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Twice Baked Potatoes Recipe

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★★★★★

4.8 from 51 reviews

Crispy-skinned russet potatoes stuffed with a creamy cheddar, sour cream and bacon mash, then baked and broiled until bubbly and golden. A classic steakhouse-style side that can be made ahead or frozen for holidays.

Ingredients

Scale

Ingredients

  • 2 lbs Russet potatoes, scrubbed and dried (about 4 potatoes)
  • 2 tbsp vegetable oil or canola oil
  • Kosher salt and freshly ground black pepper to taste
  • 4 oz sharp cheddar, shredded, divided
  • 4 tbsp unsalted butter, room temperature, divided (1/2 stick)
  • 2–4 scallions, thinly sliced, divided
  • 4 strips bacon, cut into 1/4-inch lardons, cooked until crisp, divided
  • 1/4 cup sour cream or Greek yogurt
  • 1/4 cup buttermilk
  • Minced fresh herbs (parsley, thyme, cilantro, chives) for garnish

Instructions

  1. Prep and bake the potatoes: Preheat the oven to 400°F and place a wire rack over a foil-lined baking sheet. Rub each potato with oil and season with salt and pepper. Arrange potatoes on the rack and bake until fork-tender and the internal temperature reaches about 209°F (roughly 45 minutes to 1 hour).
  2. Cool and scoop: Remove from oven and let the potatoes cool on the rack for 10 minutes. Cut the potatoes in half lengthwise, leaving a thin shell of flesh. Scoop the potato flesh into a medium-large bowl, leaving the shells intact on the sheet.
  3. Par-bake the shells: Return the potato shells to the baking sheet and bake at 400°F for 10 minutes to crisp their edges.
  4. Make the filling: Mash together half of the cheddar, butter, scallions, and bacon with all the sour cream, buttermilk, and the baked potato flesh until smooth. Season with salt and pepper.
  5. Fill and top: Fill the potato shells with the mashed mixture, mounded in the center. Top with the remaining cheese, scallions, bacon, and butter.
  6. Broil to finish: Broil until the cheese is melted and the tops are spotty brown and slightly crispy, about 5–10 minutes. Watch closely.
  7. Serve: Let cool for 10 minutes, then garnish with minced fresh herbs and serve.

Notes

  • Tip: You can use large Yukon Gold potatoes as an alternative to Russet for a different texture and flavor.
  • Variation: Softened cream cheese can be used in place of buttermilk for a richer filling.
  • Cheese alternatives: Gruyere or a Mexican blend also work well on top for a bubbly crust.

Keywords: twice baked potatoes, cheesy potatoes, bacon potatoes, potato skins, comfort food, side dish

Find it online: https://tastybella.com/twice-baked-potatoes-recipe/