Twice-Baked Potatoes Recipe
Twice Baked Potatoes are the ultimate comfort food side dish, with creamy, cheesy filling nestled in crispy potato skins. Perfectly baked, mashed, and baked again, they’re a meal upgrade every time.
This crowd-pleaser is a go-to with steak, burgers, or roasted chicken, and offers a satisfying blend of textures and flavors—from melty cheese to smoky bacon and sharp scallions.
Star Ingredients in These Twice Baked Potatoes
- Russet potatoes – Their starchy, fluffy interior creates the ideal base for a creamy, dreamy filling.
- Sour cream – Adds tang and rich creaminess, balancing the savory notes of the dish.
- Butter – Smooths the mashed mixture and brings comforting richness.
- Monterey Jack cheese – Melts beautifully, lending a mild and buttery flavor.
- Sharp cheddar cheese – Adds boldness and gooey texture; a classic match for baked potatoes.
- Garlic & onion powder – Just the right hint of aromatic depth without overpowering.
- Milk – Loosens the mash to that perfect velvety consistency.
- Bacon – Crispy, salty bites that take every forkful over the top.
- Scallions – Bright, oniony crunch to balance the richness and finish things off.
How to Make Twice Baked Potatoes – The Basics
Start by roasting russet potatoes until tender and the skins crisp. Slice them in half and carefully scoop out the centers.
Mash the fluffy insides with sour cream, butter, cheese, and spices, then spoon it back into the skins. Top with more cheese and bake again until golden. Finish with bacon and scallions just before serving.
Tips & Variations to Try
For crispier shells, pop the empty potato halves back in the oven for 10 minutes while you prep the filling. This extra step adds delicious texture to each bite.
Want to get adventurous? Mix in crumbled blue cheese, roasted garlic, or diced jalapeños for a bold twist. Vegetarian? Skip the bacon and add sautéed mushrooms or caramelized onions for savory depth.
These also make a fun base for a DIY toppings bar—offer chopped herbs, hot sauce, or crushed potato chips for a little crunch and creativity.
Keeping ‘Em Fresh – Storing and Reheating Tips
Twice Baked Potatoes store beautifully—just cool them completely, then cover and refrigerate for up to four days. For longer storage, freeze them individually on a baking sheet, then transfer to a freezer-safe container.
To reheat, bake at 350°F until warmed through (about 20 minutes from fridge, 30 from frozen). Avoid microwaving if you want that crispy top and shell to shine.
Twice Baked Potatoes
Ingredients
- ¼ –⅓ cup milk
- ½ cup Monterey Jack cheese finely shredded
- ¼ teaspoon garlic powder
- 1 scallion thinly sliced
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
- 2 tablespoons butter
- 1 cup cheddar cheese finely shredded (reserve ½ cup for topping)
- Olive oil
- 2 slices bacon cooked until crisp and chopped
- 4 russet potatoes
- Salt for sprinkling
- ⅓ cup sour cream
- ¼ teaspoon onion powder
Instructions
- Preheat the oven to 350°F. After thoroughly washing the potatoes, dry them completely. Prick each potato a few times using a fork, coat them with olive oil, and sprinkle lightly with salt. Arrange them directly on a baking sheet without covering and bake for 45 to 60 minutes, until they yield slightly under gentle pressure. Let them cool until they can be handled comfortably.
- Halve each baked potato lengthwise and carefully scoop out the flesh into a mixing bowl, ensuring a ¼ to ⅓-inch shell remains intact.
- Incorporate sour cream, butter, Monterey Jack, ½ cup of the cheddar, garlic powder, onion powder, salt, and black pepper into the bowl with the potato flesh. Mash thoroughly until smooth, adding milk gradually to reach a creamy consistency.
- Distribute the mashed filling back into the potato shells evenly. Top each with the reserved cheddar cheese. Return them to the oven and bake until heated through and the cheese is melted.
- Just before serving, garnish with chopped bacon and sliced scallions.