Get ready to level up your potato game with these Twice Baked Potatoes! Crispy potato skins loaded with creamy, cheesy filling make this the ultimate comfort food. Whether it’s for dinner, a party, or a cozy snack, these potatoes are always a hit and super easy to make!
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If you love Potatoes, why not try our recipes for Smashed Potato Salad, this fantastic recipe for Parmesan Au Gratin Potatoes, try these Breakfast Potatoes With Peppers And Bacon or give this Spanish Roast Potatoes a try!
💖 Why This Recipe Works
- Creamy and Cheesy: The fluffy potato filling mixed with cheese, butter, and your favorite toppings is pure indulgence.
- Customizable: You can load Twice Baked Potatoes up with bacon, sour cream, chives, or anything you love!
- Make-Ahead Friendly: Prep them in advance, and bake when you’re ready for an easy crowd-pleaser.
⭐ Star Ingredients
- Baking Potatoes: Large and starchy, these potatoes are perfect for creating crispy skins and fluffy interiors.
- Sour Cream: Adds a creamy, tangy richness to the potato filling.
- Milk: Helps achieve a smooth, creamy texture for the mashed potato filling.
- Bacon: Cooked until crispy, it brings a savory crunch and smoky flavor to the dish.
- Oil: Brushed on the potato skins to help them crisp up beautifully during baking.
- Unsalted Butter: Adds a rich, buttery flavor to the filling and enhances the overall taste.
- Shredded Cheddar Cheese: Melty and flavorful, it makes the filling irresistibly cheesy.
- Scallions: Finely sliced for a fresh, mild onion flavor that adds a pop of color and taste.
- Salt and Pepper: Simple seasonings that enhance all the natural flavors of the dish.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- 🌮 Southwest flair? Yes, please! I love tossing in black beans, corn, and a sprinkle of taco seasoning for a bold Tex-Mex twist.
- 🥓 Bacon + cheddar = instant happiness! Crispy bacon bits and melty cheese make this extra indulgent and totally drool-worthy.
- 🥦 Broccoli and cheese is my sneaky veggie hack! Steamed broccoli + extra gooey cheese = a match made in comfort food heaven.
- 🌶 Spice it up! If you're like me and love a little heat, diced jalapeños or a dash of hot sauce bring the perfect fiery kick!
🔪 How To Make Twice-Baked Potatoes
- Step 1: Preheat your oven to 400°F and prepare the baking potatoes by washing, scrubbing, and patting them dry. Prick each potato with a fork a few times to allow steam to escape during baking. Rub the potatoes with oil and sprinkle with salt. Place them directly on the oven rack or a baking sheet, and bake for 45-60 minutes, or until tender when pierced with a fork.
- Step 2: Remove the baked potatoes from the oven and let them cool slightly until they’re easy to handle. Cut each potato in half lengthwise. Carefully scoop out the potato insides, leaving a thin shell intact to hold the filling.
- Step 3: Cook the bacon in a skillet until crispy, then crumble into a bowl.
- Step 4: In a mixing bowl, mash the scooped-out potato insides. Add sour cream, milk, butter, half the crumbled bacon, half the shredded cheddar cheese, half the chopped scallions, salt, and pepper.
- Step 5: Mix all the ingredients with a masher until creamy and well combined.
- Step 6: Spoon the mashed potato mixture back into the potato shells, mounding it slightly for a generous filling.
- Step 7: Top each stuffed potato with the remaining shredded cheddar cheese and remaining crumbled bacon.
- Step 8: Place the filled potatoes back in the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly. Sprinkle with the remaining scallions before serving. Enjoy your delicious twice-baked potatoes!
👩🍳 Expert Tips
- Top Generously: Add extra cheese or toppings before the second bake for maximum flavor.
- Choose the Right Potatoes: Russet potatoes are the best choice for their sturdy skins and fluffy interiors.
- Bake Thoroughly: Make sure the potatoes are fully baked the first time to scoop out the flesh easily.
- Don’t Overmix: Gently mix the potato filling to keep it light and fluffy.
💭 FAQs
When scooping out the potato insides, use a spoon with a gentle hand to avoid tearing the shell. Leave a thin layer of potato attached to the skin for extra stability.
Reheat the potatoes in the oven at 350°F for 15-20 minutes, or until warmed through. For quicker reheating, microwave on medium power for 1-2 minutes, though the skin may not remain as crisp.
Use room-temperature ingredients, such as sour cream, butter, and milk, when mixing the filling. This helps create a smoother texture. You can also use a hand mixer for an ultra-creamy consistency.
Russet or baking potatoes are the best choice for twice-baked potatoes. Their starchy texture makes for a fluffy filling, and their thick skins hold up well to the stuffing and second bake.
Place leftovers in an airtight container and store in the fridge for up to 3 days. To freeze, wrap each potato in foil and freeze for up to 1 month. Reheat in the oven to maintain their texture.
💖 Serving Suggestions
These are my favorite meals to serve with twice baked potatoes:
- Butterfly Citrus Chicken: The zesty flavors of this chicken dish perfectly balance the richness of the potatoes.
- Slow Cooker Pulled Pork: Tender and flavorful, this pairing creates a hearty and satisfying meal.
- Charred Corn Salad with Tomatoes: The fresh and vibrant flavors of this salad lighten up the meal beautifully.
- Goat Cheese Apple Salad: Creamy goat cheese and sweet apples add a refreshing contrast to the cheesy potatoes.
🍽 More Recipes To Try
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Twice Baked Potatoes
Ingredients
- 4 Large Baking Potatoes
- ½ Cup Sour Cream
- ¼ Cup Milk
- 4 Bacon Strips Cooked And Crumbled
- 2 tablespoon Olive Or Vegetable Oil
- 2 tablespoon Unsalted Butter
- 1 Cup Shredded Cheddar Cheese
- 2 Scallions Finely Sliced
- ½ teaspoon Salt
- ½ teaspoon Pepper
Instructions
- Preheat oven to 400°F. Wash, scrub, and prick potatoes with a fork. Rub with oil and salt. Bake for 45-60 minutes until tender.
- Let potatoes cool slightly. Cut in half lengthwise and scoop out the insides, leaving a thin shell.
- Cook bacon until crispy. Crumble into a bowl.
- Mash the scooped potato insides with sour cream, milk, butter, half the bacon, half the cheese, half the scallions, salt, and pepper.
- Spoon the mashed mixture back into the potato shells, mounding it slightly.
- Top with the remaining cheese and bacon. Bake for 15-20 minutes until cheese is melted.
- Sprinkle with remaining scallions. Enjoy!
Notes
Nutrition
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You will love these Twice Baked Potatoes! Crispy potato skins loaded with creamy, cheesy filling make this the ultimate comfort food.