Twice-baked potatoes are the ultimate comfort food. Crispy potato skins are stuffed with a creamy, cheesy filling that’s perfectly seasoned, then baked again for a golden, melty topping. They’re the perfect side dish or hearty enough to enjoy as a main course.
Why You’ll Love This Recipe?
Twice-baked potatoes are a crowd-pleaser! They’re easy to customize with your favorite toppings, make-ahead friendly, and deliver that irresistible combination of crispy and creamy in every bite.
Ingredients
You’ll need large russet potatoes, butter, sour cream, shredded cheese, milk, cooked bacon, green onions, salt, and pepper. Full list of ingredients is at the bottom of the recipe!
Directions
- Preheat your oven to 400°F (200°C). Scrub the potatoes, pierce them with a fork, and bake directly on the oven rack for 50-60 minutes, or until tender.
- Let the potatoes cool slightly, then slice them in half lengthwise. Scoop out the insides, leaving about a ¼-inch shell intact, and place the potato flesh in a mixing bowl.
- Mash the potato flesh with butter, sour cream, milk, and shredded cheese. Stir in cooked bacon, green onions, salt, and pepper. Adjust seasoning to taste.
- Spoon the mashed potato mixture back into the potato skins, mounding slightly.
- Place the filled potato halves on a baking sheet and sprinkle more cheese on top.
- Bake at 375°F (190°C) for 15-20 minutes, or until heated through and the cheese is melted and bubbly.
- Serve hot and garnish with extra bacon, green onions, or a dollop of sour cream if desired.
Expert Tips and Tricks
- Bake the potatoes on a wire rack for even cooking and crispy skins.
- Don’t overfill the potato skins to prevent spilling during the second bake.
- For ultra-creamy filling, use a hand mixer to mash the potato flesh.
Recipe Variations and Possible Substitutions
- Add roasted garlic to the filling for a flavorful twist.
- Swap bacon for cooked sausage or omit it for a vegetarian version.
- Use Greek yogurt instead of sour cream for a lighter option.
Serving and Pairing Suggestions
Twice-baked potatoes pair wonderfully with grilled steak, roasted chicken, or a fresh green salad. They also shine as part of a holiday spread or barbecue menu. For a complete meal, serve them alongside a bowl of hearty soup.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the potatoes on a baking sheet and warm in a 350°F oven until heated through. They can also be frozen before the second bake—just thaw in the fridge overnight and bake as directed.
FAQs
Can I make these ahead of time?
Yes! Prepare the potatoes up to the second bake, then cover and refrigerate. Bake just before serving.
What’s the best potato for this recipe?
Russet potatoes are ideal because of their size and starchy texture, which makes for fluffy fillings.
Can I add vegetables to the filling?
Absolutely! Try adding chopped broccoli, sautéed mushrooms, or spinach for extra flavor and nutrition.
How do I get crispy potato skins?
Rub the potato skins with olive oil and sprinkle with salt before the first bake for extra crispiness.
Conclusion
Twice-baked potatoes are a classic dish that’s as versatile as it is delicious. Whether you’re serving them at a family dinner, a holiday feast, or a casual get-together, they’re sure to impress. Give this recipe a try, and get ready to fall in love with every creamy, cheesy bite!
Print
Twice-Baked Potatoes
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Creamy, cheesy, and loaded with flavor, these Twice-Baked Potatoes are the ultimate comfort food. Baked to perfection, scooped, and filled with a rich, savory filling, they’re perfect as a side dish or a meal on their own.
Ingredients
- 4 large russet potatoes
- 1/2 cup sour cream
- 1/4 cup milk
- 1/4 cup unsalted butter, softened
- 1 cup shredded cheddar cheese (divided)
- 1/4 cup cooked and crumbled bacon (optional)
- 2 green onions, finely chopped
- Salt and pepper, to taste
Instructions
- Bake the potatoes: Preheat the oven to 400°F (200°C). Scrub the potatoes clean, prick them several times with a fork, and place them on a baking sheet. Bake for 50–60 minutes, or until tender. Let cool slightly.
- Prepare the filling: Cut each potato in half lengthwise and scoop out the flesh into a bowl, leaving a thin shell.
- Mash the filling: Add sour cream, milk, butter, 3/4 cup of cheddar cheese, bacon (if using), and green onions to the potato flesh. Mash until smooth and creamy. Season with salt and pepper to taste.
- Stuff the potatoes: Spoon the mashed mixture back into the potato shells, mounding it slightly. Place the filled potatoes back on the baking sheet.
- Bake again: Sprinkle the remaining cheddar cheese over the tops of the potatoes. Return to the oven and bake for 15–20 minutes, or until the cheese is melted and bubbly.
- Serve: Garnish with extra green onions or bacon, if desired, and serve warm.
Notes
- For a vegetarian version, skip the bacon and add sautéed mushrooms or broccoli.
- Add garlic powder or smoked paprika for extra flavor.
- Can be made ahead: Prepare through Step 4, then refrigerate and bake just before serving.
Nutrition
- Serving Size: 1 potato (2 halves)
- Calories: 350
- Sugar: 2g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg