Twice baked potatoes start with simple baking potatoes, but they’re taken to the next level with a rich, creamy, and cheesy mashed potato filling. This classic side dish is packed with flavor and perfect for holidays, weeknight dinners, or special occasions.
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This recipe was originally published on April 16, 2022, and we've made some exciting updates! We’ve numbered the instructions for easier following, added a recipe tips and notes section to help ensure smooth cooking, and included a FAQ section to answer common questions. Plus, we’ve added “Jump to” links for simple navigation, making it even easier to find what you need. We hope these improvements make your cooking experience even better!
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What’s great about this recipe
- Easy to make ahead – Prep them in advance and refrigerate until you’re ready for the second bake, making them perfect for stress-free entertaining.
- Simple ingredients, big flavor – Made with everyday staples like butter, sour cream, cheese, and bacon, this dish delivers excellent flavor with common ingredients.
- Restaurant-worthy side dish – Perfect alongside steak, pork chops, or ribs, these potatoes help round out a great meal.
- Works for any occasion – Whether for weeknight dinners, holiday feasts, or game-day spreads, they are always a crowd-pleaser.
Ingredients
- Potatoes – Russet potatoes are the best choice for because of their sturdy skins and fluffy texture. They’re sometimes labeled as Idaho or baking potatoes in grocery stores.
- Dairy – A combination of butter (regular salted), sour cream, and milk (whole or reduced-fat) gives the filling its creamy, rich texture.
- Seasoning – We keep it simple with salt, black pepper, and ranch seasoning. The ranch adds a boost of flavor to the creamy potato filling. You’ll find it in the salad dressing aisle of most supermarkets.
- Mix-ins and toppings – Bacon and shredded cheese go into the filling and on top for an extra layer of flavor. Use regular sliced bacon so it crumbles well, and choose colby jack, cheddar, monterey jack, or cheddar jack for melty, cheesy goodness. Finish with chopped chives or green onions for a fresh pop of flavor and color.
- See the recipe card for quantities and preparation.
How to make twice baked potatoes
Preheat the oven to 375°F.
- Scrub the potatoes thoroughly with a vegetable brush, then pat dry. Prick them a few times on all sides with the tip of a sharp knife.
- Cut a piece of foil about 16 inches long—large enough to wrap the potato multiple times.
- Wrap each potato in foil, folding in the ends. Place them on a baking sheet and bake for 65-75 minutes, or until a sharp knife slides in easily with no resistance. (See recipe tips and notes #3.)
- Remove the potatoes from the oven, carefully open the foil. Let them cool enough to handle. Reduce the oven temperature to 350°F. Slice each potato in half lengthwise, scoop out the flesh, leaving about ¼ inch around the edges. Place the scooped-out potato in a large bowl.
- Mash the potato with a fork until crumbly. Add warm butter so it melts, then mix in the milk, sour cream, ranch seasoning, salt, and pepper. Stir until smooth and fluffy.
- Add the mix-ins: Stir in ½ cup shredded cheese and 4 crumbled bacon strips.
- Spoon the filling back into the potato shells and place them on a baking sheet. Bake for 25-30 minutes until heated through.
- Sprinkle with remaining shredded cheese and bacon, then bake for 1-3 more minutes until the cheese melts. Garnish with chopped chives or green onions, serve, and enjoy.
Substitutions and variations
- Dairy options: Use reduced-fat milk and light sour cream for a lighter version. For a richer filling, swap in half-and-half or heavy cream. Greek yogurt makes a great substitute for sour cream, adding a tangy, protein-packed twist.
- Potato options: Russet potatoes are ideal for their sturdy skins and fluffy texture, but Yukon Gold and red potatoes can be used—just leave a thick enough shell to hold the filling. If using smaller potatoes, adjust the baking time accordingly.
- Cheese substitutes: Cheddar, Colby Jack, Monterey Jack, and Cheddar Jack are great melty options, but you can also try Gouda, mozzarella, or Swiss for a different flavor profile. Smoked cheddar or smoked Gouda adds extra depth, and a sprinkle of Parmesan is a nice finishing touch.
- Meat-free version: Omit the bacon and add extra chives or finely chopped sautéed mushrooms for added texture and flavor.
Storing and reheating instructions
- Refrigerator: Store leftovers in an airtight container and refrigerate for 3–4 days.
- Freezer: To freeze, let the potatoes cool completely, then wrap each one tightly in plastic wrap or aluminum foil. Place them in a freezer-safe container or zip-top bag, label with the contents and the date, and freeze for up to 3 months.
- Reheating:
- Oven (best method): Preheat the oven to 350°F. Place the potatoes on a baking sheet and cover loosely with foil. Bake for 20–25 minutes or until heated through.
- Microwave: Place a potato on a microwave-safe plate and cover with a damp paper towel. Heat in 30-second intervals until warmed through (about 2–3 minutes total).
