If you’re craving a comfort food side that hits all the right notes, then you’re in for a treat with this Twice Baked Potato Recipe. These potatoes come out creamy, cheesy, with just the right amount of crispy bacon – every bite is pure indulgence. I discovered this recipe one chilly evening, and ever since, it’s become a family favorite I love to share. Stick around and I’ll walk you through every step, so your twice baked potatoes turn out just as amazing as mine!
Why You’ll Love This Recipe
- Rich & Creamy Flavor: Thanks to the butter, sour cream, and cheese, every bite is melt-in-your-mouth delicious.
- Easy to Customize: You can add your favorite toppings or swap cheese types to make it your own.
- Perfect for Entertaining: I always serve this when friends come over, and it disappears in minutes.
- Make Ahead Friendly: This recipe reheats beautifully, so you can prep in advance without stress.
Ingredients You’ll Need
Each ingredient plays an important role in making this Twice Baked Potato Recipe a winner. From starchy russets that hold their shape to flavorful bacon bits that add the perfect crunch, these ingredients come together beautifully.
- Russet Potatoes: Their high starch content gives you that fluffy, smooth potato filling.
- Olive Oil: Helps crisp the skins up nicely during baking.
- Sour Cream: Adds tang and creaminess to the potato mixture.
- Whole Milk: Keeps the filling moist without making it soggy.
- Unsalted Butter: Brings rich flavor and smooth texture to the mash.
- Shredded Cheese: I like sharp cheddar for punch, but feel free to experiment.
- Salt & Ground Black Pepper: Essential for seasoning and balancing flavors.
- Bacon Bits: Crispy, smoky bites that make these potatoes irresistible.
Variations
I love how versatile the Twice Baked Potato Recipe is — once you master the base, you can easily tweak it to suit your cravings or dietary needs. Don’t hesitate to add your own spin.
- Loaded Style: Adding extra bacon bits, sour cream dollops, and sliced green onions on top amps up the indulgence—I always double these for parties!
- Cheese Swap: Tried swapping cheddar for smoked gouda or pepper jack? It adds a new flavor twist I absolutely enjoyed.
- Vegetarian Version: Simply skip bacon bits and add sautéed mushrooms or caramelized onions for a savory, meat-free alternative.
- Spicy Kick: Mix in some diced jalapeños or a dash of hot sauce in the filling for a warm, spicy surprise.
How to Make Twice Baked Potato Recipe
Step 1: Prep and Bake the Potatoes
First things first: preheat your oven to 425°F. While it heats up, give those russet potatoes a good scrub—dirt loves to cling to those skins! Dry them thoroughly; this helps the skins crisp up during baking. Place them on a baking sheet, drizzle with olive oil, and sprinkle some salt over each potato. Bake them for about 50-55 minutes. You’ll know they’re ready when you can easily pierce them with a fork. This initial bake is what gives the skins that lovely crunch while softening the insides perfectly for scooping.
Step 2: Scoop and Mash the Filling
Once your potatoes are cool enough to handle, slice each in half lengthwise. Use a spoon to carefully scoop out the insides into a bowl, leaving the shells intact on the baking sheet. Now, this is key—I use a hand mixer for extra fluffy potatoes, but a good masher works just fine too. Add in sour cream, whole milk, unsalted butter, about half of your shredded cheese, salt, and pepper. Mix everything until creamy and smooth. This is where the magic happens—don’t skimp on those rich dairy ingredients, or the filling won’t have that irresistible silkiness you want.
Step 3: Refill and Bake Again
Spoon that luxurious potato mixture back into each shell, mounding it slightly. Sprinkle the tops with the remaining cheese and a handful of crispy bacon bits—I always sneak a few extra onto mine! Pop the baking sheet back in the oven, but this time at 350°F for 15-20 minutes, just until the cheese on top melts nicely and starts to turn golden. This second bake is what seals the deal, giving you a luscious, cheesy topping with that satisfying bite of bacon.
Pro Tips for Making Twice Baked Potato Recipe
- Choose the Right Potato: Russets are your best friend here since their high starch makes the fluffiest filling with sturdy skins.
- Don’t Overfill: It’s tempting to pile on the potato mixture, but too much can make the skins soggy and messy to eat.
- Wrap in Foil for Extra Soft Skins: If you prefer tender skins, wrap potatoes individually before baking—but I personally like them crispy!
- Let Potatoes Cool Slightly Before Scooping: This helps prevent breaking the skins and makes the scooping process smoother.
How to Serve Twice Baked Potato Recipe
Garnishes
Personally, I never skip the finishing touches—they make all the difference. I love loading the tops with extra crispy bacon bits, a generous sprinkle of chopped green onions, and a dollop of sour cream right before serving. These fresh, creamy, and crunchy accents elevate the flavor and add a nice pop of color that’s impossible to resist.
Side Dishes
This Twice Baked Potato Recipe pairs beautifully with grilled chicken, steak, or even a fresh green salad for a lighter option. I’ve also served it alongside roasted veggies or crispy fried chicken for a soul-warming meal that keeps everyone coming back for seconds.
