I can never resist a twice baked potato that’s creamy, cheesy, crispy-edged, and loaded with bold flavor. This one steals the spotlight on any dinner plate.

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I’m obsessed with this Twice Baked Potatoes recipe because it brings big, bold flavor without trying too hard. The potato skins get that sturdy, craveable edge, while the filling stays creamy, cheesy, and loaded in the best possible way.

I love how the sharp cheddar cheese melts into every bite, and the bacon gives it that salty crunch I cannot resist. And honestly, these always steal attention from the main dish.

Not sorry. They’re rich, overstuffed, and seriously satisfying, the kind of side I keep “taste testing” before dinner even hits the table.

But somehow, I still want seconds every single time.

Ingredients

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Russet potatoes bake up fluffy inside, with sturdy skins that actually hold together.
Olive oil helps the skins get crisp, not sad and leathery.
Kosher salt makes every bite taste more like itself.
Simple, but necessary.
Black pepper adds a tiny kick so the filling doesn’t taste flat.
Butter brings that rich, cozy mashed-potato vibe you’re secretly here for.
Sour cream makes the filling tangy, creamy, and way less heavy.
Whole milk loosens everything up, so it’s smooth instead of gluey.
Sharp cheddar gives you melty, salty goodness.
Plus, that golden top is everything.
Bacon brings smoky crunch, because potatoes and bacon just get each other.
Chives or green onions add freshness, color, and a little bite.
Garlic powder gives easy savory flavor without any chopping drama.
Basically, onion powder rounds it out and makes the filling taste fuller.

Ingredient Quantities

4 large russet potatoes (about 2 1/2 to 3 pounds total)

1 tablespoon olive oil

1 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

4 tablespoons unsalted butter, room temperature

1/2 cup sour cream

1/4 cup whole milk (more if needed for creaminess)

1 to 1 1/2 cups shredded sharp cheddar cheese, divided

6 slices cooked bacon, crumbled

2 tablespoons chopped fresh chives or green onions, plus extra for garnish

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

How to Make this

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1. Preheat oven to 400F. Scrub potatoes and dry them well.

2. Rub each potato with olive oil and sprinkle with 1/2 teaspoon kosher salt. Place directly on an oven rack or on a baking sheet and bake until tender when pierced, about 50 to 60 minutes.

3. Remove potatoes and let cool until they are safe to handle, about 10 to 15 minutes. Lower oven to 375F.

4. Cut each potato in half lengthwise. Carefully scoop out the flesh into a bowl, leaving a thin 1/4 inch shell of potato so the skins hold their shape.

5. Mash the potato flesh with butter, sour cream, and whole milk until smooth and creamy, adding more milk if needed for desired texture.

6. Stir in 1 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, garlic powder, onion powder, 1 cup of shredded cheddar cheese, crumbled bacon (reserve some for topping), and chopped chives or green onions. Taste and adjust seasoning.

7. Spoon or pipe the potato mixture back into the potato skins, dividing evenly.

8. Top each filled potato with the remaining 1/2 to 1/2 cup shredded cheddar cheese and any reserved bacon pieces.

9. Bake at 375F until the filling is heated through and the cheese is melted and slightly golden, about 15 to 20 minutes.

10. Garnish with additional chopped chives or green onions and a light sprinkle of the remaining 1/4 teaspoon black pepper before serving.

Equipment Needed

1. Oven and oven mitts
2. Baking sheet or oven rack
3. Vegetable brush and clean kitchen towel
4. Paring knife and spoon for scooping
5. Large mixing bowl
6. Potato masher or electric hand mixer
7. Measuring spoons and measuring cup
8. Piping bag with large tip or rubber spatula for filling
9. Baking dish or rimmed sheet for the second bake
10. Cheese grater and small spoon for toppings

FAQ

How long does this recipe take from start to finish? The total time is about 1 hour 15 minutes: 1 hour to bake the potatoes until tender, 10 minutes to scoop and mash, and 10 to 15 minutes to bake again until golden and bubbling.

Can I make these ahead of time? Yes. Assemble the stuffed potatoes, refrigerate covered for up to 24 hours, then bake at 375 F for 25 to 30 minutes until heated through and the cheese is melted. Add a few extra minutes if baking straight from chilled.

How do I get crispy potato skins? Rub the potato skins with olive oil and a little kosher salt before the first bake, and bake directly on the oven rack or a wire rack to allow air circulation. Briefly broil at the end of the second bake if you want extra crispiness.

Can I make these vegetarian? Yes. Omit the bacon and add extra cheese, sautéed mushrooms, caramelized onions, or roasted vegetables for savory flavor. You can also use smoked paprika for a hint of smokiness.

