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Twice Baked Potatoes are the ultimate comfort side, fluffy baked potato scooped out, mixed with butter, sour cream, cheese, and bacon, then piled back into the crispy skins and baked until melty. I make a big tray *every holiday* and they vanish before the main course. If you love a loaded potato, our loaded potato skins are another family favorite.
With a handful of simple ingredients and pre-baked potatoes, these come together into a crowd-pleasing side everyone fights over.
Twice Baked Potatoes Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: 25 minutes
- ⏳ Total Time: 30 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 355kcal
- 🌶️ Flavor Profile: Creamy, cheesy, and loaded with bacon and scallions
- ✋ Difficulty: Easy, a comforting side like our savory mashed sweet potatoes
Quick Answer
Bake russet potatoes until tender, then slice them in half and scoop out the insides, keeping the skins intact. Mix the potato with butter, sour cream, cheese, bacon, salt, and pepper, then spoon it back into the skins. Top with more cheese and bake until melted, then garnish with sour cream, bacon, and scallions.
Jump to:
- Twice Baked Potatoes Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Twice Baked Potatoes
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Twice Baked Potatoes FAQs
- Other Recommended Potato Side Dish Recipes
- Twice Baked Potatoes
Why This Recipe Works
Click to see the technique science
- Scooping and remixing is the secret. Mashing the fluffy insides with butter, sour cream, and cheese makes the filling rich and creamy before it goes back in the skin.
- The skins get crispy twice. Baking the potatoes once and then again gives the skins a sturdy, crispy edge that holds all that loaded filling.
- Cheese inside and on top. Mixing cheese into the filling and adding more on top means melty, gooey cheese in every single bite.
- They are make-ahead friendly. You can assemble them ahead and bake them off just before serving, which makes them perfect for holidays and parties.
- Everyone can customize. The loaded baked potato format means everyone gets to pile on their favorite toppings at the table.
Why You’ll Love This Recipe
- They are creamy, cheesy, and loaded with bacon, the side dish everyone reaches for first.
- They use simple ingredients and can be made ahead, which is a lifesaver for holidays.
- They are pure loaded-potato comfort, right alongside our loaded tater tot nachos.
Key Ingredients
Just a few simple ingredients turn baked potatoes into something special. Here is what makes them shine:
- Russet potatoes: Their fluffy interior and sturdy skin make them perfect for scooping, filling, and baking again.
- Cheese: A cheddar and Monterey Jack blend melts beautifully both in the filling and on top.
- Bacon: Crispy crumbled bacon adds smoky, savory crunch in every bite.
- Sour cream and butter: These make the filling ultra creamy and rich.
- Scallions: A fresh, mild oniony garnish that brightens the whole dish, the same finishing touch we love on our loaded potato skins.
See recipe card for exact quantities.
Variations and Substitutions
Make these twice baked potatoes your own with a few easy ideas:
- Switch the cheese: Try pepper jack for heat, Gruyere for nuttiness, or a smoked cheddar.
- Go loaded: Add chives, jalapenos, ranch seasoning, or extra bacon.
- Make them vegetarian: Leave out the bacon and add sauteed mushrooms or extra scallions.
- Serve a crowd: Set them out with our crispy onion petals for a loaded appetizer spread.
How to Make Twice Baked Potatoes
- Slice the cooled baked potatoes in half lengthwise and scoop the insides into a bowl, keeping the skins intact.
- Mix the potato insides with half of the bacon, the butter, sour cream, half of the cheese, and salt and pepper to taste.
- Spoon the filling back into the skins, top with the remaining cheese, and bake at 375 degrees F until melted. Garnish with sour cream, the remaining bacon, and scallions.
Recipe Tips & Tricks
- Let the potatoes cool a bit before scooping so you do not burn your hands or tear the skins.
- Leave a thin layer of potato in the skin so it stays sturdy and holds its shape.
- Do not overmix the filling, a few lumps keep it from turning gluey.
- Taste before adding salt, the bacon and cheese already bring plenty.
- Make them ahead, assemble and refrigerate, then bake just before serving.
- Pair with a crispy side like our baked Greek fries for a fun spread.
