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!
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!
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
- sharp cheddar cheese
- green onions
- garlic salt
See recipe card for quantities.
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.
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.
- 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!)
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!
- Loaded Hash Brown Casserole
- Cheesy Potato Soup
- Red Skin Potato Salad
- Garlic Mashed Potatoes
- Loaded Sweet Potato Casserole
Sharing is Caring! If you love my recipes, please share with friends! Also, check out Quiche My Grits recipes on Weekend Potluck every Friday.