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Baked twice, not once, these Twice-Baked Potatoes are the ultimate way to dress up a classic baked potato. Crispy potato skins are stuffed with a creamy, cheesy filling, bacon, and more cheese for an irresistible yet simple potato side dish.
Impressive (Yet EASY) Twice-Baked Potatoes
While there is nothing wrong with a classic baked potato, if you really want to impress your dinner guests, serve them these twice-baked potatoes.
Made with a rich, creamy potato filling stuffed into a crispy, tender potato skin, then topped with gooey cheese and salty bacon, twice-baked potatoes combine the best of mashed potatoes, potato skins, and baked potatoes into one delicious dish!
Even better? While this recipe may sound like a lot of work, most of it is hands-off, and you can make it ahead!
Happy Cooking! xo Kristen
Notes on Ingredients
- Potatoes: Russet potatoes work best for this recipe because they are low in moisture and high in starch. That results in a fluffy interior and crispy exterior.
- Milk: Use any milk fat percentage you like. Half-and-half and cream can also be used for a truly decadent filling for your stuffed potatoes.
- Sour Cream: Sour cream adds a nice tangy flavor while keeping the filling super creamy. Use full-fat or reduced-fat sour cream, not fat-free, for the best results.
- Cheese: White cheddar, yellow cheddar, mozzarella, Colby jack, or Swiss cheese all work well in this recipe.
- Bacon: Use crumbled, cooked bacon or bacon bits. Alternatively, omit the bacon for a vegetarian-friendly version of Twice-Baked Potatoes.
Start with Leftovers
Did you make too many Instant Pot baked potatoes or Air Fryer baked potatoes? Transform them into Twice-Baked Potatoes easily and enjoy a completely new side dish. I often make extra on purpose so I can enjoy these twice-baked potatoes later in the week.
How to Make Twice-Baked Potatoes
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Season and Bake Potatoes. Before baking, brush the potatoes with oil and season with salt and pepper. This will make every bite of the twice-baked potatoes, including the potato skins, super flavorful and irresistibly good. Once seasoned, bake until fork-tender.
- Remove Flesh of Baked Potatoes. Once baked, let the potatoes cool slightly. Then cut the potatoes in half and gently scoop out the flesh of the potatoes, leaving a ¼" border around the potato skins.
Kristen's Tip
While you can use a spoon to remove the flesh of the potatoes, I find that using a small cookie scoop makes the process easier and helps to keep the potato skin intact.
- Return Potato Skins to Oven. After removing the flesh, return the potato skins to the oven. This will crisp the potato skins and add a nice textural contrast to the creamy filling.
- Prepare Filling. To prevent the potato mixture from becoming gummy, use a fork or a potato masher, not a mixer, to mash the reserved potato flesh until smooth. Once smooth, gently fold in seasonings as directed.
- Stuff Potatoes. Remove the potatoes from the oven, generously fill each cavity with the potato mixture, and top with more cheese.
- Bake. Return the potatoes to the oven and bake until warmed through and the cheese is melted and golden. Top with additional bacon and green onions and serve warm.
Make-Ahead Directions
You can prepare twice-baked potatoes and refrigerate them for several days in advance, or freeze them to enjoy up to 6 weeks later.
- Refrigerate To Be Enjoyed Within 3 Days: Bake and stuff the potatoes as the recipe directs. Let the potatoes cool to room temperature, transfer them to an airtight container, and refrigerate for up to 3 days. When ready to serve, remove the potatoes from the refrigerator while the oven is preheating to 375 degrees F. Bake for 30 minutes, or until warmed through and the cheese is melted.
- Freeze To Be Enjoyed Within 6 Weeks: Bake and stuff the potatoes as the recipe directs. Allow the potatoes to cool to room temperature. Place the stuffed potatoes on a baking sheet and freeze until solid, about one hour. Remove the frozen stuffed potatoes from the baking sheet, place them into an airtight container or freezer-safe bag, and store them in the freezer for up to 6 weeks. To bake from frozen, place the frozen potatoes on a baking sheet and bake at 375 degrees F for 60 minutes, or until warmed through and the cheese is melted.
Serving Suggestions
Whether you serve cheesy twice-baked potatoes alongside a Ribeye Steak or New York Strip Roast and a Caesar Salad for a meal that rivals a high-end steakhouse, or keep frozen twice-baked potatoes on hand to pop into the oven on busy weeknights to serve alongside Baked Salmon, you are going to LOVE this recipe!
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
The Best Twice-Baked Potatoes Recipe
Ingredients
- 4 large russet potatoes
- 1 tablespoon olive oil
- 4 slices bacon
- kosher salt + pepper, to taste
- ½ cup milk, or cream
- 2 tablespoons unsalted butter, melted
- 1 scallion, thinly sliced, for filling
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup shredded cheddar, for filling
- ½ cup sour cream
- ½ cup shredded cheddar, for topping
- fresh chopped chives or green onions, for serving
Instructions
- Preheat the oven to 400℉ (205℃). Scrub the potatoes well, dray, and pierce each potato several times with a fork. Using 1 tablespoon olive oil, evenly coat the potatoes in olive oil. Place the prepared potatoes onto a baking sheet and bake until they are fork tender, about 40-45 minutes.
- While the potatoes are baking, place 4 slices bacon of a broiler pan or sheet pan topped with baking rack and bake for 10-15 minutes, or until browned. Once cool enough to handle, chop the bacon into bite-sized pieces.
- Once potatoes have been baked, allow them to cool for 5-10 minutes, or until cool enough to handle. Slice the potatoes in half lengthwise. Leaving a ¼" border around the potato skins, carefully scoop out the flesh of each potato, placing it into a large mixing bowl.
- Transfer the potato skins back to the baking sheet. Season lightly with ½ teaspoon salt and ½ teaspoon pepper and return to the oven for 10 minutes.
- While the potato skins are baking, prepare the filling for the stuffed potatoes. Add the ½ cup milk, ½ teaspoon kosher salt, ½ teaspoon black pepper, 2 tablespoons unsalted butter (melted), ½ teaspoon garlic powder, and ½ teaspoon onion powder to the flesh of the baked potatoes. Using a fork or potato masher, mash until the potatoes are smooth. Fold in ½ cup sour cream, ½ cup shredded cheddar, half of the crumbled bacon, 1 scallion (chopped) to distribute through the potato mixture.
- Remove the potato skins from the oven and fill each skin with the mashed potato mixture. Top with the remaining ½ cup shredded cheddar.
- Return the potatoes back to the oven and bake for 10- 15 minutes, or until the cheese is melted and the filling is warmed through. Top with the remaining bacon and fresh chopped chives or green onions, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This twice-baked potatoes recipe is so easy and satisfying! It turned out packed with flavors and incredibly delicious!
I've made these twice in the past few weeks and they came out perfectly both times. So easy to make and a great way to mix things up!
Love hearing you are enjoying so much! Thanks for sharing.
These were DELICIOUS! I hadn't made twice baked potatoes in a long time and this recipe inspired me! So good!
We loved these twice baked potatoes!! Mind blown about preparing the “baked potatoes” in the instant pot. Thank you for such great recipes with good for you ingredients 🙂
Baked potatoes are always good, but wow...these were OVER THE TOP. And I love your smart tip for starting the potatoes in the Instant Pot!
I am so glad you enjoyed this recipe.
I love a good recipe for twice baked potatoes! Delicious!
Yay!! So glad this recipe hot the spot.