Serving Ideas and Suggestions
Twice baked potatoes are the ultimate side dish, hearty enough to round out any meal. Serve them straight from the oven while the cheese is melty, topped with an extra dollop of sour cream, more bacon, and fresh scallions.
They are a natural partner for grilled and roasted mains. Serve them next to our grilled sirloin steak for a steakhouse dinner at home, or alongside our savory mashed sweet potatoes for a loaded potato bar.
Hosting a holiday or game day? Make a big tray ahead of time and bake them off when guests arrive, then set out our loaded potato skins and loaded tater tot nachos for the ultimate comfort-food spread. They always disappear first.
Twice Baked Potatoes FAQs
Bake russet potatoes until tender, slice them in half, and scoop out the insides, keeping the skins intact. Mix the potato with butter, sour cream, cheese, bacon, salt, and pepper, then spoon it back into the skins. Top with more cheese and bake until melted, then garnish and serve.
Yes, they are a great make-ahead side. Assemble them completely, cover, and refrigerate for up to two days. When ready to serve, bake them until heated through and the cheese is melted, adding a few extra minutes since they start cold.
Absolutely. Assemble the stuffed potatoes, freeze them on a tray until solid, then transfer to a freezer bag for up to three months. Bake from frozen at 375 degrees F until hot and melty, about 30 to 40 minutes.
Russet potatoes are the best choice because of their high starch content, which makes the filling light and fluffy, and their thick skins, which crisp up and hold the filling without falling apart.
Reheat them in a 350 degree F oven for about 15 to 20 minutes until warmed through and the cheese is melty again. The oven keeps the skins crisp, while the microwave can make them soft, so the oven is best.
They pair perfectly with grilled steak, roasted chicken, baked ham, or barbecue. Add a simple green salad or a roasted vegetable to round out a comforting, hearty meal everyone will love.
Craving more potatoes? Our loaded potato skins are the next cheesy, bacon-topped favorite to add to your menu.
Twice Baked Potatoes
Ingredients
- 2 russet potatoes medium sized, baked
- 4 slices bacon chopped into 1/2 inch dice and cooked
- 2 Tbls unsalted butter
- 1 Cup shredded cheese of your choice I use monterrey jack/cheddar blend
- 2 Tbls sour cream plus more for topping
- 2 scallions sliced
- salt and pepper to taste
Instructions
- After your potatoes are baked, let them cool on the counter for about 20 minutes.
- Take a knife and slice them down the center long ways and scoop out the insides, keeping the skin intact.
- Place insides of potato in a bowl, add half of the bacon, all of the butter, 2 Tbls of sour cream, half of the cheese and salt and pepper to taste. (Taste the mix BEFORE adding additional salt, then season to your taste.)
- Place this filling back into the potatoes skins, top with the remaining cheese and put back into the oven at 375 degrees until the cheese has melted and it has warmed through. About 5-10 minutes.
- Top them off with more sour cream, the remaining bacon and scallions, enjoy!
Nutrition
Love This Recipe?
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OMG loaded potatoes like this are my husband’s absolute fav, definitely gotta try these for him! Pinning, and thanks so much for sharing it at my link party!
Your potato’s look great… I need to make these because I know I would enjoy Thanks andi
Those potatoes just look amazing! I’m gong to have to try that recipe for sure. Thanks for sharing! Stopping by from the Creative Geekery linkup 🙂
I love loaded twice baked potatoes, We make them as one of our sides at Christmas but enjoy them all year long.
These look so tasty! Gotta give them a try. 🙂
Oh my word- those look amazing. I would eat them all.
I have to admit I have never made these! Now i must! Would love for you to come over and link up at my link party http://mommyondemand.com/create-bake-5/
These are totally making my tummy rumble. YUM, YUM, YUM! Thanks for sharing at Simple Supper Tuesday.
Those potatoes look great! We have not had potatoes in a while. Might need to try this recipe!
Yum! The last time I was in my hometown visiting my parents, my dad sent me home with a bushel of potatoes that he had harvested. I am pretty much over regular mashed potatoes, so these will be a great change and super easy to make. Thanks!