Twice Baked Potatoes

Prep Time 20 minutes
Total Time 1 hour 35 minutes
Servings 8 servings

Jump to Recipe

Twice Baked Potatoes have deliciously crispy potato skins on the outside, with soft potato, crispy bacon bits, melty cheese, and fragrant onion in a creamy filling on the inside. Topped with even more cheese, these potatoes are the perfect side dish for your holiday meal!

Top view of twice baked potatoes on a white plate with a small bowl of dip next to them.

If you’re a fan of my classic Baked Potato Recipe and my Chicken Bacon Alfredo Potato Skins then you’ll love these easy Twice Baked Potatoes!

With a perfectly crisp exterior, these potatoes are filled with our favorite toppings for baked potatoes.

You can change the fillings as you wish, and you can adjust the seasonings to better complement your main dish, too.

They’re the ultimate comfort food for snacking on Game Day, and are a great side dish to just about any meal, including a holiday spread.

Twice-Baked Potatoes are a family favorite for the holidays because they’re easy to prep ahead and bake just before serving.

For more amazing twice-baked potato recipes, check out my Broccoli Cheddar Twice Baked PotatoesTwice Baked Potato Casserole with HamMini Twice Baked Potatoes, and my Twice-Baked Potato Pie with BBQ Meatloaf Crust!

Ingredients Needed:

Top view of ingredients needed to make twice baked potatoes in small bowls on a white surface.
  • Potatoes: I love using russet potatoes, but you can use other kinds of potatoes if you prefer. Russet potatoes get a super crispy skin that we love!
  • Oil: use canola oil or olive oil to coat the potatoes before they bake.
  • Seasoning: use a combination of salt, black pepper, and garlic powder to add flavor to these potatoes.
  • Bacon: we prefer thick-cut bacon but any kind of bacon works great here!
  • Cheese: I love using cheddar cheese for these potatoes. You can use Mozzarella cheese, Colby cheese, Swiss cheese, or even a Mexican cheese mix for a different flavor.
  • Sour Cream Adds a creamy texture and tangy flavor to the potato filling and helps bind the other ingredients together.
  • Milk: Full-fat milk will give you the best flavor here. You can use any kind of milk to thin out the filling to make it creamy and easy to mash.
  • Onion: freshly sliced onion packs a powerful savory flavor into the filling.
Want to save this recipe?
Just enter your email and get it sent to your inbox. You’ll also get new recipes and a free monthly menu plan!

How to Make the Best Twice Baked Potatoes

This recipe is super easy to make on the day, or you can prep it in advance! Full instructions are included in the recipe card below.

  1. Prepare and bake potatoes: Rub each potato with oil and sprinkle with salt. Pierce the center of each potato with a sharp knife and place them on a baking sheet. Bake until tender.
  2. Slice potatoes: Allow potatoes to cool, then cut them in half lengthwise. Scoop out the centers, leaving the skin intact.
  1. Combine filling ingredients: Place the potato flesh in a medium bowl, with the cooked bacon, 1 cup of cheese, sour cream, milk, green onion, salt, pepper, and garlic powder.
  2. Fill potato skins: Mix the filling together, then taste and adjust seasonings. Then, fill the potato shells with the mashed potato mixture, sprinkle with the remaining cheese, and bake again.

Twice-Baked Potatoes FAQs

What is the meaning of Twice Baked Potatoes?

Twice-baked potatoes are potatoes that have been baked a second time. In this recipe, we’ll be cutting the potatoes in half, scooping the potato out, and mixing it with our favorite potato toppings to make a filling for the potato skins, to then be baked again!
They are the best combination of creamy and crispy potatoes.

How do I store Twice Baked Potatoes?

Leftover twice-baked potatoes can be stored in an airtight container or covered in plastic wrap in the refrigerator for 2-3 days. Allow them to cool to room temperature before putting them in the fridge, and reheat in the oven or microwave until heated through.

Can I freeze Twice Baked Potatoes?

I wouldn’t recommend freezing twice-baked potatoes. When potatoes defrost after being frozen, they often have a different texture from when they were freshly made.

Close up of twice baked potatoes on a white plate with a dollop of dip on one and a fork sunk into it.

Tips and Notes

  • Baking sheet. You can use an unlined baking sheet if you wish, or you can line it with parchment paper. A casserole dish will also work just as well.
  • Potato masher. Use a potato masher to mash and mix the potato and fillings if you prefer, but I’ve found a fork will work well too, especially if your potato is well-cooked.
  • Aluminum foil. If you prefer your potato skins a bit less crispy, you can wrap the potatoes in aluminum foil before baking them the first time. 

