Make this easy twice baked potatoes recipe and let the side with crispy skins, creamy centers, and melty cheese on top become the star of the meal!
Why You’ll Love These Twice Baked Potatoes
- Flavor: These loaded twice baked potatoes are rich and creamy with savory bacon, sharp cheddar, and a hint of tangy sour cream, all balanced with a fresh green onion bite.
- Storage: I love making a big batch of twice-baked potatoes and freezing them for busy weeks. I freeze them on a tray until solid, then bag them.
- Serving Suggestions: I usually serve these twice-baked potatoes on holiday tables, alongside a juicy steak, or as a game-day and potluck favorite. Or assemble a DIY baked potato bar with bowls of toppings. Salsa, guacamole, sour cream, nacho cheese sauce, taco toppings, or a simple sprinkle of your favorite herbs and seasonings.
Ingredient Picks and Easy Swaps
- Potatoes: Any variety works, but the best potatoes are the ones you’d use for regular mashed potatoes, such as russet potatoes or baking potatoes. These thicker skins stay intact better making them easier to stuff and get crispy on the outside.
- Dairy: Milk, sour cream, and butter give these potatoes that classic melt-in-your-mouth texture and flavor, but I like swapping in heavy cream, Greek yogurt, sharp cheddar, or cream cheese for extra richness. Don’t skip this step!
- Variations: Want a bit of heat? Add diced pickled jalapeños or a dash of cayenne. You can also go BBQ-style with smoked cheddar and a bit of garlic powder and barbecue sauce, or make it veg-forward by mixing in steamed broccoli or sautéed mushrooms.
How to Make Twice-Baked Potatoes
- Bake potatoes or air fry (full recipe below).
- Allow to cool. Scoop the flesh out of the potatoes, leaving the skins intact.
- Mix the flesh with the sour cream, milk, butter, bacon, cheese, green onions, and seasonings.
- Spoon the mixture into the shells. Top with the remaining cheese and bacon.
- Bake again. Garnish and serve.
Pro Tips for Perfect Texture
- For the fluffiest filling, mash the potato while it’s still warm, then stir in the dairy.
- Over-mixing the potatoes can make them gummy potatoes, so simply mash and fold until just combined.
- Use a freezer bag to pipe the filling for bakery-pretty tops and even proportions.
- Bake potatoes directly on the rack for drier, crispier skins, or use a sheet pan underneath for easier cleanup.
- For easy meal time prep, make ahead twice baked potatoes and refrigerate, then add 5–10 minutes to the second bake time.
- Top with green onions after potatoes are baked so they stay fresh and bright.
Leftover Game Plan: Storage & Reheating
Cool completely, store in an airtight container in the refrigerator for up to 3 days. Reheat stuffed potaotes in the oven, or use an air fryer for crisp skins, at 350°F until warmed through. Microwaving works, but the skins will soften.
To freeze, either place potatoes on a tray and freeze until solid or wrap each in plastic wrap, then move to a zippered bag. Freeze up to 3 months for best quality. Bake from frozen at 375˚ to 400°F, or thaw overnight in the fridge, then bake.
Big Sunday Dinner Pairings
Have you tried this Twice Baked Potatoes Recipe? Leave a comment and rating below!
Twice Baked Potatoes Recipe
This is a classic comfort side dish with a creamy filling and crisp shells, also easy to prep ahead for holidays or weeknights.
Ingredients
- 4 large baking potatoes
- 2 Tablespoons olive oil or vegetable oil
- ½ teaspoon kosher salt
- ½ cup sour cream
- ¼ cup milk
- 2 Tablespoons unsalted butter
- 4 pieces bacon cooked and crumbled (divided)
- 1 cup shredded cheddar cheese divided
- 2 green onions finely sliced (divided)
- ¼ teaspoon kosher salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
Instructions
- Preheat oven to 400°F
- Wash and scrub potatoes thoroughly. Pat dry and poke each potato a few times with a fork to allow steam to escape while baking.
- Rub potatoes with oil and sprinkle with salt.
- Place directly on the oven rack or on a baking tray and bake for 45 for 60 minutes, or until potatoes are tender when pierced with a fork. Remove potatoes from the oven and let them cool slightly.
- Cut potatoes in half lengthwise. Carefully scoop out the potato flesh, leaving the shell intact. Place shells on a baking tray and set aside.
- In a large mixing bowl, using a potato masher or fork, mash the potato flesh.
- Mix in the sour cream, milk, butter, half the crumbled bacon, ½ cup shredded cheddar cheese, half the chopped green onions, salt, and pepper until well combined.
- Spoon the potato mixture into the shells, dividing equally between the 8 potato shells. Sprinkle filled potato halves with remaining cheese and bacon.
- Place potatoes in the oven and bake for 15 to 20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and garnish with remaining chopped green onions. Let the potatoes cool for a few minutes before serving.
Notes
- Choose baking potatoes of a similar size if possible.
- Leave about ¼ to ½ inch of potato on the skin so it stays firm enough to hold the filling.
- Use a freezer bag with a corner snipped off to pipe the mashed potato filling into each potato shell.
- Twice baked potatoes can be assembled and refrigerated up to 2 days ahead of time. They also can be assembled and frozen for a quick side dish.
- Refrigerate leftovers up to 3 days.
Nutrition Information
Calories: 332 | Carbohydrates: 36g | Protein: 10g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 409mg | Potassium: 863mg | Fiber: 3g | Sugar: 2g | Vitamin A: 357IU | Vitamin C: 12mg | Calcium: 160mg | Iron: 2mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Better than pub food skins! Candace’s husband