A true steakhouse classic, Twice Baked Potatoes are doubly delicious and easy to make ahead. These show-stealers are loaded up with lots of cheddar, bacon, and scallions for major flavor in every bite.

Twice baked potatoes on a white platter.

Craving a little comfort food? There’s no better way to scratch that itch then by whipping up some Twice Baked Potatoes tonight. If you like a loaded baked potato, chances are a twice-baked spud will tempt you twice as much.

Recipe ingredients:

Labeled twice baked potato ingredients in various bowls.

Ingredient notes:

  • Potatoes: Starchier potatoes like Russets have sturdy skins and are great for mashing, ideal qualities for making twice-baked spuds. By the way, one potato makes two servings, since they’re sliced in half.
  • Olive oil: Rub it on the skin before baking (and sprinkle with salt and pepper) and you might find yourself eating the crispy outside of the potato, too!
  • Scallions: Or substitute chives, dill, or your other favorite herbs.

Oven instructions (about 60 minutes):

  1. First, preheat the oven to 400 degrees, and adjust the oven rack to the middle position. With a fork or skewer, poke some holes in each potato to let steam escape during baking.
    Whole potatoes.
  2. Then lightly rub the potatoes all over with some olive oil, and season them with some salt and pepper.
    Whole potatoes on a baking sheet.
  3. When the oven is hot, place the spuds right on the oven rack and bake them for 50 to 60 minutes, until they’re tender and can be pierced easily with the tip of a sharp knife. Finally, take them out of the oven and let cool at least 10 minutes before handling. Slice the spuds in half lengthwise. With a spoon, carve out the flesh of each potato, leaving the skin in tact, and scoop it into a bowl. This doesn’t have to be perfect. Just make sure the skins don’t break or crack open–they need to be sturdy enough to hold the mashed potato filling!
    Halved potatoes.
  4. Then mash the potatoes into a smooth consistency. You can use a pastry blender, potato ricer, or even a fork. Just like with traditional mashed potatoes, don’t over beat them, or else they’ll get gluey.
    Boiled potatoes mashed in a pot.
  5. Next, add the sour cream, half of the shredded cheddar, (you’ll need the rest for topping the potatoes) milk, butter, half of the scallions, (the rest is used for topping) and salt and pepper. Mix everything together.
    Twice baked potato ingredients in a clear bowl.
  6. Once the mashed potato filling is made, return the mixture back to the potato skins. At this point, you can let the stuffed potatoes cool completely to store in the fridge for later, or freeze for future meals. However, if you’re ready to bake, sprinkle the remaining cheese and scallions over the filling and top with the crumbled bacon. Gently press the toppings into the mashed potatoes so they won’t fall off as they bake.
    Precooked twice baked potatoes on a baking sheet.
  7. Then, return the potatoes back into the oven. You can place them directly on the rack, or arrange them on a sheet tray to keep things neat. Bake at 400 degrees until heated through, 15 to 20 minutes.

Recipe tips and variations:

  • Quicker in the microwave: Reduce your cook time in half, from about 60 minutes to 30. Adjust an oven rack to the middle position and preheat to 450 degrees. Poke a few holes in each potato with a fork or skewer, so they don’t explode in the microwave. Microwave the potatoes on HIGH power for 8 to 12 minutes, until the spuds are slightly soft to the touch. Flip them halfway through the cooking time so they cook evenly. Rub them with olive oil, sprinkle with salt and pepper, and bake directly on the oven rack for 20 minutes or so. Cool at least 10 minutes before cutting in half to scoop.
  • Fancy fillings: Use a piping bag, a scoop, or size 20 portioner to fill your potatoes. Some cooks recommend filling a zip-top bag with the filling and cutting off the corner to make an impromptu piping bag.
  • Make ahead: Stuffed potatoes keep in the fridge for about 5 days or in the freezer for up to 3 months. For best results, wait to add any extra toppings (cheese, scallions, bacon, etc) until you’re ready to bake them a second time.
  • Freezer: Wrap stuffed potatoes individually in aluminum foil and pop them in the freezer for up to 3 months. Just make sure the potato has completely cooled before wrapping in foil, otherwise you risk food-borne illness. Thaw in the refrigerator overnight before baking in a 450-degree oven for 15 to 20 minutes.
  • Leftovers: For best results, reheat leftovers in a 350-degree oven until heated through (at least 140 degrees at the center). Brush the potatoes with melted butter to boost their moisture.
  • Appetizers: Make a miniature version with mini twice-baked potato skins.
  • More flavors: Instead of bacon and scallions, try leftover chicken, corn, and roasted peppers. Keep the cheese, please!
  • Food safety: Similar to cooked rice, warm cooked potatoes are breeding grounds for bad bacteria.Never wrap potatoes in foil, even to store in the refrigerator. Not only does a bare skin baked potato taste better, but aluminum foil traps heat, so the baked potatoes never cool quickly. Never eat a baked potato that has been out at room temperature for more than 4 hours. Even 70 degrees is warm enough for the bacteria to grow. Cool completely. Always let your baked potatoes cool completely before freezing or refrigerating. When it’s time to reheat, baked potatoes must reach an internal temperature of 140 degrees.

