These Twice Baked Potatoes are the ultimate side dish for any meal. They're loaded with sour cream, cheddar cheese, bacon, and green onions, and are so flavorful that you can eat them on their own.
Looking for more potato side dishes? Try my hasselback potatoes next!
About This Recipe
Twice Baked Potatoes are one of my favorite potato side dishes, on the same level as scalloped potatoes + ham. They're one of those dishes that are so flavorful and hearty that you can eat them as a main course. Growing up, they were my side dish of choice when my family went to the steakhouse!
Recently, I got a nice haul of cheap potatoes from the grocery store (20 pounds for just $11!), and an itch to make something over than my many roast potato recipes. That's what led me to this Twice Baked Potato recipe!
You might not have made these at home before, so I'll go through the entire process. First, the potatoes are roasted in the oven until completely tender. Then the flesh is mashed with sour cream and cheese, restuffed into the potato skins, and baked again with bacon, cheese, and green onions on top. The result is an extremely flavorful mashed potato inside a crispy potato skin.
Key Ingredients
Potatoes: This recipe REQUIRES russet potatoes. The reason is that russet potatoes have thicker skin. Thinner-skinned potatoes will fall apart when you scoop out the flesh.
Sour cream: I used full-fat (5%) sour cream.
Melted butter: For extra richness!
Salt & pepper. I added half a teaspoon of each but you should add this to your own taste.
Cheddar cheese: We'll add some to the potato filling and also reserve some for sprinkling on top of the potatoes.
Green onions: Same with the green onions, mix some into the filling, and reserve some for sprinkling on top of the potatoes.
Crumbled bacon: You can either buy it or make it yourself. To make your own, just slice up bacon into small pieces and cook over medium-high heat until brown and crispy, about 7-10 minutes.
Instructions
STEP 1: Bake the potatoes directly on the oven rack for one hour at 425ยฐF. Make sure you use an oven mitt when you remove them! (I relearned why there is a game called Hot Potatoes ๐)
STEP 2: Cut the potatoes in half, scoop out the flesh into a bowl, and place the skins on a baking sheet.
STEP 3: Mix the potatoes with sour cream, milk, cheddar cheese, green onions, salt, and black pepper. Make sure you do not overmix, otherwise the potatoes can get a gummy texture
STEP 4: Restuff the potatoes into the skins and top with more cheddar cheese and bacon.
STEP 5: Bake at 425ยฐF until the cheese is melted and the potato is heated through. Top with green onions and enjoy!
๐ Recipe
Twice Baked Potatoes
Ingredients
- 4 large Russet potatoes
- 1 cup sour cream
- ยฝ cup milk
- 4 tablespoons melted butter
- ยฝ teaspoon salt
- ยฝ teaspoon black pepper
- 1 cup shredded cheddar cheese (divided)
- 8 green onions (sliced; divided)
- 4 slices bacon (crumbled)
Instructions
- Preheat your oven to 425ยฐF.
- Bake the potatoes directly on the oven rack for about 1 hour until tender. Let them cool so you can handle them.
- Cut the cooled potatoes in half lengthwise and scoop the insides into a bowl. Place the skins on a baking sheet.
- Add sour cream, milk, butter, salt, pepper, ยฝ cup cheese, and half of the green onions to the bowl. Mash with a potato masher and then mix until combined (do not overmix, otherwise they will get a gummy texture).
- Spoon the mixture back into the potato skins. Sprinkle the tops with the remaining cheese and crispy bacon.
- Bake for 15 minutes until the cheese melts. Top with green onions and serve hot. Enjoy!
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