Traditional Twice Baked Potatoes

Twice Baked Potatoes

5 from 70 reviews

Twice Baked Potatoes are a classic side to add to just about any meal, from steak to sandwiches, chicken, and more. Delicious, creamy potatoes topped with crispy bacon, scallions, and sour cream.


  • 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
  • 1/41/3 cup milk
  • 2 slices crispy cooked bacon chopped
  • 1 scallion thinly sliced


  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.


  • 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.

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