing off
You might also enjoy: Cheesy Au Gratin Potatoes if you’re looking for another cheesy potato side to add to your rotation.
Ingredients
You only need a handful of ingredients for this recipe, and most of them are things you probably already have in your fridge.
The star of the show is a good russet potato, since its fluffy texture mashes up beautifully once it’s baked.
- 4 large russet potatoes
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, softened
- 1/2 cup sour cream
- 1/4 cup whole milk or heavy cream
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 6 slices thick cut bacon, cooked and crumbled
- 1/4 cup chopped chives or green onions, plus more for garnish
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
I learned how important a good sharp cheddar is while developing my Creamy Mashed Potatoes Recipe, and the same rule applies here.
A sharper cheese cuts through the richness of the butter and sour cream.
Kitchen Equipment Needed
Nothing fancy is required for this recipe, just a few basics you likely already have on hand.
A sturdy baking sheet and a good hand mixer will make the whole process go much faster.
- Half sheet baking pan
- Aluminum foil
- Sharp paring knife
- Large mixing bowl
- Hand mixer or potato masher
- Box grater
- Oven mitts
Read Also: Scalloped Potatoes Recipe
Recommended Products for This Recipe
These are a few products I personally use and recommend when I make this recipe at home.
None of these are required, but they genuinely make the process easier and the results better.
1. Cast Iron Baking Sheet
A heavy cast iron baking sheet distributes heat far more evenly than a thin aluminum pan, which means your potato skins crisp up evenly on every side.
It also holds heat well during the second bake, so the cheese on top gets that deep golden color without drying out the filling.
2. KitchenAid Hand Mixer
Mashing four potatoes by hand can get tiring fast, and a hand mixer whips the filling into a much smoother, fluffier texture in a fraction of the time.
It also makes it easy to fold in the sour cream and cheese without overworking the potato flesh.
3. Applewood Smoked Bacon
Applewood smoked bacon adds a subtle sweetness and deeper smokiness that regular bacon just can’t match.
It’s a small upgrade that makes a noticeable difference in the finished filling.
4. Extra Sharp Cheddar Block
Buying a block of extra sharp cheddar and grating it yourself melts far better than pre-shredded bags, which are coated in anti-caking starch.
The flavor is also noticeably bolder, which matters a lot in a dish this simple.
This same combination of a heavy pan and freshly grated cheese is exactly what I recommend in my Garlic Parmesan Roasted Potatoes since both recipes depend on getting a really good crisp on the potato itself.
Step-by-Step Instructions: How to Make Twice Baked Potatoes
1. Bake the Potatoes
- Preheat your oven to 400°F (200°C)
- Scrub the 4 russet potatoes clean under cold water and pat them completely dry with a towel
- Poke each potato several times with a fork to allow steam to escape while baking
- Rub each potato all over with the 2 tablespoons of olive oil, then sprinkle generously with salt
- Place the potatoes directly on the oven rack or on a baking sheet lined with foil
- Bake for 50 to 60 minutes, until a fork slides easily into the center of each potato
2. Let the Potatoes Cool Slightly
- Remove the potatoes from the oven and let them rest for about 10 minutes
- Reduce the oven temperature to 375°F (190°C) for the second bake
- Wait until the potatoes are cool enough to handle comfortably before moving to the next step
3. Scoop Out the Potato Flesh
- Slice each potato in half lengthwise using your sharp paring knife
- Using a spoon, carefully scoop the flesh out of each half into your large mixing bowl
- Leave a thin border of potato, about a quarter inch, inside each skin so the shells hold their shape
- Set the hollowed out potato skins aside on your baking sheet
4. Mash and Mix the Filling
- Add the 4 tablespoons of softened butter to the bowl of scooped potato flesh
- Add the 1/2 cup of sour cream and 1/4 cup of milk or heavy cream
- Using your hand mixer or potato masher, mash and beat the mixture until smooth and fluffy
- Fold in 1 cup of the shredded sharp cheddar cheese, reserving the remaining 1/2 cup for topping
- Stir in the crumbled bacon, 1/4 cup of chopped chives, and the 1/2 teaspoon of garlic powder
- Season the filling with salt and black pepper to taste
5. Fill the Potato Skins
- Spoon the filling back into each hollowed out potato skin, mounding it slightly on top
- Divide the filling evenly across all 8 potato halves
- Sprinkle the reserved 1/2 cup of cheddar cheese evenly over the tops of the filled potatoes
6. Bake Again Until Golden
- Return the filled potato halves to the oven at 375°F (190°C)
- Bake for 15 to 20 minutes, until the cheese on top is melted and lightly golden
- For an extra golden top, switch the oven to broil for the last 1 to 2 minutes, watching closely so the cheese doesn’t burn
7. Garnish and Serve
- Remove the potatoes from the oven and let them cool for a couple of minutes
- Sprinkle the remaining chopped chives over the top
- Serve warm, with extra sour cream on the side if you like
For a quicker version with less oven time: Air Fryer Baked Potato Recipe.