Twice baked potatoes on a white platter.

More delicious recipes:

Twice baked potatoes on a white platter.

Twice Baked Potatoes

A true steakhouse classic, Twice Baked Potatoes are doubly delicious and easy to make ahead. These show-stealers are loaded up with lots of cheddar, bacon, and scallions for major flavor in every bite.
5 from 2 votes
Prep Time 15 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 30 mins
Servings 8
Course Side Dish
Cuisine American
Calories 326

Ingredients 

  • 4 medium russet potatoes scrubbed and dried (about 2 pounds, see note 1)
  • 2 tablespoons olive oil (see note 2)
  • Salt and freshly ground black pepper
  • 1 cup sour cream
  • 1 cup shredded Cheddar cheese divided
  • 1/2 cup milk
  • 1/4 cup butter cut into tablespoons (½ stick)
  • 1 bunch scallions divided (about 1 cup, see note 3)
  • 8 slices cooked bacon crumbled

Instructions 

  • Adjust an oven rack to the middle position and preheat oven to 400 degrees. Poke a few holes in each potato with a fork.
  • Rub each potato all over with olive oil, then season generously with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper divided among all 4 potatoes).
  • Transfer potatoes to preheated oven and bake directly on oven rack until tender when pierced with a small knife, about 50 to 60 minutes. Remove from oven and cool 10 minutes.
  • Slice potatoes in half lengthwise. Using a spoon, scoop out the inside of each potato into a bowl. Mash the potatoes until smooth.
  • Add sour cream, ½ cup cheese, milk, butter, ½ cup scallions, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper).
  • Spoon the potato mixture into the skins, mounding it high (I use a large OXO scoop, a size 20 portioner, and do 2 heaping scoops per potato). Divide the remaining cheese and scallions over the tops and garnish with bacon, pressing the toppings in.
  • Return potatoes to oven and bake until heated through, about 15 to 20 minutes longer.

Notes

  1. Potatoes: Starchier potatoes like Russets have sturdy skins and are great for mashing, ideal qualities for making twice-baked spuds. By the way, one potato makes two servings, since they’re sliced in half.
  2. Olive oil: Rub it on the skin before baking (and sprinkle with salt and pepper) and you might find yourself eating the crispy outside of the potato, too!
  3. Scallions: Or substitute chives, dill, or your other favorite herbs.
  4. Quicker in the microwave: Reduce your baking time in half, from about 60 minutes to 30. Adjust an oven rack to the middle position and preheat to 450 degrees. Poke a few holes in each potato with a fork or skewer, so they don’t explode in the microwave. Microwave the potatoes on HIGH power for 8 to 12 minutes, until the spuds are slightly soft to the touch. Flip them halfway through the cooking time so they cook evenly. Rub them with olive oil, sprinkle with salt and pepper, and bake directly on the oven rack for 20 minutes or so. Cool at least 10 minutes before cutting in half to scoop.
  5. Fancy fillings: Use a piping bag, a scoop, or size 20 portioner to fill your potatoes. Some cooks recommend filling a zip-top bag with the filling and cutting off the corner to make an impromptu piping bag.
  6. Make ahead: Stuffed potatoes keep in the fridge for about 5 days or in the freezer for up to 3 months. For best results, wait to add any extra toppings (cheese, scallions, bacon, etc) until you’re ready to bake them a second time.
  7. Freezer: Wrap stuffed potatoes individually in aluminum foil and pop them in the freezer for up to 3 months. Just make sure the potato has completely cooled before wrapping in foil, otherwise you risk food-borne illness. Thaw in the refrigerator overnight before baking in a 450-degree oven for 15 to 20 minutes. 
  8. Leftovers: For best results, reheat leftovers in a 350-degree oven until heated through (at least 140 degrees at the center). Brush the potatoes with melted butter to boost their moisture.
  9. Appetizers: Make a miniature version with mini twice-baked potato skins.
  10. More flavors: Instead of bacon and scallions, try leftover chicken, corn, and roasted peppers. Keep the cheese, please!
  11. Food safety: Similar to cooked rice, warm cooked potatoes are breeding grounds for bad bacteria.Never wrap potatoes in foil, even to store in the refrigerator. Not only does a bare skin baked potato taste better, but aluminum foil traps heat, so the baked potatoes never cool quickly. Never eat a baked potato that has been out at room temperature for more than 4 hours. Even 70 degrees is warm enough for the bacteria to grow. Cool completely. Always let your baked potatoes cool completely before freezing or refrigerating. When it's time to reheat, baked potatoes must reach an internal temperature of 140 degrees.

Nutrition

Serving: 0.5potatoCalories: 326kcalCarbohydrates: 21gProtein: 10gFat: 23gSaturated Fat: 9gCholesterol: 39mgSodium: 327mgPotassium: 567mgFiber: 1gSugar: 2gVitamin A: 629IUVitamin C: 7mgCalcium: 169mgIron: 1mg
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Comments

  1. Excellent recipe, clearly elucidated.
    Even as I read, my mouth is watering at the yummy fare I am going to dig into!
    Having tasted this dish when I lived in USA, (I am now back in India), I shall hurry to make this dish, and satisfy my palate.5 stars