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Twice baked potatoes are a beloved comfort food classic that perfectly balances creamy, fluffy mashed potato filling with savory, crispy bacon and melted cheddar cheese.
What makes this recipe truly special is the combination of textures and flavors: the crispy baked skin, the rich cheesy filling, and the fresh bite from green onions.
Nutritionally, this recipe is a satisfying source of protein, thanks to the bacon and cheddar cheese, and provides moderate fiber from the russet potatoes.
Although it contains good fats from butter and olive oil, it keeps saturated fats reasonable with the addition of sour cream and milk for creaminess.
These potatoes are easy to prepare and meal-prep friendly, making them ideal for family dinners or gatherings.
The recipe’s step-by-step process ensures even beginners can achieve a restaurant-quality dish with minimal fuss.
Perfect for any day you crave a hearty, comforting side or main, twice baked potatoes bring warmth and indulgence to your table with wholesome ingredients.
Must-Have Tools for Perfect Results
Enamelware Sheet Pan
This sturdy baking sheet offers even heat distribution for perfectly cooked potato skins and filling. Its durable surface resists warping and is easy to clean, making it a versatile staple in any kitchen.
Potato Masher
Essential for mashing the scooped-out potatoes to a light and fluffy consistency, this tool gives you control over texture better than electric mixers, and is easy to clean and store.
Skillet (Non-Stick or Cast Iron)
Ideal for crisping bacon evenly without sticking, a good skillet ensures flavorful bacon pieces that add crunch and depth to the filling, plus it’s perfect for countless other stovetop tasks.
Silicone Basting Brush
Used to evenly coat potatoes with olive oil before baking, this brush ensures a crispy, golden skin and helps season the potatoes evenly. Its heat resistance and easy cleaning make it invaluable for many cooking tasks.
Mixing Bowl (Large)
A spacious bowl is vital for mixing the mashed potato filling thoroughly with butter, sour cream, cheese, and bacon, ensuring every bite is flavorful and well combined.
Twice-Baked Potatoes
Equipment
- 1 Enamelware Sheet Pan
- 1 Potato Masher
- 1 Skillet (non-stick or cast iron)
- 1 Silicone Basting Brush
- 1 large mixing bowl
Ingredients
- 4 medium russet potatoes about ½ lb each
- 1 tablespoon olive oil
- 4 ounces bacon
- 4 tablespoons unsalted butter
- ½ cup sour cream
- ¼ cup milk
- ½ teaspoon salt plus extra for seasoning
- ¼ teaspoon freshly cracked black pepper
- 3 green onions thinly sliced
- 1¼ cups shredded cheddar cheese divided
Instructions
- Prepare and Bake the Potatoes: Preheat your oven to 400°F (200°C). Thoroughly wash each russet potato and dry them completely. Use a fork to poke several holes all over each potato to allow steam to escape while baking. Place the potatoes on a baking sheet lined with parchment paper. Drizzle olive oil over each potato, then use a silicone brush or your hands to coat them evenly. Sprinkle lightly with salt to enhance the skin’s flavor. Bake in the oven for about 50 to 60 minutes, or until the potatoes are tender when pierced with a fork.
- Cook the Bacon Until Crispy: While the potatoes bake, heat a skillet over medium heat. Add the bacon slices and cook them until they turn a golden brown and become crispy. Remove the bacon from the pan and transfer to a plate lined with paper towels to drain excess grease. Once cooled, chop the bacon into bite-sized pieces.
- Scoop and Mash Potato Flesh: When the potatoes have cooled enough to handle, slice each one lengthwise down the center. Carefully scoop out the soft flesh into a large mixing bowl, leaving about a ¼-inch thick border of potato inside the skins to keep their shape intact. Discard or save the skins for another use.
- Mix Filling Ingredients: To the bowl with the scooped potato flesh, add the butter, sour cream, milk, salt, and freshly cracked black pepper. Mash everything together using a potato masher or an electric hand mixer until the mixture becomes smooth and fluffy. Stir in half of the chopped bacon, half the sliced green onions, and ½ cup of the shredded cheddar cheese, folding gently until evenly combined.
