The BEST Twice Baked Potatoes Recipe – cheesy, creamy, and loaded with fluffy mashed potatoes, gooey cheddar cheese, crumbly bacon, and fresh chives. Learn how to make these Easy Twice Baked Potatoes and enjoy as an easy side dish, appetizer, or satisfying meal.
Easy Twice Baked Potatoes
Incredibly indecisive when it comes to options and food, I am that person always last to order at a restaurant because everything always sounds so good. Incredibly, however, despite the countless potato recipe options (baked, mashed, roasted, cheesy, scalloped, in soup, in eggs, in a stew), I can firmly conclude that my all-time favorite potato recipe is this cheesy, creamy, utterly irresistible twice baked potato.
Studded with bits of bacon and packed full of shredded cheese, these twice baked potatoes are not only delicious but also super easy to make. Plus, they’re easy to make ahead of time and freeze to enjoy later.
Let’s get started with the basics…
What are twice baked potatoes?
This is an awesome question. A twice baked potato is a potato that is first baked in the oven, then removed and allowed to rest until cool enough to handle – but not cold as this results in a gluier mashed potato stuffing.
Once cool enough to handle, the top of the potato is cut away and the white, fluffy, and soft potato interior is scooped out into a clean mixing bowl, leaving just the potato “shell” behind.
The soft white interior is mixed with delicious things like milk, butter, and sour cream to make fluffy mashed potatoes. Then bacon and shredded cheese are added. These “loaded mashed potatoes” become the stuffing which is then scooped back into the potato shell.
Top with extra shredded cheese and bake for a second time until gooey and melted.
Best potatoes for Twice Baked Potatoes
The best potatoes are russet potatoes, hands down. Russet potatoes are considered starchy potatoes, which means they are low in moisture and have a fluffy, crumbly, soft interior after they’ve been baked. Russet potatoes are also fantastic at absorbing of all our favorite mixins such as butter, milk and sour cream.
Most of all, however, Russet potatoes have sturdy, thick skins. This is incredibly important when making twice baked potatoes since you will actually be scooping out the inside of each baked potato and restuffing with the new and improved cheesy mashed potato mixture. A flimsy shell would fall apart.
Ingredients in Twice Baked Potatoes
To make the very BEST twice baked potato recipe, you will need the following ingredients,
- Potatoes – The total amount of potatoes you decide to make is entirely up to you. It takes approximately one hour for them to cook (give or take), so I typically bake extra. One baked potato will make one (large) twice baked potato. Try to pick potatoes that are about the same size; that way your potatoes are finished cooking around the same time.
- Olive oil (or melted butter) – You will need a little olive oil or melted butter to rub all over the potato skin before baking.
- Salt – Yes, salt! You are going to seriously salt the outside of your potatoes and (probably) salt your mashed potato filling, too.
- Bacon – I’m not a huge bacon lover. I know, a little shocking. But, in general, bacon doesn’t really get me super excited. Unless, of course, we’re talking about these twice baked potatoes (or an epic BLT). In both these cases, bacon is mandatory.
- Butter, milk & sour cream – Please, don’t be shy when it comes to all three of these ingredients. It is butter, milk, and sour cream that make creamy mashed potatoes. Always feel free to add more or less to suit your own personal preference.
- CHEESE – Most twice baked potato recipes will come topped with melted cheddar cheese. That’s what I grew up eating, and that’s what I’ve continued to use now that I’m old. Of course, any cheese will work. I like to add cheese to both the stuffing mixture as well as melted on top.
- Chives or green onions – Totally optional, but there is really something quite fantastic about chives or green onions with cheesy, creamy, salty deliciousness that seals the whole deal together into one perfect little flavor package.
How long does it take to cook twice baked potatoes?
You will need at least 90 minutes to two hours to make this twice baked potato recipe, start to finish. Why does it take so long? It takes approximately 45 to 60 minutes for your potatoes to bake. And even after they are cooked completely, it is advised that you wait until they have cooled thoroughly before cutting off the tops and scooping out the inside (because trust me, they are hot inside!)
Once they have cooled, you have to scoop. Each potato will take you at least 2-4 minutes to scoop carefully and thoroughly. Multiply that by your number of potatoes and that can easily add up.
