These classic twice baked potatoes are the perfect side for just about any meal. An oven-baked potato shell is stuffed with mashed potatoes that are loaded with cheese, sour cream, chives, and bacon.
Easy to make ahead of time and always a family favorite!
Twice Baked Potatoes
In our family, we serve these cheesy twice baked potatoes all the time. In fact, they happen to be in our regular dinner rotation.
We are crazy for potato side dishes. Scalloped potatoes, au gratin potatoes (yes, they are different!), mashed potatoes, even potato soup! So many delicious choices.
Loaded Twice Baked Potatoes Video Tutorial
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The Best Potatoes for Twice Baked
The best choice for this double baked potato is russet potatoes. Their oblong shape is perfect and they bake up nice and creamy. Their sturdy skins do a great job of creating a stout shell that holds up well to stuffing.
Important Ingredient Notes, Tips + Tricks
- Sour Cream – twice baked potatoes with sour cream are absolutely the most delicious The sour cream adds a tangy creaminess. If you make this recipe with large potatoes, add extra sour cream to keep them creamy.
- Heavy Cream – Adds even more creaminess.
- Bacon – I like to use uncured bacon because it doesn’t have nitrates. The concern associated with cured meat that contains nitrates about their cancer-causing effects just isn’t worth the risk for me. Check out this article if you want to know more here.
- Cheddar – I love extra sharp cheddar, but you can use any you’d like!
- Chives – Adds a wonderful onion flavor with a slight garlicky note. If you don’t have chives, green onions (scallions) are a perfect substitute.
How to Make Twice Baked Potatoes
- Prep potatoes. Place the potatoes directly on the oven rack and bake until tender, 1-1 1/4 hour.
- When cool enough to handle, cut the potatoes in half lengthwise. With a spoon, gently scoop out the flesh of the potatoes, leaving the shells 1/4-1/8 inch thick.
- Filling. Push the potato flesh through a potato ricer or mash well with a potato masher; transfer to a bowl.
- Add butter, sour cream, heavy cream, chopped bacon, cheddar cheese, chives, salt, and pepper to potatoes and mix until well combined. Adjust seasoning, if needed.
- Assemble. Spoon the filling evenly into the potato skins and compact it lightly.
- Top each potato with bits of the remaining 1 tablespoon of butter. Arrange the stuffed potatoes on a rimmed baking sheet or baking dish.
- Bake until heated through, about 25-30 minutes. Remove from oven and top potatoes with remaining cheddar cheese.
- Place back in the oven and continue to cook until cheese melts. Let sit for 10 minutes then serve.
How To Make Twice Baked Potatoes Ahead of Time
Follow the instructions below for twice baked potatoes through step 4. Cool potatoes completely on a baking sheet. Place sheet in the freezer. When potatoes are completely frozen, store in a resealable plastic bag, with as much air as possible removed.
How To Bake From Frozen:Â
Preheat oven to 400°F. Place frozen stuffed potatoes on a baking sheet and bake until heated through about 35-45 minutes.
Reheating & Storing RecommendationsÂ
-  Reheating refrigerated: Leftovers that have been refrigerated can be microwaved or baked in a 400°F oven until heated through.
- How Long Can You Keep This In The Fridge? Place in an airtight container. It will last in the fridge for 3-5 days.
- Can You Freeze This? Yes. See above.
More Easy Side Dish Recipes
Twice Baked Potatoes
Twice baked potatoes are the perfect side dish. An oven-baked potato shell stuffed with mashed potatoes, loaded with cheese, sour cream, chives, & bacon.
Servings: 8 potato halves
Ingredients
- 4 medium russet potatoes scrubbed clean. Should be about 4 1/2" x 3" in size, and should weigh a total of 13 ounces.
- 3 1/2 tablespoons unsalted butter softened and divided
- 3/4 cup sour cream
- 1/4 cup heavy cream at room temperature
- 6 slices cooked bacon chopped
- 2 cups cheddar shredded and divided
- 1/2 cup chives, chopped
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prep. Position a rack in the center of the oven. Preheat to 350°F.
- Prep potatoes. Place the potatoes (4) directly on the oven rack and bake until tender, 1-1 1/4 hour. When cool enough to handle (about 10-15 minutes), cut the potatoes in half lengthwise. With a spoon, gently scoop out the flesh of the potatoes, leaving the shells 1/4-1/8 inch thick. Turn the oven up to 400°F.
- Filling. Push the potato flesh through a potato ricer or mash well with a potato masher; transfer to a bowl. Add 2 1/2 tablespoons of butter, sour cream (3/4Â cup), heavy cream (1/4Â cup), chopped bacon (6), 1 1/2 cups cheddar cheese, chives (1/2Â cup), salt (1Â teaspoon), and pepper (1/4Â teaspoon) to potatoes and mix until well combined. Adjust seasoning, if needed.
- Assemble. Spoon the filling evenly into the potato skins and compact it lightly. Top each potato with bits of the remaining 1 tablespoon of butter. Arrange the stuffed potatoes on a rimmed baking sheet or baking dish.
- Bake until heated through, about 25-30 minutes. Remove from oven and top potatoes with remaining cheddar cheese. Place back in the oven and continue to cook until cheese melts. Let sit for 10 minutes then serve.
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Notes
- Sour Cream - twice baked potatoes with sour cream are absolutely the most delicious The sour cream adds a tangy creaminess. If you make this recipe with large potatoes, add extra sour cream to keep them creamy.
- Heavy Cream - Adds even more creaminess.
- Bacon - I like to use uncured bacon because it doesn’t have nitrates. The concern associated with cured meat that contains nitrates about their cancer-causing effects just isn’t worth the risk for me. Check out this article if you want to know more here.
- Cheddar - I love extra sharp cheddar, but you can use any you'd like!
- Chives - Adds a wonderful onion flavor with a slight garlicky note. If you don’t have chives, green onions (scallions) are a perfect substitute.
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This is a late review! I served this on Thanksgiving, my guests loved it! Thank you!
That’s awesome! Thank you, Alexandra!
I’m wondering if mascarpone would be a suitable alternative to sour cream. I realize sour cream helps with thinning the potato but I would think mascarpone would add creammy.
Hi David. I think it should be delish. You may need to thin it with just a little heavy cream.
The best twice baked potatoes! Will try this again for Thanksgiving 🙂
Wow, Bella! Thank you. Happy Thanksgiving! 🙂