Fluffy Twice Baked Potatoes Recipe: A Family Favorite Side

Crispy potato skins filled with a creamy, cheesy center make twice baked potatoes a comfort food classic that never disappoints.

Cheesy goodness meets fluffy potato interior in this crowd-pleasing dish.

Home cooks adore how simple ingredients create something magical.

Sharp cheddar and crisp bacon bits add irresistible flavor layers.

Creamy mashed potato filling gets tucked back into perfectly roasted potato shells for maximum deliciousness.

Fresh chives sprinkled on top provide a bright, zesty finish.

Dig in and savor every decadent bite!

Ingredients Needed For Twice Baked Potatoes

• Potatoes: Starchy vegetables that serve as the base and main vessel for this delicious stuffed dish.
• Sour Cream: Creamy ingredient that adds richness and tanginess to the potato filling.
• Cheese: Provides melty, savory flavor and helps bind the potato mixture together.

• Bacon: Crispy, salty meat that adds depth and a smoky taste to the potato filling.
• Green Onions: Fresh herb that brings a mild, sharp flavor and bright color to the dish.

• Milk, Butter, Salt, Pepper: Essential components that create a smooth, well-seasoned potato mixture and enhance overall taste.

Easy Steps For Twice Baked Potatoes

Step 1: Prepare Potato Vessels

Crank up the oven to a toasty 400F.

Gently wash the potatoes under cool water, pat them dry, and use a fork to create small puncture points all over their skin.

This helps steam escape during baking.

Step 2: Initial Potato Roasting

Slide the potatoes into the preheated oven and let them bake for 50-60 minutes.

You’ll know they’re ready when a knife glides through effortlessly.

Once done, pull them out and let them cool down just enough to handle safely.

Step 3: Create Potato Shells

Slice each potato lengthwise with a sharp knife.

Using a spoon, carefully scoop out the soft interior, leaving a thin potato skin shell.

Transfer the fluffy potato innards to a mixing bowl.

Step 4: Craft Creamy Potato Filling

Mash the potato insides until smooth.

• Sour cream
• Milk
• Butter
• Shredded cheese
• Crispy bacon bits
• Chopped green onions
• Salt
• Black pepper

Mix everything together until well combined and creamy.

Step 5: Refill Potato Shells

Generously spoon the creamy potato mixture back into the potato skin shells.

Arrange them on a baking sheet, making sure they’re stable.

Step 6: Final Cheese Topping

Sprinkle additional shredded cheese over the tops of the filled potato shells.

Return to the oven and bake for 15-20 minutes until the cheese melts and turns golden and bubbly.

Step 7: Serve and Enjoy

Pull out the potatoes and let them rest for a moment.

Garnish with extra chopped green onions if desired.

Serve immediately while hot and enjoy the delicious, creamy goodness.

Twice Baked Potato – Chef’s Helpful Tips

• Choose medium-sized russet potatoes with smooth, firm skin for the best texture and easier scooping.
• Crisp the bacon beforehand for maximum crunch and better flavor distribution throughout the potato mixture.
• Let the potatoes cool slightly before mixing to prevent a runny, watery filling and ensure a thick, rich texture.
• Use freshly grated cheese instead of pre-shredded for a smoother, more even melting and richer taste.
• Replace bacon with sautéed mushrooms or caramelized onions for a delicious meat-free version that's equally satisfying.

Fun Fills For Twice Baked Potatoes

• Vegetarian Delight: Replace bacon with sautéed mushrooms or roasted bell peppers for a meat-free version that's packed with flavor.
• Dairy-Free Option: Swap sour cream and milk with coconut milk and nutritional yeast, using olive oil instead of butter to create a creamy, allergen-friendly potato.
• Spicy Southwest Style: Add diced jalapeños, cumin, and chili powder to the potato mixture, topping with pepper jack cheese for a zesty kick.
• Low-Carb Alternative: Use cauliflower instead of potatoes, following the same preparation method to create a lighter, low-carbohydrate version of the classic dish.

Serve Twice Baked Potatoes Deliciously

• Party Platter Perfection: Arrange these golden-brown potatoes on a large wooden board with extra toppings like chopped chives, crispy bacon bits, and small ramekins of sour cream for guests to customize.
• Hearty Side Kick: Pair these loaded potatoes with grilled steak, roasted chicken, or a crisp garden salad for a complete and satisfying meal that delights the whole family.
• Brunch Brilliance: Serve as a show-stopping breakfast centerpiece alongside scrambled eggs, fresh fruit, and mimosas for a weekend gathering that feels extra special.
• Leftover Magic: Store in airtight containers and reheat in the oven at 350F for 10-15 minutes to maintain their crispy cheese topping and creamy interior.