Of course, then you’re baking them again…because, you know, they’re twice baked. This will take about 15 minutes or so.
Long story short, have patience and make extra so that you may enjoy them again and again (minus all the work).
How to Make Twice Baked Potatoes
While very easy to make, this is one of those recipes that require a bit of patience and time. Cooking these cheesy stuffed spuds come in two main steps: first, bake the potatoes, and second, prepare them to be baked again.
Step-by-step instructions –
- Preheat oven and prepare a baking sheet. Preheat oven to 425 degrees F. and line a large baking sheet with parchment paper or foil.
- Prepare potatoes. Scrub potatoes under cold water with a vegetable brush. Dry completely (this is super important for a crispy skin). Use a dinner fork to poke the potato several times on each side. Rub each potato with olive oil and coat generously with coarse salt. Transfer
- Cook the potatoes. Transfer potatoes to the prepared baking sheet and bake for approximately 45-60 minutes, or until the inside is soft (you can check for doneness by squeezing the potato-just take care and make sure your hand is protected by an oven mitt or towel). Exact cooking time will vary depending on the size of your potatoes.
- Cook the bacon: Add the chopped bacon to a large skillet and set over medium-high heat. Once the bacon is hot and sizzling, reduce heat to medium-low and cover with a lid. Cook low and slow, stirring occasionally. Once the bacon pieces are golden and release their grease, remove the lid and allow them to cook until the desired doneness is reached. Remove the bacon using a slotted spoon to a plate lined with paper towels. Set aside.
- Scoop out inside of potatoes. Once the potatoes are cool enough to handle, use a sharp paring knife to carefully cut around the top of the potato. Scoop out the top and very carefully use a spoon to scoop out the potato flesh, leaving approximately 1/8-1/4-inch thickness of skin and flesh in each shell. Transfer inside of the potatoes to a large mixing bowl.
- Mash the potatoes. Add the butter, cooked bacon bits, milk, salt and pepper, and sour cream to the large mixing bowl filled with the fluffy baked potato insides. Mash until smooth. Add half the cheese and mix to combine. Season with additional salt and pepper, to taste.
- Stuff. Fill each potato skin with the mashed potato filling and top with remaining shredded cheddar cheese and bacon bits (if any extra remain).
- Bake again. Transfer baking sheet to the oven a bake for approximately 15 minutes, or until cheese is melted and potatoes are heated through.
- Serve. Remove from the oven and garnish with fresh chopped chives.
Tips and Tricks
- I recommend that you scoop out the insides of your baked potatoes while they are still warm. Cold potatoes get gummy when mashed, losing the delicious, fluffy texture we all love.
- Be sure to add your stuffed potatoes to a baking sheet for baking (round two) as some of the cheese may fall to the side and burn in your oven.
- Omit the bacon to keep this recipe vegetarian.
- This twice baked potato recipe is gluten-free.
- Be very gentle when scooping out the potato insides and the shells can be very delicate.
What to serve with twice baked potatoes
This easy recipe pairs wonderfully with just about everything! They really are the perfect, all-around side dish.
As a side, these beauties taste awesome with beef, chicken, pork, and seafood. For example, Pork Chops, Instant Pot pork tenderloin, Garlic Butter Steak Bites, or easy Perfect Baked Chicken Breasts.
Make your potatoes the main course and serve it will all your favorite side dishes including Roasted Brussels Sprouts, Spinach Salad, Tabbouleh, or Roasted Asparagus.
Can you make twice baked potatoes ahead of time?
Yes! Absolutely.
In fact, you can easily make this recipe up to 4-5 days ahead of time. To do so, follow steps one through seven, stopping just before baking for a second time. Instead of placing on a baking sheet and in the oven, transfer each stuffed and loaded potato into a clean and dry air-tight container and keep refrigerated until you are ready to bake for the second time.
Can twice baked potatoes be frozen?
Yes! Twice baked potatoes are great stashed away in the freezer. You can do this one of two ways-
- After they’ve been twice-baked: Allow potatoes to cool completely before placing leftover potatoes on a small baking sheet in the freezer for one hour. Remove after one hour and wrap in foil. Transfer to an airtight container or large ziplock bag. Transfer ziplock bag to the freezer.
