Classic Twice-Baked Potatoes

Name: Classic Twice-Baked Potatoes
Prep time: 20 min
Cook time: 75 min
Total time: 100 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 large Russet potatoes (scrubbed and dried); 1/2 cup sour cream (full-fat); 1/4 cup milk (whole or 2%); 1 cup shredded cheddar cheese (divided); 3 slices bacon (cooked and crumbled); 2 tablespoons unsalted butter (softened); 1/4 teaspoon salt (or to taste); 1/4 teaspoon black pepper (freshly ground); 2 tablespoons chopped chives (optional)

100 min 4 servings Medium

All Recipes

Decadent twice-baked potatoes with a creamy, cheesy filling — a perfect side dish for any occasion.

Prep

20 min

Cook

75 min

Total

100 min

Servings

Difficulty

Medium

Twice-baked potatoes are a beloved side dish that combines the comforting qualities of a baked potato with a luscious, creamy filling. This version elevates the classic by incorporating cheese, sour cream, and crispy bacon for a decadent treat. Ideal for family dinners or special gatherings, these potatoes are sure to impress. The beauty of twice-baked potatoes lies in their versatility. They can be customized with your favourite toppings, from chives and green onions to a sprinkle of paprika for added flair. By baking them twice, you achieve a delightful crispy skin with a rich, flavourful interior.

Instructions

Bake the potatoes

Preheat the oven to 200°C (400°F). Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until tender when pierced with a fork.

Pro tip: Use a fork to prick the potatoes before baking to allow steam to escape.

Prepare the filling

While the potatoes are baking, cook the bacon until crispy. Drain on paper towels and crumble once cooled.

Scoop the potato flesh

Once baked, let the potatoes cool for 5 minutes. Cut them in half lengthwise and carefully scoop out the flesh into a bowl, leaving a 1 cm (1/2 inch) thick shell.

Pro tip: Use a small spoon to scoop out the flesh without tearing the skin.

Mix the filling

Mash the potato flesh with butter, sour cream, milk, 3/4 cup of cheese, crumbled bacon, salt, and pepper until creamy.

Pro tip: For an extra smooth filling, use a handheld mixer.

Stuff the potato shells

Spoon the mashed potato mixture back into the potato shells, mounding slightly.

Second bake

Reduce oven temperature to 180°C (350°F). Place the stuffed potatoes on a baking sheet and sprinkle with remaining cheese. Bake for 15-20 minutes, until cheese is melted and bubbly.

Pro tip: For a golden top, broil for an additional 2 minutes.

Garnish and serve

Remove from oven and let cool briefly. Garnish with chopped chives before serving, if desired.

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Tips & Tricks

Use starchy potatoes like Russets for the best texture.
Allow the potatoes to cool slightly before handling.
Experiment with different cheeses for varied flavours.

Frequently Asked Questions

What kind of potatoes are best for twice-baked potatoes?

Russet potatoes are ideal due to their starchy texture, which becomes fluffy and light when baked.

Can I make twice-baked potatoes ahead of time?

Yes, you can prepare them up to the second bake, refrigerate, and reheat at 180°C (350°F) for about 20 minutes before serving.

How do I store leftover twice-baked potatoes?

Store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.

Can I freeze twice-baked potatoes?

Yes, freeze them after the first bake and filling. Thaw in the fridge overnight before baking the second time.

How many calories are in a twice-baked potato?

Each serving contains approximately 350 calories.

What can I substitute for bacon in twice-baked potatoes?

For a vegetarian option, omit the bacon or use plant-based bacon alternatives.

Serving Suggestions

These twice-baked potatoes pair wonderfully with grilled meats, roasted vegetables, or even as a standalone dish. To make ahead, prepare the potatoes up to the second bake, then refrigerate until ready to serve. Reheat at 180°C (350°F) for 20 minutes or until heated through. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results, maintaining their crispy exterior and melting the cheese again.