February 12, 2023
Review RecipeTwice Baked Potatoes
Loaded up with cheese, sour cream, and bacon, these twice baked potatoes are a simple yet classic side dish to any meal or party!
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Easy, cheesy, and loaded with tasty toppings, these twice-baked potatoes are the ultimate side dish. Baked potatoes are scooped out and mixed with seasonings, cheese and bacon before the mixture is added back to the crispy skin and baked a second time until piping hot.
We love these creamy potatoes as game day appetizers as well, alongside our buffalo chicken fries and Philly cheesesteak sliders.
Twice Baked Potatoes Ingredients
You’ll need:
- 8 medium russet potatoes
- Vegetable or olive oil
- Pinch of sea salt
- 2 tablespoons salted butter
- ½ teaspoon pepper
- 1 teaspoon garlic salt
- ¼ teaspoon dill weed
- 2 cups cheddar cheese, divided
- 1 cup bacon cooked and crumbled, about 6 strips
- 1 cup sour cream
- green onions for garnish
SUBSTITUTIONS AND ADDITIONS
CHEESE: In this great recipe, any cheese that melts well would be a great choice. Try Monterey jack, Colby jack, or a Tex-Mex blend for even more flavor.
CREAM CHEESE: Add 2 ounces of cream cheese to the potato mixture to make the filling extra creamy.
TOPPINGS: You can add any of your favorite toppings to these potatoes. A little bit of blue cheese or jalapeños would both be tasty additions.
How To Make This Twice Baked Potatoes Recipe
STEP ONE: Begin by washing the whole potatoes and patting them dry. Pierce each potato 3 times with a fork on each side. Brush oil on each potato and sprinkle with sea salt on each side. Wrap each potato individually in aluminum foil and place potatoes on a baking sheet. Cook in the oven at 400°F for 1 hour and 15 minutes.
OUR RECIPE DEVELOPER SAYS
Check the potatoes at 1 hour, and gently squeeze them. If the potatoes give when squeezed, they are done. If not, leave them in for 15 minutes longer.
STEP TWO: Remove the hot potatoes from the oven and let sit for 10 minutes on the counter. Once they are cooled enough that you can touch them, unwrap each potato and set it back on the baking sheet to cool for another 20 minutes.
STEP THREE: Once the potatoes are cooled, cut each potato in half lengthwise with a sharp knife. Spoon out most of the inside of the potato, leaving a bit on the bottom and sides to the outer shell to keep its shape.
STEP FOUR: Place the potato insides into a large mixing bowl. Add butter, pepper, garlic salt, dill weed, 1 cup of shredded cheddar cheese, and sour cream. Mix with a hand mixer until the desired consistency.
STEP FIVE: Spoon potato mixture back into the potato shells and place on a baking sheet pan that is sprayed with cooking spray. You will have a few extra potato skins left over, throw them away in the trash.
PRO TIP:
You can also spoon the mashed potato mixture into a Ziploc bag to make filling the skins easier. Simply cut the bottom corner off the bag and pipe into the potato skin boats.
STEP SIX: Sprinkle the top of each potato with remaining cheese, bacon, and green onions.
STEP SEVEN: Bake potatoes at 400°F for 16 to 18 minutes. Serve with sour cream and any additional toppings.
How To Serve
These loaded potatoes make the perfect side dish along with a meat entree such as Ritz cracker chicken or oven-baked chicken and a Caesar salad or cucumber salad for a complete meal.
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Storage
IN THE FRIDGE: Store leftovers of this loaded baked potato recipe in an airtight container for 2 to 3 days in the fridge. You can also make these in advance and keep them in the fridge for a day or two before heating them up.
IN THE FREEZER: You can freeze the prepared potatoes in advance and freeze them before the second bake.
REHEATING: To reheat them, take them out of the freezer and place them on a cookie sheet. Preheat the oven to 350°F. Brush them with a bit of melted butter. Then, bake them for 20 to 25 minutes. Keep an eye on them. When you see the cheese getting brown and bubbly take them out!
Twice-baked potatoes are a clear fan favorite. They are easy to prepare and are loaded with creamy potato filling containing cheddar cheese, sour cream, and bacon. Best of all, they are so versatile! You can switch them up a bit every time you make them.
FREQUENTLY ASKED QUESTIONS
What are the best potatoes for twice-baked potatoes?
We like russet potatoes for this recipe but if you have another type of potato on hand, as long as they have sturdy enough skins that won’t fall apart when scooped out, you can use those.
Can I make this recipe ahead of time?
This twice-baked potato recipe can be made in advance and then kept in the fridge or freezer before the second bake. Thaw and bake as directed.
Can I add even more toppings to the potatoes?
These potatoes are very versatile and you can add any additional toppings that you like.
More Recipes You’ll Love
- Cream Cheese Dip
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- Pizza Sliders
- Little Smokies
- Dill Pickle Chex Mix
- Rotel Dip
- Dill Pickle Dip
- Campfire Dessert Pizza
- Loaded Baked Potato Salad
- Broccoli and Cheddar Potato Skins
- Kielbasa and Potato Bake
- Creamy Mashed Potatoes
Twice Baked Potatoes
Loaded up with cheese, sour cream, and bacon, these twice baked potatoes are a simple yet classic side dish to any meal or party!
Prep Time 25 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours 30 minutes
Servings 12
Ingredients
- 8 medium russet potatoes
- vegetable or olive oil
- salt, to season
- 2 tablespoons salted butter
- ½ teaspoon pepper
- 1 teaspoon garlic salt
- ¼ teaspoon dill weed
- 2 cups cheddar cheese, divided
- 6 slices cooked bacon, chopped
- 1 cup sour cream
- green onions, for garnish
Instructions
- Begin by washing potatoes and patting them dry. Pierce each potato 3 times with a fork on each side. Brush olive oil on each potato and sprinkle with sea salt on each side.
- Wrap each potato individually and place it on a baking sheet. Cook in the oven at 400°F for 1 hour and 15 minutes.
- Remove potatoes from the oven and let sit for 10 minutes on the counter. Once they are cooled enough that you can touch them, unwrap each potato and set it back on the baking sheet to cool for another 20 minutes.
- Once the potatoes are cooled, cut each potato in half lengthwise. Spoon out most of the inside of the potato, leaving a bit on the bottom and sides to the potato skin to keep its shape.
- Place the potato insides into a large mixing bowl. Add butter, pepper, garlic salt, dill weed, 1 cup of the shredded cheddar cheese, and sour cream. Mix with a hand mixer until the desired consistency.
- Spoon potato mixture back into the potato skins and place on a baking sheet that is sprayed with cooking spray. You will have a few extra potato skins left over, throw away in the trash.
- Sprinkle each potato with cheddar cheese, bacon, and green onions.
- Bake at 400°F for 16 to 18 minutes.
Video
Notes
- Check the potatoes at 1 hour, and gently squeeze them. If the potatoes give when squeezed, they are done. If not, leave them in for 15 minutes longer.
- You can also spoon the mashed potato mixture into a Ziploc bag to make filling the skins easier. Simply cut the bottom corner off the bag and pipe into the potato skin boats.
Nutrition
Calories: 261kcal | Carbohydrates: 27g | Protein: 10g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 419mg | Potassium: 658mg | Fiber: 2g | Sugar: 2g | Vitamin A: 366IU | Vitamin C: 8mg | Calcium: 175mg | Iron: 1mg
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Comments
Layne Henderson says
These look so delicious!!
Treena says
My husband and I love making these when we have friends over for game night! Great snack food!
Joe says
What a great recipe, very delicious!