Twice Baked Potatoes
These twice baked potatoes are the ultimate comfort food, combining perfectly crispy potato skins with a rich, velvety filling loaded with butter, sour cream, sharp cheddar cheese, and crispy bacon. Made by baking russet potatoes twice for maximum flavor and texture, they're incredibly versatile as a side dish or main course, can be prepared ahead of time, and are freezer-friendly — making them perfect for entertaining, holiday dinners, or cozy weeknight meals.
Equipment
- Large baking sheet with rim - For initial potato baking
- Oven-safe baking dish - 9x13 inch / 23x33cm for the second bake
- Sharp knife - For cutting potatoes and ingredients
- Large mixing bowl - For combining the filling
- Potato masher or fork - For mashing the potato flesh
- Spoon or small ice cream scoop - For scooping out and refilling potato flesh
- Measuring cups and spoons - For accurate ingredient portions
- Pastry brush - For brushing oil on potato skins
- Electric hand mixer - (optional) Makes the filling extra fluffy
- Aluminum foil - For covering during storage
- Oven mitts - For handling hot potatoes
- Cutting board - For prep work
- Small bowl - For separating green onions
- Skillet - For cooking bacon
- Paper towels - For draining bacon grease
Ingredients
For the Potatoes
- 4 large russet potatoes - about 8-10 oz / 225-280g each, scrubbed clean
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
For the Filling
- 1/2 cup unsalted butter - 115g, softened to room temperature
- 3/4 cup sour cream - 180ml
- 1/2 cup whole milk - 120ml, warmed
- 2 cups sharp cheddar cheese - 240g, shredded and divided
- 8 slices thick-cut bacon - cooked crispy and crumbled
- 4 green onions - thinly sliced, white and green parts separated
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- salt and black pepper - to taste
For Topping
- 1/2 cup sharp cheddar cheese - 60g, reserved from filling amount above
- reserved bacon crumbles - about 1/4 cup set aside from filling
- reserved green onion tops - green parts set aside from filling
- sour cream - (optional) for serving
- fresh chives - (optional) chopped, for garnish
Instructions
- Preheat oven to 400°F (200°C) with rack in the middle. Scrub potatoes, pat dry, pierce 4-5 times with a fork, rub all over with olive oil, and sprinkle generously with kosher salt and black pepper.
- Place potatoes directly on the middle oven rack (with a baking sheet on the lower rack to catch drips) and bake for 60-75 minutes until tender when pierced and skins are crispy. Let cool 10-15 minutes.
- While potatoes bake, lay bacon in a cold skillet in a single layer, cook over medium heat 8-10 minutes flipping occasionally until crispy, then drain on paper towels and crumble, reserving about 1/4 cup for topping.
- Slice each potato in half lengthwise, then use a spoon to carefully scoop out the flesh into a large mixing bowl, leaving about 1/4 inch of potato attached to the skin. Brush the insides of the skins with reserved bacon fat or melted butter and season lightly.
- Add butter to the potato flesh and mash together, then mix in sour cream, warmed milk, garlic powder, onion powder, and smoked paprika until smooth and creamy. Fold in 1½ cups cheddar, most of the bacon crumbles, and the white parts of the green onions; season to taste.
- Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish. Arrange potato skins cut-side up, then generously fill each with the creamy filling, mounding it slightly above the rim.
- Sprinkle the reserved ½ cup cheddar and bacon crumbles over each stuffed potato, then bake for 20-25 minutes until the cheese is melted and bubbly. For an extra-crispy top, broil for the last 2-3 minutes watching carefully.
- Let potatoes rest 5 minutes, then top with reserved green onion tops, optional sour cream dollops, and fresh chives. Serve immediately while hot.
Notes
- Use russet potatoes: Their high starch content creates the fluffiest filling, and their thick skins hold up through two bakes. Yukon Golds work as a backup; avoid waxy varieties.
- Bake directly on the rack: Placing potatoes on the oven rack (not a baking sheet) allows full air circulation for evenly crispy skins all around.
- Don't skip piercing: Fork holes are essential to let steam escape and prevent potatoes from bursting in the oven.
- Soften butter first: Let butter sit at room temperature for 30 minutes before using so it incorporates smoothly without leaving lumps.
- Warm the milk: Cold milk can make the filling gummy; microwave it for 20-30 seconds before adding.
- Don't overmix: Mix the filling just until smooth — overmixing develops starch and creates a gluey texture.
- Make ahead: Stuff the potatoes, cover tightly, and refrigerate up to 24 hours before the final bake. Add 5-10 extra minutes to baking time if going in cold.
- Freezer friendly: Flash-freeze stuffed halves on a baking sheet for 1-2 hours, then wrap individually and freeze for up to 3 months. Bake from frozen at 350°F for 35-40 minutes.
- Reheating tip: Reheat in a 350°F oven for 15-20 minutes, or in an air fryer at 350°F for 8-10 minutes for the crispiest results. A quick 2-3 minute broil restores the golden top.
- Lighten it up: Substitute Greek yogurt for sour cream, use reduced-fat cheese, and swap in turkey bacon to cut calories without sacrificing too much flavor.
Nutrition
Serving: 1potato halfCalories: 385kcalCarbohydrates: 34gProtein: 13gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 65mgSodium: 520mgPotassium: 25mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 30mgCalcium: 20mgIron: 8mg
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