Tips for The Best Twice Baked Potatoes
A few small details make a big difference between good twice baked potatoes and great ones.
Most of it comes down to potato choice and how you handle the filling.
- Choose russet potatoes specifically, since their starchy texture mashes up light and fluffy
- Dry the potato skins thoroughly before baking so they crisp up instead of steaming
- Don’t scoop the skins too thin, or they will tear when you refill them
- Grate your own cheese from a block for smoother melting
- Let the mashed filling cool slightly before folding in the cheese so it doesn’t melt too early
The same tip about grating your own cheese applies to my Garlic Mashed Potatoes Recipe, where freshly grated Parmesan makes a noticeable difference in texture.
Serving Suggestions
Twice baked potatoes are a hearty side dish, so they pair best with something simple on the plate.
I like serving them alongside a big protein and a green vegetable to round out the meal.
- Grilled Ribeye Steak for a steakhouse style dinner at home
- Roasted or steamed green beans for a lighter contrast
- A simple green salad with vinaigrette
- Grilled shrimp or salmon for a surf and turf style plate
- Extra sour cream, hot sauce, or ranch on the side for dipping
Another favorite pairing here: Grilled Ribeye Steak.
Variations of Twice Baked Potatoes
Once you have the base recipe down, it’s easy to switch things up depending on what you’re craving or what you have in the fridge.
Here are a few of my favorite ways to change it up.
- Swap cheddar for pepper jack for a spicier filling
- Add sauteed mushrooms and swap the bacon for caramelized onions for a vegetarian version
- Mix in shredded rotisserie chicken and buffalo sauce for a buffalo chicken twist
- Use Greek yogurt instead of sour cream for a slightly tangier, lighter filling
- Top with crumbled blue cheese and chopped bacon for a steakhouse style loaded potato
My Mashed Potato Casserole uses a similar mix and match approach if you want more ideas for swapping ingredients based on what’s in your pantry.
Storage and Reheating
Leftover twice baked potatoes keep well and reheat nicely, which makes them a great make ahead side dish.
Just store them properly so the skins don’t get soggy.
- Store cooled potatoes in an airtight container in the refrigerator for up to 4 days
- Reheat in the oven at 350°F for about 15 minutes, until warmed through
- You can also reheat in the microwave in 30 second increments, though the skins will be softer
- To freeze, wrap each filled potato half tightly in foil and freeze for up to 2 months
- Thaw frozen potatoes overnight in the refrigerator before reheating in the oven
Read Also: Baked Potato Soup Recipe
Nutritional Facts
These values are approximate and will vary depending on the exact brands and portion sizes you use.
Each serving below is based on 2 potato halves.
- Calories: approximately 380 per serving
- Protein: approximately 14g
- Carbohydrates: approximately 32g
- Fat: approximately 22g
- Fiber: approximately 3g
- Sodium: approximately 480mg
For a more detailed breakdown of how ingredient swaps affect nutrition, I cover similar substitutions in my Smothered Pork Chops Recipe, where lighter dairy options can trim calories without losing flavor.
Health Benefits of Key Ingredients
While twice baked potatoes are definitely a comfort food, a few of the ingredients bring some genuine nutritional value to the table.
Potatoes in particular are more nutrient dense than people often give them credit for.
- Potatoes are a good source of potassium, vitamin C, and fiber, especially when the skin is eaten
- Sour cream and cheese provide calcium and protein
- Chives contain vitamin K and antioxidants
- Garlic powder offers some of the same beneficial compounds found in fresh garlic
- Bacon contributes protein, though it’s best enjoyed in moderation due to its sodium content
For another example of balancing rich flavor with simple, whole ingredients: Brown Sugar Glazed Meatloaf Recipe.
FAQs About Twice Baked Potatoes
1. Can I make twice baked potatoes ahead of time?
Yes, you can fully assemble the stuffed potatoes up to a day in advance and store them covered in the refrigerator.
Just add a few extra minutes to the second bake time since they’ll be starting out cold.
2. Why did my potato skins tear when I scooped them?
This usually happens when the skins are scooped too thin or the potatoes weren’t baked long enough to soften fully.
Leave about a quarter inch of potato flesh inside the skin for extra support.
3. Can I use a different type of potato?
Russet potatoes work best because of their high starch content and fluffy texture once mashed.
Yukon gold potatoes can work in a pinch, but the filling will be slightly denser and creamier.
4. Can I freeze twice baked potatoes?
Yes, wrap each stuffed potato half individually in foil and freeze for up to 2 months.
Thaw overnight in the refrigerator before reheating in the oven for the best texture.
5. What can I add to make these spicier?
Diced jalapenos, a swap to pepper jack cheese, or a few dashes of hot sauce mixed into the filling all work well.
