Last updated: October 5, 2026
These twice baked potatoes pair a crackly, salted skin with a fluffy filling of sharp cheddar, sour cream, butter, and crispy bacon. The full recipe card is below, and the steps and tips here help every potato come out right.
The Best Potatoes for Twice Baked Potatoes
Russet potatoes are the best choice for twice baked potatoes. Their thick skin turns crisp in the oven, and their dry, starchy flesh mashes into a fluffy filling.
Why Russets Beat Red Potatoes and Yukon Golds
Waxy red potatoes hold their shape, which sounds helpful but leaves you with a dense, pasty filling. Yukon Golds make a creamier and heavier mash, so they work in a pinch.
Russets also have the sturdiest skins, and that matters because the skin is the bowl. A thin skin tears when you scoop, while a russet skin holds a generous mound of filling.
Pick Potatoes of Even Size
This recipe uses four large russets that weigh about 8 ounces each. Potatoes of similar size finish baking at the same time, so you never pull half the batch out while the rest are still hard in the center.
Look for firm potatoes with smooth skins, no green patches, and no sprouts. Scrub them well under cold running water, because you will be eating the skins.
What You Need to Make Twice Baked Potatoes
Beyond the four russets, you need 1 tablespoon of olive oil and 1/2 teaspoon of kosher salt for the skins. The filling uses 4 tablespoons of softened unsalted butter, 1/2 cup of sour cream, 1/4 cup of whole milk, 3/4 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of garlic powder.
Cheese, Bacon, and Green Onions
You need 2 cups of shredded sharp cheddar, split so that 1 1/2 cups goes into the filling and 1/2 cup goes on top. Shred it from a block, because pre-shredded cheese is coated with anti-caking starch that keeps it from melting smoothly.
Cook 6 slices of bacon until crisp, then crumble them, with 3 slices going into the filling and 3 saved for the top. Slice 3 green onions thin, with 2 going into the filling and 1 saved for garnish.
Why Sour Cream and Whole Milk Both Matter
Sour cream adds tang and moisture, while the whole milk loosens the mash so it stays creamy instead of stiff. Using only sour cream makes a thick filling that dries out in the second bake.
Let the butter soften on the counter while the potatoes bake. Soft butter melts into the warm potato flesh right away, so you get a smooth filling without overmixing.
How to Bake the Potatoes for Crispy Skins
Bake the potatoes at 400°F for about 1 hour, set directly on the oven rack. Direct heat dries the skin, and a dry skin turns crisp and sturdy enough to hold the filling.
Oil, Salt, and a Bare Oven Rack
Prick each potato several times with a fork, rub it with the olive oil, and sprinkle it with the 1/2 teaspoon of kosher salt divided among all four. The oil helps the skin brown, and the salt seasons the part of the potato you taste first.
Place the potatoes right on the middle rack, with a sheet pan on the rack below to catch any drips. Skip the foil, because foil traps steam and turns the skin soft and leathery.
How to Tell the Potatoes Are Done
The potatoes are done when the skin feels dry and crisp and a fork slides into the center with no resistance. If a fork meets resistance at the 1 hour mark, give them another 5 to 10 minutes.
Pull them out and let them cool for 10 minutes before you cut them. That short rest keeps your hands safe and lets the steam settle so the flesh scoops out cleanly.
How to Make Twice Baked Potatoes Step by Step
Once the potatoes have cooled for 10 minutes, the rest of the recipe moves quickly. You scoop, re-crisp the shells, mash the filling, and bake once more.
Halve and Scoop the Potatoes
Cut each potato in half lengthwise and scoop the flesh into a large bowl, leaving a 1/4 inch border of potato against the skin. That border keeps the shell from collapsing under the filling.
Set the hollowed shells cut side up on the same sheet pan. Keep the scooped flesh warm, because warm potato mashes much more smoothly than cold potato.
Re-Crisp the Empty Shells
Bake the empty shells at 400°F for 10 minutes before you fill them. This extra step dries out the inside of each shell and keeps the bottoms from turning soggy under the creamy filling.
