I reimagined Twice Baked Potatoes with a surprising smoked onion and chive filling and a pantry swap I can’t wait to share.

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I love taking simple things and turning them into something a little showy, and these Easy Twice Baked Potatoes do exactly that. I say that they’re almost lazy because they need about the same fuss as mashed potatoes, but somehow everyone thinks I spent hours.

Melted sharp cheddar cheese and crisp bacon esconded in a pillowy center get the applause, and I swear there’s a trick that makes the insides extra fluffy every time, even when I’m rushing. If you want a new favorite for your Potato Side Dishes rotation, this one will be the dish people ask you to bring.

Ingredients

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Russet potatoes: Starchy, fluffy interior adds fiber and carbs; keeps filling and hearty, not sweet.
Olive oil: Adds healthy fats, little flavor; helps crisp skins, mild fruity note.
Butter: Rich, creamy fat gives silkiness and flavor; high calorie but deeply satisfying.
Sour cream: Tangy creaminess, adds moisture and slight acidity; gives light, smooth mouthfeel.
Sharp cheddar: Sharp, salty protein and fat; melts for gooey texture and bold flavor.
Bacon: Smoky, salty crunch adds protein and fat; strong flavor, not health food.
Chives: Fresh oniony bite, low calorie; brightens rich potato mix.
Garlic powder: Adds savory depth, little sodium; enhances umami without fresh garlic work.

Ingredient Quantities

4 large russet potatoes about 2 to 2.5 pounds

2 tablespoons olive oil

4 tablespoons unsalted butter

1/2 cup sour cream

1/4 cup whole milk

1/2 teaspoon garlic powder

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 1/2 cups sharp cheddar cheese shredded

4 slices bacon

2 tablespoons chopped chives or green onions

2 tablespoons grated Parmesan cheese (optional)

How to Make this

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1. Preheat oven to 400°F. Scrub the potatoes, poke them a few times with a fork, rub with the 2 tablespoons olive oil and sprinkle a little of the 1 teaspoon kosher salt on the skins; place on a baking sheet and bake 60 to 75 minutes until a fork slides in easily. (If you’re in a rush, microwave each potato 6 to 8 minutes first, then roast 20 to 25 minutes to crisp the skins.)

2. While potatoes roast, cook the 4 slices bacon in a skillet until crisp, drain on paper towels and crumble; set aside about a tablespoon of crumbled bacon for topping and chop the rest.

3. When potatoes are cool enough to handle, cut each lengthwise and scoop the flesh into a bowl, leaving about a 1/4 inch shell so the skins hold their shape; keep the shells on the baking sheet.

4. Mash the potato flesh with the 4 tablespoons unsalted butter, 1/2 cup sour cream, 1/4 cup whole milk, 1/2 teaspoon garlic powder, the rest of the 1 teaspoon kosher salt (or to taste), and 1/2 teaspoon black pepper until fluffy; don’t overmix or they’ll get gluey.

5. Stir in about 1 cup of the shredded sharp cheddar (reserve roughly 1/2 cup for topping), fold in the chopped bacon, and mix in the 2 tablespoons chopped chives or green onions; taste and adjust salt and pepper if needed.

6. Spoon the cheesy potato mixture back into the potato shells, mounding it up a little so they look nice and full.

7. Sprinkle the reserved 1/2 cup cheddar over the tops, add the reserved crumbled bacon, and if you like, sprinkle the 2 tablespoons grated Parmesan cheese on top for extra flavor.

8. Bake at 375°F for 15 to 20 minutes until heated through and the cheese is melted and bubbly; if you want a golden top, broil 1 to 2 minutes watching closely so it doesn’t burn.

9. Remove from oven, scatter the remaining chopped chives or green onions over the hot potatoes, let sit a minute, then serve warm.

Equipment Needed

1. Rimmed baking sheet for roasting the potatoes
2. Fork (to poke the skins)
3. Pastry brush or paper towel to rub on the olive oil
4. Large skillet for cooking bacon
5. Cutting board
6. Sharp chef knife
7. Large mixing bowl
8. Potato masher or ricer (a fork works in a pinch)
9. Measuring cups and spoons plus a cheese grater and an ice cream scoop or large spoon for stuffing

FAQ

Q: How do I get the potatoes fluffy inside?
A: Roast whole scrubbed russets rubbed with olive oil and kosher salt at 400°F until fork tender, about 60 to 75 minutes. Scoop the insides leaving about a quarter inch of shell, mash gently with butter, sour cream, milk, garlic powder, salt and pepper, fold in most of the cheddar, then refill shells and bake 375°F for 15 to 20 minutes until heated through and cheese is melty. Don’t overmix the potato or it gets gluey.

Q: Can I make these ahead or freeze them?
A: Yes. For make ahead, finish through the mash stage, keep filling and shells separate in the fridge up to 24 hours, then assemble and bake. To freeze, fill shells, flash freeze on a sheet, wrap tight and freeze up to 2 months. Bake from frozen at 375°F about 45 to 55 minutes until hot all the way through.

Q: My filling turned watery what went wrong?
A: Most likely you used too much milk or overcooked and released starch then added cold liquid. Use warm milk, add it slowly, mash by hand not with a blender, and don’t add more liquid than needed. Also drain any excess moisture from the potato bowl before mashing.

