Twice baked potatoes are the perfect combination of crispy skins, creamy centers, and cheesy goodness. The yummiest way to level up baked potatoes, they’re make-ahead friendly and always the first side to go.
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Holly’s Recipe Highlights
- Flavor: These potatoes are rich and buttery with a creamy, fluffy center, smoky bites of bacon, savory garlic, and plenty of sharp cheddar.
- Technique: For a quick shortcut, spoon the filling into a zip-top bag, snip off the corner, and pipe it into the potato shells for an easy, mess-free filling.
- Serving Suggestions: I love serving these with steak, ham, or BBQ chicken, and they’re perfect for lunch with a fresh salad.
The Best Potatoes and Easy Swaps
- Potatoes: Russets or baking potatoes are best since their sturdy skins and starchy flesh make the filling extra fluffy.
- Dairy: Use full-fat sour cream and butter for the creamiest filling. Add just enough milk to make the mixture smooth. Sour cream can be replaced with yogurt.
- Bacon: Bacon adds a salty, smoky flavor to twice-baked potatoes. You can also use real bacon bits or diced ham.
- Cheese: I love sharp cheddar since it has lots of flavor. Freshly shredded cheese melts more smoothly.
How to Make Twice Baked Potatoes
- Cook potatoes (full recipe below).
- Cut each potato in half lengthwise and scoop out the insides.
- Mash potatoes with the remaining ingredients.
- Fill the potato skins. Bake.
Make Ahead and Freezing Instructions
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: Oven or air fryer at 350°F until hot, about 15–20 minutes.
- Prep Ahead: Twice-baked potatoes can be prepared up to 48 hours ahead of time. If they’re cold from the fridge, add 5–7 minutes to the baking time.
- How to Freeze: Prepare the potatoes as directed and place the filled potatoes on a baking sheet. Once frozen, transfer them to a freezer bag or an airtight container.
- To Bake From Frozen: Place the frozen potatoes on a baking sheet and bake uncovered at 350°F for 35–40 minutes or until heated through.
Cozy Comfort Sides
Did you enjoy this Twice Baked Potatoes Recipe? Be sure to leave a comment and rating below.
Equipment
Ingredients
- 6 small russet potatoes or baking potatoes
- ⅓ cup sour cream
- ¼ cup salted butter
- ½ teaspoon garlic powder
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- ½ cup warm milk or buttermilk, if needed
- 6 slices bacon cooked and crumbled, or 3 tablespoons bacon bits, additional for serving (optional)
- 1 tablespoon chopped fresh chives or green onions, additional for serving
- 1 ½ cups shredded sharp cheddar cheese divided
Instructions
- Preheat the oven to 375°F. Scrub the skin of the potatoes and poke them all over with a fork. Bake the potatoes in the oven for 50-60 minutes or until tender. Allow them to cool until they're cool enough to handle.
- Slice each potato in half lengthwise. Scoop out the potato flesh leaving a ⅛-inch shell.
- In a large bowl, combine the potatoes, sour cream, butter, garlic powder, salt, and pepper. Mash with a potato masher (or hand mixer) until smooth, adding warm milk as needed, to create a creamy fluffy texture. You may not need any or all of the milk.
- Fold in bacon, chives, and ¾ cup cheddar cheese.
- Spoon the potato mixture into each skin and sprinkle the remaining cheese on top.
- Bake for 15-20 minutes or until heated through and cheese is melted.
Notes
- Potatoes can also be baked in the air fryer or microwave.
- Mash the potatoes while warm for the best consistency. Sour cream and butter may add just enough moisture; check the potatoes before adding extra liquid.
- Be sure to leave at least ⅛ to ¼-inch shell, so the skins don’t break or crack.
- Option: bake one extra potato in case one of the skins breaks. The shells can be filled more if you have extra filling.
- To make filling easy, place the prepared filling in a freezer bag and snip off the corner. Squeeze it into the shells.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Ahead: Twice-baked potatoes can be prepared up to 48 hours before baking. If the potatoes are cold, add 5-7 minutes to the baking time.
- How to Freeze: Prepare the potatoes as directed and freeze them on a baking sheet. Once frozen, transfer the potatoes to a freezer bag or airtight container.
- To Bake From Frozen: Place the frozen potatoes on a baking sheet and bake uncovered at 350°F for 35-40 minutes or until hot.
Nutrition Information
Calories: 222 | Carbohydrates: 16g | Protein: 7g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 214mg | Potassium: 412mg | Fiber: 1g | Sugar: 1g | Vitamin A: 325IU | Vitamin C: 5mg | Calcium: 133mg | Iron: 0.9mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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It was wonderful!!!
No changes.
So delicious, always a winner at any gathering!
Absolutely delicious!🤤
Could I use Yukon Gold potatoes instead of russets?
I haven’t tried it so I can’t say for sure Janet. I generally recommend Russet or baking potatoes as the skin is more sturdy. If you try it, I would be cautious to not scoop too close to the skin. I would love to hear how it turns out if you try it!
Why can’t I print this recipe?
Hi Mary, if you scroll down to the recipe at the bottom of the post, there should be a print option at the top of recipe card.