- Before they’re twice baked: Stuff potato shells and top with cheese or wait to top with cheese until later (before you decide to bake them). Carefully wrap in foil and transfer to an airtight container or large ziplock bag. Transfer ziplock bag to the freezer.
Twice baked potatoes are best enjoyed within 3-4 months after being frozen.
How to reheat twice baked potatoes
From frozen- the easiest way to cook from frozen is to transfer the desired number of potatoes in the refrigerator to thaw overnight and bake for approximately 20 minutes at 400 degrees F the next day. Feel free to add more cheese to make them extra cheesy. If you’re reheating directly from frozen, transfer to a baking sheet and bake for approximately 1 hour and 15 minutes. To prevent the top from burning, you may want to tent your potatoes with foil.
Refrigerated potatoes– You may either reheat in the oven or microwave. The oven will take approximately 15-20 minutes at 400 degrees F while the microwave will take approximately 2 minutes. Remember, never place foil in the microwave.
More potato recipes, check out:
- Baked Sweet Potato (How to Bake Sweet Potatoes)
- Easy Oven-Roasted Sausage and Potatoes Recipe
- Easy Herb and Brown Sugar Roasted Sweet Potatoes
- Garlic and Parmesan Roasted Potatoes
- Apple Butter Roasted Chicken with Potatoes
If you try making these Easy Twice Baked Potatoes, please leave me a comment and let me know! I always love to hear your thoughts.
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Easy Twice Baked Potatoes Recipe
Ingredients
- 6 medium-large russet potatoes
- 1/4 cup olive oil
- coarse salt
- 6 strips bacon - chopped
- 6 tbsp butter
- 1.5 cups milk
- 1 cup sour cream - (or Greek yogurt), plus more as needed
- salt and pepper - to taste
- 2.5 cup cheddar cheese - shredded
- 1/4 cup fresh chives - chopped (more or less to taste)
Instructions
- Preheat oven and prepare baking sheet. Preheat oven to 425 degrees F. and line a large baking sheet with parchment paper or foil.
- Prepare potatoes. Scrub potatoes under cold water with a vegetable brush. Dry completely. Use a dinner fork to poke the potato several times, and on each side. Rub each potato with olive oil and coat generously with coarse salt.
- Cook the potatoes. Transfer potatoes to the prepared baking sheet and bake for approximately 45-60 minutes, or until the inside is soft (you can check for doneness by squeezing the potato-just take care and make sure your hand is protected by an oven mitt or towel). Exact cooking time will vary depending on the size of your potatoes.
- Cook the bacon: Add the chopped bacon to a large skillet and set over medium-high heat. Once the bacon is hot and sizzling, reduce heat to medium-low and cover with a lid. Cook low and slow, stirring occasionally. Once the bacon pieces are golden and release their grease, remove the lid and allow them to cook until the desired doneness is reached. Remove the bacon using a slotted spoon to a plate lined with paper towels. Set aside.
- Scoop out inside of potatoes. Once the potatoes are cool enough to handle, use a sharp paring knife to carefully cut around the top of the potato. Scoop out the top and very carefully use a spoon to scoop out the potato flesh, leaving approximately 1/8-1/4-inch thickness of skin and flesh in each shell. Transfer inside of the potatoes to a large mixing bowl.
- Mash potatoes. Add the butter, cooked bacon bits, milk, salt and pepper, and sour cream to the large mixing bowl filled with the fluffy baked potato insides. Mash until smooth. Add half the cheese and mix to combine. Season with additional salt and pepper, to taste.
- Stuff. Fill each potato skin with the mashed potato filling and top with remaining shredded cheddar cheese and bacon bits (if any extra remain).
- Bake. Transfer baking sheet to the oven a bake for approximately 15 minutes, or until cheese is melted and potatoes are heated through.
- Serve. Remove from the oven and garnish with fresh chopped chives, if desired. Enjoy!
I’ve been really into sheet pan dinners lately, and this recipe is perfect for the last of my garden produce!