This twice-baked potato recipe is an easy, crowd-pleasing side or game-day appetizer. Crispy potato skins are filled with a creamy, cheesy mixture and finished with bacon and scallions.
What Are Twice Baked Potatoes?
Twice-baked potatoes are a satisfying side dish made by baking potatoes, scooping out the fluffy interior, mixing it with creamy and savory ingredients, then returning the mixture to the skins for a second bake. The two-step process yields crisp skins with a rich, melty filling.
They’re essentially loaded potato skins with extra mashed potato filling—creamy, cheesy, and perfect for family dinners or entertaining. This version is simple to prepare and customizable to taste.
Ingredients
- 4 large baking potatoes
- 1/2 cup sour cream
- 1/4 cup milk
- 4 strips of bacon, cooked and crumbled
- 2 tablespoons oil (olive or vegetable)
- 2 tablespoons unsalted butter
- 1 cup shredded cheddar cheese
- 2 stalks green onions or chives, chopped
- Salt and pepper to taste
Helpful Kitchen Tools
- Potato masher
- Large mixing bowl
- Baking sheet
Instructions
To prep: Preheat oven to 400°F. If needed, coat the baking sheet with non-stick spray.
To bake the potatoes:
- Wash and scrub the potatoes, pat dry, and prick with a fork to vent steam.
- Rub the skins with oil and sprinkle with salt. Place potatoes on a baking sheet or directly on the oven rack and bake 45–60 minutes, or until tender when pierced with a fork.
- Remove from the oven and let cool enough to handle.
- Cut each potato lengthwise and scoop the flesh into a large bowl, leaving a thin shell of potato in the skins to hold the filling.
How to make twice baked potatoes:
- Add sour cream, milk, butter, half the crumbled bacon, half the shredded cheddar, half the chopped scallions, and salt and pepper to the bowl with the potato flesh. Mash until creamy and well combined.
- Spoon the mixture back into the potato shells, mounding slightly.
- Top each potato with the remaining cheddar and crumbled bacon.
- Place on a baking sheet and bake 15–20 minutes, until the cheese is melted and bubbly.
Prep Tips
- Garnish: Sprinkle with the remaining scallions after baking. Serve with extra sour cream, butter, hot sauce, or additional bacon bits if desired.
- Potatoes: Choose high-starch baking potatoes (like russets) for a fluffy interior and crisp skin. Yukon Golds also work well.
- Cheese: Sharp cheddar is a classic choice. Feel free to swap or combine cheeses—gruyere, mozzarella, or pepper jack are all good options.
- Dairy-free: Use plant-based milk, vegan sour cream, and vegan shredded cheese to make a dairy-free version.
- Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in the oven or toaster oven for best texture; the microwave will work in a pinch but won’t crisp the topping.
Frequently Asked Questions
Can you make twice baked potatoes ahead of time?
Yes. Bake the potatoes and prepare the filling up to a day in advance. Keep assembled potatoes refrigerated and bake for 15–20 minutes before serving to reheat and melt the cheese.
What can you serve twice baked potatoes with?
They’re versatile: serve as an appetizer, side dish, or even a main with a salad. They pair nicely with grilled or roasted proteins like steak, chicken, or fish.
More Potato Recipes To Try
- Loaded Baked Potato Dip
- Slow Cooker Mashed Potatoes
- Scalloped Sweet Potatoes
- Barbecue Chicken Pizza with Sweet Potato Crust
- Slow Cooker Italian Chicken and Potatoes
- Irish Potato Candy
- Oven Baked Fries
Twice Baked Potatoes Recipe (Printable Recipe Card)
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Easy Twice Baked Potatoes Recipe
Equipment
- Baking sheet
- Potato masher
- Mixing bowl
Ingredients
- 4 large baking potatoes
- 1/2 cup sour cream
- 1/4 cup milk
- 4 strips bacon, cooked and crumbled
- 2 tablespoons oil (olive or vegetable)
- 2 tablespoons unsalted butter
- 1 cup shredded cheddar cheese
- 2 scallions, finely sliced
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F.
- Cut baked potatoes in half lengthwise.
- Scoop the filling into a bowl, leaving shells to hold the filling.
- Add sour cream, milk, butter, half the bacon, half the cheddar, half the scallions, salt, and pepper to the potato flesh. Mash until creamy.
- Spoon the mixture back into the potato shells, mounding slightly.
- Top with remaining cheddar and bacon; place on a baking sheet.
- Bake 15–20 minutes until cheese is melted and bubbly. Remove and sprinkle with remaining scallions.
Notes
Nutrition info is an estimate and will vary based on ingredient choices and portion size.
Nutrition
Calories: 338 kcal | Carbohydrates: 35 g | Protein: 9 g | Fat: 19 g | Saturated Fat: 8 g | Sodium: 183 mg | Potassium: 841 mg | Fiber: 2 g | Sugar: 2 g
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