These twice-baked potatoes taste wonderful and always a big hit! I’ve been making these for years — they make a great side dish for any meal and are terrific heated up the next day for lunch.
These twice-baked potatoes work perfectly as a simple, crowd-pleasing entrée or as a rich side dish.
How to Make Twice-Baked Potatoes
Making perfect twice-baked potatoes at home is easier than you think. You’ll find a detailed ingredient list and step-by-step instructions in the recipe below, but let’s go over the basics:
The Best Potatoes for Twice-Baked Potatoes
The best potato variety for baking is low in moisture and high in starch, such as a Russet potato. Plus, they have sturdy skins (perfect for holding the rich filling) and are naturally perfectly portioned.
How to Cook Twice-Baked Potatoes
Here’s a brief overview of what you can expect when you make this twice-baked potatoes recipe:
Bake the potatoes until tender.
Cook, drain, and crumble the bacon.
Slice the potatoes and scoop out the flesh.
Mix the flesh with the remaining ingredients (reserving half of the cheese and onions).
Spoon the mixture back into the skins. Top with reserved ingredients and bacon.
Bake the potatoes again for about 15 minutes.
How Long to Cook Twice-Baked Potatoes
All in all, the potatoes should spend about 1 hour and 15 minutes baking in an oven preheated to 350 degrees F. They’ll cook for about an hour during the first round of baking, then about 15 minutes during the final round.
How to Store Twice-Baked Potatoes
Store leftover twice-baked potatoes tightly covered with plastic wrap or foil (or in an airtight storage container) in the fridge for up to four days.
How to Reheat Twice-Baked Potatoes
Reheat by baking the potatoes in an oven preheated to 350 degree F for 15 to 20 minutes or in the microwave (covered with a damp paper towel) for 2 to 3 minutes.
Direction
Step 1
Gather ingredients and preheat the oven to 350 degrees F (175 degrees C).
Step 2
Bake potatoes in the preheated oven until tender, about 1 hour, depending on the size of your potatoes. Set potatoes aside until cool enough to handle.
Step 3
Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
Step 4
Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins.
Step 5
Add sour cream, milk, butter, salt, pepper, 1/2 cup cheese, and 1/2 of the green onions to the potato; mix with a hand mixer until well blended and creamy.
Step 6
Spoon the mixture into the potato skins; top each with remaining cheese, green onions, and bacon.
Step 7
Return potatoes to the preheated oven and continue baking until the cheese is melted, about 15 minutes. Serve Hot!
Enjoy!
