Our homemade twice baked potatoes recipe features Idaho potatoes with a savory mashed filling that’s been covered with gooey cheese and crunchy bacon!
How do you make baked potatoes even better? By adding all sorts of tasty ingredients like sour cream, bacon, and cheddar cheese!
For today’s post, we’re sharing our twice baked potatoes recipe. As the name implies, we’ve taken oven baked potatoes to the next level.
While they do take a bit to cook, they’re definitely worth the wait. So, shall we get started?
How to make twice baked potatoes?
First, start by preheating your oven to 400° F, and washing the potatoes. Scrub all the dirt off of them.
Next, wrap them in foil and place them on a baking sheet. Don’t forget to poke holes in them so the steam escapes.
After that, let the potatoes cook for about an hour or until they’re soft. Remove them from the oven to cool for at least thirty (30) minutes.
In the meantime, you can cook the bacon while the taters cook and cool. Once the bacon is done, crumble it.
When the taters are cool enough to handle, remove the foil, cut them in half horizontally, and scoop out the filling.
Now, place the scooped out skins into a large baking dish or onto a sheet pan.
Then, grab a mixing bowl, and use a hand mixer or potato masher to combine the taters, butter, milk, sour cream, and half the shredded cheese.
At this point, I recommend doing a taste test and adding the salt and pepper as needed.
Now is a good time to make sure your oven temperature has been reduced to 350 degrees F. for the second bake.
Afterward, when the filling is ready, start adding it back to the potato skins.
When all the potatoes have been filled with the loaded mashed potato mixture, top them with the remaining cheese and crumbled bacon.
Last, place them back into the oven to bake for about twenty (20) minutes or until they’re done.
Serve them hot with sliced green onions.
Twice Baked Potatoes Recipe Tips:
- If your potatoes don’t have a lot of flesh, then you may need to reduce the milk, butter, and cheese.
- Feel free to change up the filling. For example, instead of cheese, salt, and pepper. Try adding ranch seasoning to the mashed potatoes.
- Own an Instant Pot, pressure cooker, or slow cooker? Try using our Instant Pot Baked Potatoes or Crock Pot Baked Potatoes for the “first bake,” then following the directions as they’re written.
- 4 Large Idaho Potatoes, (ten ((10)) to twelve ((12)) ounces each)
- 8 Slices Bacon, (cooked, crumbled)
- 1 Cup Sour Cream
- 1 Cup Cheddar Cheese, (shredded, divided in half)
- 1/3 Cup Milk, (we used whole)
- 1/4 Cup Unsalted Butter, (four ((4)) tablespoons)
- Salt and Pepper to Taste
- 1/4 Cup Green Onions, (sliced)
- Preheat the oven to 400 degrees F.
- Wash and dry the potatoes, use a fork to prick holes in them, wrap them in foil, and place them on a baking sheet. Bake the potatoes in a preheated oven for 60 to 65 minutes. While the potatoes bake, cook the bacon. Once the bacon is cooked, crumble it into pieces and set aside.
- After the potatoes bake, remove them from the oven to cool until they're able to be easily handled. Reduce the oven temperature to 350 degrees. F.
- Slice the potatoes in half horizontally, and scoop out the insides and place in a large bowl leaving about ¼ inch of the flesh, so the skin holds its shape. Place the potato skins into a 9 x 13-inch baking dish or a large baking dish that will easily hold the potatoes.
- Add the sour cream, ½ cup of cheese, milk, butter, salt, and pepper to the bowl with the potato flesh. Use a hand mixer to combine the ingredients. Spoon the mixture back into the potato skins then top with remaining ½ cup of cheese and crumbled bacon. Return the potatoes to the oven for 15 to 20 minutes.
- Remove the potatoes from the oven, garnish with green onions, and serve hot.
The calories listed are an approximation based on the ingredients and a serving size of half (1/2) a potato. Actual calories will vary. Any leftover from the twice baked potatoes recipe can be stored in a sealed container in your fridge for up to three (3) days.
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Nutrition Information:Yield: 8 Serving Size: 0.5 Potato
Amount Per Serving: Calories: 408Total Fat: 25gSaturated Fat: 13gUnsaturated Fat: 0gCholesterol: 61mgSodium: 321mgCarbohydrates: 35gFiber: 2gSugar: 3gProtein: 11g