Twice Baked Potatoes are a family favorite side dish loaded with creamy sour cream, melty cheddar cheese, and crispy bacon! These easy, cheesy potatoes are baked until tender, filled with a flavorful potato mixture, and baked again until golden and delicious. If you love easy sides for dinner, be sure to browse our Side Dish Recipes for more family favorites.
What makes these potatoes so special is the combination of fluffy potato filling and crispy, seasoned skins. With sour cream, Parmesan and cheddar cheese, and crumbled bacon in every bite, they are a classic addition to steak dinners, holiday meals, and Sunday suppers. They can also be prepped ahead, making them a helpful option when you are cooking for family or hosting friends.
If you love potato sides, try our Funeral Potatoes, Roasted Red Potatoes, Mashed Potatoes, and Potato Wedges next. Each one is a delicious way to make dinner feel a little more special!
Why You’ll Love It + Why It Works:
- Creamy + Cheesy. Sour cream, cheddar, and bacon make every bite rich and filling.
- Great for Holidays. They are easy to serve with ham, steak, chicken, or a holiday roast.
- Make Ahead Friendly. Assemble them early, then bake when you are ready to serve.
- Seasoned Skins. Parmesan, garlic, paprika, and oil add extra flavor to the potato shells.
- Fluffy Filling. Russet potatoes mash easily and stay light when you mix them gently.
Twice Baked Potatoes Ingredients
- Russet potatoes (6-8): Provide a fluffy, sturdy base that holds the creamy filling well. Russets are our pick because their fluffy centers mash easily, and the thicker skins hold up well after scooping and refilling.
- Vegetable oil (3 tablespoons): Helps the Parmesan and seasonings stick to the potato skins while adding flavor and encouraging browning. Olive oil can also work.
- Grated Parmesan cheese (1 tablespoon): Adds a savory, cheesy flavor to the seasoned skins. Finely grated Parmesan coats the potatoes most evenly.
- Salt (½ teaspoon): Brings out the flavor of the potatoes and seasonings. You can add more to the filling after tasting, especially if your bacon is salty.
- Pepper (dash): Adds a little warmth and a familiar savory flavor. Freshly ground black pepper works well.
- Garlic powder (¼ teaspoon): Gives the skins a savory garlic flavor without adding moisture.
- Paprika (¼ teaspoon): Adds mild pepper flavor and a little color to the potato skins.
- Sour cream (2 cups): Makes the potato filling creamy and adds a slight tang that complements the cheddar and bacon. Start with the listed amount, then adjust to your preferred texture.
- Shredded cheddar cheese (2 cups, divided): Adds cheesy flavor throughout the filling and melts over the tops during the second bake. Sharp cheddar gives a stronger flavor, while freshly shredded cheese often melts more smoothly.
- Cooked bacon (4-6 slices, crumbled): Adds smoky, salty flavor and a little crunch. Thick-cut bacon is a great option if you like larger bacon pieces. See How to Make Bacon in the Oven.
- Chopped fresh chives (for topping): Add a fresh, mild onion flavor and a pop of color. Green onions can be used if chives are unavailable.
How to Make Twice Baked Potatoes
PREP. Preheat the oven to 400°F. Line a baking sheet with aluminum 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.
1ST BAKE. Place potatoes on the baking sheet and bake for about 1 hour, or until the potatoes are easily pierced with a fork. Let potatoes cool for 10–15 minutes.
SEASON. Meanwhile, in a small bowl, combine oil, Parmesan, salt, pepper, garlic powder and paprika. Mix well.
FILL. Cut potatoes in half. Scoop out the centers, leaving about ¼ inch of potato attached to the skin so the shells stay sturdy.
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. Stir just until combined. Overmixing can make the filling gummy.
Spoon the filling back into the potato skins, using as many shells as needed. Sprinkle with the remaining 1 cup cheddar. Sprinkle potatoes with remaining 1 cup cheddar.
2ND BAKE. Place back on the baking sheet and bake for 16–18 more minutes. Sprinkle with chives before serving.
Serve with Steak, Crockpot Ham, Roast Chicken, Parmesan Pork Chops, or a Pot Roast.
Favorite Variations:
- Use Monterey Jack or pepper jack instead of cheddar.
- Add chopped green onions to the filling.
- Stir in broccoli for broccoli cheddar potatoes.
- Add ranch seasoning for a ranch version.
- Swap bacon for diced ham (it’s great with leftover Christmas Ham).
Kristyn’s Recipe Tips
- Choose similar-sized potatoes. Potatoes that are close in size tend to bake at a similar rate, so the filling is ready at about the same time.
- Bake until fork-tender. Potato size affects baking time, so make sure the centers are fork-tender before removing the potatoes from the oven.
- Leave some potato in the skin. Give the potatoes 10–15 minutes to cool, and use a spoon to remove the centers while leaving enough potato attached to keep the skins sturdy.
- Do not over-mix. Mash the potato centers lightly and stir in the sour cream and cheese just until combined. Over-mixing can make the filling gummy.
- Bake until hot + cheesy. The filling should be heated through and the cheddar completely melted. Refrigerated potatoes may need a little extra baking time.
- Taste before adding salt. Bacon and cheddar can add plenty of salt, so taste the filling before adding extra.
Twice Baked Potato Recipe
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 about 1 hour, or until the potatoes are easily pierced with a fork.
- 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. Scoop out the centers, leaving about ¼ inch of potato attached to the skin so the shells stay sturdy.
- 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. Stir just until combined. Overmixing can make the filling gummy.
- Spoon the filling back into the potato skins, using as many shells as needed. Sprinkle with the remaining 1 cup cheddar.
- Place back on the baking sheet and bake for 16–18 more minutes. Sprinkle with chives before serving.
Notes
- Scrub and dry the potatoes well before baking so the skins are clean and ready to fill.
- Pierce each potato several times so steam can escape while they bake.
- Let the potatoes cool slightly before scooping so they are easier to handle.
- Leave a little potato inside each skin so the shells stay sturdy.
- Make-ahead tip: fill the potato skins ahead of time, cover and refrigerate, then add cheese and bake when ready.
Nutrition
Recipe FAQ
Over-mixing the potato filling can release too much starch and make it gluey. Mash the potatoes lightly and stir in the sour cream, cheese, and bacon just until combined.
Leave about ¼ inch of potato attached to the skin when scooping out the centers, and let the potatoes cool slightly before handling so the skins stay sturdy.
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 halves
>> 10 potatoes = 16-18 twice baked halves
>> 12 potatoes = 20-21 twice baked halves
>> 15 potatoes = 24-27 twice baked halves
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.
Store cooled leftovers in an airtight container or individually wrapped in the refrigerator for up to 3-4 days.
Flash freeze uncovered on a baking sheet until solid. Transfer to an airtight freezer bag or container and freeze for up to 3 months. Thaw overnight before baking.
Reheat in a 350°F oven until heated through, about 15 to 20 minutes. Individual portions can also be reheated in the microwave.
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This recipe was originally shared in 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!