Twice Baked Potatoes Recipe
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Even though these delicious Twice Baked Potatoes are a side dish they are hearty enough to be a meal on their own.
Every now and then a good baked potato just hits the spot. A good baked potato that has been scooped out, mixed with sour cream, butter, bacon, cheese and green onions … well, that is just downright perfect.
These Twice Baked Potatoes will more than hit the spot. Serve them as a side dish with steak and a salad, or enjoy them as the main entree. They certainly are hearty enough to stand on their own!
This recipe is a bit quicker too. I baked the potatoes for this recipe using my Quick Baked Potatoes method, because who has time to wait over an hour for twice baked potatoes? Not me, that’s who! When the potatoes are sliced first, and then baked it cuts down on the overall cook time by about 30 minutes.
A few Twice Baked Potatoes recipe tips:
- Here’s an easy tip for cooking the bacon: I cooked the bacon alongside the potatoes in the oven on one large baking sheet. I formed a separate section for the bacon out of aluminum foil, and cooked it for the same amount of time. I used thick bacon, so if you are using thinner cut, check at about 20 minutes for doneness on the bacon. Remove bacon when crisp and set on paper towels to drain.
- Sharp Cheddar cheese is called for in this recipe, but other cheese may be substituted. Experiment with Gruyere, Gouda, Swiss or Provolone for a change of Twice Baked Potato Pace.
- These can be made a day ahead, covered, refrigerated and then reheated until warmed through.
Twice Baked Potatoes Recipe
- 2-3 tablespoons olive oil
- 4 large baking potatoes, washed
- kosher salt
- 1 cup sour cream
- 4 tablespoons butter, softened
- 1/3 cup milk (or half and half)
- 2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups shredded Cheddar cheese (Gruyere or Gouda are excellent as well)
- 4 slices bacon, cooked and crumbled
- 1/4 cup finely chopped green onion or chives
- additional salt and pepper to taste
- Preheat oven to 400-degrees F; line a baking sheet with parchment paper. Drizzle lined baking sheet with olive oil and sprinkle with salt.
- Cut potatoes in half length wise. Place potatoes face down on baking sheet and rub all sides with olive oil and salt from sheet. Sprinkle potatoes with additional salt.
- Bake at 400-degrees F for about 30 minutes, until done. Check with fork for doneness. Remove from oven, set aside and allow to cool a bit.
- Reduce the temperature of the oven to 350-degrees F.
- While potatoes are baking, add sour cream, butter, milk, garlic powder, salt, pepper, cheese, crumbled bacon and green onion to a large mixing bowl. Stir to combine.
- Once potatoes are cool enough to handle (or use a dish towel to insulate your hand), carefully scoop out the insides of the potatoes leaving skins intact; add to mixture in mixing bowl. Using a potato masher or fork, combine, mashing together until smooth and fully incorporated. Salt and pepper to taste. Fill empty potato skins with mixture.
- Return filled potatoes to the oven for 20 minutes.