Creative Ways to Present
For a special occasion, I’ve arranged these potatoes on a platter with little flags labeled by cheese type or flavor variation. Another fun idea is to serve them in mini muffin tins for bite-sized appetizers at parties. Trust me, the presentation gets almost as much attention as the taste!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which can be tough!), store them in an airtight container in the fridge. They stay good for up to 3 days—perfect for a quick reheat lunch or easy dinner on a busy night.
Freezing
I’ve frozen these twice baked potatoes before with pretty good success. After baking, cool completely, wrap each potato tightly in plastic wrap and then foil to prevent freezer burn. When you want to enjoy them, thaw overnight in the fridge and reheat in the oven until warmed through and the cheese is bubbly again.
Reheating
To bring leftovers back to life, I recommend reheating in a preheated oven at 350°F for about 10 minutes. This keeps the skins crisp and the filling creamy. Microwaving works in a pinch but can make skins a bit soggy, so if you have time, go oven route!
FAQs
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Can I use other types of potatoes for this Twice Baked Potato Recipe?
While russet potatoes are preferred for their fluffy texture and sturdy skins, you can experiment with other starchy varieties like Yukon Gold. Just note that waxier potatoes might be less fluffy and skins less crispy.
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How do I make the skins crispy on my twice baked potatoes?
Coating the potatoes with olive oil and salt before the first bake helps achieve crispy skins. Baking directly on a baking sheet at a high temperature (425°F) is key. Avoid wrapping in foil if you want them extra crispy.
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Can I prepare the filling ahead of time?
Absolutely! You can prepare and mix the filling a few hours ahead and keep it refrigerated. Just fill the potato skins and bake them close to serving time for the best texture.
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What kind of cheese works best in this recipe?
Sharp cheddar is my go-to for its bold flavor and meltability, but Monterey Jack, gouda, or even mozzarella can work depending on your taste preferences.
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Is this Twice Baked Potato Recipe suitable for meal prep?
Yes! These potatoes store and reheat well, making them an excellent make-ahead side. Just be sure to cool completely before storing and reheat in the oven for best results.
Final Thoughts
I absolutely love how this Twice Baked Potato Recipe brings comfort and smiles around my dinner table every time. It’s one of those recipes that feels a bit fancy, yet it’s so simple to make and utterly satisfying. Whether you’re cooking for family, friends, or just yourself, these potatoes deliver a hearty, soulful bite that warms your heart. I can’t wait for you to try it and make it your own—once you do, I bet it’ll become a go-to in your kitchen, just like it is in mine!
Print
Twice Baked Potato Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Twice Baked Potato recipe offers a comforting and indulgent way to enjoy classic baked potatoes. Featuring creamy mashed potato filling mixed with sour cream, butter, milk, cheese, and bacon bits, then baked again for a melty, golden topping, these twice-baked potatoes are perfect as a hearty side dish or a satisfying main for any occasion.
Ingredients
Main Ingredients
- 4 large Russet potatoes
- 3 Tbsp olive oil
- 1/2 cup sour cream
- 1/4 cup whole milk
- 4 Tbsp unsalted butter
- 1 1/4 cup shredded cheese, divided
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ cup bacon bits
Garnish
- Bacon bits
- Green onion
- Sour cream
Instructions
- Prepare the potatoes: Preheat your oven to 425°F. Rinse and scrub the potatoes thoroughly to remove any dirt, then pat them dry with a paper towel to ensure crisp skin when baking.
- Bake the potatoes: Arrange the potatoes on a baking sheet, drizzle them evenly with olive oil, and sprinkle with salt. Bake at 425°F for 50-55 minutes, or until a fork easily pierces the center, indicating they’re fully cooked.
- Scoop out the insides: Cut each baked potato in half lengthwise. Carefully scoop out the potato flesh into a bowl, leaving the skins intact on the baking sheet for stuffing.
- Prepare the filling: Mash the scooped potato flesh using a mixer or potato masher. Blend in the sour cream, whole milk, unsalted butter, part of the shredded cheese, salt, and black pepper until smooth and creamy.
- Stuff the potato skins: Spoon the creamy mashed potato mixture back into the potato skins, dividing evenly. Sprinkle the remaining shredded cheese and bacon bits on top for an added savory crunch.
- Bake again: Reduce oven temperature to 350°F. Bake the stuffed potatoes for 15-20 minutes, or until the cheese topping melts and turns golden.
- Garnish and serve: Remove the potatoes from the oven and garnish with additional bacon bits, chopped green onions, and a dollop of sour cream for freshness and flavor.
Notes
- Use good potatoes: Large russet potatoes without blemishes are best for optimal texture and taste.
- Don’t be shy on the toppings: Extra bacon, cheese, green onions, and sour cream are essential for that rich, indulgent flavor.
- Use the right amounts: The butter, milk, and sour cream quantities are necessary to achieve a properly creamy and luscious filling.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm leftovers in the microwave or bake in the oven at 350°F for 10 minutes for best results.
Nutrition
- Serving Size: 1 stuffed half potato
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 45 mg