Q: Can I swap ingredients or make these lighter?
A: Sure. Swap bacon for sautéed mushrooms or omit for vegetarian. Use Greek yogurt instead of sour cream and low fat milk if you want lighter, but cut back slightly on liquid so they stay fluffy. Different cheeses work fine, just use a sharp melter like Monterey Jack or Colby if you skip cheddar.

Q: How do I get crispy skins?
A: Rub skins with olive oil and kosher salt before the first bake, that helps. After filling, a final 5 to 10 minute bake at a slightly higher rack position crisps edges, or finish under the broiler 1 to 2 minutes watching closely.

Q: What size potatoes and how many servings?
A: Use 4 large russet potatoes totaling about 2 to 2.5 pounds for four hearty servings. If your spuds are smaller, plan on about one potato per person.

Twice Baked Potatoes {Easy And Fluffy!} Recipe Substitutions and Variations

Russet potatoes: swap for Yukon Golds (same weight) for a creamier, less fluffy filling, or try sweet potatoes for a sweeter, moister twist; bake the same temp but watch thinner skins.
Olive oil: use melted unsalted butter 1:1 for richer flavor and crispier skin, or a neutral oil like canola or avocado if you need a higher smoke point.
Sour cream & whole milk: replace sour cream with plain Greek yogurt 1:1 for tang and protein; swap whole milk for half and half for extra creaminess or unsweetened almond milk for a dairy free option.
Bacon: use turkey bacon (same count) or about 1/2 cup diced cooked ham, or sautéed mushrooms with smoked paprika for a vegetarian smoky bite.

Pro Tips

1) Let the potatoes rest a bit after they come out of the oven, about 8 to 12 minutes. If you try to scoop them while they’re super hot the shells can tear, its way easier to get neat shells once they firm up a little.

2) Warm the butter and milk before mixing them into the potatoes, and mash with a ricer or a heavy fork instead of an electric mixer. If you whip them too much they’ll get gluey, warm dairy helps them absorb and stay fluffy.

3) Cook the bacon on a sheet pan in the oven for less splatter and extra even crisp, and save a tablespoon of the hot bacon fat to brush on the skins or stir into the filling for extra flavor. Dont toss that fat, it adds big flavor to the potatoes.

4) For a crunchy top, mix a little panko with the Parmesan and sprinkle that over the cheese before the final bake; broil for a minute to get golden but watch it the whole time because it goes from perfect to burned fast.

5) You can assemble these ahead and refrigerate for a few hours or freeze them. If baking from cold add a few extra minutes and cover with foil while reheating so they dont dry out, then uncover at the end to crisp the tops.

Twice Baked Potatoes {Easy And Fluffy!} Recipe

Recipe by Bob Jones

0.0 from 0 votes

I reimagined Twice Baked Potatoes with a surprising smoked onion and chive filling and a pantry swap I can't wait to share.

Servings

servings

Calories

483

kcal

Equipment: 1. Rimmed baking sheet for roasting the potatoes
2. Fork (to poke the skins)
3. Pastry brush or paper towel to rub on the olive oil
4. Large skillet for cooking bacon
5. Cutting board
6. Sharp chef knife
7. Large mixing bowl
8. Potato masher or ricer (a fork works in a pinch)
9. Measuring cups and spoons plus a cheese grater and an ice cream scoop or large spoon for stuffing

Ingredients

4 large russet potatoes about 2 to 2.5 pounds
2 tablespoons olive oil
4 tablespoons unsalted butter
1/2 cup sour cream
1/4 cup whole milk
1/2 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups sharp cheddar cheese shredded
4 slices bacon
2 tablespoons chopped chives or green onions
2 tablespoons grated Parmesan cheese (optional)

Directions

Preheat oven to 400°F. Scrub the potatoes, poke them a few times with a fork, rub with the 2 tablespoons olive oil and sprinkle a little of the 1 teaspoon kosher salt on the skins; place on a baking sheet and bake 60 to 75 minutes until a fork slides in easily. (If you're in a rush, microwave each potato 6 to 8 minutes first, then roast 20 to 25 minutes to crisp the skins.)
While potatoes roast, cook the 4 slices bacon in a skillet until crisp, drain on paper towels and crumble; set aside about a tablespoon of crumbled bacon for topping and chop the rest.
When potatoes are cool enough to handle, cut each lengthwise and scoop the flesh into a bowl, leaving about a 1/4 inch shell so the skins hold their shape; keep the shells on the baking sheet.
Mash the potato flesh with the 4 tablespoons unsalted butter, 1/2 cup sour cream, 1/4 cup whole milk, 1/2 teaspoon garlic powder, the rest of the 1 teaspoon kosher salt (or to taste), and 1/2 teaspoon black pepper until fluffy; don't overmix or they'll get gluey.
Stir in about 1 cup of the shredded sharp cheddar (reserve roughly 1/2 cup for topping), fold in the chopped bacon, and mix in the 2 tablespoons chopped chives or green onions; taste and adjust salt and pepper if needed.
Spoon the cheesy potato mixture back into the potato shells, mounding it up a little so they look nice and full.
Sprinkle the reserved 1/2 cup cheddar over the tops, add the reserved crumbled bacon, and if you like, sprinkle the 2 tablespoons grated Parmesan cheese on top for extra flavor.
Bake at 375°F for 15 to 20 minutes until heated through and the cheese is melted and bubbly; if you want a golden top, broil 1 to 2 minutes watching closely so it doesn't burn.
Remove from oven, scatter the remaining chopped chives or green onions over the hot potatoes, let sit a minute, then serve warm.

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.