- Refill and Bake the Potatoes: Spoon roughly ⅓ cup of the potato mixture back into each potato shell, spreading it evenly. Top each filled potato with the remaining shredded cheddar cheese. Return the stuffed potatoes to the baking sheet and place them back in the oven. Bake for an additional 20 minutes or until the cheese on top has melted and is bubbly.
- Garnish and Serve: Remove the potatoes from the oven and sprinkle the remaining green onions over the top for a fresh, vibrant finish. Serve warm and enjoy!
Notes
- Russet potatoes are ideal for this recipe due to their thick skin and fluffy interior that mash beautifully and hold up well after scooping.
- To save time, you can bake the potatoes the day before and refrigerate them overnight before proceeding with the filling and second bake.
- Feel free to customize the filling by adding ingredients like sautéed mushrooms, chopped chives, or a dash of smoked paprika for extra flavor.
- For a lighter version, substitute Greek yogurt for the sour cream or use reduced-fat cheddar cheese.
- Make sure to leave a sturdy potato rim when scooping out flesh to prevent the skins from collapsing during the second bake.
Chef’s Secrets for Flawless Twice Baked Potatoes
To achieve perfectly twice baked potatoes, start with high-quality russet potatoes, which have a thick skin and fluffy interior that withstands scooping and refilling.
Pricking the potatoes before baking allows steam to escape, preventing bursting. Brushing the skins with olive oil and seasoning with salt enhances their crispiness and flavor.
When mashing the potato flesh, use room-temperature butter and warm milk or sour cream to create a smooth, creamy texture without making the filling watery.
Avoid overmixing, as you want to maintain a light fluffiness. Cooking bacon until very crispy not only adds a satisfying crunch but also infuses the filling with deep, smoky flavor.
For an extra touch, fold in fresh green onions before refilling the skins and garnish with more after baking to add a burst of freshness.
Lastly, bake the filled potatoes just long enough to heat through and melt the cheese without drying out the filling.
Serving Suggestions to Complement This Dish
Twice baked potatoes are rich and filling, making them an excellent side for grilled or roasted meats like steak, chicken, or pork chops.
For a vegetarian option, serve them alongside a crisp green salad with a tangy vinaigrette to balance the creamy potatoes.
Add steamed or roasted seasonal vegetables such as asparagus, broccoli, or green beans to round out the meal with color and nutrition.
To elevate the dish, offer toppings like sour cream, chopped chives, diced tomatoes, or even a dollop of guacamole for added creaminess and freshness.
For gatherings, present the potatoes on a large platter garnished with extra cheese and bacon for a crowd-pleasing centerpiece.
Storage Tips for Leftovers and Meal Prep
Twice baked potatoes store well in the refrigerator for up to 3-4 days.
To preserve texture and flavor, allow the potatoes to cool completely before sealing them in an airtight container or wrapping tightly in foil.
When reheating, place them in a preheated oven at 350°F (175°C) for 15-20 minutes until warmed through and the cheese is melted again.
Avoid microwaving if possible, as it can make the potato skin soggy.
If you plan to meal prep, prepare the mashed filling ahead of time and keep it refrigerated separately from the skins to maintain their crispness.
Then fill and bake the potatoes fresh before serving.
Frequently Asked Questions Answered Clearly
1. Can I use other types of potatoes?
Russet potatoes are ideal for their fluffy texture and sturdy skins. Yukon Golds can work but might be less fluffy and have thinner skins, which may not hold up as well.
2. How do I make this recipe vegetarian?
Simply omit the bacon and add extra cheese, sautéed mushrooms, or caramelized onions for added flavor and texture.
3. Can I prepare this recipe ahead of time?
Yes, you can bake the potatoes and prepare the filling a day ahead. Store them separately and combine just before the final bake for best results.
4. What can I use instead of sour cream?
Greek yogurt is a great substitute that adds creaminess with a slight tang, plus additional protein and fewer calories.
5. How do I make the potato skins crispier?
Ensure the potatoes are well-coated with oil before baking, and bake them on a parchment-lined sheet to allow even heat circulation. Avoid covering with foil during baking.
This recipe is inspired by budgetbytes and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.