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Crispy, buttery potato skins stuffed with creamy, cheesy mashed potatoes make these Twice Baked Potatoes a side dish that always steals the show. They fit weeknights, holidays, and game day spreads, and there’s rarely ever leftovers.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“I made these for dinner tonight. Got a standing ovation. Thanks for sharing the recipe!” – Isleta
“Good recipe, easy to follow, super tasty! Family loved it!” – Joanne
“These are my favorite! So delicious! Creamy on the inside, nice and toasty on the outside! Even my potato hating 10 year old loves these! (I think it’s the cheese, but I’ll take the win… lol) Super easy. LOVE, love, LOVE these!!” – Betsy
Why I Love These Potatoes
These are the potatoes I reach for when I want comfort that still feels special. Idaho Russet potatoes bake up fluffy inside with sturdy skins that crisp beautifully. The filling is loaded with sharp cheddar and bacon, then nestled back into the skins so every bite has creamy meets crispy. You might be tempted to pile toppings on a regular baked potato, but the second bake changes everything by melting the cheese into the mash and toasting the edges. I never toss the skins because they are the best part. If you want to turn this into a full meal, try our BBQ Beef Twice Baked Potatoes made with BBQ shredded beef.
Serve with Grilled Filet Mignon or Smoked Baby Back Ribs, a Strawberry Spinach Salad, Air Fryer Brussels Sprouts, or a bowl of Italian Sausage Chili for the coziest dinner.
🩷 Erica
Ingredients You’ll Need
- Russet potatoes – Idaho Russets are ideal for fluffy interiors and strong skins that hold the filling; large potatoes make perfect portions
- Butter – melted for brushing the skins and adding richness to the mash
- Sour cream – tangy creaminess that keeps the filling light and smooth
- Cheese – sharp or mild cheddar is classic and melts perfectly
- Bacon bits – cook, drain, and crumble for the best smoky flavor
- Spices – kosher salt and black pepper to season everything from skin to filling
- Oil and salt for the first bake – a little olive or canola oil plus kosher salt makes extra crispy skins
Ingredient Additions and Substitutions
- Protein swaps: diced ham, shredded chicken, steak bites, or pulled pork
- Veggie mix-ins: steamed broccoli, green onions, chives, olives, or roasted corn
- Seasonings: ranch seasoning, garlic powder, onion powder, smoked paprika
- Cheese options: Monterey jack, pepper jack, gouda, or a cheddar blend
- Lighter swaps: use plain Greek yogurt in place of sour cream
- Make it meatless: skip bacon and add extra cheese plus chives
How to Make Twice Baked Potatoes
- Bake the potatoes – Heat oven to 400 F. Scrub potatoes dry. Prick all over with a fork. Rub with oil and sprinkle with kosher salt. Place directly on the top oven rack with a sheet pan on the lower rack to catch drips. Bake about 60 minutes until skins are crisp and centers are tender.
- Halve and hollow – Cool just until safe to handle. Slice lengthwise. Scoop centers into a bowl, leaving about ¼ inch of potato attached to each skin.
- Crisp the skins – Brush insides and outsides with melted butter. Place skins cut side up on a baking sheet. Broil 6 to 8 minutes until edges are toasty.
- Mash the filling – Mash the scooped potato with sour cream, some of the cheese, bacon, salt, and pepper until creamy.
- Fill and top – Spoon the filling back into the skins. Mound slightly. Sprinkle with extra cheese and bacon.
- Finish under the broiler – Broil 2 to 3 minutes until cheese melts and tops are lightly golden. Add chives, sour cream, or ranch if you like.
