Name: Twice Baked Potatoes
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Ingredients: 4 large russet potatoes, scrubbed clean; 2 tablespoons olive oil (for coating the skins); Salt, for sprinkling; 1/2 cup sour cream; 1/4 cup whole milk (warmed); 4 tablespoons unsalted butter (softened); 1 1/4 cups shredded sharp cheddar cheese (divided); 4 slices bacon, cooked and crumbled; 2 green onions, finely sliced (plus extra for garnish); Salt and pepper to taste; Optional: 1 clove garlic, minced or roasted for extra flavor

Ever had a bite of something so satisfying it made you sit back, close your eyes, and forget your name for a second? Yeah, that’s the energy twice baked potatoes bring to the table.

They’re like your childhood mashed potatoes but upgraded with crispy jackets, melty cheese, and an attitude that says, “Move over, main course.”

This isn’t your basic bake-and-done deal. We’re talking golden-baked russets stuffed with whipped buttery insides, blended with tangy sour cream, savory bacon, and a sharp cheddar that stretches with every forkful.

Add a hint of garlic and scallions for zing, rebake until golden and sizzling, and you’ve got yourself the side dish that doesn’t know how to play second fiddle.

It’s comforting, indulgent, and surprisingly easy to make. Let’s break down the magic and make you the twice baked hero of your kitchen.

Recipe Snapshot

Category	Details
Yield	8 stuffed potato halves
Serving Size	1 half stuffed potato
Prep Time	20 minutes
Cook Time	1 hour 10 minutes
Total Time	1 hour 30 minutes
Calories per Serving	~290 calories
Primary Cooking Method	Baking
Occasion	Holiday, Comfort Food, Dinner Side
Diet Type	Gluten-Free (with care)

Calories are approximate and may vary depending on exact ingredients used.

Twice Baked Potatoes

Recipe by Angela JonesCourse: Side DishCuisine: AmericanDifficulty: Easy

Servings

half stuffed potato

Prep time

minutes

Cooking time

hour

minutes

Calories

290

kcal

Twice baked potatoes are what happens when mashed potatoes decide to dress up and go gourmet. You get soft, buttery interiors surrounded by a crisp potato skin shell—basically the best of both worlds.

They’re rich, cheesy, and smoky with bacon, but also totally tweakable depending on your mood or what’s hiding in your fridge. Want to swap in Greek yogurt?

Do it. Ditch the bacon for roasted veggies? Go for it. This dish flexes with your cravings, which is exactly why it’s a fan favorite at both dinner parties and lazy weeknights.

Ingredients

For the Potatoes
4 large russet potatoes, scrubbed clean
2 tablespoons olive oil (for coating the skins)
Salt, for sprinkling
For the Filling
1/2 cup sour cream
1/4 cup whole milk (warmed)
4 tablespoons unsalted butter (softened)
1 1/4 cups shredded sharp cheddar cheese (divided)
4 slices bacon, cooked and crumbled
2 green onions, finely sliced (plus extra for garnish)
Salt and pepper to taste
Optional: 1 clove garlic, minced or roasted for extra flavor

Directions

Prep and Bake the Potatoes
Start by preheating your oven to 400°F (200°C). While the oven heats up, scrub your russet potatoes under running water to get rid of any dirt. Pat them dry with a towel. Using a fork, poke each potato several times to allow steam to escape during baking. Rub them down with olive oil for that golden, crispy finish, and give them a light sprinkle of salt. Place the potatoes directly on the oven rack and bake for 50 to 60 minutes. You’ll know they’re done when a fork slides in easily.
Cool and Slice
Remove the potatoes from the oven and let them sit for about 10 minutes. They’ll be easier to handle, and the inside won’t turn gummy. Using a sharp knife, slice each potato lengthwise. Be gentle—these halves are your future potato boats.
Scoop Out the Flesh
Grab a spoon and carefully scoop out the fluffy interior of each potato half, leaving about a 1/4-inch border intact. You want the skins to stay sturdy enough to hold the filling later. Transfer the scooped flesh into a large mixing bowl.
Mash and Mix the Filling
Add softened butter to the warm potato flesh first so it melts easily. Mash it up until it’s smooth and lump-free. Next, stir in the sour cream, warm milk, half the shredded cheese, crumbled bacon, green onions, garlic if using, and a pinch of salt and pepper. Mix until everything is well combined and irresistibly creamy. Give it a taste and adjust the seasoning if needed.
Refill the Potato Shells
Now for the fun part—refilling the skins. Spoon the mashed mixture back into each potato half. Don’t be shy with it; pile it high so each bite is fully loaded. Sprinkle the remaining shredded cheese over the top. You can also add an extra pinch of bacon or green onions if you’re feeling extra.
Second Bake for the Win
Lower your oven to 375°F (190°C). Place the stuffed potatoes on a baking sheet and pop them back in for another 15 to 20 minutes. Keep an eye on them—the goal is melted, bubbly cheese and a lightly golden top. For an even crispier top, broil for the last 2 minutes.
Garnish and Serve
Take them out and let them sit for a few minutes. You don’t want to serve molten lava, no matter how delicious. Add a final sprinkle of green onions or a little sour cream if you’re feeling fancy. Serve immediately while hot and gooey.
These twice baked potatoes are everything you love about comfort food—with a crispy twist. Whether you’re serving them as a holiday side or a weeknight indulgence, they never fail to wow.