Twice-Baked Potatoes Recipe Variations

  • Add a garnish. Serve your potatoes with freshly chopped green onions on top, or some fresh herbs like cilantro, rosemary, or sage for an extra burst of flavor.
  • Spice it up. Add some red pepper flakes or cayenne pepper to the potato mixture for a bit of a kick to these yummy bites!
  • Add some veggies. You can really make these potatoes your own by adding in some veggies like bell peppers, chopped mushrooms, or sweet corn.
  • Make them in the air fryer. If you’ve made these Air Fryer Baked Potatoes before, you know how perfectly crispy they get! You can also make these twice baked potatoes in the air fryer, simply shave about 20 minutes off the initial cook time, and do about 5 minutes for the second “bake”.
Top view of twice baked potatoes on a white plate with dollops of dip on them.

Serving Suggestions

​We love these twice-baked potatoes on our holiday table, but to make it a complete meal, we add some other delicious side dishes too! 

Try my Green Beans with BaconMaple Bacon Baked BeansBroccoli CasseroleRoasted Carrots, this Homemade Stuffing Recipe, or Cheesy Baked Asparagus.

Top view of twice baked potatoes on a white plate with a dollop of dip on one.

More Delicious Potato Recipes To Try

ashley avatar

Pin this recipe to save for later

Pin this recipe to your favorite board

Twice Baked Potatoes

5 from 3 votes
Twice Baked Potatoes have deliciously crispy potato skins on the outside, with soft potato, crispy bacon bits, melty cheese, and fragrant onion in a creamy filling inside. Topped with even more cheese, these potatoes are the perfect side dish for your holiday meal!
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Cuisine American
Course Side Dish
Servings 8 servings
Calories 254cal

Ingredients

  • 4 small-medium russet potatoes
  • canola oil
  • salt
  • 4 slices thick cut bacon
  • 1 ¼ cup cheddar cheese (divided)
  • cup sour cream
  • ¼ cup milk
  • 1 green onion sliced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • teaspoon garlic powder

Instructions

  • Preheat oven to 400 degrees F. Wash and scrub potatoes until clean. Dry with a clean, lint-free towel.
  • Rub each potato all over with oil and sprinkle with salt. Pierce the center of each potato with a sharp knife and place them on a baking sheet.
  • Bake for 50–60 minutes, or until tender.
  • Meanwhile, chop and cook the bacon in a medium skillet until crispy. Remove from the pan and allow to drain on a paper towel.
  • Remove from the oven (turn the oven off for now), and allow to cool for 10–20 minutes until they are cool enough to handle.
  • Cut in half lengthwise and scoop out the centers, leaving the skin intact. Repeat until all are done.
  • If you are baking immediately, this is a good time to turn the oven back on. You can also prep, cover, and refrigerate up to 3 days before baking.
  • Place the potato flesh in a medium bowl. Mash with cooked bacon, 1 cup of cheese, sour cream, milk, green onion, salt, pepper, and garlic powder.
  • Taste and adjust seasonings as desired before filling the potato shells with the mashed potato mixture. Sprinkle with the remaining cheese.
  • Bake at 400 degrees for 15 minutes or until hot and golden.

Notes

Ingredients and Substitutions:
  • Potatoes: russet potatoes are preferred for baked potatoes because their skin gets ultra crispy while the interior stays fluffy. You can also try with any other type of potato, but results may vary.
  • Bacon: you can omit the bacon for a vegetarian option. You can also reserve the bacon fat and mash into the potatoes for a rich and decadent bacon flavor.
  • Cheese: you can use any kind of cheese here! Feel free to experiment and don’t be afraid to add more or less according to your tastes.
Prep ahead instructions:
To make ahead, simply prepare up to the point of the second bake. Cover and refrigerate for up to 3 days before baking again. 
Storage
  • Store: Leftover twice-baked potatoes can be stored in an airtight container or covered in plastic wrap in the refrigerator for 2-3 days. Allow them to cool to room temperature before putting them in the fridge, and reheat in the oven or microwave until heated through.
 

Nutrition Information

Calories: 254cal | Carbohydrates: 21g | Protein: 9g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 36mg | Sodium: 391mg | Potassium: 523mg | Fiber: 1g | Sugar: 1g | Vitamin A: 274IU | Vitamin C: 6mg | Calcium: 160mg | Iron: 1mg
Keywords twice baked potatoes

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register Now

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making!

Tag @thereciperebel

Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

Read More

You May Also Like

Reader Interactions

Comments

  1. JoeW says

    I have seen a LOT of pictures of twice-baked potatoes over the years (and years…), and your presentation is one of the best I have seen.

    Thanks,
    Joe

Leave A Reply

Have you tried this recipe? Leave a rating