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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Lisa
Yum! These twice baked potatoes were so creamy, cheesy, and comforting. They made the perfect side dish for your New York Strip steak recipe. Thanks for all the great recipes.
Beth Pierce
You are most welcome, Lisa!
Karen
I tried your recipe a couple of days ago and it was perfect and very easy to follow. Thank you so much. The baked potatoes turned out delicious.
Beth Pierce
The pleasure is all mine, Karen!
Tammy
I could make a meal out of one of these. I love a good twice-baked potato, and your ingredients work so well together.
Clarice
These were absolutely delicious! I served them for my husband’s birthday I’m also happy to know that they freeze well for up to three months. Having something like this ready in the freezer would be perfect for those busy days or nights when I just don’t feel like cooking. Thanks for sharing the recipe!
Beth Pierce
So glad that you liked them!
Bethany
I am a big fan of potatoes and we love these. The crisp bacon adds just the right finish for these. Thanks for the recipe
Beth Pierce
The pleasure is all mine, Bethany!
Sonja
Something about twice baked potatoes always feels like proper comfort food, and these look absolutely worth the extra step. The creamy filling with the crispy shells sounds so good, and I liked that you included make-ahead tips as well. Definitely saving this one.
Beth Pierce
Thanks, Sonja! I hope you enjoy it as much as we do!
Carol
These are totally yuummmmy! I have never been successful at twice baked, but the tips really hit the spot.
Lisa
Yes! Twice baked potatoes are one of my favorite side dishes too. My family loves them, and honestly, I can easily eat one or two all by themselves without any meat. They’re so hearty and satisfying! These look absolutely delicious, Beth!
Beth Pierce
Thanks, Lisa! Enjoy!