Name: Twice Baked Potatoes
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 8
Cuisine: American
Ingredients: 4 large baking potatoes; 1/2 cup sour cream; 1/4 cup milk; 4 strips of bacon, cooked and crumbled; 2 tablespoons oil (such as olive oil or vegetable oil); 2 tablespoons unsalted butter; 1 cup shredded cheddar cheese; 2 scallions, finely sliced; Salt and pepper to taste

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Twice-baked potatoes are a classic hearty side dish or finger food the entire family will love. Potatoes stuffed with sour cream, cheddar cheese, bacon and green onions, these potatoes are always a crowd pleaser!

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Twice-baked potatoes take all the taste of delicious baked potatoes and take it up a notch! Baked potatoes have the flesh scooped out and mixed with tasty ingredients then added back to the potato skins and baked again….so delicious!

Why I Love This Recipe

With a crispy skin and creamy, flavorful filling, these potatoes are amazing. What’s not to love about soft, fluffy potato with cheese and bacon?

You can serve them as a side or as an appetizer, they are especially popular at parties. Plus, they’re surprisingly simple to make, making them perfect for any occasion.

Love the taste of this recipe? You’ll also want to try our twice-baked potato casserole!

Ingredients

potatoes – I prefer a russet potato for baking, be sure potatoes are of similar size for even cooking
sour cream – you can substitute half the sour cream with Greek yogurt if desired
milk
bacon
olive oil
butter
cheddar cheese – freshly shredded will give the best texture
green onions or chives

Step by step

Preheat Oven: Preheat your oven to 400°F.
Prepare Potatoes: Wash and scrub the baking potatoes thoroughly. Pat them dry and prick them with a fork a few times to allow steam to escape during baking. Rub the potatoes with oil and sprinkle with salt. Place them directly on the oven rack or on a baking sheet. Bake for about 45-60 minutes, or until they’re tender when pierced with a fork.
Cool and Halve Potatoes: Remove the potatoes from the oven and let them cool slightly so you can handle them. Cut each potato in half lengthwise. Carefully scoop out the potato flesh, leaving a thin shell to hold the filling. Place the shells on a baking sheet lined with aluminum foil.

scooping out potato for twice baked potatoes

Prepare Filling: In a large mixing bowl, mash the potato insides with a fork or potato masher. Add the sour cream, milk, butter, half of the crumbled bacon, half of the shredded cheddar cheese, half of the chopped scallions. Stir to mix until the ingredients are combined and the mixture is creamy. Season to taste with salt and pepper.
Fill Potato Shells: Spoon the mashed potato filling back into the potato shells, mounding it slightly.
Top and Bake: Top each potato with the remaining shredded cheddar cheese and crumbled bacon. Place the potatoes back in the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Serve: Remove the potatoes from the oven and sprinkle with the remaining chopped scallions. Let the potatoes cool for a few minutes before serving.

Tips for Best Results

DO NOT SKIP piercing the potatoes with a fork or knife before baking the first time. If you do not do this the potatoes can explode and create a huge mess.

Storage

Store leftover potatoes in an airtight container in the fridge for up to 3 days. Reheat twice baked potatoes in the oven at 350 for 15 minutes or in an air fryer for best results. I don’t recommend using the microwave to reheat this recipe as it dries the potatoes out.

I do not recommend freezing twice baked potatoes, the texture is gummy when thawed.

If you try this recipe please comment and rate it below, I love hearing from you!