Twice Baked Potatoes Recipe

Twice Baked Potatoes Recipe has been one of those comforting dishes I reach for when I want something warm, hearty, and full of flavor without much fuss. The first time I made them, I remember pulling the potatoes from the oven and thinking the crispy skin alone smelled good enough to eat. But once I mixed the fluffy inside with butter, sour cream, and plenty of cheese, I knew I had found a new family favorite.

These loaded potatoes feel special enough for holidays, yet simple enough for a cozy weeknight. They are easy to customize, satisfy even picky eaters, and always disappear fast. Every bite brings that perfect mix of creamy filling and crisp potato shell that makes you want just one more. This is comfort food at its best, and once you try it, you will understand why it becomes everyone’s favorite side dish.

Why You’ll Love This Twice Baked Potatoes Recipe

Let me tell you why this Twice Baked Potatoes Recipe has earned a permanent spot in my recipe box (and heart). First off, that texture, creamy inside with just the right amount of chew from the crispy skin. Oh, and the toppings? You can go wild. I’ve loaded these with everything from extra sharp cheddar to leftover pulled pork when I’m feeling fancy.

• Foolproof prep: No fancy skills needed, just bake, scoop, mix, and bake again. Even my 12-year-old niece can make these!
• Crowd-pleaser magic: I bring these to every potluck. Last Thanksgiving, my uncle hid three servings in his coat pockets. True story.
• Make-ahead win: Prep them up to the filling step, then pop in the oven when guests arrive. The cheese will bubble while you sip wine.
• Budget-friendly: Russets are cheap, and the add-ins are pantry staples. My secret? Bacon grease in the mash. Don’t knock it till you try it.

Honestly, what’s not to love? They’re like loaded baked potatoes’ fancier cousin who went to culinary school but still knows how to have fun.

Ingredients for the Best Twice Baked Potatoes Recipe

Here’s everything you’ll need to make these heavenly twice baked potatoes. I’m picky about my ingredients because small changes make a big difference in flavor and texture. After burning through way too many test batches, I’ve nailed down exactly what works best.

• 4 large russet potatoes: Look for ones about the size of your hand. Give them a good scrub under running water and pierce each one 4-5 times with a fork. This keeps them from exploding in your oven (learned that the hard way!).
• 1/2 cup sour cream: Full fat gives the creamiest results, but light works in a pinch. Leave it on the counter for 30 minutes to take the chill off before mixing.
• 1/4 cup unsalted butter: Cut into chunks so it melts evenly into the potatoes. I use Kerrygold when I’m feeling fancy.
• 1/4 cup milk: Whole milk makes the fluffiest filling, but 2% works too. Warm it slightly so it blends smoothly.
• 1 cup shredded cheddar cheese: Divided! Sharp cheddar gives the best flavor punch. Grate it yourself, the pre-shredded stuff doesn’t melt as nicely.
• 4 strips bacon: Cook until crispy, then crumble. Save that glorious bacon grease, I’ll tell you my secret use for it later.
• 2 green onions: Finely chopped, green parts and all. They add the perfect fresh bite against the rich potatoes.
• 1/2 teaspoon salt: Start with this, then taste and add more if needed. Potatoes can handle more salt than you’d think.
• 1/4 teaspoon black pepper: Freshly ground makes all the difference.

See? Nothing weird or hard to find. Just good, honest ingredients that come together in the most delicious way. Now let’s get cooking!

Equipment You’ll Need

You won’t need any fancy gadgets for these twice baked potatoes, just the basics from your kitchen. Here’s what I grab every time:

• A sturdy baking sheet (no need to grease it)
• A trusty fork for piercing those potatoes
• A medium mixing bowl for all that cheesy goodness
• Your reliable oven, preheated to 400°F

That’s it! No special tools required. Now let’s get those potatoes baking.

How to Make Twice Baked Potatoes

Alright, let’s dive into making these glorious twice baked potatoes step by step. I’ve made this recipe more times than I can count, and I’ve learned all the little tricks that make them turn out perfect every single time.

Follow along and you’ll be scooping up cheesy, bacon-y goodness before you know it!

Baking the Potatoes

First things first, heat your oven to 400°F. While it’s warming up, give those russet potatoes a good scrub under running water. You want to get all the dirt off since we’re eating the skins. Trust me, crispy potato skins are half the joy here!

Next, grab a fork and poke each potato about 4-5 times. This lets steam escape so they don’t explode in your oven (yes, that can happen…ask me how I know). Place them directly on the oven rack with a baking sheet on the rack below to catch any drips. Bake for 50-60 minutes until they’re tender when you poke them with a fork. The skins should look slightly wrinkled and crisp.

Preparing the Filling

Once the potatoes are cool enough to handle but still warm, slice them in half lengthwise. Use a spoon to scoop out the flesh into a bowl, leaving about 1/4 inch of potato attached to the skin. Be gentle so you don’t tear the shells.

