Twice-Baked Potatoes Recipe

Creamy twice-baked potatoes made with sour cream, cheddar cheese, bacon, and green onions. A perfect side dish for holidays, family dinners, or potlucks. This easy recipe features fluffy mashed potato filling baked into crispy potato skins for rich, cheesy flavor in every bite.

Ingredients

• 4 russet potatoes (about 2 lb)
• 1/2 cup sour cream
• 1/2 cup half and half or heavy cream
• 2 Tbsp green onions, finely diced
• 1/4 cup cooked bacon, chopped
• 1 1/2 cups cheddar cheese, grated
• 1 tsp garlic salt

Instructions

1. Bake the Potatoes:
   Preheat oven to 400°F. Scrub the potatoes under cold water and pat dry. Place them on a baking sheet, leaving space between each. Prick each potato several times with a fork. Bake for 60–75 minutes, or until tender when pierced with a fork.
2. Prepare the Filling:
   Let potatoes cool slightly, then cut each in half lengthwise. Carefully scoop out the centers, leaving about 1/4-inch of potato around the edges to keep the skins intact. Place the scooped-out potato into a large bowl.
3. Mash and Mix:
   Mash the potato with sour cream, half and half, and garlic salt until smooth and creamy. Stir in green onions, chopped bacon, and 1 cup of cheddar cheese.
4. Stuff and Bake Again:
   Spoon the filling back into the potato skins and place them back on the baking sheet. Top each with the remaining shredded cheese.
5. Final Bake:
   Reduce oven temperature to 350°F. Bake for 15–20 minutes, or until the cheese is melted, the tops are golden, and the potatoes are heated through.

Tips

• For extra crispy skins, brush potatoes with a little oil before the first bake.
• Use a hand mixer for extra-smooth filling.
• Let potatoes cool just enough to handle—scooping is easier while they’re still warm.
• Shred your own cheese for better melt and flavor (pre-shredded often contains anti-caking agents).

Variations and Substitutions

• Cheese options: Swap cheddar for Monterey Jack, mozzarella, or pepper jack.
• No bacon? Try diced ham or cooked sausage.
• Make it vegetarian: Skip the bacon and add steamed broccoli or sautéed mushrooms.
• Add-ins: Stir in chives, roasted garlic, or a dash of hot sauce for extra flavor.

FAQs

Can I make these ahead of time?
Yes! Assemble the stuffed potatoes, cover, and refrigerate for up to 2 days. Bake just before serving.

Can I freeze twice-baked potatoes?
Absolutely. Freeze them after stuffing (before the second bake). Wrap individually and freeze for up to 2 months. Bake from frozen at 375°F for about 30–35 minutes.

Do I need to use russet potatoes?
Russets are ideal due to their size and fluffy texture, but large Yukon Golds can work in a pinch.

Serving Suggestions

• Serve as a hearty side with steak, grilled chicken, or roasted vegetables
• Add a fresh green salad or coleslaw for balance
• Great for potlucks, game days, or holiday meals

Why You’ll Love This Recipe

Twice-baked potatoes are rich, creamy, and loaded with flavor from bacon, cheese, and green onions. They’re easy to prepare, customizable, and perfect for both weeknight dinners and special occasions.

Twice-Baked Potatoes Recipe

Servings

4

servings

Prep time

15

minutes

Cooking time

1

hour 

15

minutes

Ingredients

• 4 russet potatoes (about 2 lb)

• 1/2 cup sour cream

• 1/2 cup half and half or heavy cream

• 2 Tbsp green onions, finely diced

• 1/4 cup cooked bacon, chopped

• 1 1/2 cups cheddar cheese, grated

• 1 tsp garlic salt

Directions

• Bake the Potatoes:
• Preheat oven to 400°F. Scrub the potatoes under cold water and pat dry. Place them on a baking sheet, leaving space between each. Prick each potato several times with a fork. Bake for 60–75 minutes, or until tender when pierced with a fork.
• Prepare the Filling:
• Let potatoes cool slightly, then cut each in half lengthwise. Carefully scoop out the centers, leaving about 1/4-inch of potato around the edges to keep the skins intact. Place the scooped-out potato into a large bowl.
• Mash and Mix:
• Mash the potato with sour cream, half and half, and garlic salt until smooth and creamy. Stir in green onions, chopped bacon, and 1 cup of cheddar cheese.
• Stuff and Bake Again:
• Spoon the filling back into the potato skins and place them back on the baking sheet. Top each with the remaining shredded cheese.
• Final Bake:
• Reduce oven temperature to 350°F. Bake for 15–20 minutes, or until the cheese is melted, the tops are golden, and the potatoes are heated through.