Twice Baked Potatoes

The finished potatoes arranged on a black board.

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.

Course Side Dish

Cuisine American

Keyword potatoes

Prep Time 15

Cook Time 1 30

let the potatoes cool 15

Total Time 2

Servings

Calories 234kcal

Author Elizabeth Rodriguez

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