There’s something magical about a twice-baked potato: crispy on the outside, fluffy and creamy on the inside, loaded with cheese, sour cream, and bacon. These decadent spuds are perfect for a family dinner, holiday feast, or even as a side to impress at your next BBQ. Each bite offers a satisfying contrast of textures and flavors that make these potatoes a true crowd-pleaser.

This recipe came about when I wanted to take my regular baked potatoes up a notch. I experimented with different fillings until I found the perfect combination of cheesy goodness and a savory bite from bacon. Now, twice-baked potatoes have become a staple in our house – and I’m sure they’ll become one in yours too.

Why You’ll Love These Twice Baked Potatoes

Get ready for a recipe that will quickly become your go-to comfort food. These twice-baked potatoes are not only delicious but incredibly versatile and easy to prepare.

First off, the flavor is out of this world. The combination of melted cheese, crispy bacon, sour cream, and green onions creates a perfect balance of rich, savory, and creamy. Each bite feels like a treat, and they are guaranteed to satisfy even the pickiest eaters.

What’s great about this recipe is how customizable it is. Want to swap the bacon for shredded chicken? Or maybe you’re a fan of garlic and herbs? The filling can be tailored to whatever ingredients you love. These twice-baked potatoes are as flexible as they are tasty.

These potatoes are also an excellent make-ahead option. You can prepare them in advance, refrigerate, and bake them off right before serving. This makes them a perfect side dish for dinner parties or large family meals, allowing you to focus on other parts of the meal.

Ingredients Notes

The beauty of twice-baked potatoes is in their simplicity. But that doesn’t mean we skimp on flavor! Here’s a breakdown of what you’ll need for these mouthwatering potatoes:

Russet Potatoes – The classic choice for baked potatoes, russets have a thick, fluffy interior and a crispy skin once baked. They’re sturdy enough to hold up to the filling, which is essential for twice-baked potatoes.

Sour Cream – This adds a creamy tang to the filling, balancing the richness of the cheese and bacon. If you’re not a fan of sour cream, Greek yogurt is a great substitute.

Cheddar Cheese – Sharp cheddar works best here. It melts beautifully and adds that familiar, satisfying cheesy bite. You can experiment with other types of cheese, like Monterey Jack or gouda, for a twist on the flavor.

Bacon – Crispy bacon crumbles bring a salty, savory crunch to the filling. For a healthier alternative, you could use turkey bacon or even omit it for a vegetarian version.

Green Onions – These provide a fresh, slightly oniony flavor that contrasts nicely with the creamy filling. You can also add chives if you prefer a milder taste.

Butter – Adds richness and helps to create a smooth, velvety filling. It’s the secret ingredient that makes the inside of the potatoes so creamy.

If you want to take it a step further, you can top your potatoes with a dollop of sour cream, extra cheese, or even a sprinkle of paprika for a little color and spice.

How To Make Twice Baked Potatoes

Making twice-baked potatoes is surprisingly simple. Let’s break it down step by step so you can enjoy these delicious potatoes in no time.

Start by preheating your oven to 400°F (200°C). Give your russet potatoes a good wash to remove any dirt, then prick them a few times with a fork. This helps steam escape as they bake. Place the potatoes directly on the oven rack and bake for about 45 minutes to 1 hour, or until they’re tender when pierced with a fork. The skins should be crispy and golden.

Once the potatoes are done, let them cool for a few minutes. You’ll want to handle them gently as they’ll still be hot. Cut each potato in half lengthwise and scoop out the insides into a mixing bowl, leaving a small border around the edges to maintain the shape of the potato skin.

Mash the potato flesh until smooth. Add in the sour cream, butter, half of the shredded cheddar cheese, crispy bacon bits, and green onions. Stir everything together until well combined, and season with salt and pepper to taste. At this point, you can adjust the seasoning, adding more cheese or sour cream for the texture you prefer.

Scoop the creamy potato mixture back into the potato skins, filling them generously. Sprinkle the remaining cheddar cheese over the tops, and place the filled potatoes back on the baking sheet.

Return the potatoes to the oven and bake for another 10-15 minutes, or until the cheese on top is melted and bubbly. If you want an extra crispy top, you can broil them for the last 1-2 minutes, keeping a close eye to avoid burning.

Once they’re done, take them out of the oven and let them cool for a few minutes. Garnish with additional green onions or sour cream, if desired, and serve hot.

Storage Options

These twice-baked potatoes store beautifully, making them perfect for meal prep or leftovers. Let them cool to room temperature before storing. You can keep them in an airtight container in the fridge for up to 3 days.

If you want to make them ahead, assemble the potatoes and bake them, but stop before the second baking. Instead of baking them the second time, cover them and refrigerate for up to 24 hours. When you’re ready to serve, simply pop them back in the oven at 375°F (190°C) until heated through and the cheese is bubbly.

For longer storage, these potatoes freeze well. Once fully assembled, place them on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or zip-top bag. They’ll last for up to 3 months. To reheat, bake them from frozen at 375°F (190°C) for about 30-40 minutes, or until fully heated through.

Variations and Substitutions

One of the best things about twice-baked potatoes is their versatility. While this recipe is perfect as is, you can easily tweak it to suit your tastes or dietary preferences.

Vegetarian Option – Skip the bacon and load your potatoes up with extra veggies like sautéed mushrooms, spinach, or bell peppers. These will add a nice savory flavor without the meat.

Loaded Potatoes – If you love loaded baked potatoes, go ahead and add extra toppings! Try crumbled sausage, pulled pork, or even shredded chicken. You can also top them with sour cream, chives, or even a drizzle of barbecue sauce.

Cheese Variations – While cheddar is the classic choice, feel free to swap it out for other cheeses like mozzarella, pepper jack, or a mix of Italian cheeses. Each one will give the potatoes a different, but equally delicious flavor.

Spicy Kick – For those who love a little heat, stir in some diced jalapeños or top your potatoes with hot sauce or sriracha. You can also use pepper jack cheese for an extra kick.

Feel free to get creative with your twice-baked potatoes. The base recipe is so adaptable, and with a little experimentation, you can make them your own. Enjoy!