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Twice Baked Potatoes

close up overhead shot of baked potatoes garnished with chives on a plate
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 mins
Cook Time 1 hr 35 mins
Cooling time in between bakes 30 mins
Total Time 2 hrs 30 mins
Course Appetizer, Side Dish
Cuisine American
Servings 12
Calories 261 kcal


  • 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


  • 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. 


Calories: 261kcalCarbohydrates: 27gProtein: 10gFat: 13gSaturated Fat: 8gCholesterol: 39mgSodium: 419mgPotassium: 658mgFiber: 2gSugar: 2gVitamin A: 366IUVitamin C: 8mgCalcium: 175mgIron: 1mg