What can I substitute for sour cream and whole milk? Use plain Greek yogurt in place of sour cream for tang and creaminess. For milk, use half and half or a splash of cream for richer texture, or a non dairy milk for a lighter option.

How should I store and reheat leftovers? Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350 F oven for 15 to 20 minutes until warmed through, or microwave individual potatoes for 2 to 3 minutes, then finish under a broiler for a crisp top if desired.

Twice Baked Potatoes Recipe {VIDEO} Substitutions and Variations

Russet potatoes: Yukon Gold (creamier texture), red potatoes (firmer skins, slightly waxy), sweet potatoes (sweeter, pair well with smoky toppings)
Sour cream: Greek yogurt (tangy, thicker), crème fraîche (richer, milder), plain full fat yogurt (lighter option)
Bacon: pancetta (similar salty richness), smoked ham or diced prosciutto (less crisp, savory), vegetarian bacon bits or smoked tempeh (meatless option)
Sharp cheddar cheese: smoked cheddar (extra depth), Gruyère (nutty, melts beautifully), Colby Jack (milder, creamy)

Pro Tips

1) For the fluffiest filling, push the hot potato flesh through a ricer or use a hand masher and mash gently. Overworking with a stand mixer can make the potatoes gluey, so go slow and stop as soon as they are creamy.

2) Warm the butter and milk slightly before adding them. Warm dairy absorbs into the potatoes more smoothly and keeps the filling silky without cooling it down.

3) Keep the shells about a quarter inch thick so they hold up but still give a contrast of crispy skin and creamy interior. If you want extra crisp skin, return the emptied shells to the hot oven for 5 minutes before filling.

4) Taste and adjust seasoning after mixing in the dairy and cheese. Potatoes need a generous amount of salt and a little pepper to bring out richness. Add a splash of acid, such as a teaspoon of lemon juice or a tiny dollop of mustard, if the mix tastes flat.

5) To make assembly easy and pretty, transfer the filling to a piping bag or a freezer bag with the corner snipped off. That gives neat, consistent mounds and lets you top them quickly before the final bake.

Twice Baked Potatoes Recipe {VIDEO}

Recipe by Bob Jones

0.0 from 0 votes

I can never resist a twice baked potato that’s creamy, cheesy, crispy-edged, and loaded with bold flavor. This one steals the spotlight on any dinner plate.

Servings

servings

Calories

456

kcal

Equipment: 1. Oven and oven mitts
2. Baking sheet or oven rack
3. Vegetable brush and clean kitchen towel
4. Paring knife and spoon for scooping
5. Large mixing bowl
6. Potato masher or electric hand mixer
7. Measuring spoons and measuring cup
8. Piping bag with large tip or rubber spatula for filling
9. Baking dish or rimmed sheet for the second bake
10. Cheese grater and small spoon for toppings

Ingredients

4 large russet potatoes (about 2 1/2 to 3 pounds total)
1 tablespoon olive oil
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 tablespoons unsalted butter, room temperature
1/2 cup sour cream
1/4 cup whole milk (more if needed for creaminess)
1 to 1 1/2 cups shredded sharp cheddar cheese, divided
6 slices cooked bacon, crumbled
2 tablespoons chopped fresh chives or green onions, plus extra for garnish
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Directions

Preheat oven to 400F. Scrub potatoes and dry them well.
Rub each potato with olive oil and sprinkle with 1/2 teaspoon kosher salt. Place directly on an oven rack or on a baking sheet and bake until tender when pierced, about 50 to 60 minutes.
Remove potatoes and let cool until they are safe to handle, about 10 to 15 minutes. Lower oven to 375F.
Cut each potato in half lengthwise. Carefully scoop out the flesh into a bowl, leaving a thin 1/4 inch shell of potato so the skins hold their shape.
Mash the potato flesh with butter, sour cream, and whole milk until smooth and creamy, adding more milk if needed for desired texture.
Stir in 1 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, garlic powder, onion powder, 1 cup of shredded cheddar cheese, crumbled bacon (reserve some for topping), and chopped chives or green onions. Taste and adjust seasoning.
Spoon or pipe the potato mixture back into the potato skins, dividing evenly.
Top each filled potato with the remaining 1/2 to 1/2 cup shredded cheddar cheese and any reserved bacon pieces.
Bake at 375F until the filling is heated through and the cheese is melted and slightly golden, about 15 to 20 minutes.
Garnish with additional chopped chives or green onions and a light sprinkle of the remaining 1/4 teaspoon black pepper before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.