- Air fryer: Set the air fryer to 350°F and heat for 5–7 minutes, checking for doneness.
- Food safety: t's important to refrigerate leftovers within 2 hours of cooking to prevent bacterial growth. Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety, visit the U.S. Department of Agriculture and foodsafety.gov.
Recipe tips and notes
- Choose potatoes that are roughly the same size so they cook at the same rate.
- Prick the potatoes – This is important! Piercing them allows steam to escape and prevents the potatoes from bursting while baking.
- The baking time depends on the size of the potatoes. Always test the largest (fattest) potato first to gauge doneness. If they’re not fully cooked, rewrap and continue baking in 10–15 minute increments, testing again as needed.
- You don’t have to wrap the potatoes in foil, but doing so keeps the skin moist and gives it a fuller, less wrinkled appearance. For this recipe, I prefer to wrap them in foil.
- Let the potatoes cool just enough to handle safely, but don’t let them get cold. Warm potatoes mash more smoothly and blend better with the other ingredients.
Frequently asked questions
Yes! To make these potatoes ahead of time, bake the potatoes, prepare the filling, and stuff them, but skip the second bake. Arrange them on a pan or platter without stacking, then cover them with plastic wrap or foil and refrigerate for up to 1 day. When ready to serve, bake them at 350°F for 15–20 minutes, covered with foil, to warm them through. Then, uncover and bake as directed until heated and slightly golden.
Gummy potatoes are often the result of overmixing or using a food processor to mash them. To keep the filling light and fluffy, mash the potatoes by hand with a fork, potato masher, or ricer, and mix just until combined. Also, using waxy potatoes (like red or Yukon Gold) instead of Russets can result in a denser texture.
It’s not ideal. Cold or leftover baked potatoes don’t mash as smoothly, making it harder to achieve a light, fluffy filling. However, if needed, you can try reheating them briefly before mashing to soften the texture.
If you enjoy this recipe, try our easy creamed spinach from frozen, flavorful garlic parsley potatoes, and brussels sprouts casserole. These side dishes pair perfectly with steak, juicy pork chops, and ribs. Forget dining out—make a restaurant-worthy meal right at home!
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📖 Recipe
Twice Baked Potatoes
Ingredients
- 4 medium-size Russet Potatoes about 2 pounds (Idaho potatoes/baking potatoes)
- 2 tablespoons Butter softened
- ¼ cup Sour Cream
- ¼ cup Milk whole or reduced-fat
- ½ teaspoon Ranch Seasoning
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 6 Bacon Strips divided – cooked crisp and chopped or crumbled (4 slices for the filling and 2 strips for garnish)
- ¾ cup Shredded Cheese divided – Colby Jack, Cheddar, Monterey Jack, or Cheddar Jack work well (½ cup for the filling and ¼ cup for garnish)
- 1 tablespoon Chives or Green Onions chopped, for garnish
Instructions
Bake the potatoes
- Preheat the oven to 375°F.
- Scrub the potatoes thoroughly with a vegetable brush and pat dry.
- Prick each potato a few times on all sides with the tip of a sharp knife.
- Wrap each potato in a 16-inch piece of aluminum foil, folding in the ends to seal.
- Place the wrapped potatoes on a baking sheet or shallow pan.
- Bake for 65–75 minutes, or until a sharp knife slides in easily without resistance. Cooking time will vary depending on the size of the potatoes.
- If the potatoes are not done, rewrap and continue baking in 10–15 minute increments, checking for doneness each time.
- Remove from the oven and carefully open the foil to allow steam to vent. Let them cool until safe to handle.
Make the potato filling
- Reduce the oven temperature to 350°F.
- Slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about ¼ inch of potato around the edges and on the bottom to keep the shell intact. Transfer the scooped-out potato to a large bowl.
- Mash the potato with a fork until crumbly and no large chunks remain.
- While still warm, add the butter so it melts into the potatoes. Then mix in the milk, sour cream, ranch seasoning, salt, and pepper. Stir well, mashing until smooth and fluffy.
- Stir in ½ cup shredded cheese and 4 crumbled bacon strips.
Bake the stuffed potatoes
- Spoon the mashed potato filling back into the potato shells and arrange them on a baking sheet.
- Bake for 25 minutes, or until heated through.
- Sprinkle the tops with the remaining ¼ cup shredded cheese and 2 crumbled bacon strips, then bake for 2–3 more minutes, or until the cheese melts.
- Garnish with chopped chives or green onions. Serve and enjoy!
Notes
- Choose potatoes that are roughly the same size so they cook at the same rate.
- Cooking time will vary based on the size of the potatoes. Always test the largest one to gauge if more time is needed.
- Mash the potatoes while they are still warm for the best texture. Let them cool just enough to handle safely, but don’t let them get cold.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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