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Twice baked potatoes on a white platter.
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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.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8 servings (1/2 potato each)
Calories 326kcal

Ingredients

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 1/2 teaspoon salt and 1/4 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, 1/2 cup cheese, milk, butter, 1/2 cup scallions, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 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.

Video

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. Scallions: Or substitute chives, dill, or your other favorite herbs.
  3. Yield: This recipe makes 8 servings from 4 potatoes, 1 stuffed half per serving.
  4. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  5. Make ahead: Stuffed potatoes (before the second bake) can be stored in the refrigerator for up to 3 days. For best results, wait to add extra toppings (cheese, scallions, bacon, etc) until you’re ready to bake them a second time.
  6. Freezer: Wrap stuffed potatoes (before the second bake) individually in aluminum foil and freeze for up to 3 months. Just make sure the potato has completely cooled before wrapping in foil, otherwise you risk food-borne illness.

Nutrition

Serving: 0.5potato | Calories: 326kcal | Carbohydrates: 21g | Protein: 10g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 327mg | Potassium: 567mg | Fiber: 1g | Sugar: 2g | Vitamin A: 629IU | Vitamin C: 7mg | Calcium: 169mg | Iron: 1mg