Twice Baked Potatoes are the perfect side dish for any time of year. Crispy potato skins filled with a creamy cheesy filling made from butter, sour cream, cheese, and bacon!
If you are looking for a more snacky kind of loaded potatoes, I have a delicious potato skins recipe!
Twice baked potatoes are one of my favorite foods ever. Well, potatoes in any form are my favorite but twice baked potatoes are, like, my favorite favorite.
I think they go with any kind of meal. They work with BBQ, with a meatloaf, with chicken, anything!
It’s a creamy cheesy filling (with bacon!) stuffed into baked potato skins and then they get baked again until the filling is nice and hot and the skins are crispy.
Ingredients
- Russet potatoes – I like to use pretty large potatoes for this recipe. It’s hard to scoop out the insides of smaller potatoes.
- Bacon – you can use pork or turkey bacon. Or even plant based bacon!
- Butter
- Sour cream
- Milk
- Cheddar cheese – this is going in the filling and on top of the potatoes before baking.
- Garlic powder
- Salt and pepper
- Green onions – these are going in the filling and on top as garnish before serving.
How To Make Twice Baked Potatoes
- Prepare potatoes. Bake potatoes at 350F for about an hour, until soft. Scoop out insides of potatoes.
- Cook bacon. Cook and crumble bacon.
- Make filling. Combine potato insides, bacon, butter, sour cream, milk, cheese, garlic powder, salt, pepper, and green onions.
- Fill. Scoop filling into the potato skins. Top with more cheese.
- Bake. Bake at 350F for about 20 minutes, until filling is bubbly.
- Garnish. Top with more green onions.
How Long Are They Good For?
Twice baked potatoes are good for up to 3 days after cooking. Make sure to store them in an airtight container in the fridge.
I like to reheat these in the air fryer or oven so that the skins get a little crispness back.
Can You Make Them Ahead?
Twice baked potatoes is my go to when I need to make a side dish ahead of time. Once the filling is put into the potato skins, you can keep them in the fridge overnight and then just bake them when you are ready to serve!
Can You Freeze Them?
You can freeze twice baked potatoes for up to 3 months.
Once the potatoes are fillled, let them cool completely and then wrap tightly with plastic wrap or aluminum foil. I like to put them in a freezer ziploc bag after this just as an extra layer of protection.
Let defrost overnight in the fridge before baking and serving.
More Potato Recipes
- Red Skin Mashed Potatoes
- Dill Pickle Potato Salad
- Crockpot Cheesy Potatoes
- Roasted Garlic Mashed Potatoes
- Perfect Potatoes Au Gratin
- Cracker Barrel Hashbrown Casserole
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Twice Baked Potatoes
Twice Baked Potatoes are the perfect side dish for any time of year. Crispy potato skins filled with a creamy cheesy filling made from butter, sour cream, cheese, and bacon!
Ingredients
- 4 large russet potatoes
- 8 slices bacon
- 4 tablespoons butter, melted
- 1 cup sour cream
- ½ cup milk
- 1 cup cheddar cheese, shredded, divided
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 green onions, sliced
Instructions
- Preheat oven to 350F. Line a large, rimmed baking sheet with parchment paper.
- Bake potatoes in preheated oven for about an hour, depending on size. (Mine were pretty big and took about 1 hour, 15 minutes. You can be able to stick a fork or butter knife right through them when they're done.) Let cool until you can handle them.
- While the potatoes are cooling, cook and crumble the bacon.
- Once potatoes are cooled enough, slice in half lengthwise and scoop out the insides. Return the skins to the baking sheet and put the insides in a large mixing bowl.
- To the potato insides, add crumbled bacon, melted butter, sour cream, milk, ¾ cup cheddar cheee, garlic powder, salt, pepper, and half of the green onions.
- Scoop the filling into the potato skins. Sprinkle the remaining cheese on top.
- Bake at 350F for about 20 minutes, until filling is bubbly and cheese is melted.
- Top with the rest of the green onions.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 375Total Fat: 21gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 59mgSodium: 502mgCarbohydrates: 35gFiber: 4gSugar: 4gProtein: 13g
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