These easy twice-baked potatoes are loaded with crispy bacon, melted cheese, and green onions. They’re the perfect side dish for any meal. They are quick to prepare and can be prepped in advance.
I love potatoes, and I love comfort food! These potatoes are the best of both worlds. I have been making them for years, and they are as good now as they were thirty years ago.
These spuds are filled with creamy mashed potatoes mixed with sour cream, milk, butter, cheddar cheese, Monterey Jack, and a perfect blend of spices. For the ultimate finish, add bacon, scallions, chives, sauteed mushrooms, and onions, or all of the above. I love serving them with roasted chicken, fried chicken, hamburger steak and gravy, and baked meatloaf.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Russet potatoes: work best because they have thick skins and starchy insides.
- Sour cream: full-fat works best
- Butter: unsalted or salted. If using salted butter, reduce the amount of added salt to taste.
- Cheese: any cheddar, Monterey Jack, gruyere, gouda, or, if you like things a little spicy, use Pepper Jack cheese.
- Milk: Any milk will work, but 2% or whole will make a creamier filling.
How to Make Twice Baked Potatoes
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions. For these pictures, I increased this recipe by 1.5 times.
Prick the potatoes with a fork, rub them with oil, and sprinkle them with salt. Bake until fork tender. Cool for about 15 minutes.
Cut the baked potatoes in half and scoop the flesh into a large bowl, leaving the outer layer intact. Add the sour cream, butter, Monterey Jack, cheddar, garlic powder, onion powder, salt, and black pepper to the bowl. Mash the mixture with a potato masher. Add just enough milk to make them creamy.
Spoon the mashed mixture into the potatoes. Top them with a little more cheese and bake. Sprinkle with bacon and green onions.
Preparation Tips
- Take the time to dry the potatoes after washing them.
- Resist the urge to wrap the potatoes in aluminum foil. Instead, place them on a baking sheet and bake them.
- For added crispiness, place the empty potato shells back in the oven while you gather the ingredients for the stuffed potato mixture.
- When the stuffed potatoes are back in the oven, watch them closely. If left too long in the oven, some potato mixture may cook over the side.
- You can top the potatoes how you like. My favorites are crumbled bacon, chives, pickled jalapenos, and sliced green onions.
Storage and Reheat
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350 degrees for 15 minutes or until warm or in the microwave at 60% power for 2 minutes.
Freeze in a sturdy container for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven at 350 degrees for 15-20 minutes or until warm or in the microwave at 60% power for short increments or until warm.
Frequently Asked Questions
For starters, use Russet Potatoes. Red potatoes and Yukon Gold potatoes are waxier and won’t give you that full-on light, fluffy texture you get from a Russet. Do not wrap the potatoes in aluminum foil. Just place them on a baking sheet and pop them in the oven. Wrapping the potatoes traps moisture, which makes them wet and gummy. Finally, have all your fillings ready, so all the mixing is done while the potatoes are hot and airy.
They can be reheated in the oven at 350 degrees for 15 minutes or until warm or in the microwave at 60% power for 2 minutes or until warm.
More Potato Recipes
Twice Baked Potatoes Recipe
Ingredients
- 4 russet potatoes
- olive oil
- salt for sprinkling potatoes
- ⅓ cup sour cream
- 2 tablespoons butter
- ½ cup Monterey Jack finely shredded
- 1 cup cheddar finely shredded reserve ½ cup for the tops
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼-⅓ cup milk
- 2 slices crispy cooked bacon chopped
- 1 scallion thinly sliced
Instructions
- Preheat oven to 350 degrees. Dry the potatoes after washing, prick them 2-3 times with a fork, rub them with oil, and sprinkle them with salt. Place them uncovered on a baking sheet. Bake potatoes for 45-60 minutes or until soft to the touch when gently squeezed. Remove from oven and allow to cool enough to handle them.
- Cut the baked potatoes in half and scoop the flesh into a large bowl, leaving the outer 1/4-1/3-inch intact.
- Add the sour cream, butter, Monterey Jack cheese, 1/2 cup cheddar, garlic powder, onion powder, salt, and black pepper to the bowl. Mash the mixture with a potato masher. Add just enough milk to make them creamy.
- Spoon the mashed mixture into the potatoes. Top them with the remaining cheese. Bake at 350 degrees for 15 minutes. Sprinkle with bacon and green onions.
Video
Notes
- Take the time to dry the potatoes after washing them.
- Resist the urge to wrap the potatoes in aluminum foil. Just place them on a baking sheet and pop them in the oven.
- For added crispiness, place the empty potato shells back in the oven while you gather the ingredients for the stuffed potato mixture.
- When the stuffed potatoes are back in the oven, watch them closely. If left too long, some of the potato mixture may cook over the side.
- You can top the potatoes how you like. My favorites are crumbled bacon, chives, pickled jalapenos, and sliced green onions.
Nutrition
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Clarice
Wow! This was really delicious. Thank you for sharing the recipe. Happy to know that we can freeze this up to 3 months and simply reheat as desired.
Jenny
Thanks for the delicious recipe. My kids loved them!
Michelle
These twice-baked potatoes were perfect. My kids loved them with all that cheesy, bacon goodness. I am going to make them again for Sunday dinner.
Bonnie
Could these be done completely in an air fryer or just finished in the fryer? Thank you
Beth Pierce
You could do either one. Here is my recipe for air fryer baked potatoes. Take the stuffing out and follow steps 2 and 3. Heat in the air fryer at 350 degree for about 8-10 minutes.
Joanna
I absolutely love twice baked potatoes! They are such a fantastic side dish and really elevate so many mains.
Yvette
You are right this is comfort food at its best. I love the crispy skin and the fluffy filling with crispy bacon bits.
Beth Pierce
Thanks, Yvette!
Karen
I am literally drooling!!! I love baked potatoes but I never tried baking it twice. I can’t wait to make your recipe, can’t wait…
Beth Pierce
Thanks, Karen! Enjoy!
Maria
Omg! My family loved these twice baked potatoes. Thanks for the great recipe, Beth!
Beth Pierce
My pleasure, Maria!
Sam D
We do something similar here, and now I have seen these i really want these for dinner tonight, there are so many things you can add to them as well
Lisa
I’ve never heard of twice baked potatoes before. These were so yummy and the family loved them! I served them with your classic meatloaf recipe and sauteed asparagus. It was a memorable meal.
Beth Pierce
Thanks, Lisa! I am so glad that you like my recipes.
Leah
Hi, I was just noticing there were not instructions on what to do with the potatoes to bake them for the second time (after they’ve been stuffed), or at least how long to put them back in the oven for. I’m sure it’s just a matter of warming them up, but it might be helpful to those who are not intuitive on baking to add those instructions. Sorry, just wanted to help out those who might need it! 😊 Thanks!
Beth Pierce
Thanks for the heads up, Leah. It is corrected.
Jennifer Passmore
I haven’t had a good twice-baked potato in a long time! These look tasty, I might just make them this weekend!
Beth Pierce
Thanks, Jennifer! I hope you enjoy them as much as we do!
Lisa
Whew these twice baked potatoes are so delicious! I make these from time to time and I love to add chives to them.