Extra Tips

Use russet potatoes for the best texture—they’re starchy, sturdy, and hold their shape.
Warm the milk slightly before adding it to the mash. Cold milk straight from the fridge can make the filling gummy.
Don’t skip the broil at the end—it creates that irresistible golden cheesy crust.
Want to get fancy? Add a pinch of smoked paprika or drizzle with truffle oil before serving.
For crispier skins, place empty shells back in the oven for 5–7 minutes before refilling.
Batch baking? Place potatoes in a muffin tin to help them stand upright and prevent tipping.

Make-Ahead Tips

Twice baked potatoes are practically designed for planning ahead—because honestly, sometimes life just doesn’t give you 90 uninterrupted minutes to bake and fill a spud.

If you’re prepping for a party or just want dinner to be ready in a flash later this week, here’s the move: prepare the potatoes all the way up through stuffing them. That’s right—bake, slice, scoop, mash, mix, and refill. But hold off on the final bake.

Once your potatoes are stuffed and topped with cheese, let them cool completely. Then wrap each one tightly in foil or place them in an airtight container. They’ll keep in the fridge for up to 5 days. When you’re ready to serve, just bake them at 375°F until heated through and the cheese is melted—about 20–25 minutes.

Want to freeze them? Totally doable. Follow the same prep steps, wrap them well (first in plastic wrap, then foil for extra freezer protection), and stash in the freezer for up to 3 months. When the craving hits, let them thaw in the fridge overnight, then bake as usual.

If you’re going this route, consider leaving the final cheese topping off until you’re ready to bake. It’ll melt more evenly and give you that ooey-gooey finish without any freezer funk. Planning ahead has never tasted this indulgent.

Storage and Reheating

Leftovers? You lucky potato whisperer. Store any extra twice baked potatoes in an airtight container or wrap them tightly with foil or plastic wrap.

They’ll last in the fridge for about 3 to 4 days. Want to freeze them? No problem. Wrap them individually in plastic, then place them in a freezer-safe container or bag. They’ll keep beautifully for up to 3 months.

To reheat, you’ve got a few easy options. For the best texture, bake them in a 350°F oven for 15 to 20 minutes until heated through. If you’re short on time, pop one in the microwave—cover it with a damp paper towel to keep it moist—and heat for 2 to 3 minutes. Got an air fryer?

That works too: 5–10 minutes at 350°F gets them hot and lightly crispy again. Just avoid over-microwaving unless you enjoy molten potato lava.

Now you’ve got a perfect plan for leftovers that never feel like an afterthought.

Nutritional Information

Here’s a rough breakdown per serving (1 half potato):

Calories: ~290
Total Fat: 16g
Saturated Fat: 8g
Cholesterol: 40mg
Sodium: 320mg
Carbohydrates: 27g
Fiber: 2g
Sugar: 1g
Protein: 8g

These values are approximate and can vary depending on the exact ingredients and quantities used.

Serving Suggestions

Twice baked potatoes are the perfect sidekick, but honestly, they can be the star of the show too. Pair them with grilled steak, roasted chicken, or pan-seared salmon for a hearty, well-rounded meal. They’re fantastic on a holiday table next to turkey and stuffing, or you can let them shine with a simple green salad on a busy weeknight.

Want to go full comfort food mode? Serve them alongside meatloaf or barbecue ribs. Hosting a casual brunch? Cut them into quarters for a fun, bite-sized take and serve with eggs and fruit.

They’re so versatile, you can’t go wrong.

FAQ

Can I use a different type of potato?

Stick to russets if you want that crispy shell and fluffy interior combo. Yukon golds or red potatoes don’t have the same starch content or structure.

How do I make these vegetarian?

Just skip the bacon or use a plant-based alternative. The flavor is still fantastic thanks to the cheese, sour cream, and green onions.

Can I make these ahead and freeze them?

Absolutely. Prepare and stuff them, then freeze before the second bake. Thaw overnight in the fridge and bake until heated through.

What toppings go well with twice baked potatoes?

Classic toppings include sour cream, extra cheese, green onions, and bacon. But don’t be afraid to get wild—chili, pulled pork, or sautéed mushrooms can take these to the next level.

Do I have to broil at the end?

Not required, but highly recommended. That final broil gives the top layer of cheese a gooey, golden crust you don’t want to miss.

Final Thoughts

Twice baked potatoes aren’t just a side dish—they’re a full-blown experience. The crispy skins, the melty cheese, the creamy, dreamy filling… it’s all the best parts of comfort food baked into one golden little package.

Whether you’re hosting friends, feeding picky eaters, or just looking to spice up your weeknight dinner routine, this recipe brings flavor, flexibility, and major crowd-pleaser energy.

So next time you’re staring down a bag of potatoes, don’t settle for the basics. Give them the twice baked treatment—they’ve earned it, and so have you.