Recipe Tips
- Use hot potatoes for mashing so the dairy melts in smoothly and the filling stays fluffy
- Don’t overwork the potatoes or they can become gummy; a masher or gentle hand mixer works best
- Salt the skins before the first bake for flavor in every bite
- Size matters: large russets give sturdy boats and generous servings
- Batch friendly: bake a tray of russets in advance, then fill and finish right before serving
- For extra crisp: preheat the baking sheet while you broil the skins
Frequently Asked Questions
You can keep insides fluffy by mixing in the sour cream and cheese when the potatoes are still hot. If you mix them in cold the mixture will turn out very gummy. You can also use a hand mixer instead of a potato masher for maximum fluffiness.
Yes. Potatoes, dairy, and bacon are naturally gluten free. Always check labels on seasonings to be sure.
Yes. They are delicious and packed with nutrients. The oil and salt make them crisp and flavorful.
Sharp cheddar for classic flavor. Monterey jack or gouda melt beautifully if you want a milder or smokier profile.
Yes. Warm the mashed potatoes so they’re soft, then stir in sour cream, cheese, bacon, salt, and pepper. Spoon into pre-crisped potato skins and finish under the broiler until hot and melty.
Let potatoes cool a few minutes, hold with a towel, and use a small spoon to leave about ¼ inch of potato inside the shell. If a skin tears, set it into a muffin tin or nest it against another potato on the sheet pan for support.
Make Ahead and Storage
Assemble ahead: Fill potatoes but stop before the final cheese and second bake. Place on a sheet pan and cover tightly with plastic wrap.
Refrigerate or freeze: Chill up to 2 days, or freeze 1 to 2 months. Once frozen solid, transfer to a zip-top bag.
Bake from fridge: Uncover, top with cheese and bacon, then broil until melted and heated through.
Bake from frozen: Uncover, top with cheese and bacon, then bake at 400 F for about 25 minutes, until hot and the cheese is melted.
More Irresistible Potato Dishes
If you love creamy centers and crispy edges, these Twice Baked Potatoes will be your new go-to. Try them as a side or stuff them for a full meal. When you make them, leave a star rating and a comment so I can hear your twists and tips. 💛🥔
Twice Baked Potatoes
Video
Ingredients
- 4 medium potatoes, washed and dried
- ¼ cup butter, melted
- 1/2 cup sour cream
- 2 cups shredded cheese
- 1/4 cup bacon bits
- 1 teaspoon salt, or to taste
- pepper, to taste
Instructions
- Poke holes in the potatoes with a fork. Bake the potatoes at 400 degrees for 1 hour.
- Cut the baked potatoes in half lengthwise. With a spoon, scoop out some of the potato flesh into a large mixing bowl, leaving about ¼ inch of potato inside the skin. Set aside the extra potato that was scooped out.
- Brush entire surface of each skin, inside and out, with butter. Place skins on cookie sheet, face up, and broil for 6-8 min.
- Use a potato masher to stir remaining potato, sour cream, cheese, bacon bits, and salt and pepper.
- Spoon the filling into the skins. Sprinkle shredded cheese and extra bacon bits over the tops.
- Broil for about 2 more minutes. Top with sour cream or ranch if desired.
Equipment
- Baking Sheet
- Large bowl
- Potato masher or hand mixer
Notes
- Best potato: Idaho Russets for fluffy centers and sturdy skins
- Crispy skins: oil and kosher salt before the first bake, then broil skins before filling
- Fluffy filling: mash while hot and avoid over-mixing
- Add-ins: strong cheeses, bacon, ranch seasoning, broccoli, or chives
- Make ahead: fill, cover, and chill up to 2 days or freeze up to 2 months
- From frozen: bake at 400 F about 25 minutes
- Reheat: oven or broiler for the best texture; microwave for speed only
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Oh my gosh! These are absolutely delicious. I did not want to heat up the kitchen so I cooked them in my air fryer at 400 for 45-50 minutes. In addition I added dried parsley to the rub. Then after stuffing them I topped with shredded cheese and popped them back into the air fryer for 3 minutes more.
Next time I am going to try adding a little cream cheese. Yum!
Thank you for sharing your tips, Patricia! What a great idea to use the air fryer. I’m so glad you like the recipe!