Twice Baked Potatoes Recipe
If comfort food had a royalty, Twice Baked Potatoes would wear the crown. Creamy on the inside, crispy on the outside, and loaded with bacon, cheese, and chives — they’re the ultimate cozy side dish that turns an ordinary meal into something unforgettable.
This is one of those recipes that feels fancy yet couldn’t be simpler. You start with fluffy baked russets, scoop out their pillowy centers, and mix them with butter, sour cream, cheese, and bacon — then stuff it all right back in. The second bake creates that irresistible golden crust while keeping the interior luxuriously creamy.
These Twice Baked Potatoes have been a family favorite for years. I remember my mom making them on special Sundays or when company came over — always served piping hot with a sprinkle of chives and a little extra cheese melted on top. They’re just as welcome at a casual cookout as they are at a holiday dinner.
What makes this recipe shine is the balance of textures: the crisp potato skins cradle a rich, fluffy filling that’s both smoky from the bacon and tangy from the sour cream. It’s a timeless comfort food that pairs perfectly with everything from roast chicken to grilled steak.
If you love recipes that combine comfort and crowd-pleasing flavor, you might enjoy Food52’s guide to potato perfection or The Kitchn’s tips for baking potatoes just right. They’re great resources for mastering potato texture and flavor.
Recipe Card
Print
Classic Twice Baked Potatoes with Bacon and Cheddar
Description
These Twice Baked Potatoes feature fluffy mashed potato filling blended with sour cream, cheddar cheese, and bacon, then baked to golden perfection. Creamy, cheesy, and savory, they’re the ultimate comfort side dish — perfect for holidays, potlucks, or cozy family dinners.
Ingredients
- 4 large russet potatoes
- 4 slices bacon
- ½ cup sour cream
- ⅓ cup whole milk
- 4 tablespoons butter
- ¾ cup cheddar cheese, divided
- 3 tablespoons chopped chives
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven: Heat your oven to 400°F (200°C). Scrub the potatoes clean, dry them thoroughly, and prick each with a fork a few times.
- First bake: Place the potatoes directly on the oven rack (with a baking sheet below to catch drips) and bake for 50–60 minutes, or until easily pierced with a fork. Let cool slightly.
- Cook the bacon: While the potatoes bake, cook bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble.
- Prepare the filling: Once cool enough to handle, cut each potato in half lengthwise. Scoop out the flesh, leaving about ¼ inch of potato inside the skin for stability. Place the scooped potato in a bowl.
- Mash and mix: Add butter, sour cream, milk, salt, and pepper to the bowl. Mash until smooth and creamy. Stir in half the cheese, most of the chives, and half of the crumbled bacon. Taste and adjust seasoning.
- Stuff the shells: Spoon the mixture evenly back into the potato skins, mounding it slightly. Place them on a baking sheet.
- Second bake: Top each potato with the remaining cheese and bake for 15–20 minutes, until the tops are golden and the cheese is bubbly.
- Garnish and serve: Sprinkle with remaining bacon and chives before serving warm.
Notes
Active time: ~25 minutes; passive (baking) time: ~65 minutes.
To save time, bake the potatoes a day in advance and refrigerate them. Simply reheat before stuffing and finishing the second bake.
Advanced Techniques
Choosing the Right Potato
Russet potatoes are the gold standard for Twice Baked Potatoes thanks to their fluffy interiors and sturdy skins. Avoid waxy varieties like red or Yukon Gold — they’re too dense for that cloud-like texture.
Achieving Creamy Perfection
For the smoothest filling, mash the potatoes while still warm. Cold potatoes become gummy when mixed. A potato ricer or food mill gives an ultra-silky consistency, but a hand masher works perfectly too.
Infusing Extra Flavor
Infuse your milk with garlic or herbs before mixing it in — just heat gently with a smashed garlic clove or sprig of thyme. It adds subtle sophistication without overpowering the dish.
