The Best Twice-Baked Potatoes Recipe

Twice baked potato topped with white cheddar, bacon, and green onions on white plate.

5 from 8 votes

The Best Twice-Baked Potatoes Recipe

Crispy potato skins are stuffed with all of your favorite toppings to create the ultimate, creamy, cheesy Twice Baked Potatoes.

Prep Time10

Cook Time1 5

Total Time1 15

Course: Side Dish

Cuisine: American

Servings:

Author: Kristen Chidsey

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

US Customary - Metric

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

Instead of par-baking russet potatoes, you can speed up this recipe for double-baked potatoes by starting with Instant Pot Baked Potatoes.

Leftovers: Store any leftover twice-baked potatoes in an airtight container for up to 3 days in the refrigerator. Reheat in a 350-degree F oven for 20-30 minutes, or until warmed through.

Preparing up to 3 Days in Advance: Prepare the recipe as directed up through stuffing the potatoes. Instead of baking again, allow the stuffed potatoes to cool completely. Place the potatoes into an airtight container and store them in the refrigerator for up to 3 days before baking a second time. When ready to bake, remove the potatoes from the refrigerator while the oven is preheating to 375 degrees F. Bake for 30 minutes, or until warmed through and cheese is melted.

Preparing up to 6 Weeks in Advance: If you will not be serving the potatoes within 3 days, it is best to freeze them for future use. Prepare the recipe up through stuffing the potatoes. Instead of baking a second time, allow the stuffed potatoes to cool completely. Place the stuffed potatoes on a baking sheet and freeze until solid, about one hour. Remove potatoes from the baking sheet and place them into an airtight container or freezer-safe bag and store them in the freezer for up to 6 weeks. To bake frozen twice-baked potatoes, place the frozen potatoes on a baking sheet and bake at 375 degrees for 60 minutes, or until warmed through and cheese is melted.

Nutrition