Twice Baked Potatoes
Leave a Comment
Posted: 09/23/24
This post may contain affiliate links. Please read our disclosure policy.
Looking for a delicious and indulgent side dish? Try this easy twice baked potatoes recipe, filled with gooey cheese and crispy bacon. Perfect for any meal and especially popular for the holidays.
If you love loaded potato skins or baked potatoes, then you’ve gotta try twice baked potatoes! They’re like the best of both worlds combined into one delicious dish. Melt some gooey cheddar cheese over the top and you’ve got an appetizer that everyone will enjoy. Whether it’s game-day or a family party, these twice baked potatoes never get old.
I’ve already got a super fun mini baked potato recipe, but if you’re looking for something extra hearty, then make the full size version! You can make double batches of this recipe so that you’ve got plenty to serve to all of your guests. You’re going to love these savory and unforgettable twice baked potatoes!
Why You’ll Love these Twice Baked Potatoes
- These are truly the best party appetizer! Everyone loves them and they always turn out super duper tasty.
- Twice baked potatoes have the most classic and savory flavor. The tang of sour cream with the salty bacon and bite of cheese — so yum!
- Believe it or not, these are actually super easy to make. They take a bit of time, but really aren’t difficult.
Ingredients for Twice Baked Potatoes
- Russet potatoes – I highly recommend using russet potatoes in this recipe! However, if you want to use some gold potatoes, that works too. They’ll just be smaller.
- Bacon – I love to make crispy bacon in the oven to put on top of these twice baked potatoes.
- Shredded cheddar cheese – For the most ooey gooey cheesy results, shred your own cheese from the block.
- Olive oil – Olive oil makes the skin of the potatoes perfectly crispy and delicious. You can use avocado oil or another neutral oil if you don’t have olive oil!
- Melted butter – Use salted butter or unsalted butter, both will work great.
- Sour cream – Make the mashed potato filling extra creamy with a bit of sour cream. It’s key to the most amazing twice baked potatoes.
- Kosher salt – Season the potato mixture filling with a bit of salt to bring out all of the flavors.
Helpful Tools
o
How to Make Twice Baked Potatoes
Preheat the oven to 400 degrees Fahrenheit and then wash the potatoes well and dry them off with a paper towel.
Line a sheet pan with parchment paper, then place the freshly washed potatoes on the sheet pan and drizzle the olive oil on them.
Use a basting brush and brush the oil so it covers all of the potatoes on all sides. Then sprinkle the kosher salt on top of each potato.
Pierce each potato with a fork 2-3 times, then place the potatoes in the oven and bake for 60-65 minutes, or until the potato is easily pierced by a fork.
Once baked, allow the potatoes to cool for 10-15 minutes.
When they’re cooled enough to handle, cut the potatoes in half lengthwise with a sharp knife. Take a spoon and scoop out the middle of the potato leaving a little on the inside attached to the skin.
Add the middle of the potatoes to a large mixing bowl and place the hollowed out halves back on the baking sheet.
In the large mixing bowl with the scooped out potatoes, add the melted butter, sour cream, bacon, and ¾ cup of the shredded cheese in the mixing bowl and mix with a hand mixer until combined. Be sure to mash the softened potatoes well as you mix.
Fill each half of the potatoes with about ⅓ cup of the potato filling. Then sprinkle the rest of the cheese on top of the potatoes.
Return the sheet pan with the stuffed potatoes back to the oven and roast the loaded potatoes for 10 additional minutes at 400 degrees Fahrenheit.
If desired, top the finished potatoes with a dollop of sour cream and additional chives.
Serve immediately and enjoy.
How to Store Twice Baked Potatoes
Allow leftovers to cool completely and then transfer to an airtight container. You can also wrap each twice baked potato individually in plastic wrap or aluminum foil. To reheat, pop into the oven or toaster oven until warmed through and the skin pf the potato is crispy again.
FRIDGE: Leftovers will keep in the fridge for up to 5 days when wrapped tightly or kept in the proper container.
FREEZER: Yes, you can freeze these potatoes! Wrap each potato individually to make them easier to thaw and reheat. Place in a freezer bag and freeze for up to 3 months and allow to thaw in the fridge before reheating.
What’s the difference between baked potato and twice baked potato?
Baked potatoes are whole potatoes that have just been cooked in the oven into the inside is tender. Twice baked potatoes add an extra step after the baked potato! You’ll scoop out the insides, add extra ingredients and then add the filling back into the potatoes skins. Bake again until extra crispy and the cheese on top is melted.
Why are my twice baked potatoes sticky?
Sticky potatoes, or extra mushy potatoes, are usually overcooked. It’s important that you keep an eye on the potatoes and pull them out of the oven once fork tender. Smaller potatoes may take less time and larger ones will take a bit longer.
