There's something incredibly satisfying about digging into a creamy, cheesy, and perfectly seasoned twice baked potato. The crispy skin and fluffy filling, paired with gooey cheese and savory bacon, make this dish a true crowd-pleaser for any occasion.

I first started making twice baked potatoes for family gatherings, where they quickly became the most requested side dish. Whether it’s a holiday dinner or a summer barbecue, these potatoes add a touch of indulgence that guests just can’t resist. Let's dive into what makes this recipe so special!
Why You'll Love These Twice Baked Potatoes
Get ready to fall in love with this decadent, yet easy-to-make side dish. These twice baked potatoes are everything you could want: crispy, creamy, savory, and cheesy.
First off, they're incredibly versatile. You can customize the filling with your favorite ingredients, making them the perfect complement to any meal or event. Whether you prefer extra bacon, a hint of garlic, or a spicy kick from jalapeños, there’s a variation for everyone.
These potatoes are also a make-ahead dream. You can prepare them in advance, making hosting a breeze and giving you more time to relax and enjoy your company. Just pop them in the oven before serving, and they’ll come out perfectly golden and warm.
Plus, they’re a surefire crowd-pleaser. Even the pickiest eaters won’t be able to resist the combination of crispy potato skin and cheesy, bacon-studded filling. Trust me, they’ll be gone before you know it.
Lastly, budget-friendly ingredients make this recipe easy on the wallet. Simple pantry staples like russet potatoes, sour cream, cheese, and green onions come together to create a restaurant-worthy dish at a fraction of the cost.
Ready to learn how to make these delicious potatoes? Let’s walk through the ingredients first.
Ingredients Notes

The magic of twice baked potatoes lies in a few simple, but well-chosen, ingredients that pack a punch of flavor.
- Russet Potatoes: The ideal choice for this recipe. Their starchy texture and thick skin hold up well to the baking process, creating a fluffy interior and crispy exterior. Be sure to pick large, evenly sized potatoes for consistent results.
- Cheddar Cheese: Sharp cheddar is my go-to for maximum flavor. Feel free to experiment with other cheeses, like gouda or pepper jack, for a unique twist. Grating your own cheese is best for meltability, but pre-shredded works in a pinch.
- Sour Cream: This adds creaminess and a subtle tang to the filling. If you prefer a lighter option, Greek yogurt is a great substitute that still provides the desired texture and taste.
- Bacon: Who doesn’t love crispy bacon bits? They add a smoky, salty element that takes these potatoes over the top. For a vegetarian version, you can use sautéed mushrooms or crispy tempeh instead.
- Green Onions: These give a fresh, slightly sharp flavor that balances the richness of the filling. Chives also work well if you want a milder onion taste. Don’t skip them – they add a lovely pop of color, too!
Equipment
You’ll need a baking sheet, a sharp knife, a large bowl, and a sturdy spoon for scooping out the potato filling. A hand mixer or potato masher is helpful for getting the filling nice and smooth.
How To Make These Twice Baked Potatoes

Creating these twice baked potatoes is simpler than you might think. Let me walk you through the process step by step.
- Bake the Potatoes: Preheat your oven to 400°F (200°C) and scrub the russet potatoes clean. Prick each potato a few times with a fork and rub them lightly with olive oil. Arrange on a baking sheet and bake for 50-60 minutes, or until tender when pierced with a fork. Let them cool until they’re safe to handle.
- Scoop and Prepare the Filling: Slice each potato in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about ¼ inch of potato around the edges to keep the skins sturdy. Place the scooped-out flesh into a large mixing bowl.
- Mix the Filling: Add sour cream, butter, milk, cheddar cheese, and seasonings to the bowl with the potato flesh. Mash or beat until smooth and creamy. Taste and adjust seasoning if needed. Fold in bacon bits and green onions, saving some for garnish.
- Stuff the Potatoes: Spoon the creamy filling back into the potato skins, mounding it slightly. Place them back on the baking sheet. Top with additional cheddar cheese for a gooey, melty finish.
- Bake Again: Return the potatoes to the oven and bake at 375°F (190°C) for 15-20 minutes, or until the cheese is melted and the tops are golden brown. Garnish with the remaining bacon and green onions.
Expect the total process to take about 1 hour and 30 minutes, including both baking stages and prep. The result is a perfectly baked, cheesy potato that’s warm and satisfying.
Storage Options
Twice baked potatoes are fantastic for meal prep and leftovers. Here’s how to store them:
- Refrigerate: Once cooled, place the potatoes in an airtight container and refrigerate for up to 3 days. Reheat in a 350°F oven for 15-20 minutes or until hot.
- Freeze: These potatoes freeze beautifully. Wrap each stuffed potato individually in foil, then place in a freezer-safe bag. Freeze for up to 3 months. When ready to enjoy, bake straight from frozen at 375°F for 25-30 minutes.
- Reheat: For the best texture, avoid microwaving if possible. Use an oven to maintain the crispy skin and creamy filling. If you’re in a pinch, the microwave works, but the skin may lose some crispiness.
Variations and Substitutions
One of the best things about this recipe is how adaptable it is. Here are some ideas to make these potatoes your own:
- Loaded Veggie: Swap the bacon for sautéed spinach, bell peppers, or mushrooms to create a vegetarian version that’s still full of flavor.
- Buffalo Style: Add a splash of buffalo sauce to the potato filling and top with crumbled blue cheese for a spicy twist that’s perfect for game day.
- Southwestern Flair: Mix in black beans, corn, diced jalapeños, and a sprinkle of cumin. Serve with salsa and a dollop of guacamole for a fun Tex-Mex side dish.
- Lightened Up: Use Greek yogurt in place of sour cream and reduce the amount of cheese for a lighter version. The flavor and texture will still be delightful.
- Extra Cheesy: Add a layer of cheese sauce or sprinkle with a mix of cheeses like mozzarella, gouda, and parmesan for a super cheesy experience.
Don’t be afraid to get creative and experiment with your favorite flavors. The possibilities are endless, and every version will be delicious!
These twice baked potatoes are truly a comfort food classic, perfect for any occasion. Whether you stick to the original recipe or customize it to your taste, they’ll always be a hit at the dinner table. Enjoy every cheesy, crispy, savory bite!
PrintTwice Baked Potatoes Recipe
These Twice Baked Potatoes are loaded with cheese, sour cream, and crispy bacon for a deliciously satisfying side dish that’s easy to prepare and perfect for gatherings.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 large russet potatoes
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ¼ cup milk
- 4 tablespoons unsalted butter
- 4 slices cooked bacon, crumbled
- 2 green onions, sliced
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Wash and dry potatoes, then pierce each with a fork.
- Bake potatoes directly on the oven rack for 1 hour, or until tender. Remove and let cool slightly.
- Cut potatoes in half lengthwise. Carefully scoop out the flesh, leaving a thin shell, and place in a large bowl.
- Add butter, sour cream, milk, and half of the cheese to the bowl. Mash until smooth and well combined. Season with salt and pepper.
- Spoon the potato mixture back into the potato shells. Top with remaining cheese and crumbled bacon.
- Bake at 350°F (175°C) for 15-20 minutes, until cheese is melted and potatoes are heated through.
- Garnish with sliced green onions before serving.
Notes
- Customize with your favorite toppings like chives, jalapeños, or extra cheese.
- To make ahead, assemble and refrigerate up to one day before the second bake.
Nutrition
- Serving Size: 1 stuffed potato half
- Calories: 310
- Sugar: 2g
- Sodium: 450mg
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