This savory Twice Baked Potatoes recipe is made with fluffy baked russet potatoes, creamy sour cream, rich cheddar cheese, and crispy bacon bits. The result is a comforting and hearty side dish that is far more satisfying and impressive than a simple baked potato. It is the perfect side dish for a casual weeknight dinner or a steakhouse-style meal and makes enough to serve 4 people.
Twice Baked Potatoes Ingredients
- 4 large russet potatoes
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 4 ounces cream cheese, softened
- ⅓ cup sour cream
- ½ cup shredded cheddar cheese, plus more for topping
- 4 slices bacon, cooked and crumbled
- 2 tablespoons chopped fresh chives, plus more for garnish
How To Make Twice Baked Potatoes
- First bake the potatoes: Preheat your oven to 400°F (200°C). Scrub the potatoes clean and pat them dry. Rub each potato with olive oil and sprinkle with salt and pepper. Place them directly on the oven rack and bake for 60-75 minutes, or until they are very tender when pierced with a fork.
- Prepare the filling: Let the potatoes cool for about 10 minutes, or until they are cool enough to handle. Carefully slice each potato in half lengthwise. Use a spoon to scoop out the cooked flesh into a medium bowl, leaving a thin layer of potato in the skin to keep it intact.
- Mix the mashed potato mixture: To the bowl with the scooped-out potato flesh, add the softened cream cheese, sour cream, ½ cup of shredded cheddar cheese, and half of the crumbled bacon. Season with salt and pepper to taste. Mash with a fork or potato masher until the mixture is smooth and creamy.
- Stuff and bake again: Spoon the potato mixture back into the empty potato skins, piling it up to create a dome. Place the stuffed potatoes back on a baking sheet. Top each with a sprinkle of extra shredded cheddar cheese. Return them to the oven and bake for another 15-20 minutes, or until the filling is heated through and the cheese is melted and bubbly.
- Garnish and serve: Garnish with the remaining bacon bits and fresh chives. Serve the twice-baked potatoes warm.
Recipe Tips
- Use russet potatoes: Russet potatoes are the best choice for this recipe because their starchy interior bakes up light and fluffy, making them perfect for mashing into a creamy filling.
- Salt the skin: Rubbing the potato skins with olive oil and salt before the first bake will make them crispy and flavorful, creating a delicious contrast to the creamy filling.
- Don’t over-mix the filling: While you want the filling to be creamy, avoid over-mixing. Too much mashing can make the potatoes gummy.
- Make it ahead: You can prepare the potatoes up to the point of the second bake. Cover and refrigerate them for up to 2 days. When you’re ready to eat, simply bake them for a little longer until heated through.
What To Serve Twice Baked Potatoes
These creamy twice-baked potatoes are the perfect accompaniment to a classic steak dinner. They also pair wonderfully with roasted chicken, meatloaf, or pork chops. For a complete meal, serve them alongside a simple green salad or a steamed vegetable like green beans or broccoli.
How To Store Twice Baked Potatoes Leftovers
- Refrigerate: Store any leftover twice-baked potatoes in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use the microwave or warm them in a 350°F oven until heated through.
- Freeze: This recipe freezes beautifully. After the first bake and filling, let the potatoes cool completely. Wrap them individually in plastic wrap and then aluminum foil, and place them in a freezer-safe bag. They will keep for up to 3 months. Thaw in the refrigerator overnight before reheating in the oven.
Twice Baked Potatoes Nutrition Facts
- Serving Size: ½ potato
- Calories: 410 kcal
- Total Fat: 24g
- Saturated Fat: 14g
- Cholesterol: 65mg
- Sodium: 600mg
- Total Carbohydrate: 35g
- Dietary Fiber: 4g
- Sugars: 2g
- Protein: 15g
Frequently Asked Questions
- Can I use a different type of cheese? Yes, you can substitute the cheddar cheese with other good melting cheeses like Monterey Jack, Colby Jack, or Gruyère. A combination of cheeses also works great.
- Why did my potato skins turn out soggy? This is often caused by wrapping the potatoes in foil during the first bake. For a crispy skin, always bake them directly on the oven rack, which allows the moisture to escape.
- Can I make these with sweet potatoes instead? This recipe is designed for russet potatoes, but you can use sweet potatoes. The flavor profile will be quite different, as sweet potatoes have a natural sweetness. You might want to adjust the filling to match the sweeter flavor.
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Twice Baked Potatoes Recipe
Description
Twice Baked Potatoes are a classic side dish made by baking potatoes, scooping out the flesh, and mashing it with a creamy mixture of sour cream, cream cheese, and cheddar cheese. They are then stuffed back into the potato skins, topped with cheese and bacon, and baked again until golden.
Ingredients
Instructions
- First bake: Bake scrubbed potatoes rubbed with oil and salt at 400°F for 60-75 minutes.
- Create the filling: Let potatoes cool, then slice in half and scoop out the flesh into a bowl, leaving the skin intact.
- Mash: Mix the potato flesh with cream cheese, sour cream, cheddar cheese, and half the bacon.
- Second bake: Spoon the filling back into the skins, top with more cheese, and bake for 15-20 minutes until melted and bubbly. Garnish with remaining bacon and chives