Best Ever Twice Baked Potatoes

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.

A platter of twice baked potatoes.
Photo: Gayle McLeod

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.
Ingredients for twice baked potatoes.Ingredients for twice baked potatoes.

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.

Poking holes in potatoes.Poking holes in potatoes.

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.

Cooking bacon in a pan.Cooking bacon in a pan.

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.

Scooping flesh out of potatoes.Scooping flesh out of potatoes.

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.

Mashed potato filling with toppings in a bowl.Mashed potato filling with toppings in a bowl.

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!

Twice baked potatoes before baking.Twice baked potatoes before baking.

Storage And Make-Ahead Tips

  • For storing in the fridge: Any leftovers can be stored in the fridge for 4 to 5 days.
  • For storing in the freezer: Freeze them in a single layer on a sheet pan or plate before storing them away in a container with parchment paper in-between the layers, to prevent sticking.
  • For reheating: I place them right in the oven frozen at 350°F in a baking dish and bake for about 50 minutes. You could also microwave them, if you’re not so concerned about the outside getting crispy again.
  • How to make ahead: You can bake the potatoes and mix the filling a day in advance. Store the potato skins in one container and the mixed filling in a separate container in the fridge. Then, simply fill the potato skins and bake them the second time when you’re ready to serve them up.

Common Questions

What other filling ingredients can I add?

A few other delicious combinations are spinach and artichokes, broccoli cheddar with broccoli rice, parmesan pesto with toasted pine nuts, or sautéed mushrooms and caramelized onions. But I think you get the gist, the world is your oyster here!

How can I make this in an air fryer?

You sure can! Just follow my recipe for air fryer baked potatoes, and then follow the rest of the directions below. You may be limited by how many potatoes you can fit in your air fryer, but you could always halve this recipe and make two potatoes for a cozy meal at home.

Cheesy twice baked potatoes.Cheesy twice baked potatoes.

More Potato Side Dishes

If you make this twice-baked potatoes recipe, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more food inspiration (and exclusive content), join my free newsletter.

Description

These twice-baked potatoes are deliciously crispy, creamy, cheesy, and everyone’s favorite side dish or appetizer for holiday parties! Watch the video below to see how I make this in my kitchen!

  • Bake the potatoes. Preheat the oven to 400F. 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, or until they’re easily pierced with a knife.

  • Cook the bacon. While the potatoes are baking, cook the bacon in a skillet over medium heat, until crispy. Transfer to a paper towel-lined plate. Once cooled, crumble the bacon into small pieces.

  • Scoop out the potatoes. 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. Place the potato flesh in a large mixing bowl.

  • Mix the filling. To the mixing bowl of potato flesh, add the sour cream, milk, and butter. Use a potato masher or hand mixer to whip the ingredients together. 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. Sprinkle the remaining cheddar cheese on top. Return the potatoes to the oven and bake for 15 to 20 minutes, or until the cheese is melted and lightly golden.

  • Garnish and serve. Garnish with the remaining chives before serving.

  • Larger potatoes will give you a more a more mounded filling. If you don’t have enough of the filling to make each serving substantial, you can toss one potato skin away and fill up the rest with the remaining filling.
  • For storing in the fridge: Any leftovers can be stored in the fridge for 4 to 5 days.
  • For storing in the freezer: Once frozen on a sheet pan or plate, place them in a storage container with parchment paper in-between the layers. This makes it easy to pull out a serving when the craving strikes!
  • For reheating: Place them right in the oven frozen at 350°F in a baking dish and bake for about 50 minutes. Alternatively, if you’re not worried about the outside getting re-crispy, you can microwave them until warmed through. 
  • How to make-ahead:You can bake the potatoes and mix the filling a day in advance. Store the potato skins in one container and the mixed filling in a separate container in the fridge. Then, simply fill the potato skins and bake them the second time when you’re ready to serve them up.

Calories: 258kcal | Carbohydrates: 21g | Protein: 7g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 346mg | Potassium: 513mg | Fiber: 1g | Sugar: 2g | Vitamin A: 442IU | Vitamin C: 7mg | Calcium: 119mg | Iron: 1mg

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