Twice-Baked Potatoes Recipe

Twice-baked potatoes are a rich and flavorful side dish made by baking potatoes, scooping out the fluffy interior, mixing it with creamy and savory ingredients like cheese, bacon, and sour cream, then stuffing it back into the skins and baking again until golden and bubbly. They’re perfect for holidays, family dinners, or whenever you want something extra comforting.

Ingredients

4 large russet potatoes
4 tablespoons butter, softened
1/2 cup sour cream (or Greek yogurt)
1/2 cup shredded cheddar cheese (or your favorite cheese)
4 slices bacon, cooked until crispy and crumbled
1/4 cup chopped green onions or chives
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste

Optional additions:
Minced garlic, extra chives, different cheeses, broccoli florets, diced ham, or herbs

Instructions

1. Bake the Potatoes

Preheat the oven to 400°F (200°C). Wash the potatoes thoroughly and prick them several times with a fork. Place them directly on the oven rack and bake for 45–60 minutes, or until tender when gently squeezed.

2. Cool Slightly

Remove the potatoes from the oven and allow them to cool just until they’re easy to handle.

3. Cut and Scoop

Cut each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch of potato attached to the skin to help maintain its shape. Transfer the scooped potato flesh to a medium bowl.

4. Prepare the Filling

Add the butter, sour cream (or Greek yogurt), shredded cheese, bacon, green onions (or chives), salt, and pepper to the bowl. Add any optional ingredients at this stage.

5. Mash the Filling

Mash the mixture until smooth and creamy using a fork or potato masher. Avoid overmixing, as this can make the potatoes gummy.

6. Stuff the Skins

Spoon the mashed potato mixture back into the potato skins, slightly mounding the filling on top.

7. Second Bake

Place the stuffed potatoes on a baking sheet. Sprinkle extra cheese on top if desired. Return them to the oven and bake for 15–20 minutes, or until heated through and lightly golden on top.

8. Garnish and Serve

Remove from the oven and garnish with additional green onions or fresh parsley if desired. Serve hot as a delicious side dish or a light meal.

Tips & Notes

Best Potatoes: Russet potatoes work best due to their size and fluffy texture.
Cooling Tip: Don’t let the potatoes cool completely before scooping; they’re easier to handle when still warm.
Texture Control: Adjust the butter or sour cream to reach your preferred creaminess.
Cheese Variations: Try Monterey Jack, Colby, or sharp cheddar for different flavor profiles.
Make Ahead: Prepare and stuff the potatoes up to 24 hours in advance. Refrigerate and add a few extra minutes to the second bake.
Freezing: After the second bake, wrap each potato in plastic wrap and foil. Freeze and reheat at 350°F (175°C) for 30–40 minutes, or until heated through.