Storing Your Twice Baked Potatoes Well

• Store leftover twice baked potatoes in an airtight container for up to 3-4 days. Wrap each potato individually in aluminum foil to maintain moisture and prevent drying out.
• Place cooled potatoes in freezer-safe containers or freezer bags. They'll keep well for 2-3 months. Separate layers with parchment paper to prevent sticking.
• Thaw frozen potatoes in refrigerator overnight. Unwrap and bake at 350F for 15-20 minutes until heated through and cheese is melted. Cover with foil to prevent burning.
• Heat refrigerated potatoes for 1-2 minutes, stopping halfway to rotate. Add a splash of milk to restore creamy texture and prevent dryness.

FAQs

• Can I make these potatoes ahead of time?

Yes, you can prepare the stuffed potato shells and refrigerate them for up to 24 hours before the final baking. When ready to serve, bake them directly from the refrigerator, adding a few extra minutes to the cooking time.

• What type of potatoes work best for this recipe?

Russet potatoes are ideal because they have a starchy texture that creates a fluffy interior when baked and mashed. Their thick skin also holds the filling perfectly.

• Is there a way to make this recipe vegetarian?

Simply omit the bacon or replace it with vegetarian bacon bits, crumbled vegetarian sausage, or additional cheese and herbs for flavor.

Twice Baked Potatoes: Why You’ll Love Them

• Customize with Ease: Swap ingredients like bacon for ham or use different cheeses to match your taste preferences and pantry supplies.
• Perfect Party Pleaser: Impress guests with a restaurant-style appetizer or side dish that looks fancy but requires minimal cooking skills.
• Quick Crowd-Pleaser: Prepare ahead of time by stuffing potatoes earlier and baking just before serving, making meal planning simple and stress-free.
• Comfort Food Champion: Combines creamy, cheesy goodness with crispy bacon, creating a satisfying dish that appeals to both kids and adults.

Twice Baked Potatoes Recipe

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4.5 from 28 reviews

• Total Time: 1 hour 35 minutes
• Yield: 4 1x

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Description

Cheesy twice baked potatoes bring comfort and elegance to dinner tables with their creamy, golden exterior and rich, flavorful interior. Potato lovers will savor each bite of this classic side dish that promises warmth and satisfaction in every delicious spoonful.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 large russet potatoes
• 1 cup shredded cheddar cheese
• 4 slices cooked bacon

Dairy and Liquid Ingredients:

• 1/2 cup (120 ml) sour cream
• 1/4 cup (60 ml) milk
• 3 tablespoons butter, softened

Seasonings and Garnish:

• 2 green onions, chopped
• Salt, to taste
• Pepper, to taste

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Instructions

1. Thoroughly scrub potatoes and create small punctures using a fork to allow steam to escape during initial roasting at 400F (200C).
2. Roast potatoes for 50-60 minutes until fully tender, ensuring a soft interior when pierced with a knife.
3. Allow potatoes to cool slightly, then slice each longitudinally, creating two equal halves.
4. Carefully excavate potato flesh, maintaining a thin protective shell, and transfer the inner pulp into a mixing vessel.
5. Vigorously mash the extracted potato with sour cream, milk, and butter until achieving a smooth, creamy consistency.
6. Incorporate crispy bacon bits, chopped green onions, shredded cheese, salt, and freshly ground pepper into the mashed potato mixture.
7. Generously refill each potato shell with the enriched potato blend, creating slightly mounded surfaces.
8. Distribute remaining cheese across potato tops for enhanced flavor and visual appeal.
9. Return stuffed potatoes to the oven, baking an additional 15-20 minutes until cheese melts completely and edges turn golden brown.
10. Garnish with additional green onions and serve immediately while warm and texturally appealing.

Notes

• Ensure potatoes are similar in size for even cooking and consistent texture.
• Thoroughly dry potatoes after washing to achieve crispy potato skin and prevent soggy results.
• Puncture potato skins multiple times to allow steam to escape and prevent potential potato explosions during baking.
• Use room temperature ingredients like sour cream and butter for smoother, more evenly blended filling.
• For a lighter version, substitute sour cream with Greek yogurt and use reduced-fat cheese and bacon.
• Make vegetarian by replacing bacon with sautéed mushrooms or caramelized onions for additional flavor depth.
• Experiment with different cheese varieties like sharp cheddar, gouda, or pepper jack for unique taste profiles.
• Prepare ahead by assembling potatoes and refrigerating, then bake just before serving for convenient meal planning.

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 360 kcal
• Sugar: 2 g
• Sodium: 320 mg
• Fat: 22 g
• Saturated Fat: 13 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.5 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 12 g
• Cholesterol: 50 mg