Twice-baked potatoes are the ultimate comfort side dish: crisp-skinned potato shells filled with a creamy mixture of mashed potato, sour cream, cheddar, and bacon, then baked again until golden and bubbly. Every bite has crispy skin, fluffy filling, and melted cheese.
These easy cheesy twice-baked potatoes are ideal for holidays and Sunday dinners because you can assemble them ahead of time and bake just before serving. They pair perfectly with steak, roast chicken, or ham.
Recipe at a Glance
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Servings: 8 halves (4 potatoes)
Category: Side Dish
Why You’ll Love These Twice-Baked Potatoes
- Crispy skins with a creamy, cheesy filling
- Easy to assemble ahead and bake later
- Loaded with bacon, cheddar, and chives
- A crowd-pleasing side for holidays and dinner parties
- Freezer-friendly for future meals
Ingredients You’ll Need for Twice-Baked Potatoes
- 4 large russet potatoes, scrubbed
- 1 tablespoon olive oil
- 1 teaspoon kosher salt, plus more for the skins
- 4 tablespoons unsalted butter, softened
- 1/2 cup sour cream
- 1/4 cup whole milk, warmed
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 6 slices bacon, cooked and crumbled
- 3 tablespoons sliced chives, plus more for garnish
- 1/2 teaspoon garlic powder
- Black pepper, to taste
How to Make Twice-Baked Potatoes
- Preheat the oven to 400°F. Prick the potatoes all over with a fork, rub with olive oil, and sprinkle with salt.
- Bake directly on the oven rack for 60 to 70 minutes, until the skins are crisp and the centers are tender.
- Let the potatoes cool for 10 minutes, then slice each in half lengthwise.
- Scoop out the flesh into a bowl, leaving about 1/4 inch of potato inside the skins so they hold their shape.
- Add the butter, sour cream, warm milk, 1 cup of the cheddar, half the bacon, the chives, garlic powder, salt, and pepper to the bowl and mash until creamy.
- Spoon the filling back into the potato skins, mounding it on top.
- Top with the remaining cheddar and bacon.
- Bake at 375°F for 20 minutes, until the cheese is melted and the tops are lightly golden. Garnish with chives.
Tips for the Best Cheesy Twice-Baked Potatoes
- Bake directly on the oven rack for crispy skins instead of soggy foil-wrapped ones.
- Scoop the filling while the potatoes are still warm so it mashes easily.
- Leave a thin layer of potato in the shells so they do not collapse.
- Use warm milk so the filling stays fluffy instead of gummy.
Variations to Try
- Swap cheddar for pepper jack and add jalapeños
- Stir in broccoli florets for a broccoli cheddar version
- Use Gruyère and caramelized onions for a more elegant side
- Top with crispy fried onions for crunch
How to Store It
Store baked twice-baked potatoes in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven for 15 to 20 minutes.
To freeze, wrap the assembled, unbaked potatoes individually and freeze for up to 3 months, then bake from frozen at 375°F for 35 to 40 minutes.
Frequently Asked Questions
Can I make twice-baked potatoes ahead of time?
Yes. Assemble them completely, cover, and refrigerate for up to 2 days, then bake until hot and golden.
What is the best potato for twice-baked potatoes?
Large russet potatoes work best because their thick skins crisp up and their fluffy flesh makes a light filling.
How long do you bake potatoes before making twice-baked potatoes?
Bake at 400°F for 60 to 70 minutes, until a fork slides easily into the center.
Can I make twice-baked potatoes in the air fryer?
Yes. Air fry the whole potatoes at 400°F for about 40 minutes, then fill and air fry again for 5 to 8 minutes.
Twice-Baked Potatoes
Ingredients
Equipment
Method
- Preheat oven to 400°F. Rub the pricked potatoes with oil and salt.
- Bake directly on the rack 60-70 minutes until tender.
- Tip: No foil keeps the skins crisp.
- Cool 10 minutes, then halve lengthwise.
- Scoop out the flesh, leaving a thin layer in the skins.
- Mash the flesh with the butter, sour cream, milk, 1 cup cheddar, half the bacon, chives, and seasonings.
- Fill the skins and top with remaining cheese and bacon.
- Bake at 375°F for 20 minutes until golden and bubbly.
Notes
Freeze unbaked for up to 3 months.