by Beth Pierce 114 Comments
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These easy twice-baked potatoes are loaded with crispy bacon, melted cheese, and green onions. They’re the perfect side dish for any meal! They’re quick to prepare and can be prepped in advance.
Classic Twice Baked Potatoes
I love potatoes, and I love comfort food! These potatoes are the best of both worlds. I have been making these for years. They are as good now as they were thirty years ago. These spuds are filled with creamy mashed potatoes mixed with sour cream, milk, butter, cheddar cheese, Monterey Jack, and a perfect blend of spices. Add bacon, scallions, chives, sauteed mushrooms and onions, or all of the above, for the ultimate finish. I love serving them with roasted chicken, fried chicken, hamburger steak and gravy, and baked meatloaf.
Ingredients for Twice Baked Potatoes
For this recipe, you need russet potatoes, olive oil, kosher salt, sour cream, butter, Monterey Jack cheese, cheddar cheese, garlic powder, onion powder, black pepper, milk, cooked bacon, and green onions.
How to make Twice Baked Potatoes
- Prick the potatoes with a fork, rub them with oil, and sprinkle them with salt. Bake until fork tender. Cool for about 15 minutes.
- Mix the sour cream, butter, cheddar cheese, Monterey Jack, garlic powder, onion powder, salt, and pepper. Cut the baked potatoes in half and scoop the flesh into the bowl, leaving the outer layer intact. Mash with a potato masher. Add just enough milk to make them creamy,
- Spoon the mashed mixture into the potatoes. Top them with a little more cheese and bake. Sprinkle with bacon and green onions.
Beth’s Recipe Tips
- Take the time to dry the potatoes after washing them.
- Resist the urge to wrap the potatoes in aluminum foil. Just place them on a baking sheet and pop them in the oven.
- For added crispiness, place the empty potato shells back in the oven while you gather the ingredients for the stuffed potato mixture.
- When the stuffed potatoes are back in the oven, watch them closely. If left too long, some of the potato mixture may cook over the side.
- You can top the potatoes how you like. My favorites are crumbled bacon, chives, pickled jalapenos, and sliced green onions.
Why are my Twice Baked Potatoes gummy?
For starters, use Russet Potatoes. Red potatoes and Yukon Gold potatoes are waxier and won’t give you that full-on light, fluffy texture that you get from a Russet. Do not wrap the potatoes in aluminum foil. Just place them on a baking sheet and pop them in the oven. Wrapping the potatoes traps moisture, which makes them wet and gummy. Finally, have all your fillings ready so all the mixing is done while the potatoes are hot and airy.
Storage and Reheat
Leftovers can be stored in an airtight container in the fridge for up to 3 days. They can be reheated in the oven at 400 degrees for 15 minutes or until warm or in themicrowaveat 60% power for 2 minutes.
Freeze in a sturdy container for up to 3 months. Defrost in the refrigerator overnight and reheat in theovenat 350 degrees or themicrowave at 50% power.
Frequently Asked Questions
Can I use other kinds of cheese?
For optimal taste, use good-quality cheese. It really does make a difference. Experiment with switching the cheeses. Some of my favorites are Gruyere, Gouda, Fontina, and Muenster.
What potatoes work with this recipe?
Russet potatoes are my go-to potatoes for this recipe. They have thick skins, so they hold up well to being hallowed out. They also bake up fluffy and make the best filling.
More Potato Recipes
Twice Baked Potatoes Recipe
Twice Baked Potatoes are a classic side to add to just about any meal, from steak to sandwiches, chicken, and more—delicious, creamy potatoes topped with crispy bacon, scallions, and sour cream.
5 from 80 votes
Print Pin Rate
Course: side
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 20 minutes minutes
Servings: 8 servings
Calories: 220kcal
Author: Beth Pierce
Ingredients
- 4 russet potatoes
- olive oil
- salt for sprinkling potatoes
- 1/3 cup sour cream
- 2 tablespoons butter
- 1/2 cup Monterey Jack finely shredded
- 1 cup cheddar finely shredded reserve 1/4 cup for the tops
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4-1/3 cup milk
- 2 slices crispy cooked bacon chopped
- 1 scallion thinly sliced
Instructions
Preheat oven to 350 degrees. Dry the potatoes after washing, prick 2-3 times with a fork, rub with oil, and sprinkle with salt. Place them uncovered on a baking sheet. Bake potatoes for 45-60 minutes or until soft to the touch when gently squeezed. Remove from oven and allow to cool enough to handle them.
