Ultimate Twice Baked Potatoes

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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 more cheddar and crispy bacon!

twice baked potatoes in a white baking dish with bacon, green onions and cheese on top.
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What Are Twice Baked Potatoes?

Twice Baked potatoes are first baked in the oven, then scooped out and left with only a shell. 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!

If you've never had potatoes made this way, you're in for a treat. 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!

baked potatoes after the second round.

Ingredients

At our house, twice baked potatoes are a family tradition that my Momma always served with beef tenderloin and strawberry pecan salad. I'm sharing her recipe because it's truly the best I've ever tasted!

  • Idaho russet potatoes
  • sour cream
  • chive & onion cream cheese spread
  • butter
  • sharp cheddar cheese
  • bacon
  • green onions
  • garlic salt
  • pepper

See recipe card for quantities.

ingredients needed to make ultimate twice baked potatoes.

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.

scooping pulp out of potato skins on a sheet pan.

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.

scooping filling into potato skins on a sheet pan.

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.

baked potato mixture spooned into potato shells.

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.

cheese, bacon and green onion toppings before going into oven.

Recipe FAQS

How do you keep twice baked potatoes from falling apart?

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.

Do you poke holes in twice baked potatoes?

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.

Can you eat the potato skins?

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.

a row of potatoes topped with bacon, green onions and cheese that have been baked twice.

Top 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!)

Storage Suggestions

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.

If you love my Ultimate Twice Baked Potatoes, enjoy these other dishes that are reader's favorites!

Recipe Card

a row of potatoes topped with bacon, green onions and cheese that have been baked twice.

Ultimate Twice Baked Potatoes

Twice Baked Potatoes are the ultimate side dish to beef, poultry and pork. They're loaded with sharp cheddar cheese, sour cream, and bacon!
5 from 3 votes
Print Pin Rate
Course: Sides
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 4
Calories: 373kcal

*See notes in blog post for detailed tips, photos and instructions.

Equipment

  • skillet
  • 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

Calories: 373kcal | Carbohydrates: 23g | Protein: 12g | Fat: 27g | Saturated Fat: 16g | Sodium: 598mg | Potassium: 596mg | Fiber: 2g | Sugar: 3g | Vitamin C: 9mg | Calcium: 295mg | Iron: 1mg

Nutrition info is an auto generated estimate.

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6 Comments

  1. 5 stars
    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.

    1. I really like the taste of chive and onion cream cheese in this recipe. It adds an extra bit of flavor and creaminess!

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