Twice Baked Potatoes

These easy twice-baked potatoes are loaded with crispy bacon, melted cheese, and green onions. They’re the perfect side dish for any meal. They are quick to prepare and can be prepped in advance. 

I love potatoes, and I love comfort food! These potatoes are the best of both worlds. I have been making them for years, and they are as good now as they were thirty years ago.

These spuds are filled with creamy mashed potatoes mixed with sour cream, milk, butter, cheddar cheese, Monterey Jack, and a perfect blend of spices. For the ultimate finish, add bacon, scallions, chives, sauteed mushrooms, and onions, or all of the above. I love serving them with roasted chicken, fried chicken, hamburger steak and gravy, and baked meatloaf.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Russet potatoes: work best because they have thick skins and starchy insides.
• Sour cream: full-fat works best
• Butter: unsalted or salted. If using salted butter, reduce the amount of added salt to taste.
• Cheese: any cheddar, Monterey Jack, gruyere, gouda, or, if you like things a little spicy, Pepperjack.
• Milk: any milk will work, but 2% or whole whole will make a creamier filling.

How to Make Twice Baked Potatoes

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

Prick the potatoes with a fork, rub them with oil, and sprinkle them with salt. Bake until fork tender. Cool for about 15 minutes.

Mix the sour cream, butter, cheddar cheese, Monterey Jack, garlic powder, onion powder, salt, and pepper. Cut the baked potatoes in half and scoop the flesh into the bowl, leaving the outer layer intact. Mash with a potato masher. Add just enough milk to make them creamy,

Spoon the mashed mixture into the potatoes. Top them with a little more cheese and bake. Sprinkle with bacon and green onions.

Preparation Tips

• Take the time to dry the potatoes after washing them.
• Resist the urge to wrap the potatoes in aluminum foil. Just place them on a baking sheet and pop them in the oven.
• For added crispiness, place the empty potato shells back in the oven while you gather the ingredients for the stuffed potato mixture.
• When the stuffed potatoes are back in the oven, watch them closely. If left too long in the oven, some potato mixture may cook over the side.
• You can top the potatoes how you like. My favorites are crumbled bacon, chives, pickled jalapenos, and sliced green onions.

Storage and Reheat

Leftovers can be stored in an airtight container in the fridge for up to 3 days. They can be reheated in the oven at 400 degrees for 15 minutes or until warm or in the microwave at 60% power for 2 minutes. 

Freeze in a sturdy container for up to 3 months. Defrost in the refrigerator overnight and reheat in the oven at 400 degrees until warm or the microwave at 60% power for short increments or until warm. 

Frequently Asked Questions

More Potato Recipes

Potato Dumplings

Sweet Potato Cornbread

Hamburger Potato Casserole

Potato Pancakes

Smashed Potatoes

Scalloped Potatoes

Twice Baked Potatoes Recipe

Twice Baked Potatoes are a classic side to add to just about any meal, from steak to sandwiches, chicken, and more—delicious, creamy potatoes topped with crispy bacon, scallions, and sour cream.

5 from 80 votes

Print Pin Rate

Course: side

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 8 servings

Calories: 220kcal

Author: Beth Pierce

Ingredients

• 4 russet potatoes
• olive oil
• salt for sprinkling potatoes
• ⅓ cup sour cream
• 2 tablespoons butter
• ½ cup Monterey Jack finely shredded
• 1 cup cheddar finely shredded reserve 1/4 cup for the tops
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼-⅓ cup milk
• 2 slices crispy cooked bacon chopped
• 1 scallion thinly sliced

Instructions

• Preheat oven to 350 degrees.  Dry the potatoes after washing, prick 2-3 times with a fork,  rub with oil, and sprinkle with salt.  Place them uncovered on a baking sheet. Bake potatoes for 45-60 minutes or until soft to the touch when gently squeezed. Remove from oven and allow to cool enough to handle them.
• In a large bowl, add the sour cream, butter, Monterey Jack, 3/4 cup cheddar cheese, garlic powder, onion powder, salt, and pepper. Cut potatoes in half lengthwise and gently scoop out the cooked potato, leaving a 1/3-inch shell all the way around. 
• Add the potatoes to the bowl with the other ingredients and, using a hand-held potato mashed, blend until smooth. Add just enough milk to make them creamy,
• Scoop the mixed potatoes back into the shells.  Top with a sprinkle of cheddar cheese. Bake at 375 degrees for 15-20 minutes.  Remove from oven and top with bacon and scallions.

Video

Notes

• Take the time to dry the potatoes after washing them.
• Resist the urge to wrap the potatoes in aluminum foil. Just place them on a baking sheet and pop them in the oven.
• For added crispiness, place the empty potato shells back in the oven while you gather the ingredients for the stuffed potato mixture.
• When the stuffed potatoes are back in the oven, watch them closely. If left too long, some of the potato mixture may cook over the side.
• You can top the potatoes how you like. My favorites are crumbled bacon, chives, pickled jalapenos, and sliced green onions.

Nutrition

Calories: 220kcal | Carbohydrates: 21g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 242mg | Potassium: 492mg | Fiber: 1g | Sugar: 1g | Vitamin A: 372IU | Vitamin C: 6mg | Calcium: 188mg | Iron: 1mg

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