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Twice Baked Potatoes

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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.

These easy Twice Baked Potatoes are the perfect side for steak, pork, fish and chicken.

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.

These easy Twice Baked Potatoes are quick to come together and can be prepared in advance. 

How do you make Twice Baked Potatoes?

First grab those taters and wash, dry, prick 2-3 times with a fork, rub with oil and sprinkle with salt.  Then place on a baking sheet and cook for about 45 minutes or until the potato is tender.  Next 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. Then cut the potato in half and gently scoop out the cooked potato leaving about a 1/3 inch shell all the way around. Now 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 and scallions.

How to make twice baked potatoes

Helpful tips and notes for this 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.
  • Top the potatoes however you like although my favorites are bacon and scallions.
  • Use finely grated cheese as it melts faster and gives a much better appearance when melted on the tops of the potatoes.

 

These family friendly Twice Baked Potatoes are made with many ingredients that you may already have on hand.

What to top Twice Baked Potatoes with:

  • bacon crispy chopped
  • scallions thinly sliced
  • chives thinly snipped
  • cheese finely grated (try cheddar, Monterey Jack, Gruyere, Gouda, Fontina or Muenster)
  • jalapenos thinly sliced
  • any fresh herbs (try rosemary, oregano, parsley or thyme)
  • pimentos
  • capers

Top these delectable Twice Baked Potatoes with fresh herbs from your garden.

Other potato recipes you will love!

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This post was originally published November 16, 2016 and was republished July 20, 2020 with new content, pictures and modified recipe.

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Traditional Twice Baked Potatoes

Twice Baked Potatoes

★★★★★

5 from 40 reviews

These family friendly Twice Baked Potatoes are made with many ingredients that you may already have on hand.  They are creamy, delicious and are the perfect side for all of your favorite main dish recipes.  Top with fresh herbs from your garden.

  • Author: Beth Pierce
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings 1x
  • Category: side
  • Method: bake
  • Cuisine: American
Scale

Ingredients

  • 4 russet potatoes
  • olive oil
  • salt for sprinkling potatoes
  • 1/3 cup sour cream
  • 2 tablespoons butter
  • 1/2 cup Monterey Jack finely shredded
  • 1 cup cheddar finely shredded (reserve 1/4 cup for the tops)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4–1/3 cup milk
  • 2 slices crispy cooked bacon chopped
  • 1 scallion thinly sliced

Instructions

  1. Preheat oven to 350 degrees.  Dry the potatoes after washing, prick 2-3 times with a fork,  rub with oil and sprinkle 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.
  2. In a large bowl add the sour cream, butter, Monterey Jack, 3/4 cup cheddar cheese, garlic powder, onion powder, salt and pepper. Cut potatoes in half lengthwise and  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. Add milk; the amount of milk may vary slightly so add a little at a time until the mixture is creamy.
  3. 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 and scallions.

Notes

  • 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.
  • Top the potatoes however you like although my favorites are bacon and scallions.
  • Use finely grated cheese as it melts faster and gives a much better appearance when melted on the tops of the potatoes.

Keywords: how to make twice baked potatoes, twice baked mashed potatoes, easy twice baked potatoes, best twice baked potatoes

https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf

Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline.

Reader Interactions

Comments

  1. Raia

    Those are some delicious looking potatoes! How can you go wrong topping anything with all that sour cream and cheese… and bacon? Haha. Yummy!

    ★★★★★

    Reply

  2. Roxana

    Baked potato is such a classic. And this has so many flavors. I would have to skip the bacon but this has a lot of flavor.

    Reply

  3. Andrea Metlika

    These are a perfect comfort food that never goes out of style. They look delicious!

    ★★★★★

    Reply

  5. Natalie

    I love twice baked potatoes. This recipe sounds and looks amazing. I will definitely give it a try. We love bacon and anything with melted cheese on top. Can’t wait to make this!

    ★★★★★

    Reply

  15. Wilhelmina

    I love twice baked potatoes! My favorite way to enjoy them is alongside a big juicy steak!

    ★★★★★

    Reply

  17. Linda

    I am a potato lover from way back! And this recipe was calling my name as soon as I saw it. So, I had to give it a try. The filling was super creamy and I loved the extra toppings of cheese, bacon and chives. Now these are my go-to whenever I am craving potatoes.

    ★★★★★

    Reply

  18. Meagen

    My husband flipped for these. He LOVES loaded potato recipes like this but he was extra thrilled with this one. Guess I know what will be on our meal plan rotation in the coming weeks!

    ★★★★★

    Reply

  20. Traci

    I didn’t realize how easy it is to make twice baked potatoes. This is the perfect potato recipe for Sunday dinner. Thanks!

    ★★★★★

    Reply

  21. Marie-Charlotte Chatelain

    The best part about going to a steak house – made at home for way less $$$ ! LOVE these. And the pictures seriously make me drool!

    ★★★★★

    Reply

  24. Saif

    I love this twice baked potatoes. Adding cheese and bacon is what made this dish delicious. Perfect to serve this with beef steak or roasted chicken.

    ★★★★★

    Reply

  29. Sharon

    I’m always looking for new potato dishes since they are my favorite side and these twice baked potatoes taste just like the restaurant version.

    ★★★★★

    Reply

  32. Lauren Kleiman

    These twice baked potatoes are perfect for hosting because I can make them in advance. I’m always looking for yummy recipes like this one for our supper club.

    ★★★★★

    Reply

  38. katerina @ diethood.com

    These twice baked potatoes were a HUGE hit!! Everyone loved them! I am definitely making them again real soon! Thanks! 🙂

    ★★★★★

    Reply

  40. Shelley

    Who doesn’t love twice-baked potatoes?!? And, they’re the perfect side dish for practically any meal. Thanks for the tips on things like resisting the urge to wrap them in foil lol!!

    ★★★★★

    Reply

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