Twice Baked Potatoes

Twice Baked Potatoes are perfectly creamy, cheesy and topped with crispy bacon for a delicious side dish that just might steal the show. (And learn a shortcut for making them if you’re short on time.)

Today’s recipe for twice baked potatoes is a family classic.

I grew up loving twice baked potatoes - and honestly, potatoes in all the ways - and I’ve passed that on to my kiddos and especially my daughter.

But a couple years back, I realized it had been a while since I’d fixed potatoes that way, so I asked my mom to share her recipe.

My mom’s instructions were "Bake potatoes, scoop out insides, add cheese-sour cream-butter-half and half-whatever you like. Put back in shells. Top with bacon. Bake again."

And while yes, that is all very true and helpful, it’s maybe a little lacking in the detail department.

(This happens a lot when friends and family share recipes with me. I think they just figure I already know all the cooking things and they skim the details off.)

Anyway, I’ve had plenty of practice because my daughter absolutely adores twice baked potatoes so I make them A LOT these days.

Which means I’ve recorded all those pesky details and tried a few different ways of making them so I can share it all with you.

So let’s dive in.

Now, I’ve got some notes, tips and substitutions coming up below on how to make twice baked potatoes. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Ingredient Notes:

• Potatoes: It helps to have somewhat evenly sized potatoes and ones that are going to be easy to halve lengthwise, so choose yours with that in mind.
• Sour cream: Use sour cream or plain Greek yogurt, both work fine.
• Milk: It’s fine to use skim milk, but 2% or whole milk - or half and half - will add a bit more richness.
• Cream cheese: This is optional but adds some extra creaminess to the filling. I’ve made it with and without, depending on whether I have any on hand.
• Cheese: We tend to stick with sharp cheddar cheese, but you can absolutely try this with Monterey Jack cheese, a Mexican blend cheese or even Pepper Jack cheese for a little kick.
• Bacon: This needs to be cooked and crumbled, so please plan accordingly. I tend to make my bacon in the microwave for ease.

You could also leave the bacon off if you need this to be a vegetarian dish. I just know my family would revolt.

Also, wanted to offer this:

Pro tip: You can cook your potatoes in the microwave for that first baking bit and really cut the cook time on these potatoes to about 30 minutes instead of 60.

I do it ALL the time and it’s a great shortcut. Plus, the potatoes go into the oven for the second cook and get crispy then. Highly recommend if you’re short on time.

Now, as is, these are your classic twice baked potatoes.

But of course, you know I’ve got some ideas for you on extra toppings.

Choose any of these if you really want to make some loaded baked potatoes.

Topping Ideas:

• Chopped fresh chives
• Sliced green onions
• Sour cream or Greek yogurt
• Butter
• Extra cheese or bacon
• Pickled jalapeños 
• Roasted red peppers
• Steamed broccoli
• Avocado slices

And of course, you can get fun and add all kinds of other crazy toppings. Everything from chili to BBQ chicken to ham and/or broccoli to black beans and pico de gallo and guac.

The sky is the limit.

(Check out these cheesy chicken and broccoli stuffed potatoes and taco stuffed sweet potatoes for other ways to make this a full meal.)

Last thing, let’s talk about leftovers and prepping ahead.

Recipe FAQs

There you have it. I hope this classic can be part of your regular dinnertime routine.

(Oh and stay tuned because coming up, I have a recipe for smashed potatoes, another great potato side dish that can be customized in so many ways!)

Enjoy!

XO,

Kathryn

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Twice Baked Potatoes

Twice baked potatoes are perfectly creamy, cheesy and topped with crispy bacon for a delicious side dish that just might steal the show. (And learn a shortcut for making them if you’re short on time.)

Prep Time10 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 10 minutes mins

Yield: 4 servings

1x2x3x

Cook Mode

Ingredients

• 2 medium russet potatoes
• ½ cup sour cream or plain Greek yogurt
• 3-4 tablespoons of milk
• 2 tablespoons cream cheese (optional)
• 2 tablespoons unsalted butter, melted
• ½ cup shredded cheddar cheese, divided (¼ cup mixed in and extra T on top of each potato half)
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• 4 pieces bacon, cooked and crumbled

Instructions

• Preheat oven to 400. Line a baking sheet with parchment paper or foil for easy clean up.
• Scrub the potatoes and pierce with a fork in several places. Place on baking sheet and bake at 400 for 40-45 minutes, until tender. (See notes below for a shortcut version to cook the potatoes in the microwave.)
• Let cool slightly then slice in half lengthwise. Carefully scoop out the insides, leaving about a ¼ inch rim around the edges and bottom. Sprinkle that lightly with salt and pepper.
• Place the scooped out potato in a small bowl. Add the sour cream, milk, cream cheese if using, melted butter, ¼ cup of the cheese, salt and pepper. Mix until everything is well combined.
• Return the potato mixture to the potato shells on the baking sheet. Top with the remaining cheddar cheese and the reserved bacon.
• Return to the oven and bake at 400 for 15 more minutes.
• Serve hot and enjoy!

Notes

Potatoes: It helps to have somewhat evenly sized potatoes and ones that are going to be easy to halve lengthwise, so choose yours with that in mind.

Sour cream: Use sour cream or plain Greek yogurt, both work fine.

Milk: It’s fine to use skim milk, but 2% or whole milk - or half and half - will add a bit more richness.

Cream cheese: This is optional but adds some extra creaminess to the filling. I’ve made it with and without, depending on whether I have any on hand.

Cheese: We tend to stick with sharp cheddar cheese, but you can absolutely try this with Monterey Jack cheese, a Mexican blend cheese or even Pepper Jack cheese for a little kick.

Bacon: This needs to be cooked and crumbled, so please plan accordingly. I tend to make mine in the microwave for ease. 

Shortcut: You can cook your potatoes in the microwave for that first baking bit and really cut the cook time on these potatoes to about 30 minutes instead of 60.

Optional topping ideas:

• Chopped fresh chives
• Sliced green onions
• Sour cream or Greek yogurt
• Butter
• Extra cheese or bacon
• Pickled jalapeños 
• Roasted red peppers
• Steamed broccoli
• Avocado slices

Leftovers: Leftover twice baked potatoes, once cooled, can be stored in a covered container in the refrigerator. You can also wrap individual ones in plastic wrap or aluminum foil to store in the fridge. They’ll keep for up to 3-4 days.

Reheat: Reheat twice baked potatoes in the oven or toaster oven at 300 for up to 10 minutes, until heated through. You can also reheat them in the microwave, but the potatoes will get soft and lose that crusty edge.

Make ahead: You can do the initial bake, make the filling and stuff the potatoes in advance. Add the cheese and bacon, then cover and store in the refrigerator for up to 1-2 days. Remove from the refrigerator as the oven preheats then bake for 20-25 minutes at 400 degrees F, until hot.

Nutrition

Serving: 1serving | Calories: 359kcal | Carbohydrates: 23g | Protein: 15g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Cholesterol: 68mg | Sodium: 430mg | Fiber: 2g | Sugar: 4g

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