Twice Baked Potato Recipe

Twice baked potatoes on white serving dish.

5 from 12 votes

Twice Baked Potato Recipe

Twice Baked Potatoes are creamy and loaded with sour cream, cheddar cheese, bacon, Parmesan seasoned skins, and fresh chives.

Prep Time10

Cook Time1 20

Cool Time10

Total Time1 40

Course: Side Dish

Cuisine: American

Servings:

Author: Kristyn Merkley

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.

Video

Notes

Recipe Tips.

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.

Prep ahead of time. 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 ahead, 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. Thaw overnight before baking.

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.

Nutrition