Twice Baked Potato Recipe

Twice baked potatoes on white serving dish.

5 from 12 votes

Twice Baked Potato Recipe

Easy twice baked potatoes are loaded with sour cream, cheese, bacon, and seasonings for the perfect savory side or main dish!

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 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.

Video

Notes

Recipe Tips.

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.

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