In a large bowl, add the sour cream, butter, Monterey Jack, 3/4 cup cheddar cheese, garlic powder, onion powder, salt, and pepper. Cut potatoes in half lengthwise and gently scoop out the cooked potato leaving a 1/3 inch shell all the way around. Add the potatoes to the bowl with the other ingredients and, using a hand-held mixer, blend until smooth. Add milk; the amount of milk may vary slightly, so add a little at a time until the mixture is creamy.
Scoop the mixed potatoes back into the shells. Top with a sprinkle of cheddar cheese. Bake at 375 degrees for 15-20 minutes. Remove from oven and top with bacon and scallions.
Video
Notes
- Take the time to dry the potatoes after washing them.
- Resist the urge to wrap the potatoes in aluminum foil. Just place them on a baking sheet and pop them in the oven.
- For added crispiness, place the empty potato shells back in the oven while you gather the ingredients for the stuffed potato mixture.
- When the stuffed potatoes are back in the oven, watch them closely. If left too long, some of the potato mixture may cook over the side.
- You can top the potatoes how you like. My favorites are crumbled bacon, chives, pickled jalapenos, and sliced green onions.
Nutrition
Calories: 220kcal | Carbohydrates: 21g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 242mg | Potassium: 492mg | Fiber: 1g | Sugar: 1g | Vitamin A: 372IU | Vitamin C: 6mg | Calcium: 188mg | Iron: 1mg
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More Recipes and Cooking
- Creamy Beef and Shells
- Fried Green Beans
- Antipasto Salad
- Strawberry Lemonade
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline.
Reader Interactions
Comments
Lillie Monahan
We love this recipe. We make it at least once a month. I love them with grilled pork tenderloin and roasted asparagus. It is one of my favorite meals.
Reply
Beth Pierce
That sound amazing! Delicious!
Reply
Mary Williams
Much better than the traditional baked potatoes I make. Love how easy and tasty they are. They were perfect for our little dinner party!
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Sienny L
Delicious and perfect with your New York strip steak recipe. I am putting this recipe in my file. I will be making these periodically. They are just that good!
Reply
Beth Pierce
Thanks Sienny! So happy that you enjoyed them!
Reply
Lillie
I have always loved twice baked potatoes but never tried to make them on my own until now. They are easy to make and delicious. Now I can make them to go with my steak or meatloaf anytime. Thank you!
Reply
Beth Pierce
You are most welcome, Lillie!
Reply
Tamsin
These twice baked potatoes are so delicious! I made them with beef roast and the family loved them! Thanks for the recipe, Beth!
Reply
Beth Pierce
Thank you, Tamsin!
Reply
Sammie Davidson
I do something very similar to this and it always goes down well, you can also add so many different ingredients to make them different. I was thinking of these the other day so definitely need to make themReply
Lala Y
I love these twice baked potatoes so much. The crispy skins and the edition of the bacon, cheddar cheese and green onions just make it all the more tasty! This is definitely a keeper.Reply
Beth Pierce
Thanks, Lala! I am so glad that you like the spuds!
Reply
Tondra
I love me some Twice Baked Potatoes. These are so good with a great grilled steak. We loved this recipe. I bookmarked the recipe.Reply
April Sue
So easy and soooooo delicious! I could eat these twice a week for the rest my life! Great recipe!Reply
Beth Pierce
Thanks, April Sue!
Reply
Katrina J
These twice-baked potatoes were a huge hit! Everyone loved the creamy inside and crispy, cheesy topping. Perfect comfort food! Definitely a keeper!Reply
Beth Pierce
Thanks, Katrina! We love them too!
Reply
Karen Dowd
OMG this was so good! I love a good twice baked potato..These are delicious!
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Sandra Clark
These twice baked potatoes are delicious! My kids loved them! This is how I’m going to make baked potatoes from now on!Reply
Caterina
I made your Twice Baked Potatoes for dinner last night, and they were a massive hit! The potatoes were so creamy and flavorful, and the crispy skins added the perfect texture contrast.Reply
Beth Pierce
Thank you, Caterina! I am so glad that you liked the twice baked potatoes!
Reply
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