Easy Twice Baked Potatoes

After having these Twice Baked Potatoes, you’ll never want regular baked potatoes again! These super easy Twice Baked Potatoes are loaded with sour cream, cheese, bacon, and seasonings! For being such a delicious side, they are SO simple!

Twice Baked Potatoes on white plate

Easy Twice Baked Potatoes Recipe

Have you tried making twice baked potatoes before? If not, you’ll realize you’ve been missing out because today’s easy recipe is filled with sour cream, bacon and cheese! We love potatoes in our home (especially Mashed Potatoes and Funeral Potatoes), but have come to love these simple twice baked potatoes as a classic side dish for any meal and a twist to the typical potatoes we all know and love.

What’s a twice baked potato? Essentially, they are baked in the oven like a normal potato, cooled, the insides are spooned out, mixed with cheese, sour cream, bacon, and all kinds of other delicious stuff, put back in the skins, and baked a second time.

Sounds amazing, right?? These twice baked potatoes do take a little time, but they are delicious and still easy.

How to Make Twice Baked Potatoes - potatoes spooned out

How to make Twice Baked Potatoes:

Like I said before, Twice Baked Potatoes do require more time than regular baked potatoes, but the same amount of effort. The most time consuming part is baking them in the oven!

To make these potatoes, start by piercing the potatoes with a fork several times, and baking them for an hour at 400°. Once they come out of the oven, let them cool for 10-15 minutes.

In a small bowl, combine oil, parmesan cheese, salt, garlic powder, paprika, and pepper. Mix well.

Cut potatoes in half and spoon out most of the potato insides, and place them in a bowl. Brush the oil mixture over the tops and bottoms of each potato skin.

Mix about 1 cup of cheese, sour cream, bacon pieces, and salt and pepper with the insides of the potatoes. Mix well.

Spoon mixture back into potato skins. Sprinkle potatoes with cheddar cheese and bake for 16-18 more minutes.

Easy Twice Baked Potatoes - spooned in

Twice Baked Potato Toppings

Once you have your potatoes done and made, you can top them off with all your favorite toppings! Sour cream, cheese and bacon are already mixed into the potatoes but you are welcome to add more. Other toppings include:

  • more cheese
  • more bacon
  • chives
  • green onions
  • meat (we love adding a bit of pulled pork)

They really are such a great side dish and perfect for any potato lover.

Can you make these potatoes ahead of time? Yes, indeed! Just bake the potatoes as directed and stop at the point that you put them back in the oven. They can be stored properly in the fridge up to 24 hours in advance before baking – perfect if you are wanting to get things done before certain holiday dinners like Thanksgiving or Christmas! Just be sure to add a few minutes to the cook time. 😉

How to freeze twice baked potatoes? Cover the potatoes with plastic wrap and freeze individually. Then, wrap each potatoes in a sandwich bag or if freezing multiple at a time, store in a freezer safe bag for up to 1 month.

Twice Baked Potato Recipe

Making for a Large Crowd

We always run out of these potatoes at functions since most people end up grabbing two. Just note that it should make fewer than double the amount of the potatoes you cook because you fill them with more potato than what you get from one half potato. Here are some numbers to help with that:

  • 5 Potatoes = 8-9 twice baked potatoes
  • 10 potatoes = 16-18 twice baked potatoes
  • 12 potatoes = 20-21 twice baked potatoes
  • 15 potatoes = 24-27 twice baked potatoes

For more potato recipes:

Twice Baked Potato Recipe

5 from 2 votes

After having these Twice Baked Potatoes, you'll never want regular baked potatoes again! These super easy Twice Baked Potatoes are loaded with sour cream, cheese, bacon, and seasonings! For being such a delicious side, they are SO easy!

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 16 minutes
Cool 10 minutes
Total Time 1 hour 26 minutes
Servings 10
Calories 328 kcal
Author Kristyn Merkley

Ingredients

  • 6-8 potatoes
  • 3 tbsp vegetable oil
  • 1 tbsp grated parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • pepper
  • 2 cups cheddar cheese
  • 2 cups sour cream
  • 4-6 slices cooked bacon (chopped/cut up)
  • salt and pepper to tast

Instructions

  1. Begin by piercing your potatoes with a fork in several places. Bake potatoes for an hour at 400 degrees.



  2. Let cool 10-15 minutes.
  3. In a small bowl combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper. Mix well.

  4. Cut potatoes in half and spoon out most of the inside of the potatoes and place in a bowl.
  5. Brush the oil and Parmesan mixture over the tops and bottoms of each potato skin.
  6. Mix in 1 cup or so of cheese, sour cream (you can use more or less to your liking), cut up bacon and salt & pepper with the insides of the potatoes. Mix well.
  7. Spoon mixture back into potato skins. You usually can fill fewer potatoes than you had if you have them filled a little higher than the skins sides (Throw away excess skins). Sprinkle potatoes with cheddar cheese.
  8. Bake at 400 for 16-18 more minutes.

And for the casserole version of this recipe, check out: Twice Baked Potato Casserole

ENJOY!

Double Stuffed Twice Baked Potato Recipe

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Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments

  1. Pinning this as I’ve always wanted to make these at home! Only change I’d make is, I’d not throw away the extra skins. That’s my favorite part LOL!

  2. Oh these look so delicious!!! I wonder if you could substitute Greek yogurt for the sour cream……….what do you think??

  3. We made these quite often as a family meal, with extras to sprinkle on top like sunflower seeds and chopped scallions or chives. Easy, inexpensive, delicious!

  4. I would never throw away left over potato skins…add some butter or OVOO to the inside..fold in half and bake until crispy…then EAT!

  5. I like to bake ALOT of potatoes and make a big batch of stuffed potatoes—then I wrap each on in cling wrap and put in gallon freezer bags. They last along time in freezer and love how I can take out as many as I need.

  6. Made these and they were so great. I tubbed some oil on mine for the forest portion of baking to get those skins nice and crispy ^.^

    1. I have some that work for one, but I’m used to cooking for 7, so my meals are big. You could always freeze what you don’t use, when you half it? I have lots of sandwiches, salads, etc that would be great.

  7. I am thinking of putting these together the night before, refrigerating, then final cooking them for dinner the next day. I’m wondering about how long you’d think it’d take them to cook coming from the refrigerator? maybe an hour? Or do you think doing this would mess them up?

    1. That is a good question! I have not tried, so I’m really not sure. The potatoes are cooked, so I don’t think they’d need an hour. Set the timer for the instruction amount, then you could add a few minutes at a time. Hope that helps!

  8. Could I do steps 1-7 then refrigerate over night and bake the second time (step 8) the next day? Would they turn out ok?
    Thanks 🙂