Fully loaded with sour cream, bacon, cheddar cheese and green onions, these Twice Baked Potatoes are easy to make and absolutely delicious! They are the perfect side dish for family dinners and holidays.
This is one of my husband's absolute favorite side dishes. He will choose this side over any other every single time! The best part? They're simple to make, easy to prep ahead, and always a crowd pleaser!
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When it comes to twice baked potatoes, russet potatoes are the bes choice. Their thick skins hold up beautifully when scooping out the fluffy insides, and they bake up with the perfect crispy exterior.
I always rub them with oil and a sprinkle of salt before baking; it gives the skins that irresistible flavor and texture that makes you want to eat every bite. And I totally do!
I've made these Twice Baked Potatoes more times than I can count, especially around the holidays. They always disappear fast! Whether I'm making them ahead for a big family dinner or just serving them with roasted chicken on a weeknight, they're a side dish I know everyone will love.
Key Ingredients & Substitutions
- Russet Potatoes - The thick skins make them ideal for scooping and refilling.
- Oil - A neutral oil like olive or avocado helps the skins crisp up while baking.
- Sour Cream - Adds flavor to the mashed potatoes.
- Milk & Butter - To create fluffy, buttery mashed potatoes. Heavy Cream and be substituted for the milk if needed.
- Bacon - A must! It makes every bite better!
- Green Onions - Adds a mild, fresh onion flavor. Chives can be substituted.
- Cheddar Cheese - Your favorite cheese blend can be substitute.
How To Make Twice Baked Potatoes
Just a few easy steps and these twice baked potatoes are ready to serve!
Once baked, slice the potatoes lengthwise and gently scoop out the inside and place it in a bowl.
Mash the potatoes until smooth. Pour in the milk mixture and stir to combine.
Fold in the cheese, chopped bacon, sliced green onions, salt and pepper.
Fill the potato skins, top with more cheese if desired and bake for 20-30 minutes. Enjoy!
I absolutely love this recipe. It's simple to make, tastes incredible, and never fails to impress. I hope this recipe becomes one of your favorites too!
-Sky🩷
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📖 Recipe
Twice Baked Potatoes
Ingredients
- 2 large russet potatoes
- 3 slices bacon
- ¼ cup milk
- ¼ cup sour cream
- 2 ounces butter
- salt as needed
- pepper as needed
- 2 green onions sliced
- ½ cup cheddar cheese shredded
- 1-2 tablespoons olive oil
Instructions
- Preheat your oven to 450°F. Scrub the potatoes in water to clean them. Dry them, pierce all over with a fork (about 5-6 times) then cover them entirely with a little olive oil and kosher salt.
- Place them on a baking sheet and into to the oven for about an hour, or until they are fully cooked. You can check if they are done by gently squeezing the potato, it should give a little and not be hard.
- While the potatoes are baking, you can start cooking the bacon. You want fully cooked and crispy pieces of bacon. Either cook them in the oven with the potatoes for 20 minutes or fry them in a pan on the stove for about 10 minutes.
- When they are done, set them on a paper towel to drain off the grease. Cut into small pieces and set aside.
- Once the potatoes are fully cooked, take them out of the oven. Allow the potatoes to cool for 10 minutes. Slice the potatoes lengthwise and scoop out the inside of the potato and place it into a bowl. Place the potato skin back onto the baking sheet.
- Add the milk, butter, and sour cream to a small saucepan, and heat over medium low heat just until the butter is melted.
- Mash the potatoes and add in the milk mixture. Now fold in the bacon, green onions and shredded cheese. Salt and pepper to taste.
- Scoop the filling back into the potato skins and place in a 350°F oven for 20 minutes. Enjoy!
What Are The Best Potatoes To Use?
Russet potatoes are the best choice for twice baked potatoes and also my go-to when making baked potatoes. They hold up perfectly when scooped and refilled.
If you only have thin-skinned potatoes on hand, you can still use them, just skip the twice baked part and make loaded mashed potatoes instead. The flavor will still be amazing, with all the same toppings and creamy filling.
Make Ahead
This twice baked potatoes recipe is perfect for prepping in advance! You can assemble them a day or two ahead, just wait to bake them the second time. Store them covered in the refrigerator, then when you're ready to serve, preheat your oven to 350°F and bake for 20-30 minutes.
They also freeze beautifully. Just prepare the potatoes through the filling step, then freeze them on a baking sheet until firm before transferring to a freezer-safe container. Thaw in the fridge overnight before baking as directed.
Sarah K. says
OMG! These were a huge hit at my Fourth of July party! Everyone was asking for the recipe. I had to come back to print a few copies off for friends. Thanks for the recipe!
Simply Scratch Made says
That is wonderful to hear! Thanks for sharing!!
Stacy says
I agree, the skins are just as delicious as the filling. Nothing was leftover.