I thought I loved loaded baked potatoes, until I tried Twice Baked Potatoes. Two words…Next Level! Who knew a deconstructed loaded baked potato, mixed perfectly with all your favorite toppings, then restuffed into crispy potato skins would taste so good? Yes, it’s an extra step but it’s sooo worth it! Beth and I made these twice baked potatoes three times and each time we debated on who would get to take the leftovers home. Listen, I’m just saying if you’ve ever been hesitant on whether the extra step to make “twice” baked potatoes was worth it…trust us it’s worth it!!
What are Twice Baked Potatoes?
Unlike regular baked potatoes, twice baked potatoes are indeed baked twice in the oven. They’re first baked whole until the insides are fluffy and tender. The creamy potato flesh is then scooped out and mixed with all your favorite mix-ins like butter, sour cream, bacon, and cheese. Now the fun part, the hollowed potato skins are restuffed with the perfectly combined potato mixture and baked a second time in the oven.
Picture a loaded baked potato except each bite has the perfect amount of toppings. It’s actually genius and I’m kinda upset that I wasn’t making these years ago!
Ingredients for Twice Baked Potatoes
Of course the potato is the key ingredient, so you’ll want to use a large sturdy potato like Russet Potatoes for this recipe. But the mix-ins that you choose is what really makes these twice baked potatoes stand out! Here’s what we used:
- Butter
- Sour Cream
- Crispy Bacon
- Green Onions
- Milk
- Cheddar Cheese
- a little Salt & Pepper
But hey, no pressure. Feel free to use whatever toppings you have on hand. You can also switch things up and use one of the combinations listed in our traditional Baked Potatoes blog post.
Storage & Reheating
You can easily store twice baked potatoes in an airtight container in the fridge for 3-4 days. They reheat well in the microwave, but if you have some extra time you can certainly reheat them in a preheated 350°F oven until warmed through.
To freeze twice baked potatoes just wrap them tightly in plastic, then place in an air-tight freezer container, and they can keep for about 3 months. Reheat in the microwave (defrost function first), or let thaw in the refrigerator overnight before heating.
Twice Baked Potatoes
Servings 8Ingredients
- 4 russet potatoes (1/2 lb. each) ($3.18)
- 1 Tbsp olive oil ($0.11)
- 4 oz bacon ($1.37)
- 4 Tbsp butter ($0.52)
- 1/2 cup sour cream ($0.62)
- 1/4 cup milk ($0.08)
- 1/2 tsp salt + a pinch to season the potato skins ($0.05)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 3 green onions, sliced ($0.36)
- 1 1/4 cup shredded cheddar cheese, divided ($1.49)
Instructions
- Preheat the oven to 400°F. Wash and dry the potatoes well, then use a fork to prick each potato several times.
- Place the potatoes on a parchment lined baking sheet. Drizzle the olive oil over the potatoes, then use your hands or a silicone brush to brush the oil over each potato until it is fully coated. Season the potatoes with a pinch of salt.
- Bake in the preheated oven for 50-60 minutes, or until the potatoes can be pierced easily with a fork. Total baking time will depend on the size of your potatoes.
- While the potatoes are baking, cook the bacon in a skillet over medium heat until brown and crispy. Remove the cooked bacon from the skillet and allow it to drain on a paper-towel lined plate. Once cool enough to handle, rough chop the bacon into smaller pieces.
- Once the potatoes are done baking, remove them from the oven and allow them to cool slightly. When the potatoes are cool enough to handle, slice them in half lengthwise. Carefully scoop out the potato flesh, leaving a thin rim of potato (about ¼ inch rim) around the edges to help the skin hold its shape.
- Place the scooped out potato flesh in a large bowl and add the butter, sour cream, milk, salt, and pepper. Use a potato masher or hand mixer to blend the potatoes until light and fluffy.
- Add the chopped bacon, half of the sliced green onions, and 1/2 cup of the shredded cheddar cheese to the mashed potatoes, then fold to combine.
- Fill the potato skins with about 1/3 cup of the potato mixture, then sprinkle the remaining cheddar cheese over the top of each potato.
- Bake the potatoes in the oven a second time, just until heated through and the cheddar cheese is melted on top, about 20 minutes. Top with the remaining green onions and enjoy!
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Equipment
Nutrition
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How to Make Twice Baked POtatoes – Step by Step Photos
Preheat the oven to 400°F. Wash and dry 4 russet potatoes well, then use a fork to prick each potato several times.