Now for the fun part! Add the sour cream, butter, milk, 3/4 cup of cheese, bacon, and green onions to the bowl. Mash everything together until it’s creamy but still has some texture. I like using a potato masher first, then switching to a fork to get it just right. Taste and add salt and pepper until it’s perfectly seasoned to your liking.

Assembling and Final Bake

Spoon the filling back into the potato shells, mounding it slightly. Don’t be shy here! The more filling, the better. Place them on a baking sheet and sprinkle the remaining cheese on top.

Pop them back in the oven for 15-20 minutes until the cheese is melted and bubbly. If you want extra color, broil for the last minute or two. Just keep an eye on them so they don’t burn. When they come out, let them cool for about 5 minutes before serving. That first bite of crispy-cheesy-creamy goodness? Pure heaven.

See? Not hard at all. The key is taking your time with each step and not rushing the process. Good things come to those who wait…especially when that good thing is loaded with cheese and bacon!

Tips for Perfect Twice Baked Potatoes

After making this Twice Baked Potatoes Recipe dozens of times (sometimes at 2 AM when cravings strike), I’ve picked up some tricks that take your twice baked potatoes from good to “can I have your recipe?” amazing.

First, let your dairy ingredients warm up before mixing. Cold sour cream makes lumpy mashed potatoes, and nobody wants that. I leave mine on the counter while the potatoes bake.

Here’s my favorite secret: save that bacon grease! After cooking your bacon, stir a tablespoon of the golden liquid into your potato filling. It adds this smoky depth that’ll have people guessing your secret ingredient. Just trust me on this one.

For that picture-perfect finish, give them a quick broil at the end. Thirty seconds under high heat gives you those gorgeous golden bubbles on top. But watch them like a hawk! They go from perfect to burnt in the blink of an eye.

Variations to Try

The best part about twice baked potatoes? You can tweak them endlessly to match your mood or what’s in your fridge. When I’m out of sour cream, Greek yogurt works like a charm and adds a nice tang.

For my vegetarian friends, I skip the bacon and toss in sautéed mushrooms instead. Want some heat? A diced jalapeño mixed into the filling will do the trick!

Here are some of my favorite twists:

• Lighter option: Swap half the sour cream for cottage cheese (blended smooth) and use turkey bacon
• Tex-Mex style: Mix in taco seasoning and top with avocado and cilantro
• Breakfast version: Fold in scrambled eggs and top with a runny fried egg (yes, really!)

The possibilities are endless. What will you try first?

Serving Suggestions

Oh, let me tell you how I love serving these twice baked potatoes! They’re the ultimate sidekick to grilled steaks or roasted chicken; that creamy filling balances perfectly with savory meats. For lighter meals, I pair them with a crisp green salad.

But honestly? They’re so good I often serve them as the main event with just an extra sprinkle of green onions on top.

Pro tip: Make a few extra because someone always asks for seconds!

Storing and Reheating

Here’s the good news: These twice baked potatoes keep like a dream! Just pop any leftovers (if you’re lucky enough to have any) in an airtight container in the fridge for 3-4 days.

When you’re ready to enjoy them again, I recommend reheating in a 350°F oven for about 15 minutes until warmed through. If you’re in a hurry, the microwave works too, just add a splash of milk first to keep them moist.

Pro tip: The skins stay crispiest when reheated in the oven.

Nutrition Information

Here is a quick look at the estimated nutrition facts for this Twice Baked Potatoes Recipe. Keep in mind that the numbers may change depending on the brands you use and how much cheese, butter, or bacon you add.

Nutrient	Amount per Serving
Calories	~350
Total Fat	~18 g
Saturated Fat	~10 g
Carbohydrates	~34 g
Protein	~12 g
Fiber	~3 g
Sodium	~420 mg

These values are only estimates, but they give you a good idea of what to expect. And honestly, when a dish is this comforting, a little extra cheese is always worth it!

FAQs About Twice Baked Potatoes Recipe

Easy & Flavorful Recipes to Try Next

If you enjoyed this Twice Baked Potatoes Recipe, here are a few more simple and delicious recipes you’ll love. They pair well with weeknight dinners and make great sides or mains.

• Try Cream Cheese Stuffed Chicken Breast for a rich and creamy chicken dish that goes perfectly with potatoes.
• Enjoy Pineapple Chicken and Rice if you want a sweet and savory one-pan meal.
• Make Buffalo Chicken Tortellini for a spicy, creamy pasta dinner that’s full of flavor.
• Serve Avocado Corn Salad as a fresh and colorful side to balance your meal.

Try one of these next to keep enjoying easy, tasty, and satisfying homemade recipes!

Why This Twice Baked Potatoes Recipe Always Stands Out

This Twice Baked Potatoes Recipe delivers everything you want in a comforting side dish. The crispy potato shell, the creamy and cheesy filling, and the simple prep make it a reliable favorite for holidays, parties, or weeknight dinners. It is easy to customize, always crowd pleasing, and packed with rich flavor in every bite.

Give this recipe a try and let me know how it turned out in the comments. I’d love to hear your twist on it. And don’t forget to follow me on Pinterest for more easy, delicious, and cozy recipes.