Getting the Perfect Golden Top
For an irresistible crust, finish the second bake under the broiler for 2–3 minutes. Keep an eye on them — you want bubbling, golden perfection, not burnt cheese!
Experimenting with Fillings
Once you’ve mastered the base recipe, try variations like adding caramelized onions, sautéed mushrooms, or even diced jalapeños for a bit of heat. The creamy potato base welcomes endless customization.
Storage, Shelf Life, and Maintenance Tips
Refrigerating Leftovers
Allow Twice Baked Potatoes to cool completely, then store in an airtight container in the refrigerator for up to 4 days.
Freezing for Later
These freeze beautifully! Arrange cooled, unbaked stuffed potatoes on a tray and freeze until solid. Transfer to freezer bags and store up to 2 months. Bake from frozen at 375°F for about 25–30 minutes.
Reheating Without Drying Out
Reheat in a 350°F oven for 15–20 minutes, loosely covered with foil to keep the tops soft and the filling creamy. Avoid microwaving — it can make the texture uneven.
Refreshing Before Serving
Sprinkle with a little extra cheese or a drizzle of melted butter before reheating to bring back that fresh-baked flavor.
Transforming Leftovers
Chop leftover Twice Baked Potatoes and stir into scrambled eggs or breakfast hash. Their creamy texture and smoky bacon bits make mornings extra special.
Dietary Adaptations and Substitutions
Making It Vegetarian
Simply omit the bacon. For extra flavor, stir in sautéed mushrooms or caramelized onions as a savory replacement.
Vegan Version
Replace butter and sour cream with vegan alternatives and use non-dairy milk. Nutritional yeast or vegan cheddar can add that signature cheesy flavor.
Lower-Fat Option
Use Greek yogurt instead of sour cream and reduce the butter by half. You’ll still get a rich, tangy filling with fewer calories.
Dairy-Free Adaptation
Substitute butter with olive oil, milk with oat milk, and cheese with dairy-free shreds. The texture remains creamy and satisfying.
Gluten-Free Friendly
This recipe is naturally gluten-free! Just ensure your sour cream and cheese are certified gluten-free if cross-contamination is a concern.
FAQs About Twice Baked Potatoes
Can I Make Twice Baked Potatoes Ahead of Time?
Absolutely! You can bake and stuff the potatoes up to two days ahead. Refrigerate them covered, then bake right before serving. Perfect for entertaining!
How Do I Prevent the Skins from Tearing?
Handle the potatoes gently after the first bake. Using a spoon instead of a knife to scoop helps keep the skins intact and sturdy enough to hold the filling.
Why Are My Potatoes Gummy?
Overmixing the filling or mashing cold potatoes can make them gummy. Mash gently while warm and avoid using a food processor, which can overwork the starches.
Can I Use Different Cheeses?
Definitely! Sharp cheddar is classic, but try Gruyère for nutty richness or pepper jack for a spicy kick. Mixing cheeses adds depth and variety.
Can I Add Protein to Make It a Main Dish?
Yes! Stir in cooked shredded chicken, ground turkey, or crumbled sausage before stuffing the potatoes for a hearty entrée version.
Conclusion & Final Thoughts
Twice Baked Potatoes are the definition of classic comfort — simple ingredients elevated through care and technique. They embody that perfect blend of crispy skins, creamy filling, and smoky bacon goodness that brings people back for seconds every time.
What makes this recipe timeless is its adaptability. It can shine as a side at a holiday feast or stand tall as a meal on its own. The combination of buttery potatoes, tangy sour cream, sharp cheddar, and crisp bacon hits every flavor note — rich, savory, and deeply satisfying.
Cooking these feels like connecting to tradition, yet there’s room for creativity. Add herbs from your garden, swap cheeses, or top with caramelized onions — every variation tells a little story of its own.
So next time you’re looking for a side dish that wows with minimal effort, reach for a few russets. With one bite of these Twice Baked Potatoes, you’ll understand why they’ve stood the test of time — a dish that’s equal parts comfort, nostalgia, and pure potato perfection.