These twice-baked potatoes are a comforting, crowd-pleasing side dish that works for weeknight dinners, holiday meals, or casual gatherings. They are easy to prepare, can be made ahead of time, and reheat beautifully—simply warm them in the oven for 15 minutes before serving. Crispy on the outside, creamy and flavorful inside, they combine russet potatoes, butter, sharp cheddar, bacon, sour cream, and green onions for a classic loaded potato experience.
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Twice-Baked Potatoes
Trust me—these twice-baked potatoes are rich, cheesy, and irresistible. The double-bake gives a crisp skin with a creamy, well-seasoned interior that’s perfect as a side dish or a comforting main for lighter meals.
Course: Side Dish
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Servings: 4
Ingredients
- 4 giant russet potatoes
- 1–2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/2 cup whole milk
- 1/2 cup (one stick) melted butter
- 2 green onions, sliced
- 1/2 cup sour cream
- 1/2 cup cooked and crumbled bacon
- 1/2 cup grated sharp cheddar cheese, plus a little extra for garnish
Instructions
- Preheat the oven to 400°F (204°C).
- Scrub the potatoes thoroughly, then rub them all over with the extra virgin olive oil to coat the skins.
- Place the potatoes on a baking sheet or in a baking dish and roast in the preheated oven for 1 hour and 15 minutes, until tender when pierced with a fork.
- Remove the potatoes from the oven and let them cool slightly so they are easier to handle. Cut each potato in half lengthwise and carefully scoop out most of the flesh, leaving a thin shell to hold the filling.
- In a bowl, combine the scooped potato flesh with salt, warm milk, melted butter, sour cream, grated cheddar, crumbled bacon, and sliced green onions. Mix until smooth and well combined. Taste and adjust seasoning if needed.
- Spoon the potato mixture back into the potato skins, dividing it evenly.
- Sprinkle a little extra cheddar on top of each filled potato. If desired, garnish with additional green onions and bacon bits.
- Return the filled potatoes to the oven and bake for about 15 minutes, until the cheese is melted and the tops are slightly golden.
- Serve hot and enjoy.
Tips and Variations
Make-ahead option: Prepare the potatoes through step 7, cover them, and refrigerate. When ready to serve, let them come to room temperature for 20–30 minutes and bake for 20–25 minutes at 375°F (190°C) until heated through and the cheese is bubbly.
Cheese options: Sharp cheddar is classic, but you can substitute Monterey Jack, Gruyère, or a smoked cheese for a different flavor profile.
Vegetarian version: Omit the bacon and add sautéed mushrooms or roasted vegetables for extra flavor and texture.
Seasoning ideas: Add a pinch of smoked paprika, garlic powder, or a small amount of Dijon mustard to the filling for an extra layer of flavor.
Storage
Store leftover twice-baked potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through to retain the best texture. Microwaving is quicker but may soften the skins.
Serving Suggestions
Serve these twice-baked potatoes alongside grilled meats, roasted vegetables, or a simple green salad. They work well for holiday spreads, potlucks, and family dinners—rich enough to feel indulgent but familiar and comforting for everyone at the table.