Place the potatoes on a parchment-lined baking sheet. Drizzle 1 Tbsp of olive oil over the potatoes, then use your hands or a silicone brush to brush the oil over each potato until it is fully coated. Season the potatoes with a pinch of salt and bake in the preheated oven for 50-60 minutes, or until the potatoes can be pierced easily with a fork. The total baking time will depend on the size of your potatoes.
While the potatoes are baking, cook 4 oz. of bacon in a skillet over medium heat until brown and crispy. Remove the cooked bacon from the skillet and allow it to drain on a paper-towel-lined plate. Once cool enough to handle, rough chop the bacon into smaller pieces.
When the potatoes are cool enough to handle, slice them in half lengthwise. Carefully scoop out the potato flesh, leaving a thin rim of potato (about ¼ inch rim) around the edges to help the skin hold its shape. Be extra careful when scooping the potato flesh so you don’t break through the skin, but make sure to scoop out enough of the flesh to combine with the rest of the ingredients.
Place the scooped out potato flesh in a large bowl and add 4 Tbsp butter, 1/2 cup sour cream, 1/4 cup milk, 1/2 tsp salt, and 1/4 tsp cracked black pepper. Use a potato masher or hand mixer to blend the potatoes until light and fluffy.
Add the chopped bacon, 1/2 cup of shredded cheddar cheese, and half of the sliced green onions to the mashed potatoes, then fold to combine.
Fill the potato skins with about 1/3 cup of the potato mixture, then sprinkle the remaining 3/4 cup of cheddar cheese over the top of each potato.
Bake the potatoes in the oven just until heated through and the cheddar cheese is melted on top, about 20 minutes.
Top with the remaining green onions then get ready to enjoy some of the best twice baked potatoes you’ve ever tasted! ;)
I have to comment on these because they were so easy and completely delicious. My picky 8 year old asked for seconds! Marsha, you are an absolute gem and I’ve loved every one of your recipes I’ve made. Thank you!
Wow, thank you so much Rachel!! I really do appreciate it! :)
10/10, no notes.
Are these freezer friendly?
I think they would freeze well! I would avoid topping the ones you plan on freezing with cheese and then adding it when they are thawed towards the end of baking.
Once they are baked and stuffed do I have to bake them the second time right away? Can I wait until the next day?
We haven’t tried it, but I think that would work! The only thing I would worry about is the skin of the potato getting a bit soggy and not crisping up with the second bake, but you can definitely try it!
Marsha- how much potato should you have once scooped out from the 4 russet potatoes?
We actually didn’t measure that, but I’m going to estimate that it was in the neighborhood of 2-2.5 cups.
Can you bake potatoes ahead of time before you put together?
Yes :)
I sometimes add a bit of mayonnaise which makes it taste a bit more tangy
We are going to try these tonight. My husband has already eaten these before. I’m trying them for the first time.
On the spur of the moment I was looking for a recipe for twice baked potatoes. I made these tonight and they were really good. Thank you, Marsha, for sharing your recipes.
What a great recipe, easy and delicious. I made the regular version and a vegan version. My daughter loved the vegan potatoes and the rest of us felt the same about the non vegan ones. Glad to know these can be made ahead. I like Janmaus’s comment about using smaller potatoes. Smaller portions would be good for a potluck where there is plenty of other food. I couldn’t eat a full large size one but that’s okay, leftovers! Will be making these again.
I would cook the bacon in the oven since it’s already hot
ABSOLUTELY DELICIOUS! And easier than I thought. I followed the recipe exactly and it cme out perfect. Would highly recommend everyone to try!
I’m glad to know that these can be frozen. I didn’t think that would work. So, this will be a good project for someone I’m teaching to cook for themselves. They are OK to use the microwave by themselves, so this frozen side will be perfect. I’ll make it, them rate it but I think 5 stars from a read through.
The wonderful things about this recipe are the abilities to make them ahead of time and in any quantity that will fit into your oven. You can even carry them to potlucks or larger family gatherings. As my family has aged out of giant portions, I like to use smaller potatoes–5-6 oz, that are found in much more economical bags than in the single potato bin. And it’s a really flexible recipe–I’ve done it with chopped barbeque instead of bacon, and since I don’t care for green onions, subbed either sauteed diced onion or chives (I have a big pot of those).