Are you looking for a simple recipe for twice-baked potatoes? We have the perfect recipe for delicious, creamy twice baked potatoes. With a cheesy, crispy, crumbled bacon topping.
These potatoes have always been a big hit in the house as a perfect side, and sometimes the main dish when we feel like it! They are a cinch to prepare with staple ingredients you likely have on hand.
Potatoes are everyoneโs comfort food, so we doctored them up to bring a zing of flavor to the dinner table. Potatoes are super versatile, and this recipe was inspired by our famous cheesy potatoes. Serve these twice-baked potatoes alongside these crispy chicken thighs, air fryer brussels sprouts or stuffed peppers. We promise the whole family will be begging for seconds.
Ingredients You Need
- Potatoes
- Bacon
- Sour cream
- Milk
- Butter
- Seasoned salt
- Pepper
- Shredded cheddar cheese – divided
- Green onions – sliced, divided
Substitutions
- No white potatoes for you? You can use sweet potatoes instead!
- If youโre dairy-free, you can swap milk for an unsweetened oat milk alternative, along with a non-dairy butter like Earth Balance. A solid sour cream alternative is the one by Kite Hill, and for a cheese swap, opt for CHAO or Violife.
How to Make Twice Baked Potatoes
- Preheat oven to 350 degrees.
- Bake potatoes in preheated oven for 1 hour until they can be pierced with a fork easily. Or microwave according to your microwave settings.
- Allow cooling for 10 minutes.
- Slice potatoes in half lengthwise and scoop the flesh into a large bowl leaving about 1/4 inch of flesh so the potato maintains its shape.
- Add sour cream, butter, salt, pepper, 1/2 cup cheese, 1/2 the green onions, and milk to the scooped out potatoes. Smash together with a fork until incorporated.
- Spoon the mixture into the potato skins. Top each with remaining cheese and bacon.
- Bake for another 15-20 minutes at 350 degrees. Top remaining green onions to serve.
Variations
- Additional potential mixups can be things like horseradish, broccoli, or sriracha.
- If youโre meat-free, opt for seitan instead of bacon crumbles.
FAQ
Why are my twice-baked potatoes gummy?
If you wrap your potatoes in foil, theyโre more likely to trap moisture and cause a soggy filling. Prepping the filling while the potatoes bake is a good way to prevent this.
How long do you heat up twice-baked potatoes in the oven?
You can pop your twice-baked potatoes in the oven for 20-25 minutes or until completely heated throughout.
Do you poke holes in twice-baked potatoes?
Yes, thatโs a great idea! With small holes in the skin, the steam is able to easily escape. In rare cases, when this step is ignored, the potato can actually explode!
How do you keep twice-baked potatoes from falling apart?
If this happens to you, it may mean that you scooped out too much of the potato, and the skins were not able to stand alone on their own and remain sturdy enough. Beat this common mistake by leaving 14 inches of the potato when scooping it out. Opt for Russet potatoes for best results.
Top Tip
I would highly recommend using Russet potatoes for this recipe because theyโre thick and will remain sturdy, perfect for the oven. The starchy insides are ideal for a fluffy and creamy inside.
Also, if you donโt have time in one sitting to twice-bake, feel free to bake them once, pop them into an airtight container, and finish them off whenever youโre ready. These baked potatoes will keep for 3-5 days, but you and your family will probably finish the last of them the same night!
When mixing all of the filling ingredients together, be gentle to maintain the fluffiness of the potatoes.
If you’re looking for moreโฆtry these recipes next!
Easy Breakfast Casserole
Potato Soup Recipe
Scalloped Potatoes
Potatoes Au Gratin
Mashed Potatoes
Twice Baked Potatoes
Ingredients
- 4 large baking potatoes
- 8 slices bacon cooked and crumbled
- 1 cup sour cream
- 1/2 cup milk (more can be added if needed)
- 6 tbsp butter
- 1 tsp seasoned salt
- 1/2 tsp pepper
- 1 cup shredded cheddar cheese
- 8 green onions sliced, divided
Instructions
- Preheat oven to 350 degrees.
- Bake potatoes in preheated oven for 1 hour until they can be pierced with a fork easily. Or microwave according to your microwave settings.
- Allow cooling for 10 minutes.
- Slice potatoes in half lengthwise and scoop the flesh into a large bowl leaving about 1/4 inches of flesh so the potato maintains its shape.
- Add sour cream, butter, salt, pepper, 1/2 cup cheese, 1/2 the green onions, and milk to the scooped out potatoes. Smash together with a fork until incorporated.
- Spoon the mixture into the potato skins. Top each with remaining cheese and bacon.
- Bake for another 15-20 minutes at 350 degrees. Top remaining green onions to serve.
