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Twice Baked Potatoes

This recipe guides you through making classic twice-baked potatoes. Potatoes are first baked until tender, then their creamy insides are scooped out and mixed with rich butter, crispy bacon bits, tangy sour cream, two types of cheese, and savory seasonings. This decadent filling is then spooned back into the potato shells, topped with extra cheese, and baked again until golden and heated through. A comforting and flavorful side perfect for any meal.
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Course lunch/dinner
Cuisine American
Servings 12 people
Calories 1105.6 kcal

Equipment

  • 1 Baking Sheet
  • 1 Large Mixing Bowl
  • 1 Sharp Knife
  • 1 Potato Masher Alternatively, a sturdy fork
  • 1 Measuring Cups and Spoons

Ingredients
  

Main

  • 8 baking potatoes washed
  • 3 tablespoons canola oil
  • 2 sticks salted butter
  • 1 cup bacon bits fry your own!
  • 1 cup sour cream
  • 1 cup Cheddar or Jack cheese or a mix of both, plus more for topping
  • 1 cup whole milk
  • 2 teaspoons seasoned salt
  • 3 green onions sliced
  • Freshly ground black pepper

Instructions
 

  • Preheat the oven to 400 degrees F.
  • Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
  • Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
  • With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
  • Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
  • Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.

Notes

Achieving the perfect twice-baked potato hinges on fully cooking the potatoes during the first bake; they should be tender but not mushy. For the crispiest skins, ensure potatoes are thoroughly scrubbed and oiled before baking. When mashing the filling, avoid overmixing to prevent a gummy texture; a gentle mash with a fork or masher is sufficient. Frying your own bacon instead of using pre-made bits will significantly elevate the flavor profile. Remember to season generously to taste, as potatoes absorb a lot of salt. If freezing, omit the green onions and add them fresh upon reheating for best flavor and texture.