A sprinkle of cayenne pepper is another easy way to add heat without changing the recipe much.
If you’re planning a full spread, these potatoes are a natural match for my Oven Baked BBQ Chicken, which answers a lot of the same make ahead and reheating questions.
Twice Baked Potatoes
Ingredients
- 4 large russet potatoes scrubbed clean and patted dry
- 2 tablespoons olive oil for rubbing on potatoes
- 4 tablespoons unsalted butter softened
- 1/2 cup sour cream
- 1/4 cup whole milk or heavy cream
- 1 1/2 cups shredded sharp cheddar cheese divided; 1 cup for filling, 1/2 cup for topping
- 6 slices thick cut bacon cooked and crumbled
- 1/4 cup chopped chives or green onions plus more for garnish
- 1/2 teaspoon garlic powder
- salt and black pepper to taste
- extra sour cream for serving, optional
- hot sauce for serving, optional
- ranch for serving, optional
Equipment
- Half sheet baking pan
- Aluminum foil
- Sharp paring knife
- Large mixing bowl
- Hand mixer or potato masher
- Box grater
- Cast Iron Baking Sheet (optional) distributes heat more evenly for crispier skins
- KitchenAid Hand Mixer (optional) whips filling smoother and fluffier
Method
- Preheat oven to 400°F (200°C). Scrub potatoes clean, pat dry, poke several times with a fork, rub all over with olive oil, and sprinkle generously with salt.
- Place potatoes directly on the oven rack or on a foil-lined baking sheet. Bake for 50 to 60 minutes, until a fork slides easily into the center.
- Remove potatoes from oven and let rest for about 10 minutes. Reduce oven temperature to 375°F (190°C) for the second bake.
- Slice each potato in half lengthwise. Scoop the flesh into a large mixing bowl, leaving a thin quarter-inch border inside each skin so the shells hold their shape. Set hollowed skins aside on the baking sheet.
- Add softened butter, sour cream, and milk to the bowl of potato flesh. Mash and beat until smooth and fluffy using a hand mixer or potato masher.
- Fold in 1 cup of shredded cheddar, crumbled bacon, chopped chives, and garlic powder. Season with salt and black pepper to taste.
- Spoon filling back into each hollowed potato skin, mounding it slightly on top. Divide evenly across all 8 potato halves.
- Sprinkle the reserved 1/2 cup of cheddar cheese evenly over the tops of the filled potatoes.
- Return filled potato halves to the oven at 375°F (190°C) and bake for 15 to 20 minutes, until cheese is melted and lightly golden.
- For an extra golden top, switch oven to broil for the last 1 to 2 minutes, watching closely so the cheese doesn’t burn.
- Remove potatoes from oven and let cool for a couple of minutes. Sprinkle remaining chopped chives over the top and serve warm with extra sour cream on the side if desired.
Nutrition
Notes
- Choose russet potatoes specifically, since their starchy texture mashes up light and fluffy.
- Dry the potato skins thoroughly before baking so they crisp up instead of steaming.
- Don’t scoop the skins too thin, or they will tear when you refill them. Leave about a quarter inch of potato flesh inside.
- Grate your own cheese from a block for smoother melting. Pre-shredded bags are coated in anti-caking starch.
- Let the mashed filling cool slightly before folding in the cheese so it doesn’t melt too early.
- Make ahead: Fully assemble the stuffed potatoes up to a day in advance and store covered in the refrigerator. Add a few extra minutes to the second bake time since they’ll be starting out cold.
- Storage: Store cooled potatoes in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for about 15 minutes, or in the microwave in 30-second increments.
- Freezing: Wrap each filled potato half tightly in foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.
- Variations: Swap cheddar for pepper jack for a spicier filling. Add sauteed mushrooms and swap the bacon for caramelized onions for a vegetarian version. Mix in shredded rotisserie chicken and buffalo sauce for a buffalo chicken twist. Use Greek yogurt instead of sour cream for a tangier, lighter filling. Top with crumbled blue cheese and chopped bacon for a steakhouse style loaded potato.
- Serving suggestions: Pair with grilled ribeye steak, roasted or steamed green beans, a simple green salad with vinaigrette, grilled shrimp or salmon, or extra sour cream, hot sauce, or ranch on the side.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Twice baked potatoes are one of those side dishes that always earns a spot on the table, from holiday dinners to an ordinary Tuesday night.
They’re rich, cheesy, and genuinely simple once you’ve made them once.
Give this recipe a try this week and let me know how it turns out in the comments below. I’d love to see your version if you make it.
Recommended:
- Prime Rib Roast Recipe
- Air Fryer Potato Wedges Recipe
- Mashed Potatoes and Gravy Recipe
- Crockpot Potato Soup Recipe
- Sweet Potato Casserole Recipe
