Twice-baked potatoes are baked russets with the fluffy centers scooped out, mashed with butter, sour cream, cheddar and bacon, piled back into the crisp skins and baked again until golden. They are an easy side for steak or pot roast, and two halves make a filling dinner on their own.
They are also great for planning ahead: stuff them up to 2 days early, or freeze them and bake straight from the freezer.
Tips for success
- Bake the potatoes directly on the oven rack for the crispiest skins.
- Leave about 1/4 inch of potato in each shell so it holds its shape.
- Choose large, oval russets. Their skins are sturdy and they hold the most filling.
- For a smoother filling, press the potatoes through a ricer before mixing.
Substitutions
- Sour cream: use plain Greek yogurt.
- Cheese: use Gruyère, pepper jack or Colby Jack.
- Bacon: use diced ham, or 1 cup finely chopped steamed broccoli for a vegetarian version.
- Green onions: use 2 tbsp chopped fresh chives.
Storage and reheating
To store: Make ahead: cover the stuffed, unbaked potatoes and refrigerate for up to 2 days, then add 5 to 10 minutes to the second bake. Refrigerate leftovers for up to 4 days. To freeze, place stuffed, unbaked potatoes on a sheet pan until solid, then wrap individually and freeze for up to 2 months.
To reheat: Reheat leftovers at 350°F in the oven or air fryer for 15 to 20 minutes, until hot to 165°F. The microwave works but softens the skins. Bake frozen stuffed potatoes at 375°F for 40 to 50 minutes without thawing.
Twice-Baked Potatoes
Ingredients
Method
- Heat the oven to 400°F. Scrub the potatoes, pat them dry and prick each one several times with a fork.
- Rub the potatoes with the oil and 1/2 tsp of the salt. Bake directly on the oven rack for 55 to 65 minutes, until a knife slides in easily.
- Cool for 10 minutes, until you can handle them. Cut each potato in half lengthwise and scoop the flesh into a bowl, leaving a 1/4-inch shell.
- Mash the potato with the butter, sour cream, milk, garlic powder, pepper and the remaining 1/2 tsp salt. Stir in 1 cup of the cheddar, most of the bacon and most of the green onions. Taste and add salt if needed.
- Spoon the filling into the shells, mounding it on top. Place them on a baking sheet and top with the remaining cheese and bacon.
- Bake for 20 to 25 minutes, until hot and golden on top. Sprinkle with the remaining green onions and serve.
Notes
Frequently asked questions
Can I make twice-baked potatoes ahead of time?
Yes. Stuff them, cover and refrigerate for up to 2 days. Bake at 400°F for 25 to 35 minutes, until hot in the center.
Can I freeze twice-baked potatoes?
Yes. Freeze them stuffed but not baked a second time. Bake from frozen at 375°F for 40 to 50 minutes.
How can I bake the potatoes faster?
Microwave the pricked potatoes for 8 to 10 minutes, turning once, then bake at 400°F for 15 minutes to crisp the skins before scooping.
Are twice-baked potatoes a side or a main dish?
Both. One half is a side for steak, chicken or pot roast. Two halves with a salad make a simple dinner.
More recipes to try
If you like this recipe, try our slow cooker pot roast, crispy roasted potatoes and creamy potato soup.