September 23, 2023Review Recipe
Table of Contents
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
Twice-baked potatoes are a flavorful delight, combining crispy russet potato skins with a creamy interior.
The dish features a savory mix of butter, garlic salt, and pepper, complemented by the refreshing touch of dill weed.
Cheddar cheese contributes a rich, gooey texture, while crumbled bacon adds smokiness and crunch.
- 8 medium russet potatoes
- Vegetable or olive oil
- Pinch of sea salt
- 2 tablespoons of salted butter
- ½ teaspoon of pepper
- 1 teaspoon of garlic salt
- ¼ teaspoon of dill weed
- 2 cups of cheddar cheese, divided in half
- 1 cup of sour cream
- 1 cup of bacon cooked and crumbled, about 6 strips
- 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 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.
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.
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 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.
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 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
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.
Frequently Asked Questions
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.
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.
These potatoes are very versatile, and you can add any additional toppings that you like.
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Twice Baked Potatoes
- 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 in half
- 1 cup sour cream
- 6 slices cooked bacon, chopped
- green onions, for garnish
- 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.
- 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.