Twice baked potatoes have been a family favorite since we were young! These baked spuds are packed to the brim with all the good stuff: tangy sour cream, crispy bacon bits, and plenty of melty cheese. It’s like taking a classic baked potato and infusing it with the comforting goodness of loaded mashed potatoes, then baking it to golden perfection. Sounds amazing, right? Believe me, it is!
Whether you’re looking for the perfect accompaniment to a steak dinner, a hearty addition to your holiday spread, or just a comforting snack, these twice-baked wonders are sure to become a cherished part of your meal rotation.
For more baked potato side dishes, try Twice Baked Potato Casserole, Baked Mashed Potatoes, and Twice Bake Sweet Potatoes.
Why we think you’ll love it:
- Customizable: Easily adapt them with various cheeses, meats, or vegetables to suit any taste preference.
- Freezer-Friendly: These potatoes freeze beautifully, allowing you to make a large batch and enjoy them whenever a craving strikes.
- Perfect Side Dish: They pair wonderfully with a wide range of main courses, from roasted chicken to steak or ribs.
Twice Baked Potatoes Ingredients
- 6-8 russet potatoes – Their fluffy texture and mild flavor make them perfect for this dish. If russets are not available, then you can use Yukon Gold or Idaho potatoes.
- 3 tablespoons vegetable oil – or melted butter
- 1 tablespoon Parmesan cheese
- ½ teaspoon salt
- dash of black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- 2 cups sour cream – or plain Greek yogurt, ore Ranch Dip or Ranch Dressing
- 2 cups cheddar cheese- or your favorite cheese like Monterey Jack, Colby Jack, Provolone, Gruyère, Smoked Gouda
- 4-6 slices cooked bacon – Use this Bacon in the Oven recipe to cook easily. Bacon can be replaced with cubed ham, cooked sausage or diced chicken.
- chopped fresh chives- or green onions
- optional additions– Try adding veggies such as sautéed mushrooms, bell peppers, broccoli, or scallions to the filling.
How to Make Twice Baked Potatoes
- PREP. Preheat the oven to 400°F. Line a baking sheet with foil.
- 1ST BAKE. Pierce each potato with a fork a few times. Place potatoes on the baking sheet and bake for 1 hour. Let potatoes cool for 10–15 minutes.
- SEASON. Meanwhile, in a small bowl, combine oil, Parmesan cheese, salt, pepper, garlic powder, and paprika. Mix well. Cut potatoes in half. Spoon out most of the insides and place in a large bowl, reserving the potato skins.
- FILLING. Lightly mash potato insides and mix in sour cream (you can use more or less to your liking), shredded cheese, crumbled bacon pieces, and more salt and pepper to taste. Mix well.
- Spoon the mixture back into the potato skins and throw away any excess skins. Sprinkle potatoes with remaining shredded cheese.
- 2ND BAKE. Place back on the baking sheet and bake for 16–18 more minutes. Sprinkle with chives before serving.
Kristyn’s Recipe Tips
- Don’t forget to fork. Piercing the potato with a fork is an important step; it allows the built-up steam to escape and prevents the potato from exploding.
- Pick the right potatoes. Russet potatoes are best because their sturdy skins hold up to stuffing and their fluffy insides mash beautifully.
- Do not over-mix. It can make the potatoes gummy and affect the texture. It’s best to mix the ingredients just until they are combined, ensuring a creamy and fluffy filling.
- Keep in mind this recipe should make fewer than double the number of potatoes cooked because they are filled with more filling than what you get from one-half potato. So 6-8 russet potatoes can make 10 twice-baked potato halves.
- Customize the mix-ins – Try different cheeses (Monterey Jack, pepper jack, or mozzarella), swap in Greek yogurt for sour cream, or add veggies like broccoli for variety.
Twice Baked Potato Recipe
Video
Ingredients
- 6-8 russet potatoes
- 3 tablespoons vegetable oil
- 1 tablespoon grated Parmesan cheese
- ½ teaspoon salt
- dash of pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- 2 cups sour cream
- 2 cups shredded cheddar cheese, divided
- 4-6 slices cooked bacon, crumbled
Topping
- chopped fresh chives,
Instructions
- Preheat the oven to 400°F. Line a baking sheet with aluminium foil and set aside.
- Wash potatoes with a stiff brush and cold water, then pat dry. Pierce each potato with a fork about 8-12 times. Place potatoes on the baking sheet and bake for 1 hour.
- Let potatoes cool for 10–15 minutes.
- Meanwhile, in a small bowl, combine oil, Parmesan, salt, pepper, garlic powder and paprika. Mix well.
- Cut potatoes in half. Spoon out most of the insides and place in a large bowl, reserving potato skins.
- Brush oil-Parmesan mixture over the tops and bottoms of each potato skin.
- Lightly mash potato insides and mix in sour cream (you can use more or less to your liking), about 1 cup cheddar, bacon pieces, and more salt and pepper to taste. Mix well.
- Spoon mixture back into potato skins and discard any excess skins. Sprinkle potatoes with remaining 1 cup cheddar.
- Place back on the baking sheet and bake for 16–18 more minutes. Sprinkle with chives before serving.
Notes
- Piercing the potato with a fork is an important step; it allows the built-up steam to escape and prevents the potato from exploding.
- Use a teaspoon to scoop out the inside of the cooked potato. Start in the center and work outward from there. Do not scrape the inside clean; leave a thin layer of potato so the skin keeps its shape and doesn’t crack and break apart.
- Over-mixing can make the potatoes gummy and affect the texture. It’s best to mix the ingredients just until they are combined, ensuring a creamy and fluffy filling.
- Keep in mind this recipe should make fewer than double the number of potatoes cooked because they are filled with more filling than what you get from one-half potato. So 6-8 russet potatoes can make about 10 twice-baked potato halves.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Keep in mind this recipe should make fewer than double the number of potatoes cooked because they are filled with more filling than what you get from one-half potato.
>> 5 potatoes = 8-9 twice baked,
>> 10 potatoes = 16-18 twice baked
>> 12 potatoes = 20-21 twice baked
>> 15 potatoes = 24-27 twice baked
Prepare the potatoes fully (bake, scoop, mix filling, refill shells) and let them cool completely. Cover tightly and refrigerate for up to 2-3 days before the final bake.
To freeze, flash freeze them uncovered on a baking sheet until solid. Transfer to an airtight freezer bag or container and freeze for up to 3 months.
Store cooled leftovers in an airtight container or individually wrapped in the refrigerator for up to 3-4 days, or freeze in airtight, freezer-safe containers or bags for up to 3 months.
Complete the Meal
Main Dishes
Flat Iron Steak Recipe
2 hrs 35 mins
Baked BBQ Pork Chops
45 mins
Baked Ranch Chicken
45 mins
Crock Pot Ribs
4 hrs 5 mins
Baked Potato Recipes
Perfect Baked Potato
1 hr 15 mins
Twice Baked Sweet Potatoes
1 hr 25 mins
Crock Pot Baked Potatoes
5 hrs 10 mins
Twice Baked Potato Casserole
1 hr 5 mins
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This recipe was originally published October 2017.
Loved these twice baked potatoes! We used the real bacon crumbles from Costco to make it extra simple and topped with pepperjack cheese for a little kick. They were perfect with steaks and a salad for Sunday dinner.
My family and I love these potatoes! They’re so good, they’ve become a staple in our house, thank you for the recipe!