Twice Baked Potatoes

Loaded up with cheese, sour cream, and bacon, these Twice Baked Potatoes are a simple yet delicious solution to any meal or party!

Jump to Recipe

Easy, cheesy, and loaded with tasty toppings, these twice baked potatoes are the ultimate side but also hearty enough to be a meal.

We love them as game day appetizers as well, alongside our Buffalo Chicken Fries and Philly Cheesesteak Sliders.

MORE POTATO RECIPES
Easy Scalloped Potatoes | Mashed Potatoes

TWICE BAKED POTATOES INGREDIENTS

You will need:

• 8 medium russet potatoes
• 2 tbsp salted butter
• ¼ cup sour cream
• ½ tsp pepper
• 1 tsp garlic salt
• ¼ tsp dill weed
• 2 cups cheddar cheese, divided
• 1 cup bacon cooked and crumbled, about 6 strips
• 1 cup sour cream
• green onions for garnish
• pinch of salt to season

HOW TO MAKE THIS TWICE BAKED POTATOES RECIPE

Much as the name suggests, a twice baked potato is a potato that is baked two times. Once cooked, the potato part is removed, which leaves the skin as a sort of boat. The potato is mixed with whichever ingredients you like and put back into the boat shell. Then, you bake it a second time.

STEP ONE: 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 on a baking sheet. Cook in the oven at 400 degrees for 1 hour and 15 minutes.

PRO TIP: Check the potatoes at 1 hour, and gently squeeze them. If the potatoes give when squeezed, they are done. If not, leave in for 15 minutes longer.

STEP TWO: 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 back on the baking sheet to cool for another 20 minutes.

STEP THREE: 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 keeps it’s shape.

STEP FOUR: 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.

STEP FIVE: 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.

PRO TIP: You can also spoon the mashed potato mixture into a ziploc bag to make filling the skins easier. Simple cut the bottom corner off the bag and pipe into the potato skin boats.

STEP SIX: Sprinkle each potato with cheddar cheese, bacon and green onions.

STEP SEVEN: Bake at 400 degrees for 16-18 minutes. Serve with sour cream and any additional toppings.

STORING AND REHEATING

One thing you can do to make quick twice baked potatoes is to prepare them in advance and freeze them for later! Or, if you’ll be heating them fairly soon, just keep them in the fridge.

Reheating

To reheat them, take them out of the freezer and place them on a cookie sheet. Preheat the oven to 350 degrees. Brush them which a bit of melted butter. Then, bake them for 20-25 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 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. I, for one, can’t get enough.

More Great Appetizer Recipes:

• Bacon Cheddar Cream Cheese Dip
• Easy Buffalo Meatballs
• Little Smokies
• Easy Devilled Eggs
• Rotel Dip
• Cheesy Pull Apart Bread
• Hanky Panky Recipe

Twice Baked Potatoes

5 from 2 votes

Loaded up with cheese, sour cream, and bacon, these Twice Baked Potatoes are a simple yet delicious solution to any meal or party!

Prep Time 25 minutes

Cook Time 1 hour 35 minutes

Total Time 2 hours 30 minutes

Servings 12

Print RecipePin RecipeReview Recipe

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 8 medium russet potatoes
• 2 tbsp salted butter
• 1/2 tsp pepper
• 1 tsp garlic salt
• 1/4 tsp dill weed
• 2 cups cheddar cheese divided
• 6 slices cooked bacon chopped
• 1 cup sour cream
• salt to season
• green onions for garnish
• olive oil

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 on a baking sheet. Cook in the oven at 400 degrees 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 back on the baking sheet to cool for another 20 minutes.
• Once the potatoes are cooled cut each potato in halflengthwise. Spoon out most of the inside of the potato, leaving a bit on thebottom and sides to the potato skin keeps it’s 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 degrees for 16-18 minutes.

Video

Notes

PRO TIP: Check your potatoes after 1 hour by gently squeezing them. If they give, they are ready. If they are still firm, bake for the additional 15 minutes.

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

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb