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’re quick to prepare and can be prepped in advance.
What’s In This Post
Classic Twice Baked Potatoes
I love potatoes, and I love comfort food! These potatoes are the best of both worlds. I have been making these for years. 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. Add bacon, scallions, chives, sauteed mushrooms and onions, or all of the above, for the ultimate finish. I love serving them with roasted chicken, fried chicken, hamburger steak and gravy, and baked meatloaf.
Ingredients for Twice Baked Potatoes
For this recipe, you need russet potatoes, olive oil, kosher salt, sour cream, butter, Monterey Jack cheese, cheddar cheese, garlic powder, onion powder, black pepper, milk, cooked bacon, and green onions.
How to make Twice Baked Potatoes
- 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.
Beth’s Recipe 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, 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.
Why are my Twice Baked Potatoes gummy?
For starters, use Russet Potatoes. Red potatoes and Yukon Gold potatoes are waxier and won’t give you that full-on light, fluffy texture that you get from a Russet. Do not wrap the potatoes in aluminum foil. Just place them on a baking sheet and pop them in the oven. Wrapping the potatoes traps moisture, which makes them wet and gummy. Finally, have all your fillings ready so all the mixing is done while the potatoes are hot and airy.
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 350 degrees or the microwave at 50% power.
Twice Baked Potatoes Recipe
Ingredients
- 4 russet potatoes
- olive oil
- salt for sprinkling potatoes
- 1/3 cup sour cream
- 2 tablespoons butter
- 1/2 cup Monterey Jack finely shredded
- 1 cup cheddar finely shredded reserve 1/4 cup for the tops
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4-1/3 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 mixer, blend until smooth. Add milk; the amount of milk may vary slightly, so add a little at a time until the mixture is 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
Frequently Asked Questions
For optimal taste, use good-quality cheese. It really does make a difference. Experiment with switching the cheeses. Some of my favorites are Gruyere, Gouda, Fontina, and Muenster.
Russet potatoes are my go-to potatoes for this recipe. They have thick skins, so they hold up well to being hallowed out. They also bake up fluffy and make the best filling.
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Jess
This is the BEST way to eat a potato and so easy to make!
Jessica Formicola
Loaded potatoes are my love language, and these twice baked potatoes take the cake! Absolute perfection!
Tara
These baked potatoes look amazing! Love all those toppings and how easily they come together.
Lisa Huff
Mmmmm Twice Baked Potatoes! This simple recipe would make such a great side dish for the holidays!
rika
I am craving for some potatoes today! These look good! Can’t wait to try the recipe.
April King
These absolutely amazing! My family loved them and the Monterey Jack cheese was such a good idea.
Toni Dash
This was really amazing!! An all-time favorite side dish at my house!
Lauren Kelly
My absolute favorite way to eat potatoes! Thank you so much.
Kristyn
Seriously my favorite!! Love them as my meal or a side dish! Filling & so good!!
Shelley
Who doesn’t love twice-baked potatoes?!? And, they’re the perfect side dish for practically any meal. Thanks for the tips on things like resisting the urge to wrap them in foil lol!!
Michele
I love these twice baked potatoes. They are one of my favorite comfort foods. Thanks for sharing.
katerina @ diethood.com
These twice baked potatoes were a HUGE hit!! Everyone loved them! I am definitely making them again real soon! Thanks! 🙂
Christian Guzman
Fully loaded twice baked potatoes. My all-time favorite! That cheese, though! Yum!
Kathryn Donangelo
These potatoes are our new favorite! We could eat these every night…delicious!
Amy
These looks so insanely cheesy and delicious, love it!
Jessica Formicola
My family loves these twice baked potatoes! They are great with all kinds of meals!