Twice-Baked Potatoes
Twice-baked potatoes are pure comfort—no two ways about it.
Something about the salty, crisp skins, loaded with creamy, cheesy filling, gets me every single time.
This is not your average side dish. It’s rich, loaded, and the star of any backyard get-together, potluck, or random Tuesday dinner (let’s be honest… I’ve made a meal out of these more than once).
Save for later:
The magic of twice baked potatoes comes from the two-step baking process.
First, you get that buttery potato center going, then you kick it up with sour cream, bacon, cheddar, and a hit of green onions.
It’s everything you love about classic comfort food—but with a crispy edge.
Ingredients
Let’s round up everything you’ll need. At first glance, they look basic, but each ingredient has a job to do. No slackers allowed.
- 4 large baking potatoes
Go big and starchy—russets work best. They bake up fluffy, hold their shape, and scoop out like a dream. - ½ cup sour cream
For that tangy, creamy bite. Makes the filling smooth and addictive. - ¼ cup milk
Adds body and loosens up the mash just enough. - 4 strips of bacon, cooked and crumbled
Smoky, salty, crunchy—don’t skip it. Use good, thick bacon if you can. - 2 tablespoons oil (olive or vegetable)
Helps those skins crisp up and adds flavor. Olive oil is my favorite, but use what you have. - 2 tablespoons unsalted butter
It melts into the warm potatoes and brings everything together. - 1 cup shredded cheddar cheese
Sharp cheddar works best, but use mild if you want something subtle. Or try pepper jack for heat. - 2 scallions, finely sliced
Fresh, oniony bite without the harshness of raw onion. Adds color, too. - Salt and pepper to taste
Be generous! Potatoes want salt. Trust me.
Bonus mix-in ideas:
I love it when people add their own twist. Try cooked broccoli, pulled pork, or chopped mushrooms. A sprinkle of smoked paprika on top kicks up the flavor. And if you want to go wild—swap the cheddar for blue cheese or smoked gouda. (Just saying.)
How to Make It
I won’t sugarcoat it—there’s a little work here. But each step pays off in flavor and texture. Lazy times are real, but this one is worth it. Here’s how I do it:
1. Bake the Potatoes
Crank your oven up to 400°F (200°C).
While it heats, wash and scrub the potatoes. Dirt sneaks into those little nooks—don’t skimp here. Dry them off, then poke each potato a few times with a fork. It helps the steam escape, so you don’t get potato grenades.
Rub the potatoes all over with oil and sprinkle with salt. Don’t be shy—salty skins are the reward after all the scooping. Put them straight on the oven rack or a baking tray. Bake for 45-60 minutes, until a knife goes in smooth and easy.
Want extra crisp? Bake them directly on the rack. The air flow helps.
2. Cool and Scoop
Let the baked potatoes cool for a bit. Burned fingertips are no badge of honor! When you can handle them, slice each one lengthwise.
Carefully scoop out the insides. Leave a thin layer in the skin, so your potato boats hold together.
I use a spoon, and kind of trace an edge before digging in. Those crispy shells are money—don’t tear them.
3. Mix the Filling
Pop the potato insides into a bowl. Add sour cream, milk, butter, half the bacon, half the cheese, and half the scallions. Season with salt and pepper.
Mash it all together until it’s smooth—but I don’t mind a few little chunks. Rustic is real.
If it feels stiff, add a splash of milk. If it’s too loose, add more cheese. Follow your heart and your taste buds.
4. Fill and Top
Spoon the creamy filling back into the potato shells. Mound it up—nobody wants a sad, flat twice baked potato. This is where you get to be generous!
Sprinkle over the rest of the cheese and bacon.
That top layer melts and crisps up in the oven, and a few bits of bacon always end up extra crunchy. (The best bites.)
5. Second Bake
Slide your filled potatoes onto a baking tray. They need 15-20 more minutes in the 400°F oven. You’ll know they’re ready when the cheese gets bubbly and starts to brown at the edges.
If you like things extra melty, broil them for a minute at the end—but keep an eye on them. Cheese loves to burn when you turn your back.
6. Top and Serve
Pull out those beauties. Give them a few minutes to cool (hot cheese lava is no joke). Top with the rest of the scallions, a bit more salt and pepper, or anything else you’re dreaming up.
At this point, you’ll want to dive right in. It’s like a mash-up between loaded fries, creamy mash, and crispy baked potatoes. You can eat these as a side, but honestly, they ARE a meal in and of themselves.
Make-ahead tip:
These reheat like champs. Stuff them ahead, chill, and do the second bake right before guests arrive.
Leftovers?
Wrap and reheat at 350°F until hot again. Sometimes I crisp them up in a skillet or the air fryer for lunch the next day. Heaven.
Twice-Baked Potatoes
Ingredients
- 4 large baking potatoes
- 1/2 cup sour cream
- 1/4 cup milk
- 4 strips of bacon cooked and crumbled
- 2 tablespoons oil such as olive oil or vegetable oil
- 2 tablespoons unsalted butter
- 1 cup shredded cheddar cheese
- 2 scallions finely sliced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and scrub the baking potatoes thoroughly. Pat them dry and prick them with a fork a few times to allow steam to escape during baking.
- Rub the potatoes with oil and sprinkle with salt. Place them directly on the oven rack or on a baking sheet. Bake for about 45-60 minutes, or until they’re tender when pierced with a fork.
- Remove the potatoes from the oven and let them cool slightly so you can handle them.
- Cut each potato in half lengthwise. Carefully scoop out the insides, leaving a thin shell to hold the filling.
- In a mixing bowl, mash the potato insides with a fork or potato masher. Add the sour cream, milk, butter, half of the crumbled bacon, half of the shredded cheddar cheese, half of the chopped scallions, salt, and pepper. Mix well until the ingredients are combined and the mixture is creamy.
- Spoon the potato mixture back into the potato shells, mounding it slightly.
- Top each potato with the remaining shredded cheddar cheese and crumbled bacon.
- Place the potatoes back in the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
- Remove the potatoes from the oven and sprinkle with the remaining chopped scallions.
- Let the potatoes cool for a few minutes before serving.
