Twice Baked Potatoesare a side dish made with baked potatoes that are stuffed with bacon, sour cream, cheese, and green onion and then baked a second time.

Top view of a whole pan of Twice Baked Potatoes topped with cheese, green onions, and bacon.

Definitely one ofmy favorite potato recipes, these potatoes are always a huge hit around here, and I know you’ll love them too. You can’t go wrong with hollowed-out potatoes refilled with the mashed potato, sour cream, bacon, cheese, and green onions. Bake it for a second time and you have the title of the recipe: twice-baked potatoes. I think you’ll find a reason to make them if you look hard enough. Heck, just make them for dinner tonight; your family will thank you.

Twice baked potatoes are great to make ahead and pull out when you are ready to bake! I’ve made these a whole 24 hours ahead of time and they were still perfect. Once the filled potatoes are topped with cheese and bacon, cover and refrigerate until you are ready to bake. When baking the potatoes cold, cover the dish with tented foil (so the cheese doesn’t stick to it) for 30 minutes at 350 F. and then remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.

Top view of a Twice Baked Potatoes topped with cheese, green onions, and bacon on a white plate with bowls of cheese, sour cream, and green onions on the side.

Why You’ll Love This Recipe

These are very versatile and customizable with easily adjustable ingredients to suit your tastebuds.
This is a very family-friendly or party-sized twice-baked potato recipe. Don’t need 10-12 servings of this recipe? Feel free to cut the recipe in half.
Perfect for busy schedules, these potatoes can be prepared in advance and simply baked when ready to serve, making them ideal for gatherings and weeknight dinners.
Whether served as a side dish or a main course, these twice-baked potatoes are sure to impress guests and satisfy family members of all ages with their rich flavors and hearty texture.

Recipe Ingredients

Potatoes– I used medium ones, slightly larger than your fist
Sour cream
Milk
Bacon drippings– or butter
Bacon– cooked up crisp
Cheese –I like to use shredded cheddar or colby
Green onions
Spices –salt and pepper

See the recipe card below for full information on ingredients and quantities

ingredients for twice baked potato recipe.

How to Make Twice-Baked Potatoes

Step 1.Wash and bake the potatoes until cooked through, then let them cool slightly.

Step 2.Cut off the top quarter of each potato and scoop out the insides into a bowl. Add sour cream, milk, butter (or bacon drippings), bacon, cheese, green onions, salt, and pepper to the bowl. Mash until well combined.

Step 3.Transfer the mashed potato mixture back into the potato shells, filling them completely.

Step 4.Top filled potatoes with remaining cheese and bacon. Bake until cheese is melted and bubbly. Garnish with chopped green onions and serve hot.

Recipe FAQs

Can twice-baked potatoes be made ahead of time?

Yes! This is a great recipe to make ahead and pull out of the refrigerator when you are ready to bake! I’ve made these a whole 24 hours ahead of time and they were still perfect. Once the filled potatoes are topped with cheese and bacon, cover and refrigerate until you are ready to bake. When baking the potatoes cold, cover the dish with tented foil (so the cheese doesn’t stick to it) for 30 minutes at 350 degrees F. and then remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.

Can you freeze twice-baked potatoes?

Yes! Most potatoes get weird in the freezer and their texture is compromised, but these freeze great. Follow the recipe as directed but don’t bake them a second time. Wrap them up in foil individually and then stick them in a large zipper-top freezer bag. Freeze for up to two months. Unwrap and bake thawed potatoes for about 45 minutes and frozen potatoes for 1 hour and 15 minutes. Keep them covered lightly with foil until the last 15 minutes of baking so that the cheese doesn’t burn.

How do you reheat twice-baked potatoes?

You can stick them in the microwave until heated through or reheat them in the oven for about 20 minutes.

How do I know when the potatoes are done?

The potatoes are done when they are tender and easily pierced with a fork. The skin should be crispy, and the flesh should be soft.

Can I make these potatoes without dairy?

Yes, you can substitute dairy-free alternatives such as non-dairy sour cream, milk, and cheese to make the recipe dairy-free. Adjust the quantities to achieve the desired consistency and flavor.

Side view of a twice baked potato on a white plate.

Expert Tips

Opt formedium-sized potatoesthat areslightly larger than your fist. Russet potatoes work best for their fluffy texture when baked.
Pierce the potatoes with a forkbefore baking to allow steam to escape and prevent them from bursting in the oven. Bake until they are tender all the way through.
For extra crispy potato skins, rub the washed and dried potatoes with olive oil and sprinkle with salt before baking. This will result in a deliciously crunchy exterior.
When mashing the potato insides with the other ingredients,be careful not to over-mix, as this can result in a gummy texture.Mash until just combinedfor fluffy mashed potatoes.

close up of twice baked potato on a white plate.

How to Serve and Store Twice-Baked Potatoes

Serve the twice-baked potatoes as a hearty side to meats such assteak,baked chicken legs,parmesan crusted chickenorcrispy fried pork chops. Pair with afresh green salad,sautéed broccoli, orroasted spring vegetablesto add a lighter contrast. Offer sour cream, additional chopped green onions, jalapeños or a sprinkle of chives for extra flavor options.

Store any leftover twice-baked potatoes in an airtight container in the refrigerator for up to 3-4 days. These also freeze great. Follow the recipe as directed but don’t bake them a second time. Wrap them up in foil individually and then stick them in a large zipper-top freezer bag. Freeze for up to two months. Unwrap and bake thawed potatoes for about 45 minutes and frozen potatoes for 1 hour and 15 minutes. Keep them covered lightly with foil until the last 15 minutes of baking so that the cheese doesn’t burn.