This seriously loaded, twice-baked potato recipe is the result of lots of delicious testing and we can say, without a doubt — based on the rave reviews we’ve gotten over the years — that it’s the very best. You can even make them ahead of time, so they’re one of our favorite Super Bowl Recipes. We’ve taken the basic idea of twice-baked potatoes and gone all out, loading up the filling to the max (as much as those crisp potato skins can take!) and made the BEST twice-baked potatoes recipe. Bacon? Yep! Cheese? Yep! Cheese again? Yep! For more potato perfection, check out our Classic Baked Potatoes, or even our 30 Best Potato Recipes (yes, 30!).
What Is a Twice-Baked Potato?
A twice-baked potato is a potato that is baked twice! The first bake is simply to cook the potato—an hour at 400°F and you’ve got yourself a regular old, Baked Potato. Then, the second bake is when things get interesting. Those starchy potato insides are gently mixed with the cheesy fillings of your choice and the resulting creamy mashed potatoes are spooned back into their scooped-out skins and baked once more until the skins are crispy and the insides are so silky and delicious. Serve them as a seriously rib-sticking side for a steak dinner, a hearty appetizer for parties and game nights, or as a cozy snow day lunch.
Twice Baked Potato Ingredients
Potatoes: Russet potatoes are the best for potatoes for twice-baked potatoes because they have a relatively low moisture content. This makes them nice and fluffy when baked (instead of all gummy, as a waxy potato might be).
Bacon: Cooked bacon (the easiest way to cook it for this recipe is to cook bacon in the oven), all crumbled up. The hard part is not gobbling it up before you add it to the potato filling!
Cheese: Cheddar cheese and blue cheese. If you are not a blue cheese fan, it’s fine to use all cheddar cheese.
Sour cream: Basically, twice-baked potatoes are a riff on all the toppings you might put on a regular baked potato! So, sour cream is a must.
Heavy cream: To make the filling a little extra silky.
Green onions: Another classic baked potato topping!
Spices: Garlic and onion powder, salt and pepper, just to be SURE this twice baked potato is loaded with flavor!
How To Make Twice Baked Potatoes
Bake the potatoes at 400°F for about an hour.
When they’re cool enough to handle, cut the baked potatoes in half and scoop out the inside of the potatoes with a spoon. Put the empty potato skins back on the baking sheet.
Mix the insides of the baked potatoes with bacon, sour cream, heavy cream, green onions, the cheeses, and the spices. Try to make sure it’s evenly mixed, but try not to totally smash the potatoes. You want a fluffy and flavorful filling!
Spoon the potato filling back into the skins and top them with cheese.
Bake them again (twice-baked, remember?) until the cheese is melted, 15-20 minutes.
Garnish the twice-baked potatoes with even more blue cheese, bacon and green onions.
Dig in! Serve warm.
How To Reheat Leftovers
Twice baked potatoes are a superstar main dish or side dish for many reasons, not the least of which is the fact that twice baked potatoes are easy to make ahead and reheat! Twice-baked potatoes can be baked and filled one day ahead of when you plan to serve them. Just cover them with plastic wrap and refrigerate until you’re ready to serve. Bring them to room temperature and heat the oven to 400°F before doing the second bake.
More Loaded Potato Recipes We Love
Twice As Nice
For more recipe inspiration, follow us on Facebook, Instagram, TikTok and Pinterest or order our cookbook. We love when you share your meals. Tag us on Instagram using #themodernproper, and we’d love to hear what you think of this recipe in the comments below. Happy cooking!