It is a small detail, but it is the difference between potatoes that hold up on the plate and potatoes that slump. Most recipes skip it, and you can taste the difference.
Mash the Filling
Add the softened butter to the warm potato flesh first and mash until it melts in. Then add the sour cream, milk, 1 1/2 cups of the cheddar, 3 slices of crumbled bacon, 2 sliced green onions, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and 1/2 teaspoon of garlic powder.
Mash with a hand masher and stop as soon as everything is combined. A mixer overworks the starch and turns the filling gluey.
Fill and Bake Again
Spoon the filling into the shells, mounding it generously, and sprinkle the remaining 1/2 cup of cheddar over the tops. Bake at 400°F for 20 minutes, until the cheese is bubbly and the peaks are golden.
Finish with the remaining 3 slices of crumbled bacon and the last sliced green onion. Serve the potatoes hot, while the skins are still crackly.
Twice Baked Potatoes Variations and Substitutions
The card keeps the classic bacon and cheddar filling, so every change in this section is optional. Swap the sour cream for plain Greek yogurt if you want a tangier, lighter filling, and use the same amount.
For a vegetarian version, leave out the bacon and fold in a handful of finely chopped steamed broccoli instead. Pepper jack cheese with a spoonful of diced pickled jalapeños gives you a spicy version that works well for game day.
Smoked gouda, Gruyère, and Colby Jack all melt beautifully in the filling. Chives can replace the green onions without changing anything else about the recipe.
How to Make Twice Baked Potatoes Ahead, Store, and Freeze
You can assemble the filled potatoes up to 24 hours ahead, cover them tightly, and keep them in the refrigerator. Bake them straight from the refrigerator and add about 5 minutes to the second bake.
Cooked leftovers keep in the refrigerator for up to 4 days in an airtight container. Per USDA guidance, refrigerate leftovers within 2 hours of cooking and reheat them until they reach 165°F.
To freeze, fill the potatoes without the garnish, set them on a sheet pan, and freeze until firm, about 2 hours. Wrap each one in foil, store them in a freezer bag for up to 3 months, and bake from frozen at 375°F for 45 to 50 minutes, until hot all the way through.
What to Serve With Twice Baked Potatoes
Twice baked potatoes are rich enough to anchor a meal, so keep the rest of the plate simple. They are a classic partner for grilled steak, roast chicken, and pork chops.
A crisp green salad or roasted green beans cuts through the cheese and gives the plate some freshness. For a holiday table, they sit comfortably beside ham, turkey, or a prime rib roast.
A Little History Behind Twice Baked Potatoes
The exact origin of twice baked potatoes is hard to pin down, but the idea is simple and old. Cooks have long scooped baked potatoes, mixed the flesh with butter and dairy, and returned it to the skin to bake again.
In the United States, the dish became a steakhouse staple and a fixture at holiday dinners and potlucks. Today it works just as well as a weeknight side as it does at a celebration.
Use the card below for the exact amounts, times, and steps for these twice baked potatoes.
Twice Baked Potatoes
Crispy-skinned russet potatoes are scooped, mashed with butter, sour cream, sharp cheddar, bacon, and green onions, then stuffed back into the shells and baked until golden.
Ingredients
- 4 large russet potatoes (about 8 ounces each)
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt, for the skins
- 4 tablespoons unsalted butter, softened
- 1/2 cup sour cream
- 1/4 cup whole milk
- 2 cups shredded sharp cheddar cheese, divided (1 1/2 cups for the filling, 1/2 cup for the top)
- 6 slices bacon, cooked and crumbled, divided (3 for the filling, 3 for the top)
- 3 green onions, thinly sliced, divided (2 for the filling, 1 for garnish)
- 3/4 teaspoon kosher salt, for the filling
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 400°F with a rack in the middle and a sheet pan on the rack below.
- Scrub the potatoes, pat them dry, and prick each one several times with a fork.
