Twice Baked Potatoes
This twice baked potatoes recipe delivers crisp, sturdy russet skins filled with a fluffy cheddar, bacon, and green onion filling, all made with a simple bake, scoop, mash, stuff, and bake-again method.
Equipment
- Oven with center rack - For baking potatoes directly on the rack for crisp skins
- Rimmed baking sheet - Set below potatoes to catch drips, then used for stuffed potatoes
- Parchment paper - Lines baking sheet so melted cheese lifts off without sticking
- Cast iron skillet - Cooks bacon evenly and holds steady heat
- Potato masher - Mashes filling by hand to avoid gummy texture
- Large glass mixing bowl - Holds flesh from four potatoes and mash without spilling
- Box grater - For shredding cheddar from a block
- Oven mitts - Potatoes are very hot when halving and scooping
- Sharp paring knife and large spoon - For slicing lengthwise and scooping out flesh
- Paper towels - For draining bacon and drying potatoes before oiling
- Small microwave-safe bowl - For warming milk
- Silicone spatula - For folding filling together without overworking it
- Digital instant-read thermometer - (optional) Confirms potatoes reach 205°F to 210°F internally
- OXO Potato Ricer - (optional) Produces very smooth, fluffy filling
- Half Sheet Pan with Wire Rack - (optional) Lets air circulate around stuffed potatoes during second bake
- Reusable silicone freezer bags - (optional) For freezing stuffed halves with air removed
Ingredients
- 4 large russet potatoes - about 10 to 12 oz / 280 to 340 g each, scrubbed and dried completely; choose similar sizes so they finish baking at the same time
- 1 tablespoon extra virgin olive oil - 15 ml, for rubbing the skins
- 1/2 teaspoon coarse sea salt - for seasoning the skins
- 8 slices thick-cut bacon - about 8 oz / 225 g, cooked until crisp and crumbled; thick-cut slices stay crunchy after the second bake
- 4 tablespoons unsalted butter - 57 g, softened to room temperature
- 1/2 cup full-fat sour cream - 115 g, at room temperature
- 1/4 cup whole milk - 60 ml, warmed, plus up to 2 tablespoons (30 ml) more only if the filling seems stiff
- 1 1/2 cups sharp cheddar cheese block - 170 g, freshly shredded and divided into 3/4 cup for the filling and 3/4 cup for the topping; block cheese melts more smoothly than bagged shreds
- 4 green onions - thinly sliced and divided (or 3 tablespoons chopped fresh chives); half goes into the filling and half goes on top
- 3/4 teaspoon kosher salt - for the filling, plus more to taste
- 1/4 teaspoon freshly ground black pepper - for the filling
Instructions
- Place an oven rack in the center position, set a rimmed baking sheet on the rack below, and preheat the oven to 400°F (205°C).
- Scrub the potatoes under cool running water, dry them completely with paper towels, pierce each 5 or 6 times with a fork, rub with olive oil, and sprinkle with coarse sea salt.
- Place the potatoes directly on the center oven rack (do not wrap in foil) and bake for 60 to 70 minutes, until the skins are crisp and the center reaches about 205°F (96°C).
- Cook the bacon in a cast iron skillet over medium heat for 8 to 10 minutes until crisp, then drain on paper towels, crumble, and divide into two equal portions.
- Shred the cheddar and divide into two 3/4-cup portions, slice the green onions and divide in half, set out the butter and sour cream to warm, and warm the milk in the microwave for 20 to 30 seconds.
- Remove the potatoes from the oven, rest for 10 minutes, reduce the oven to 375°F (190°C), and line a rimmed baking sheet with parchment paper.
- Using oven mitts, slice each potato in half lengthwise, scoop the flesh into a large mixing bowl leaving a 1/4-inch layer attached to the skin, and place the empty skins cut side up on the prepared baking sheet.
- Mash the hot potato flesh with the softened butter until mostly smooth, then gently stir in the sour cream and warmed milk.
- Fold in the kosher salt, black pepper, 3/4 cup cheddar, half the bacon, and half the green onions until just combined, adding warm milk 1 tablespoon at a time if stiff; taste and adjust salt.
- Spoon the filling evenly into the 8 potato skins, mounding it slightly without pressing down, and sprinkle the remaining 3/4 cup cheddar over the top.
- Bake at 375°F (190°C) for 15 to 20 minutes until the cheese is melted and the filling is hot, then broil for 1 to 2 minutes for deeper browning if desired.
- Top with the remaining bacon and green onions, rest for 5 minutes so the filling sets, and serve.
Notes
- Skip the foil: Wrapping potatoes in foil traps steam, leaving wet skins and a pasty filling. Bake them directly on the oven rack for crisp skins.
- Choose russets: Their starchy flesh bakes up dry and fluffy, and the thick skin stays sturdy through two bakes. Yukon Golds produce a denser filling and thinner skins that tear more easily.
- Mash while hot: Cold potato flesh turns gluey when mashed, so scoop and mash while it is still steaming.
- Warm the dairy: Adding warmed milk and room temperature sour cream keeps the potato from seizing up.
- Use a masher, not a mixer: A hand masher gives a better texture than an electric mixer, because beaters overwork the starch and make the filling gummy.
- Leave a thin lining: A 1/4-inch layer of potato inside the skin prevents tearing and gives the shells enough strength to stand on their own.
- Shred your own cheese: Bagged shreds contain anti-caking starch that melts less smoothly.
- Hold back some toppings: Reserve half of the bacon and green onions for after the second bake so they stay crisp and bright instead of drying out in the oven.
- Make-ahead: Stuff the potatoes but do not bake the second time. Refrigerate covered for up to 2 days, then bake at 375°F (190°C), adding 5 to 10 minutes to the cooking time.
- Freezer: Freeze stuffed halves before the second bake for up to 3 months; leave green onions out of the filling. Bake from frozen covered with foil at 375°F (190°C) for 20 minutes, then uncovered for 20 to 25 minutes more, until the center reaches 165°F (74°C).
- Reheating: Oven at 350°F (175°C) for 15 to 20 minutes gives the best texture; microwave takes 2 to 3 minutes but softens the skin; air fryer at 350°F (175°C) for 8 to 10 minutes restores some crispness.
Nutrition
Serving: 1Potato HalfCalories: 345kcalCarbohydrates: 29gProtein: 12gFat: 20gSaturated Fat: 11gSodium: 600mgPotassium: 650mgFiber: 3g
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