Twice-Baked Potatoes Recipe

I can never set out a tray of these twice-baked potatoes without watching them vanish first. Creamy sour cream, melty cheese, and fresh green onions make every stuffed potato feel like the side dish everyone secretly came for.

I have a serious weakness for twice-baked potatoes, especially when the skins get sturdy and the filling turns ridiculously creamy. I love the contrast: fluffy potato, tangy sour cream, sharp cheddar cheese, and those browned edges that I always try to steal first.

This is the side dish I make when I want something that disappears fast, no polite leftovers, no sad little spoonfuls hanging around. And yes, I will absolutely call one dinner if the tray is sitting in front of me.

Big potato energy. But make it stuffed, cheesy, and basically impossible to ignore at any party table.

Ingredients

• Russet potatoes bake up fluffy inside, with sturdy skins that hold all the good stuff.
• Olive oil helps the skins get crisp, salty, and snack-level good.
• Kosher salt makes the potato flavor pop instead of tasting flat.
• Butter adds that rich, cozy taste you want in a stuffed potato.
• Sour cream brings tang and keeps the filling from feeling too heavy.
• Milk or cream loosens everything up so it’s smooth, not dry.
• Sharp cheddar gives melty, bold flavor, plus that golden top everyone grabs first.
• Green onions add a fresh bite, so it’s not just rich on rich.
• Bacon brings smoky crunch.

  Basically, it’s the reason people hover near the pan.

• Garlic powder and pepper make it savory without overcomplicating anything.
• Chives are optional, but they make it look fresh and a little fancy.

Ingredient Quantities

• 6 medium russet potatoes, about 1 1/2 to 2 pounds total
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 4 tablespoons unsalted butter, softened
• 1/2 cup sour cream
• 1/4 cup whole milk or heavy cream
• 1 to 1 1/2 cups shredded sharp cheddar cheese, divided
• 4 green onions, thinly sliced
• 6 slices bacon, cooked crisp and crumbled
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• Chopped fresh chives for garnish (optional)

How to Make this

1. Preheat oven to 400°F (200°C). Scrub the russet potatoes and pat dry. Rub each potato with olive oil and sprinkle with kosher salt.

2. Place potatoes directly on the oven rack or on a baking sheet and bake until tender, about 50 to 60 minutes. Let cool slightly until you can handle them.

3. Cut each potato in half lengthwise and carefully scoop out the flesh into a large bowl, leaving a thin shell so the skins hold their shape.

4. Mash the potato flesh with softened butter, sour cream, and whole milk or heavy cream until smooth.

5. Stir in 1 cup of shredded sharp cheddar cheese, chopped green onions, crumbled bacon, garlic powder, and black pepper. Taste and adjust salt and pepper if needed.

6. Spoon the potato mixture back into the skins, dividing evenly among the 12 halves and mounding slightly.

7. Sprinkle the remaining 1/2 to 1/2 cup shredded sharp cheddar cheese over the stuffed potatoes.

8. Return the filled potatoes to a baking sheet and bake at 375°F (190°C) until cheese is melted and tops are golden, about 15 to 20 minutes.

9. Garnish with additional green onions and chopped fresh chives if desired, and serve hot.

Equipment Needed

1. Oven
2. Baking sheet (or 2)
3. Wire rack or cooling rack
4. Vegetable brush
5. Sharp chef knife
6. Large mixing bowl
7. Potato masher or ricer
8. Measuring cups and spoons

FAQ

Twice-Baked Potatoes Recipe Substitutions and Variations

• Russet potatoes: Yukon Gold for a creamier texture, or sweet potatoes for a sweeter, earthier variation (reduce bake time slightly).
• Olive oil: Melted butter for richer flavor, or neutral vegetable oil if you prefer a lighter taste.
• Sour cream: Plain Greek yogurt for tangy creaminess with more protein, or crème fraîche for a richer, less tangy swap.
• Bacon: Turkey bacon or diced smoked ham for a lower fat option, or crispy sautéed mushrooms for a vegetarian alternative.

Pro Tips

1. Bake the potatoes until a knife slides in easily, then let them rest 10 minutes before scooping. That brief cool-down firms the insides so you keep a sturdier shell and avoid tearing the skins when you hollow them out.

2. For ultra creamy filling, warm the sour cream and milk slightly before mixing them into the hot mashed potato. The warmth helps everything meld smoothly without overworking the potatoes, which keeps the texture light.

3. Crisp the bacon and drain it well, then pat the potato filling if it seems wet before stuffing. Excess moisture will weigh down the filling and make the skins soggy instead of crisp on the outside.

4. To get a nicely browned, bubbling top, finish the stuffed potatoes under the oven broiler for 1 to 2 minutes, watching closely. If you prefer crunchier skins, put them on a hot baking sheet so the bottoms crisp up while the cheese melts.