If you’re craving pure comfort food with a showstopping twist, this Twice-Baked Potatoes Recipe is about to become your new favorite. Imagine crispy potato skins overflowing with creamy, cheesy mashed potatoes, smoky bacon, and a pop of fresh green onion—every bite is a celebration of texture and flavor. Whether you’re making a cozy weeknight dinner or bringing something irresistible to a potluck, this dish always steals the spotlight. You’ll love how easy it is to customize and prepare ahead, making it perfect for busy schedules and special occasions alike!

Twice-Baked Potatoes Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Twice-Baked Potatoes Recipe plays a key role, from the humble potato to the savory bacon and tangy sour cream. With just a handful of staples, you’ll create a dish that’s rich, hearty, and absolutely unforgettable.

4 large russet potatoes: Their sturdy skins and fluffy insides are ideal for twice-baking and holding all the delicious filling.
2 tablespoons olive oil: Rubbing the potatoes with olive oil gives the skins that irresistible crispiness.
½ cup sour cream: Adds tang and creaminess to the mashed potato filling—feel free to swap for Greek yogurt if you like.
¼ cup milk: Helps create a smooth, light potato mixture that’s never dry.
2 tablespoons unsalted butter: Butter brings richness and a classic flavor that ties everything together.
½ teaspoon garlic powder: A hint of garlic infuses the potatoes with savory depth without overpowering the other flavors.
½ teaspoon salt: Essential for drawing out all the natural flavors in the potatoes and cheese.
¼ teaspoon black pepper: Gives just the right touch of warmth and spice to the filling.
1 cup shredded cheddar cheese, divided: Melty cheddar is both mixed into the filling and sprinkled on top for ultimate cheesy goodness.
4 slices bacon, cooked and crumbled: Smoky, salty bacon adds irresistible crunch and flavor with every bite.
2 green onions, thinly sliced: Fresh green onions finish the potatoes with a burst of color and mild onion flavor.

How to Make Twice-Baked Potatoes Recipe

Step 1: Bake the Potatoes

Start by preheating your oven to 400°F (200°C). Scrub your russet potatoes clean, then rub them all over with olive oil for that perfect crispy skin. Pop them directly onto the oven rack or place them on a baking sheet. Let them bake for 45–60 minutes, until they’re fork-tender and the skins are beautifully golden. This first bake is key to getting fluffy, flavorful insides!

Step 2: Scoop and Prep the Potato Filling

Once the potatoes are cool enough to handle (but still warm), slice each one lengthwise. Using a spoon, carefully scoop out the fluffy potato flesh into a mixing bowl, leaving a thin layer inside to help the skins keep their shape. This technique is what makes the Twice-Baked Potatoes Recipe so special—the skins become edible “bowls” ready for all that creamy filling.

Step 3: Mash and Mix

To your bowl of scooped potato, add the sour cream, milk, butter, garlic powder, salt, and black pepper. Mash everything together until it’s silky smooth and creamy. Now, fold in half the shredded cheddar, half the bacon, and half the green onions. This is where the magic happens—the filling becomes rich, cheesy, and loaded with savory bits in every spoonful.

Step 4: Fill and Top

Spoon or pipe the creamy filling back into the potato skins, letting it mound slightly for that signature look. Sprinkle the tops generously with the remaining cheddar cheese. This second layer of cheese melts into a bubbly, golden crust during the final bake—truly the best part!

Step 5: Bake Again

Return the stuffed potatoes to the oven for another 15–20 minutes. You’re looking for hot, bubbling cheese and a lightly golden top. The Twice-Baked Potatoes Recipe gets its name from this second bake, which brings all the flavors together and gives you a perfect contrast between crispy skin and creamy insides.

Step 6: Finish and Serve

Once out of the oven, finish each potato with a scattering of the remaining bacon and green onions. The contrast of hot, melty cheese and cool, crisp toppings makes every bite a delight. Serve them hot and watch how fast they disappear!

How to Serve Twice-Baked Potatoes Recipe

Garnishes

For a finishing touch, sprinkle extra green onions, a bit of fresh cracked black pepper, or even a dollop of sour cream on each potato. You can also add chopped fresh herbs, like parsley or chives, for color and freshness. The garnishes not only make your Twice-Baked Potatoes Recipe look stunning, but also add layers of flavor and crunch.

