How to Make Twice Baked Potatoes

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Twice Baked Potatoes are a perfect side dish or appetizer for any occasion! You’ll love the cheesy mashed potatoes stuffed into crisp, buttery potato skins.

Twice Baked Potato on a cutting board loaded with cheese, bacon and green onion.

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Whether you’re looking for something to add to your holiday spread, your game day buffet, or a special side to jazz up a weeknight dinner, these Twice Baked Potatoes are perfect! I absolutely love the cheese and bacon stuffed filling and the buttery, crisp potato skin. You might think to just top regular baked potatoes with these toppings, but this method is WAY better. The second bakes makes all the difference! Some people like the filling and toss the crispy skin but I think that is baslphemy! The crispy skin, in my opinion, is the best part. If you are wanting to have Twice Baked Potatoes as a full meal, try our BBQ Beef Twice Baked Potatoes!

Ingredients to make Twice Baked Potatoes including potatoes, cheese, sour cream, bacon bits, butter, salt and pepper.

Ingredients in Twice Baked Potatoes

Russet Potatoes – A good Idaho Russet potato is best for this recipe. Russet potatoes are great because of their fluffy interior and sturdy skin. One half of a Russet potato is also a good portion size for each person, especially if you use large russet potatoes.
Butter
Sour Cream
Cheese – Our favorite is sharp cheddar cheese.
Bacon bits – Homemade are the best. Fry the bacon, then drain off the fat. Pat the bacon with a paper towel. Once the bacon has slightly cooled, crumble it to make bacon bits.
Salt and pepper

Brushing butter on a potato skin for Twice Baked Potatoes.

How to Make the Perfect Baked Potato Base

To make Twice Baked Potatoes, you need to start out with perfectly baked potatoes.

Start by preheating the oven to 400 degrees.
Get your russet potatoes out and scrub them thoroughly under warm running water. Dry them off completely.
Using a fork, poke about 10 holes all over each potato.
Rub the outside of each potato with 1 tablespoon of olive oil or canola oil.
Sprinkle kosher salt all over the potato.
Place a baking sheet on the bottom rack of the oven to stop any drips.
Set the potatoes directly onto the top rack.
Bake for about 1 hour, or until skins are crispy and the inside is tender.

Baking dish with stuffed potatoes for Twice Baked Potatoes.

Toppings for Twice Baked Potatoes

In this twice baked potato recipe, we mash the baked potato filling and add cheddar cheese, sour cream, and bacon. We then scoop the potato mixture back into the potato skins. This is an incredibly delicious way to fill the potato skins, however there are plenty of other options you can try. Here are some additional filling mix-in and topping ideas for the potato skins:

Diced ham
Steak
Grilled chicken
Shredded beef or pork
Broccoli
Green onions
Chives
Olives
Ranch dressing
Garlic powder or onion powder (1-2 teaspoons)

Twice baked potatoes on a platter topped with cheese and bacon bits

Making Twice Baked Potatoes Ahead of Time

You can prepare these ahead of time and keep them in the refrigerator until time to heat and serve. Follow the instructions below until you get to the step where you top with extra cheese and bacon and bake the second time. Instead, put the potatoes on a baking sheet and cover with plastic wrap. Put them in the fridge if you plan on baking within a few days, or put in the freezer if you plan on baking them within 1-2 months. Once the potatoes have frozen solid you can put them in a Ziplock bag so they take up less space in the freezer.

When ready to bake, remove the plastic wrap and top with extra cheese and bacon. To cook from the fridge, just broil the potatoes until the cheese melts. To cook from frozen, bake at 400 degrees for about 25 minutes, or until they are heated through and the cheese is melted.

How to Store and Reheat Leftovers

These are so tasty, that I’d be shocked if you have leftovers! My family almost always eats the whole pan of potatoes and fights over who gets the last one. However, if you do find yourself with leftovers, they are easy to store.

Put them in an airtight container and store in the fridge for up to three days. Make sure the potatoes completely cool before you store them, otherwise the condensation will gather on the inside of the container and make the potatoes soggy.

To reheat, put it in the microwave for 1-2 minutes or broil in the oven until cheese is melted. The microwave method is quick, but it won’t have quite the same consistency. The oven method takes longer, but gives you a better consistency, especially on the skins.

Four Twice Baked Potatoes on a cutting board.

Frequently Asked Questions

Why are my twice baked potatoes gummy?

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.

Are twice baked potatoes gluten free?

Party planning can be tough if you have guests with dietary restrictions. Potatoes are naturally gluten free so these Twice Baked Potatoes are safe for guests with a gluten allergy.

Are you supposed to eat the skin of a twice baked potato?

Yes! Not only are they delicious, but they are also full of vitamins, iron, and calcium!

More Irresistible Potato Dishes

Whether you say “potato” or “potahto,” check out these mouthwatering recipes featuring our favorite starchy root vegetable:

Mom’s Best Potato Salad Recipe
Baked Potato Wedges
Cheesy Potato Casserole
Loaded Baked Potato Soup
Smashed Potatoes
Dutch Oven Potatoes