- Rub the potatoes with the olive oil and sprinkle with the 1/2 teaspoon kosher salt for the skins.
- Place the potatoes directly on the middle oven rack and bake for about 1 hour, until the skins are crisp and a fork slides into the center with no resistance. If a fork meets resistance, bake 5 to 10 minutes more.
- Let the potatoes cool for 10 minutes.
- Cut each potato in half lengthwise and scoop the flesh into a large bowl, leaving a 1/4 inch border against the skin.
- Place the shells cut side up on a sheet pan and bake for 10 minutes to re-crisp.
- Add the softened butter to the warm potato flesh and mash until melted.
- Add the sour cream, milk, 1 1/2 cups cheddar, 3 slices bacon, 2 green onions, 3/4 teaspoon salt, pepper, and garlic powder, and mash by hand until just combined.
- Spoon the filling into the shells, mounding it, and top with the remaining 1/2 cup cheddar.
- Bake for 20 minutes at 400°F, until the cheese is bubbly and the tops are golden.
- Top with the remaining 3 slices bacon and 1 green onion and serve hot.
Notes
Make ahead: fill the potatoes, cover, and refrigerate up to 24 hours, then bake straight from the refrigerator and add about 5 minutes. Storage: refrigerate cooked leftovers in an airtight container up to 4 days, and reheat to 165°F. Freezing: freeze filled, ungarnished potatoes on a sheet pan until firm, about 2 hours, wrap each in foil, store in a freezer bag up to 3 months, and bake from frozen at 375°F for 45 to 50 minutes, until hot throughout. Optional swaps not included above: plain Greek yogurt for the sour cream, chives for the green onions, pepper jack for the cheddar.
Nutrition Information:
Yield:
8Serving Size:
1 potato halfAmount Per Serving: Calories: 360Total Fat: 21gSaturated Fat: 12gSodium: 650mgCarbohydrates: 30gFiber: 3gSugar: 2gProtein: 13g
Twice Baked Potatoes FAQs
Can you make twice baked potatoes ahead of time?
Yes, you can fill the potatoes, cover them, and refrigerate them for up to 24 hours before baking. Add about 5 minutes to the second bake so the centers heat all the way through.
Should you wrap potatoes in foil before baking?
No, because foil traps steam and softens the skin. Baking the potatoes directly on the oven rack gives you the crisp skin that makes this recipe work.
Why is my twice baked potato filling dry or gluey?
Dry filling usually means too little sour cream or milk, so measure both carefully. Gluey filling comes from overmixing, so mash by hand and stop as soon as everything is combined.
What is the difference between twice baked and loaded baked potatoes?
A loaded baked potato is baked once, split open, and topped with fillings. A twice baked potato is scooped, mixed with the fillings, stuffed back into the skin, and baked again, so the flavor runs all the way through.
Can you freeze twice baked potatoes?
Yes, you can freeze them for up to 3 months. Freeze them filled and ungarnished, then bake from frozen at 375°F for 45 to 50 minutes.
Why This Twice Baked Potatoes Recipe Works
Baking the potatoes directly on the oven rack with oil and salt gives you a dry, crisp skin that holds its shape. Foil would steam the skin, and a soft skin cannot carry a heavy filling.
Scooping while the potatoes are warm, leaving a 1/4 inch border, and re-crisping the empty shells for 10 minutes keeps the bottoms from going soggy. Mashing the butter in first, then adding the sour cream and milk, gives you a filling that is creamy without being loose.
Mashing by hand keeps the starch intact, and a second bake at 400°F melts the cheddar and browns the peaks. Splitting the cheese, bacon, and green onions between the filling and the topping puts flavor inside the potato and on top of it.
Make These Twice Baked Potatoes Tonight
Twice baked potatoes reward a little patience, and the payoff is a side dish that steals the show at any table. Scroll up to the recipe card, set your oven to 400°F, and start with four large russets.
Once you have made them, leave a rating on the card and tell us how you topped yours.
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