These easy Twice Baked Potatoes are the perfect side for steak, pork, fish and chicken. They are quick to come together and can be prepared in advance. For a complete meal serve with my Dry Rub Sweet Barbecue Pork Tenderloin or Balsamic Vinegar Barbecue Ribs.
I love potatoes and I love comfort food! Now these Traditional Twice Baked Potatoes are the best of both worlds. I have been making these for years. They are as good now as they were thirty years ago. These Traditional Twice Baked Potatoes are filled with creamy 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.
How do you make Twice Baked Potatoes?
First grab those taters to wash, dry, prick 2-3 times with a fork, rub with oil and sprinkle with salt. Place on a baking sheet and cook for about 45 minutes or until the potato is tender. Let the potatoes cool for about 15 minutes.
Meanwhile in a large bowl add the sour cream, butter, cheddar cheese, Monterey Jack, garlic powder, onion powder, salt and pepper. Cut about 1/4 inch off the top of the potato creating a opening to gently scoop out the cooked potato leaving about a 1/3 inch shell all the way around. Add the potatoes to the bowl with the other ingredients and using a hand held mixer blend until smooth. The amount of milk may vary slightly so add a little at a time until the mixture is creamy.
Finally scoop the mixed potatoes back into the shells. Top with a sprinkle of cheddar cheese and bake for 15 minutes. Sprinkle with chopped bacon, scallions and chives.
Helpful tips for this Twice Baked Potatoes Recipe
- Russet potatoes work best for this recipe.
- Take the time to dry the potatoes after washing, prick 2-3 times with a fork, rub with oil and sprinkle with salt. It gives the outer shell a delicious crispness.
- Resist the urge to wrap the potatoes in aluminum foil. Just place them on a baking sheet and pop in the oven.
- For added crispiness place the empty shells back in the oven while you gather the ingredients for the stuffed potato mixture.
- Use good quality cheese. It really does make a difference. Experiment with switching the cheeses up. Some of my favorites are Gruyere, Gouda, Fontina and Muenster.
- Keep a close eye on the stuffed potatoes when they are placed back in the oven. If left in too long a lot of the potato mixture will cook over the side. I like to have some down the sides of the potato but there is a fine line so keep an eye on the oven.
- Top the potatoes however you like although my favorites are bacon, scallions and chives.
Other potato recipes you will love!
- Cheesy Scalloped Potatoes
- Garlic Mashed Potatoes with Bacon and Chives
- Parmesan Herb Potatoes
- Potato Leek Soup Recipe
- Creamy Potato Soup
This post was originally published November 16, 2016 and was republished June 3, 2019 with new content, pictures and modified recipe.Print
Traditional Twice Baked Potatoes
These easy Twice Baked Potatoes are the perfect side for steak, pork, fish and chicken. They are quick to come together and can be prepared in advance.
- Prep Time: 20
- Cook Time: 60
- Total Time: 1 hour 20 minutes
- Yield: 4 potatoes 1x
- Category: side
- Method: bake
- Cuisine: American
- 4 russet potatoes
- 1/3 cup sour cream
- 2 tablespoons butter
- 2/3 cup Monterey Jack shredded
- 1 cup shredded cheddar shredded (reserve 1/3 cup for the tops)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4–1/3 cup milk
- 2 slices crispy cooked bacon chopped
- 1 scallion sliced thin
- chopped chives (optional)
- Preheat oven to 375 degrees. 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.
- In a large bowl add the sour cream, butter, Monterey Jack, 2/3 cup cheddar cheese, garlic powder, onion powder, salt and pepper. Cut 1/4 inch off the top of the potato creating a opening to gently scoop out the cooked potato leaving 1/3 inch shell all the way around. Add the potatoes to the bowl with the other ingredients and using a hand held mixer blend until smooth. The amount of milk may vary slightly so add a little at a time until the mixture is creamy.
- Scoop the mixed potatoes back into the shells. Top with a sprinkle of cheddar cheese. Bake at 375 degrees for 15-20 minutes. Remove from oven and top with bacon, scallions and chives.
Keywords: stuffed potatoes, twice baked potatoes, twice baked, cheddar twice baked potatoes, bacon cheddar twice baked potatoes