Go Back
–+ servings
Twice Baked Potatoes Recipe

Twice Baked Potatoes

iamwinfred
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. They look impressive on a plate, but the process itself only takes a handful of pantry staples and two easy rounds in the oven.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 380 kcal

Equipment

  • Half sheet baking pan
  • Aluminum foil
  • Sharp paring knife
  • Large mixing bowl
  • Hand mixer or potato masher
  • Box grater
  • Oven mitts
  • Cast Iron Baking Sheet (optional) distributes heat more evenly for crispier skins
  • KitchenAid Hand Mixer (optional) whips filling smoother and fluffier

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

Instructions
 

  • 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.

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.

Nutrition

Serving: 2potato halvesCalories: 380kcalCarbohydrates: 32gProtein: 14gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 480mgPotassium: 800mgFiber: 3gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 8mg
Keyword bacon cheddar potatoes, cheesy potato side dish, loaded baked potatoes, make ahead potato recipe, twice baked potatoes
Tried this recipe?Let us know how it was!