Twice Baked Potatoes

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.

Twice Baked Potatoes Ingredients

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 two 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.

BACON: To make this dish vegetarian-friendly, skip the bacon or replace it with vegetarian bacon bits or crispy sautéed mushrooms.

You’ll still get that savory, umami crunch without the meat.

How To Make This Twice Baked Potatoes Recipe

Let’s get started by prepping the potatoes and baking them. Once they come out of the oven, you can scoop out the potatoes and make the filling before baking them a second time.

STEP ONE: Begin by washing the whole potatoes and patting them dry. Pierce each potato three 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 the potatoes on a baking sheet.

Cook in the oven at 400°F for 1 hour and 15 minutes.

STEP TWO: Remove the hot potatoes from the oven and let them sit for ten 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 of 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, one cup of shredded cheddar cheese, and sour cream.

Mix with a hand mixer until the desired consistency.

STEP FIVE: Spoon the 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.

STEP SIX: Sprinkle the top of each potato with the 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.

For a meatless meal option, make these potatoes the star of the show by serving them alongside a crisp tomato cucumber salad or a medley of roasted vegetables.

We love these creamy potatoes as game day appetizers as well, alongside our buffalo chicken fries and Philly cheesesteak sliders.

Storage

I’ve got you covered with some easy storage tips to ensure your leftovers taste just as delicious.

MAKE AHEAD: After the initial baking and filling, allow them to cool completely.

Then, tightly wrap each potato in plastic wrap or aluminum foil and store them in the refrigerator for up to two days.

When you’re ready to enjoy them, simply pop them back in the oven or microwave for reheating, and they’ll be as tasty as when you first made them.

IN THE FRIDGE: Store leftovers of this loaded baked potato recipe in an airtight container for two to three 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!

Why We Love This Recipe

CRISPY EXTERIOR, CREAMY INTERIOR: The double baking process results in a perfect harmony of textures. The crispy potato skin provides a satisfying crunch, while the creamy and cheesy filling inside is a dreamy contrast that melts in your mouth.

VERSATILE SIDE OR MAIN DISH: These potatoes are incredibly versatile. They can serve as a mouthwatering side dish to complement a variety of main courses, or they can take center stage as a hearty vegetarian main dish, making them perfect for any meal.

EASY TO CUSTOMIZE: You can easily tailor this recipe to suit your taste preferences. Experiment with different cheese varieties, or get creative with additional mix-ins like bacon bits, chives, or sour cream.

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.

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