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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Toni
This has been a favorite at my house! It is so good and delicious!
Heidi Schaffer
My family loved these so much! My husband was disappointed I didn’t make more!
Tom
These are so dang good! We loved every bite!
Tania Pilcher
I love how versatile this recipe is and how it can be made in any weather – hot or cold! I’ve adapted the recipe to make it vegan friendly and it turned out delicious!
Jacqueline Meldrum
Oh those look lush! Why do I never twice bake my potatoes!
Dannii
This is always my go-to when I am craving comfort food. So many different ways to adapt them too.
Farah Maizar
Perfect side dish to the steaks I have planned for this week. Yum! Thank you for the recipe!
Beth Pierce
My pleasure Farah. Enjoy!!
Andrea
One of my absolute favorites. They look perfectly delicious!
Emily Flint
I was just thinking about these the other day so I’m so glad I found your recipe! I can’t wait to make these this weekend!
Laura
They look sooo cheesy, I am making those tonight
Melinda Fewless
Twice baked potatoes are one of my favorite things and these did not disappoint!!! So so good!
Nathan
This recipe looks DANGEROUS. I love the tip to pop the shells back in the oven while you’re preparing the other ingredients, I wouldn’t have thought of that!
April
These were so good! I made them for dinner last night and my entire family loved them.
Gina
Doesn’t get more deliciously decadent than this for a side dish! We love this recipe!
Maria
Those potatoes are looking great! Can’t wait to wow my guests with these!
Jen
Yum! We love potatoes here and I can’t wait to make this! My family is going to love this recipe! So excited!