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!
My fam is addicted to this twice baked potatoes recipe. It is incredibly rich, creamy and flavorful. Highly recommended!
I havent had twice baked potatoes in a long time and this was just like the ones that I had when I was a little girl! thank you so much for sharing this amazing recipe
Have made it twice in a week! It’s a winner for sure at our house! Love all your recipes thanks!!!
Our go to twice baked potatoes!! So glad I found this recipe! These don’t last long in our house! So delicious!!
Made this and it came out AMAZING whole famiLy loved it.
That’s what I like to hear!! Glad your family did! Thank you!
I make this all the time but I grill or fry up some shrimp and add it to the mixture. Always a winner in my house.
Perfect!! I will have to try! Thank you for sharing!
LEFT OUT YOU* & SPELLED WASTE* WRONG. TIRED…
Followed the recipe exactly and came out fantastic!!
Woohoo! I am glad you liked them! Thank you for giving them a try 🙂
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 🙂
I haven’t tried that, but they might be ok. I wish I knew for sure. I would think they’d be ok 🙂
First Time Tried twiced baked potatoes and believe me it’s very tasty now i never eat single baked potatoes
Woohoo!! I am so glad!! Thank you for letting me know!
My first time making Twice Baked Potatoes. Made these for our Christmas Eve dinner. Super easy…super yummy!!! I’ll be making these again, for sure.
Glad you will 🙂 I am glad you tried them! Thank you!
Hey! I made your potatoes then wrote about it on my blog stylingonpurpose.com, it is under the menu “Cooking On Purpose”. Yummy!
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?
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!
Love potatoes, will bake them. All your receipies look’s yummie. Thanks
Awe, thank you so much! Let me know what you think of these! 🙂
Do you ever publish recipes for one? I live alone and many of your recipes
make way to much even when cut in half.
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.
I am a vegetarian so I don’t need any that contain meat.
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 ^.^
I’m so glad! Thank you so much for giving them a try!!
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.
hey,can u suggest smthng vegetarian instead of bacons..can i try mushrooms instead..or smthn else??
You can definitely use mushrooms, scallions or any other veggie you enjoy with potatoes! ;D
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!
Good idea!! 😉
Please send me any recipes that you have for one.
There are quite a few you could adapt, you’ll just have to go through & find ones you like. You could half the recipes & freeze some 🙂
about how long do you baked the potatoes the first time
For an hour at 400 degrees. 🙂
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!
We are potato eaters and we love twice baked potatoes! You can make them to fit your tastes so easily!
I’ve never heard of twice baked potatoes, but they look amazing to me. Can’t wait to try!
Thanks, Stephanie! Let me know if you try them… would love to hear what you think. 🙂
Oh these look so delicious!!! I wonder if you could substitute Greek yogurt for the sour cream……….what do you think??
You made these look so tantilizing! Love these! Pinning!
I grew up with these babies! SO delish! I sprinkle some fresh chopped bacon on top for an even better treat 🙂
Oh I love twice baked potatoes and they are easy, but take time. When I’m in a crunch I make a twice baked potato casserole so I don’t have to stuff those things again!
We love twice baked potatoes! I love how they are essentially leftovers, yet somehow, they taste dressier than the original baked potatoes!
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!
Always a fan of twice baked potatoes! Sometimes we put a few cut up green onions on them and with the bacon, they taste fabulous! Thanks!