What to Serve with Easy Twice Baked Potatoes
Twice baked potatoes are a favorite game day appetizer, so we love to pair them with other game day favorite. Jalapeño poppers and baked chicken wings are a must! Some queso or buffalo chicken dip is super tasty too.
You can serve twice baked potatoes with dinner too! Pair with hearty protein like baked chicken, a mushroom swiss burger, and even air fryer chicken thighs. Really, you can serve these however you want!
Toppings for Twice Baked Potatoes
While I typically stick to sour cream and chives as my toppings, these easy twice baked potatoes would be yummy with tons of different toppings. Here’s some tasty ideas:
- bacon
- green onions
- sliced butter
- jalapeño slices
- sautéed mushrooms
- diced onion
- garlic butter
- fresh herbs
Pro Tips for Twice Baked Potatoes
- Grab potatoes that are all similar in size. If you use all different sizes, they’ll finish cooking at different times.
- Make sure you scrub the potato skins really well to remove all dirt and debris before baking.
- Be careful when scooping the middle out of each potato half. You don’t want to tear the skins!
Once you taste these amazing potatoes, you’ll see why they’re so popular! Gooey, creamy, salty and loaded with flavor.
More Appetizer Recipes You’ll Love!
- These delicious Pigs in a Blanket are another irresistible appetizer that never gets old. There’s a reason it’s a classic!
- Want some cool themed appetizers for game-day? Then make this super fun Football Cheese Ball.
- Buffalo Chicken Sliders are spicy and fun. A great way to serve a large party plenty of bite-sized delights!
- Make Crock Pot Hamburger Dip for all of your parties and gatherings. It’s a must!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Twice Baked Potatoes
Indulge in this delicious and hearty recipe for twice baked potatoes with cheese and bacon. Perfect for a dinner party or a cozy night in.
Ingredients
- 4 russet potatoes
- 2 Tablespoons olive oil
- 1 teaspoon kosher salt
- 4 Tablespoons butter melted
- ¼ cup sour cream
- ½ cup bacon cooked and crumbled
- 1 ½ cups shredded cheddar cheese divided
Toppings
- sour cream
- freshly minced chives
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Wash the potatoes and dry off with a paper towel.
- Line a sheet pan with parchment paper. Place the washed potatoes on the sheet pan and drizzle the olive oil on them. Using a brush, brush the oil so it covers all of the potatoes. Then sprinkle the kosher salt on top of each potato.
- Pierce each potato with a fork 2-3 times. Place the potatoes in the oven and bake for 60-65 minutes or until the potato is easily pierced by a fork.
- Once baked, allow the potatoes to cool for 10-15 minutes.
- Once cooled enough to handle, cut the potatoes in half lengthwise. Take a spoon and scoop out the middle of the potato leaving a little on the inside attached to the skin. Add the middle of the potatoes to a large mixing bowl and place the hollowed out halves back on the baking sheet.
- In the large mixing bowl with the scooped out potatoes, Add the melted butter, sour cream, bacon, and ¾ cup of the shredded cheese in the mixing bowl and mix with a hand mixer until combined. Be sure to mash the softened potatoes as you mix.
- Fill each half of the potatoes with about ⅓ cup of the potato filling. Then sprinkle the rest of the cheese on top of the potatoes.
- Return the sheet pan with the stuffed potatoes back to the oven and roast the loaded potatoes for 10 additional minutes at 400 degrees Fahrenheit.
- If desired, top the finished potatoes with a dollop of sour cream and additional chives.
- Serve immediately and enjoy.
Tips
Allow leftovers to cool completely and then transfer to an airtight container. You can also wrap each twice baked potato individually in plastic wrap or aluminum foil. To reheat, pop into the oven or toaster oven until warmed through and the skin pf the potato is crispy again.
FRIDGE: Leftovers will keep in the fridge for up to 5 days when wrapped tightly or kept in the proper container. FREEZER: Yes, you can freeze these potatoes! Wrap each potato individually to make them easier to thaw and reheat. Place in a freezer bag and freeze for up to 3 months and allow to thaw in the fridge before reheating.
FRIDGE: Leftovers will keep in the fridge for up to 5 days when wrapped tightly or kept in the proper container. FREEZER: Yes, you can freeze these potatoes! Wrap each potato individually to make them easier to thaw and reheat. Place in a freezer bag and freeze for up to 3 months and allow to thaw in the fridge before reheating.
Nutrition Information
Serving: 1twice baked potato, Calories: 328kcal (16%), Carbohydrates: 20g (7%), Protein: 9g (18%), Fat: 24g (37%), Saturated Fat: 11g (69%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.3g, Cholesterol: 50mg (17%), Sodium: 580mg (25%), Potassium: 500mg (14%), Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 439IU (9%), Vitamin C: 6mg (7%), Calcium: 174mg (17%), Iron: 1mg (6%)
Leave a Comment