After having these Twice Baked Potatoes, you’ll never want regular baked potatoes again! These super easy potatoes are loaded with sour cream, cheese, bacon, and seasonings! For being such a delicious side, they are SO simple!
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.
favorite potato side
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!
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?? Believe me, it is! We even have a Twice Baked Potato Casserole that is delicious! These twice baked potatoes do take a little time, but they are delicious and still easy.
How to make Twice Baked Potatoes:
Like I said before, these 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!
BAKE ONCE. To make these potatoes, start by piercing the potatoes (we recommend using Russet 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.
FILLING. 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. NOTE: To keep your potatoes from getting gummy: keep the potatoes warm and do not over mix.
BAKE TWICE. Spoon mixture back into potato skins. Sprinkle potatoes with cheddar cheese and bake for 16-18 more minutes.
- Instead of bacon try pieces of rotisserie or buffalo chicken, diced ham, cooked sausage
- Try adding veggies such as mushrooms, bell peppers, broccoli, scallions
- Substitute sour cream with ranch dip or ranch dressing
Once you have your papas 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:
They really are such a great side dish and perfect for any potato lover.
ADDITIONAL TIPS AND TRICKS
MAKE AHEAD. Follow the recipe as written, except for baking a second time. Place the filled potatoes in a covered container and store in the fridge for 1-2 days.
When you are ready to use place the potatoes on a baking sheet. Bake at 400 degrees F for 15-20 min or until hot and cheese is bubbly.
FREEZE. After making the recipe allow the potatoes to cool. Wrap individually using plastic cling wrap and place in a freezer bag or other airtight container. These can freeze for up to 3 months. When you’re ready to use take the desired amount, thaw overnight in fridge, unwrap and top with additional cheese.
REHEAT. Bake at 400 degrees F for 20-25 minutes or until hot and cheese is bubbly. You can also bake directly from the freezer-remove wrapping, place on baking sheet, put in a preheated oven at 400 degrees F and bake for about 45 minutes or until hot and cheese is bubbly.
You can also microwave a thawed twice baked potato. The result may be a little more “mushy” than heating in the oven, but still delicious.
GRILLING. Yes, it is quite similar to baking in the oven. Wrap the potatoes in foil and place on the upper grill gate. Heat the grill to 400 degrees F and bake until the potatoes are tender. This will take about 75 minutes.
Remove the potatoes from the grill, cut in half and follow recipe directions. Once the potatoes have been filled place them back in the heated grill on the lower grate for 15-20 minutes until hot and cheese is melted.
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 filling than what you get from one half potato. Here are some numbers to help with that:
- 5 potatoes = 8-9 twice baked
- 10 potatoes = 16-18 twice baked
- 12 potatoes = 20-21 twice baked
- 15 potatoes = 24-27 twice baked
For more potato recipes:
- Easy Lemon Herb Roasted Potatoes
- Asparagus & Tater Toss
- Twice Baked Potato Casserole
- Oven Roasted Potatoes
- Potatoes Au Gratin
- Twice Baked Sweet Potatoes
- Bacon Wrapped Potatoes
- Cheesy Potato Soup
Twice Baked Potato Recipe
After having these Twice Baked Potatoes, you'll never want regular baked potatoes again! These super easy potatoes are loaded with sour cream, cheese, bacon, and seasonings! For being such a delicious side, they are SO simple!
- 6-8 potatoes Russet
- 3 tbsp vegetable oil
- 1 tbsp grated parmesan cheese
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 2 cups cheddar cheese
- 2 cups sour cream
- 4-6 slices cooked bacon (chopped/cut up)
- salt and pepper to tast
Begin by piercing your potatoes with a fork in several places. Bake potatoes for an hour at 400 degrees.
- Let cool 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 inside of the potatoes and place in a bowl.
- Brush the oil and Parmesan mixture over the tops and bottoms of each potato skin.
- 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.
- 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.
- Bake at 400 for 16-18 more minutes.
And for the casserole version of this recipe, check out: Twice Baked Potato Casserole