Side Dishes

These potatoes are incredibly versatile! Serve them alongside grilled steak, roast chicken, or even a crisp green salad for a well-rounded meal. At potlucks or holiday dinners, they shine next to classic mains like glazed ham or turkey. The creamy, cheesy filling complements just about anything savory on your table.

Creative Ways to Present

Want to make your Twice-Baked Potatoes Recipe extra fun? Arrange them on a platter with colorful veggie sticks, or serve mini versions using small potatoes for appetizers. For a unique twist, offer a “potato bar” with toppings like jalapenos, salsa, or extra cheeses so guests can customize their own.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, just pop the cooled potatoes into an airtight container and refrigerate for up to 3 days. The flavors often deepen overnight, making them just as delicious reheated for lunch or dinner!

Freezing

You can absolutely freeze your Twice-Baked Potatoes Recipe. Arrange them (unbaked after filling or fully baked and cooled) on a baking sheet, freeze until solid, then transfer to a freezer bag. They keep well for up to 2 months—just thaw in the fridge before reheating.

Reheating

To reheat, place the potatoes in a 350°F (175°C) oven until hot and the cheese is bubbly, about 20–25 minutes. If you’re short on time, you can microwave them, but the oven gives the best texture for crispy skins and melty tops.

FAQs

Can I make this Twice-Baked Potatoes Recipe ahead of time?

Yes! You can prepare the potatoes through the filling stage, cover, and refrigerate up to a day ahead. Just bake them off when you’re ready to serve for fresh, bubbly results.

What are some tasty variations for the filling?

Feel free to get creative! Try mixing in steamed broccoli, chopped ham, sautéed mushrooms, or even swap the cheddar for pepper jack or mozzarella. The Twice-Baked Potatoes Recipe is a perfect canvas for your favorite flavors.

Are these potatoes gluten-free?

Absolutely. All the ingredients in this recipe are naturally gluten-free, making it a safe and delicious choice for those with gluten sensitivities.

Can I use a different type Side Dish

Russet potatoes work best for their sturdy skins and fluffy insides, but you can use Yukon Golds for a slightly creamier texture. Just be sure to choose potatoes large enough to hold plenty of filling.

How do I make these vegetarian?

Simply leave out the bacon or substitute with vegetarian bacon or sautéed mushrooms for that savory, umami bite. The Twice-Baked Potatoes Recipe is easy to adapt for any diet!

Final Thoughts

This Twice-Baked Potatoes Recipe is pure comfort food magic—easy to make, outrageously delicious, and always a hit at the table. Give it a try and share it with someone you love. I promise, these potatoes will have everyone coming back for seconds!

Twice-Baked Potatoes Recipe

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4.8 from 11 reviews

Author: admin
Total Time: 1 hour 30 minutes
Yield: 8 halves 1x
Diet: Non-Vegetarian

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Description

This Twice-Baked Potatoes recipe features creamy, cheesy potato filling mixed with bacon and green onions, baked until golden and bubbly. Perfect as a hearty side dish, these loaded potatoes combine the comforting flavors of sour cream, cheddar, and smoky bacon for an irresistible treat.

Ingredients

Scale

Potatoes

4 large russet potatoes, scrubbed clean
2 tablespoons olive oil

Filling

½ cup sour cream
¼ cup milk
2 tablespoons unsalted butter
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 cup shredded cheddar cheese, divided
4 slices bacon, cooked and crumbled
2 green onions, thinly sliced

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Instructions

Preheat and bake potatoes: Preheat the oven to 400°F (200°C). Rub the potatoes with olive oil and place them directly on the oven rack or a baking sheet. Bake for 45–60 minutes, or until tender when pierced with a fork.
Cool and scoop: Let the potatoes cool slightly, then slice each in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving a thin layer of potato inside the skins.
Mash filling: Mash the scooped-out potato with sour cream, milk, butter, garlic powder, salt, and pepper until smooth and creamy. Stir in half the cheddar cheese, half the bacon, and half the green onions.
Fill and top: Spoon or pipe the filling back into the potato skins, mounding it slightly. Top with the remaining cheese.
Second bake: Return the potatoes to the oven and bake for another 15–20 minutes, or until heated through and the tops are golden and bubbly.
Garnish and serve: Remove from the oven and sprinkle with the remaining bacon and green onions before serving.