Ultimate Twice Baked Potatoes
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Twice Baked Potatoes are the ultimate side dish to beef, poultry and pork. They're loaded with sharp cheddar cheese and sour cream, then topped with extra cheddar and crispy bacon. Fancy enough for holiday dinners, or perfect for any night of the week!
Jump To
What Are Twice Baked Potatoes?
Twice Baked potatoes are first baked in the oven, then scooped out and left with only a shell. You simply mix the potato pulp with sour cream, cream cheese and cheddar, then spoon it back into the potato shells.
Top potatoes with more cheese, bacon and green onions, then bake again for the ultimate side dish! This delicious recipe is a big hit at cookouts, barbecues, and fancy holiday dinners. It also freezes well and can be made days in advance.
Want to make this dish in the air fryer? Try Air Fryer Twice Baked Potatoes for a different variation.
Ingredients
Twice baked potatoes are a family tradition that we always serve with beef tenderloin and strawberry pecan salad on Christmas Eve. But, you can make them whenever you wish with these simple ingredients...
- Idaho russet potatoes - these are the best baking potatoes
- sour cream - adds richness and a creamy texture
- chive & onion cream cheese spread - can use regular cream cheese if desired
- butter - adds flavor
- sharp cheddar cheese - gives this recipe it's cheesy pull!
- bacon - because everything's better with bacon on top!
- green onions - the perfect garnish
- garlic salt - provides the seasoning
- pepper - use as much or as little as you like
See recipe card for quantities.
Instructions
1 - Bake 2 large potatoes (unwrapped) in a 400 degree oven for 1 hour. While they're baking, fry 6 slices of bacon in skillet, drain and crumble.
2 - Cool potatoes for 15 minutes, then slice in half lengthwise. Scoop pulp out with a spoon, leaving about ¼ inch in the shell. Sprinkle shells with garlic salt and pepper.
3 - With a mixer, blend pulp, sour cream, cream cheese, butter and shredded cheddar until smooth. Add garlic salt and pepper. A few lumps will remain, but that's okay.
4 - Spoon filling into the shells until there's a little dome on top. Place into a small baking dish and nestle them closely together so they will prop each other up.
5 - Sprinkle cheddar cheese, bacon pieces and chopped green onions on top. Place back in the oven and bake at 350 degrees for 15 minutes until cheese is melted and potatoes are warm throughout.
Recipe FAQS
The key to keeping them from falling apart is to leave about ¼ inch of pulp in each shell. If you scoop out all of the pulp down to the skin they won't hold up to the weight of the filling. Leaving a little pulp behind makes them more sturdy. It also helps not to wrap the potatoes in aluminum foil before baking.
Yes, you can poke holes in the skin before baking to ensure it will release steam during the cooking process. Try not to poke a huge hole or it will cause the skins to break.
Yes! That's my favorite part! The skins are crispy and delicious, and they contain nutrients which are good for you. Baking them twice makes the skins extra flavorful.
Expert Tips
- Bake potatoes without wrapping in aluminum foil to create a strong shell.
- Leave ¼ inch of pulp when scooping out potatoes to make the shells more sturdy.
- Add a sprinkle of garlic salt and pepper to the shells once the pulp has been removed. This seasons them for anyone who likes to eat the skins (like me!)
Storing Leftovers
This recipe can be made ahead and stored up to 3 days in the refrigerator before baking. It can also be frozen in an airtight container up to 3 months as long as you leave the toppings off until later.
To cook after freezing, preheat oven to 350 degrees. Bake until warmed throughout (usually 40 to 50 minutes). Put toppings on, then pop back in the oven until cheese melts.
More Potato Recipes
If you love my Ultimate Twice Baked Potatoes, enjoy these other recipes that are reader favorites...
- Loaded Hash Brown Casserole
- Dutch Oven Potato Soup
- Red Skin Potato Salad
- Garlic Mashed Potatoes
- Loaded Sweet Potato Casserole
- Twice Baked Mashed Potatoes
- Smoked Potatoes
Recipe Card
Ultimate Twice Baked Potatoes
*See notes in blog post for detailed tips, photos and instructions.
Equipment
- 13 x 9 inch baking dish
- mixer (hand or free standing)
- mixing bowl and spoon
Ingredients
- 2 large russet potatoes
- ½ cup sour cream
- ½ cup chive & onion cream cheese spread
- 2 Tablespoons butter
- ½ teaspoon garlic salt
- ¼ teaspoon pepper
- 1 cup sharp cheddar cheese divided
- 6 slices bacon crumbled
- 4 green onions diced
Instructions
- Preheat oven to 400 degrees.
- Bake potatoes (unwrapped) in a 400 degree oven for 1 hour.
- While potatoes are baking, fry 6 slices of bacon in skillet, drain and crumble.
- Cool potatoes for 15 minutes, then slice in half lengthwise.
- Scoop pulp out with a spoon, leaving about ¼ inch in the shell. Sprinkle shells with a dash of garlic salt and pepper. Use more in filling.
- With a mixer, blend pulp, sour cream, cream cheese, butter and half of the shredded cheddar until smooth. Add garlic salt and pepper. Mix well.
- Spoon filling into the shells until it creates a little dome. Place into a small baking dish and nestle them closely together so they will prop each other up.
- Sprinkle the other half of the cheddar cheese, crumbled bacon pieces and chopped green onions on top of potatoes.
- Place potatoes back in the oven and bake at 350 degrees for 15 minutes until cheese is melted and potatoes are warm throughout.
Notes
- Bake potatoes without wrapping in aluminum foil to create a strong shell.
- Leave ¼ inch of pulp when scooping out potatoes to make the shells more sturdy.
- Add a sprinkle of garlic salt and pepper to the shells once the pulp has been removed.
- View this story about Twice Baked Potatoes!
Nutrition
Nutrition info is an auto generated estimate.
Sharing is Caring! Love my RECIPES? Please SHARE with friends!
Feed me more of these!
You got it! 🙂
Love these. So easy and I too love the skins! Seasoning is great.
I could eat them every day for supper!
I have always loved twice baked potatoes. I've never used chive and cream cheese onion in the recipe. I bet it adds a great flavor.
I really like the taste of chive and onion cream cheese in this recipe. It adds an extra bit of flavor and creaminess!