Twice Baked Potatoes

The Best Twice Bake Potato Recipe

They are basically loaded mashed potatoes stuffed in crispy baked potato shells. They are so filling they are almost a meal on their own. These stuffed potatoes take a little time and energy to prepare but they can be totally prepped a day in advance and leftovers reheat well. Once they are fully prepped, they can also be frozen for later use.

Like a spicy kick? Be sure to try these Twice Baked Jalapeno Popper Potatoes.

These stuffed potatoes are so rich. A combination of butter, cream cheese, and sour cream adds maximum flavor and richness. In addition to lots of bacon , cheddar cheese, and green onion, there’s also some sauted onion for extra flavor. You can leave it out if you’re not big on onion or use mushrooms instead.

How To Make Twice Baked Potatoes

(More detailed instructions in recipe card below.)

1. Bake the potatoes. The first step is to bake the potatoes. You’ll rinse and dry them and then rub them with oil to help the skins crisp up. Bake them for 1 hour or until they can be easily pierced with a knife or fork.
2. Cook the bacon and onions. While the potatoes are baking, cook the bacon and then saute the onion in the bacon grease.
3. Scoop out the potatoes. Let them cool slightly until they are cool enough to handle and then cut each one in half lengthwise and scoop out the pulp.
4. Make the filling. Combine the pulp in a large bowl with the butter, cream cheese, sour cream , and salt and pepper. Mash with a potato masher until smooth.
5. Add the good stuff. Add the onion, half the bacon and half the cheese.
6. Fill and bake. Add the onion, half the bacon and half the cheese. Stuff the mixture into the potato shells and bake for 20 to 25 minutes. Sprinkle the remaining bacon and cheese and the green onion on top and pop back in the oven for a few minutes.

Recipe Tips

Use russet potatoes. Russets are ideal because they have a fluffy interior and sturdy skins.

Mash while warm. It’s best to mash the potatoes while they are still warm. If you wait until they are cold, they are likely to get gummy.

Don’t over-scoop the potatoes. Leave about 1/4-inch of potato inside the skins so they hold their shape.

Bake the potatoes directly on the oven rack or on a baking sheet without wrapping them in foil. This helps the skins stay crisp.

Freeze For Later

I love to make a big batch and freeze half for later. You can either thaw them overnight in the refrigerator or add about 15-20 minutes onto the baking time.

My favorite things to serve Twice Baked Potatoes with are pork tenderloin and steak.

Try These Other Potato Recipes

• Italian Roasted Potatoes
• Spicy Melting Potatoes
• Double-Stuffed Taco Potatoes
• Scalloped Potato Casserole
• French Onion Potatoes
• Sour Cream New Potatoes
• Scalloped Potatoes with Ham
• Buttermilk Mashed Potatoes

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