Best Ever Twice Baked Potatoes

These twice-baked potatoes are arguably everyone’s favorite side dish for holiday parties. They offer the most satisfying bite of crispy potato skins stuffed with a creamy, cheesy potato filling, dotted with crispy bacon bits and fresh chives.

These Twice Baked Potatoes At A Glance

Although the classic baked potato is always a solid option, there’s something special about these twice-baked potatoes. I may be biased because of my love for mashed potatoes and cheesy potato skins, but the mashed filling mixed with all the toppings creates a whole new experience that’s the best of both worlds and extra indulgent (which is certainly holiday appropriate). And speaking from personal experience based on how quickly they disappear at my family’s Thanksgiving and Christmas dinners, I’m confident your whole family will love them as well! Here’s why they’re the best:

• The flavor combination is top notch. I’m using classic loaded baked potato toppings like bacon, sour cream, and chives, but feel free to mix in your favorite vegetables, meats, cheeses, herbs, and spices. You could even use baked sweet potato instead!
• They can be made ahead of time. You can bake the potatoes and mix the filling a day in advance (this is the first bake). Then, simply fill the potato skins and bake them the second time when you’re ready to serve them up. It’s a huge time saver for busy holidays.
• They’re perfect for any social gathering. Whether for holidays, the Super Bowl, Easter, or any dinner party, these are always a hit. They’re a timeless party food dish.

Twice Baked Potatoes Ingredients

• Russet Potatoes: These are the ideal choice for baked potatoes as they have a skin that will crisp up with a fluffy interior. Also, always wash the potatoes well since you’ll eat them with the skin on.
• Bacon: I’d avoid buying packaged bacon bits. Freshly cooked bacon has much better flavor and texture.
• Sour Cream: I love the tangy flavor of sour cream, but you could also use Greek yogurt if you prefer.
• Whole Milk and Butter: Whole milk is best for a super creamy filling, but you can use whichever milk you like.
• Cheese and Chives: I’m using white cheddar cheese, but again, feel free to use any shredded cheese you like. I’d also freshly grate the cheese rather than use pre-grated cheese, as it doesn’t melt as well.

Find the printable recipe with measurements below.

How To Make Twice Baked Potatoes

Bake the potatoes. Wash and dry the potatoes, then use a fork to prick the potatoes a few times. Place them on a parchment-lined baking sheet, then bake for 50 to 60 minutes at 400°F (200ªC). They should be soft enough to pierce easily with a knife.

Cook the bacon. While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy, and transfer to a paper towel-lined plate. Once cooled, crumble the bacon into small pieces. If you prefer to cook bacon in the oven, you can bake and crumble the bacon slices earlier in the day.

Scoop out the potato flesh. Remove the potatoes from the oven and let them cool to the touch. Slice them in half lengthwise and scoop out the flesh, leaving about ¼-inch rim around the potatoes. Then, place the potato flesh in a large mixing bowl.

Make the filling. Add the sour cream, milk, and butter to the mixing bowl. Use a potato masher or hand mixer to whip the ingredients together, until it’s fluffy. Then stir in the crumbled bacon, ½ cup of cheese, and 2 tablespoons of chives.

Fill the potato skins. Scoop the filling mixture back into the potato skins and sprinkle the remaining cheddar cheese on top. If you’d like to add a little more cheese, you do you! Return the potatoes to the oven and bake for 15 to 20 minutes, until the cheese is perfectly melted and lightly golden. Lastly, don’t forget to sprinkle the remaining chopped chives on top before serving!

Common Questions

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