Twice Baked Potatoes

by Sabrina Snyder

Last Update:

15 Comments

5 from 10 votes
16 servings
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Jump to Recipe
Cook ModePrevent your screen from going dark

This post may contain affiliate links. Read my disclosure policy.

Twice baked potatoes are perfect to make as an appetizer for a party, or if you’re just in the mood for some homemade pub food. Try today!

This recipe is made with russet potatoes and are creamy on the inside and crispy on the outside, and an easy to prepare Side. You can also make Twice Baked Sweet Potatoes or Twice Baked Potato Casserole.

Sabrina’s Twice Baked Potatoes Recipe

Twice Baked Potatoes are basically the perfect party food—especially for celebrating St. Patrick’s Day! You can serve them as appetizers or as a side dish with dinner. They can be made earlier in the day, or the day before. Not to mention they are incredibly kid-friendly. My youngest LOVES helping me put them together, especially sprinkling the cheese and green onions (you can also use chives) on the top at the end.

Recipe Card

Dinner, then Dessert

Twice Baked Potatoes Recipe

Twice baked potatoes are perfect to make as an appetizer for a party, or if you're just in the mood for some homemade pub food. Try today!
Yield 16 servings
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Potatoes cooked on baking sheet
PrintRate

Ingredients
 

  • 8 russet potatoes , washed, scrubbed and dried
  • 2 tablespoons canola oil
  • 1 cup unsalted butter
  • 6 slices bacon , cooked and crumbled
  • 1 cup sour cream
  • 1 1/2 cups cheddar cheese , divided
  • 1 cup whole milk
  • 2 teaspoons kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1/2 cup green onions , sliced thinly

Instructions

  • Preheat the oven to 400 degrees and rub the canola oil over the potatoes, place them on a baking sheet and bake for 60 minutes.
  • Cut the potatoes in half horizontally and scoop out all but ½ inch of the wall of the potatoes and place into a large bowl with the butter, bacon, sour cream, 1 cup of cheddar cheese, milk, salt, pepper and most of the green onions and mix well together.
  • Scoop the mixture back into the potato halves, top with remaining cheddar cheese and bake for 18-20 minutes before garnishing with remaining green onions.

Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition

Calories: 316kcal | Carbohydrates: 20g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 56mg | Sodium: 436mg | Potassium: 523mg | Fiber: 1g | Sugar: 1g | Vitamin A: 605IU | Vitamin C: 6.8mg | Calcium: 129mg | Iron: 1.1mg

Want to save this recipe? Create a free account to easily save your favorite recipes

Pin this recipe now to remember it later

Pin Recipe

Sabrina Tips

Twice baked potatoes are usually made with russet potatoes. Russets have a hard enough skin to hold up to the scooping and baking, plus they get nice and crispy in the oven which is the perfect texture against the creamy filling.

Table of contents

Back to Table of Contents

About this Recipe

I haven’t met anyone yet who doesn’t like a crispy potato skin filled with a buttery, creamy, cheesy mashed potato filling and bacon. These are a step up from baked potatoes, so there’s a lot of flavor combos you can try. This is also hands down one of my favorite side dish potato recipes of ALL time.

Can this be made ahead of time?

Twice baked potatoes are perfect to make ahead. Bake the potatoes according to the recipe up until the filling is prepared and they’re ready to bake again. Instead, place them in a baking dish and wrap the dish tightly with plastic wrap and refrigerate. This means you can prep them 1-2 days beforehand and bake when you’re ready to serve.

Recipe Tips & Tricks

  • If your potatoes aren’t crispy on the top after the total time is up, turn on the broiler for 2-3 minutes, but watch them really closely so they don’t burn.
  • The filling is a lot like making mashed potatoes. Get the texture extra smooth and creamy with a potato masher, or by pureeing in a food processor.
  • Wash the potatoes and rub them with coarse salt and a teaspoon of olive oil (or olive oil cooking spray) before baking. This is a restaurant trick that adds extra flavor to baked potatoes. Then when you half lengthwise, fill the potato shells and bake, they’ll be extra crispy!

Pairing Suggestions

I love entertaining over here, and these baked potatoes pair perfectly with my Perfect Easy Ribeye Steak, Ultimate Slow Cooker Pot Roast and Slow Cooker Brown Sugar Garlic Chicken.

How to Store

  • Store: Do not leave potatoes at room temperature for longer than 2 hours. These will keep in the refrigerator for 2-3 days tightly wrapped in plastic wrap.
  • Freeze: Prep up until the second bake. Instead of baking them wrap them tightly in plastic wrap and freeze. Take straight from the freezer to the oven and add a few extra minutes of cook time. Potatoes will last about 3 months in the freezer.
  • Reheat: Preheat your oven to 400 degrees. Bake for 10-15 minutes, or until they are warmed through and the cheese has melted. You can also reheat these in the microwave for 2-3 minutes.

Ideas to Serve

Set up a baked potato bar. I like to mash together the filling with the milk, sour cream and spices, but let guests choose their cheese and toppings like bacon or veggies, then bake them all together.

Variations

  • Tex-Mex: Make these with pepper jack cheese and top with salsa for a Tex-Mex version!
  • Cream Cheese: If you don’t have sour cream, you can make an extra creamy potato filling by substituting it with cream cheese.
  • Cheese: Add Gruyere and mozzarella instead of shredded cheddar, basically use whatever you have in your pantry.
  • Flavor Combos: Chive and sour cream is a classic combo, but potatoes are bland to start with so don’t feel limited to one type of cheese or filling. Try cheddar and broccoli, grated Parmesan and sun dried tomatoes, or mushroom and Swiss.

More Delicious Potato Recipes

potato pin image

Photos used in previous post

Twice Baked Potatoes with Cheddar and Bacon
Loaded Twice Baked Potato

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




Maximum file size: 10 MB.
Allowed formats: JPG, JPEG, PNG, WebP, AVIF. Drop images here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  3. Amazing potato mix. I think I’ll use this to make mash potato mix next time it’s Soo delicious. I used only 1/2 cup milk didn’t need anymore. Very very yummy

    Reply

  9. Sorry couldn’t wait for a response lol. I made it with yukon golds, and even though skin didn’t crisp up, they were delicious none the less. It took about 1 1/2 hours in oven. Also I used extra sharp cheddar and extra green onions, just my preference. Thanks for the recipe!

    Reply