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Square side shot of the best twice baked potatoes recipe.
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Twice Baked Potatoes

These make-ahead twice baked potatoes are an easy, delicious, and impressive-looking side dish for holidays, parties, and family dinners.
Course Side Dish
Cuisine American
Keyword best potatoes for twice baked potatoes, easy twice baked potatoes, how to make twice baked potatoes, make ahead twice baked potatoes, twice baked potatoes
Prep Time 1 hour 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes
Servings 5 people
Calories 594kcal
Author Blair Lonergan

Equipment

  • Rimmed baking sheet
  • potato masher

Ingredients

  • 5 large russet potatoes, scrubbed clean and dried
  • 1-2 tablespoons vegetable oil
  • 1 cup sour cream, at room temperature
  • 4 tablespoons (½ stick) salted butter, softened at room temperature
  • 4 slices bacon, cooked and crumbled
  • 2 tablespoons minced fresh chives or sliced green onions, divided
  • 8 ounces (about 2 cups) grated sharp cheddar cheese, divided
  • Kosher salt and freshly-ground black pepper, to taste

Instructions

  • Preheat the oven to 400°F. Prick the potatoes all over with a fork, rub with oil, and arrange on a large rimmed baking sheet. Bake until fork-tender, about 1 hour. Set aside until cool enough to handle.
  • Slice the top quarter lengthwise off of the potatoes. Use a spoon to scoop the flesh from the tops into the bowl and discard the skins. Use the same spoon to carefully scoop the flesh from the potato bottoms, leaving a shell about ¼-inch thick.
    Process shot showing how to stuff twice baked potatoes.
  • Arrange the 5 potato shells on a baking sheet.
  • Use a potato masher or a fork to mash the potato flesh in the large bowl until smooth. Add the sour cream, butter, bacon, 1 tablespoon of chives or green onions, and 1 cup of cheese. Stir until completely combined. Taste and season with salt and pepper.
    Mixing the potatoes with bacon cheese sour cream and butter for a twice baked potatoes recipe.
  • Divide the mashed potato mixture evenly between the potato shells (it will be piled high). Top with the remaining 1 cup of grated cheese.
  • Bake the potatoes in a 400°F oven until heated through and the cheese is melted, about 15-20 minutes. Garnish with remaining chives or green onions just before serving.
    Horizontal side shot of a platter of twice baked potatoes.

Notes

  • Use Russet potatoes for the best texture.
  • Bake until fully tender for a smooth mashed filling.
  • Keep the shells about ¼-inch thick.
  • Fold the filling gently to avoid dense potatoes.
  • Add extra sour cream or a splash of milk if the mixture is dry.
  • Fill the shells generously and press lightly to remove air pockets.
  • Bake again until hot and the cheese melts.
  • Make ahead up to 24 hours before the second bake.
  • Freeze before the second bake for up to 3 months.
  • Reheat leftovers in the oven for best texture.

Nutrition

Serving: 1potato | Calories: 594kcal | Carbohydrates: 41g | Protein: 19g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 526mg | Potassium: 1039mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1082IU | Vitamin C: 13mg | Calcium: 410mg | Iron: 2mg