Our Best Ever Twice-Baked Potatoes Recipe is the ultimate comfort food, making it perfect for family gatherings or entertaining guests. With crispy bacon, tangy sour cream, and sharp cheddar cheese, these potatoes are loaded with flavor and sure to be a hit with everyone at the table.
Loaded twice-baked potatoes are a classic American dish that combines fluffy mashed potatoes with savory ingredients like bacon, cheese, and sour cream. The potatoes are baked twice to create a crispy skin and a creamy, flavorful filling. This recipe is a family favorite and a go-to for weeknight meals and special occasions.
If you like this side dish, you may also love our Irish Pub Nachos Recipe, Greek Lemon Potatoes, or our Instant Pot Baby Red Potatoes with Garlic Butter.
Why We Love This Recipe
- Flavorful: The combination of cheddar cheese, crispy bacon, and sour cream makes these potatoes irresistibly delicious.
- Perfect for Entertaining: These potatoes can be made ahead and are always a crowd-pleaser at gatherings.
- Versatile Side Dish: Pairs well with a variety of main dishes, making it a great addition to any meal.
- Easy to Customize: You can easily add your favorite ingredients to make it your own.
Best Ever Twice Baked Potato Ingredients
- Large Russet Potatoes: These are perfect for baking due to their sturdy skins and fluffy interior.
- Sour Cream: Adds a tangy richness to the filling.
- Shredded Cheddar Cheese: Use sharp cheddar for the best flavor.
- Milk: Helps create a creamy texture.
- Softened Butter: Adds richness and flavor.
- Bacon: Cook until crispy for the best texture.
- Green Onions: Fresh and slightly spicy, perfect for topping.
- Seasoned Salt and Black Pepper: Enhances all the flavors in the dish.
- Garlic Powder & Garlic (Optional): A subtle garlic flavor that complements the other ingredients.
- Olive Oil: For baking the potatoes.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Sour Cream: Can be replaced with Greek yogurt for a healthier option.
- Cheddar Cheese: Try using Monterey Jack or a cheese blend for a different flavor.
- Bacon: Substitute with turkey bacon or omit for a vegetarian version.
- Diet: Use low-fat cheese and sour cream to reduce calories.
- Flavor: Add jalapenos or hot sauce for a spicy kick.
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How to Make the Best Ever Twice Baked Potatoes
STEP ONE: Preheat Oven & Roast Garlic
Preheat oven to 400°F (200°C). Wash, dry, and pierce potatoes with a fork, then rub with bacon grease or olive oil.
If using garlic, slice the top, drizzle with olive oil, wrap in foil, and place in the oven with the potatoes.
Bake for 45-60 minutes, until potatoes are tender and garlic is soft.
STEP TWO: Prepare the Filling
Let the potatoes cool slightly, then slice in half and scoop the insides into a large bowl, leaving a thin layer in the skins.
Add the roasted garlic (if using), sour cream, 2½ to 3 cups cheddar, 1 cup of warm milk (add more if needed), butter, cream cheese, most of the bacon, half the green onions, seasoned salt, pepper, and garlic powder.
Mash until smooth and creamy, tasting and adjusting seasoning or milk as needed.
STEP THREE: Stuff the Potatoes
Spoon the filling generously back into the potato skins and arrange them on a foil-lined baking sheet. You should have 16 halves.
Top each with the remaining 1 cup cheddar cheese and a sprinkle of the reserved bacon and green onion.
STEP FOUR: Final Bake and Seasoning
Bake at 400°F for 15-20 minutes, or until hot and bubbly with golden melted cheese on top.
Season with salt and pepper, then serve immediately.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Brush the potatoes with olive oil before the final bake so they have that crispy skin finish!
✔️ DO Make ahead if you're short on time. Stuff the potatoes and refrigerate until ready to bake.
✔️ DO Mash by hand and avoid over-mixing so potatoes are not gluey.
Storage
Store leftover twice-baked potatoes in an airtight container in the refrigerator for up to 3 days. Twice-baked potatoes are freezer-friendly. Prepare them up to the final bake, then let them cool completely. Wrap each potato individually in plastic wrap and place them in a freezer-safe bag or container. When ready to enjoy, thaw in the refrigerator overnight and reheat in the oven at 350°F for 15-20 minutes.
Recipe FAQs
Yes, you can prepare twice-baked potatoes up to the final bake, then refrigerate them. When ready to serve, simply bake them in the oven at 350°F for 15-20 minutes until heated through.
Popular toppings for twice-baked potatoes include crispy bacon, shredded cheddar cheese, green onions, and sour cream. You can customize the toppings to suit your taste.
To reheat twice-baked potatoes without drying them out, place them in an oven preheated to 350°F for 15-20 minutes. Alternatively, you can reheat them in the microwave covered with a damp paper towel for 2-3 minutes.
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📖 Recipe
Best Ever Twice Baked Potatoes Recipe (Loaded)!
Equipment
- Baking sheet
- Large Mixing Bowl
- Fork
- Knife
- Spoon
Ingredients
- 8 large Russet baking potatoes about 7-8 pounds total
- 1¼ cups sour cream
- 3½-4 cups cheddar cheese, shredded reserve 1 cup for topping
- 1-1½ cups milk warmed slightly
- 1 cup or 2 sticks butter softened
- ¾ pound thick-cut bacon cooked extra crispy and crumbled (reserve a bit for garnish)
- 4 oz cream cheese softened
- 3-4 green onions sliced (half mixed in, half for garnish)
- 2 teaspoons seasoned salt
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- Bacon grease or olive oil for rubbing potato skins
- 1 whole bulb garlic, roasted optional
Instructions
- Preheat your oven to 400°F (200°C). Wash and dry the potatoes. Pierce each one a few times with a fork and rub with bacon grease or olive oil.
- Optionally, slice the top off the garlic bulb, drizzle with olive oil, wrap it in foil, and place it in the oven alongside the potatoes.
- Bake both the potatoes and garlic for 45 minutes to 1 hour, or until potatoes are fork-tender and the garlic is soft.
- Let the potatoes cool slightly. Slice in half lengthwise and carefully scoop out the insides, leaving a thin wall of potato in the skins. Place the potato flesh in a large mixing bowl.
- Squeeze the roasted garlic cloves into the bowl with the potatoes (if using). Add sour cream, 2½ to 3 cups shredded cheddar, 1 cup warm milk (add more if needed), softened butter, cream cheese, most of the bacon, half the green onions, seasoned salt, black pepper, and garlic powder.
- Mash until smooth and creamy. Taste and adjust seasoning or add a splash more milk if needed.
- Spoon the filling back into the potato skins and arrange on a foil-lined baking sheet. You should have 16 halves. Top with the remaining 1 cup cheddar cheese and a sprinkle of the reserved bacon.
- Bake at 400°F for 15-20 minutes, or until hot and bubbly with golden cheese on top. Sprinkle with the remaining green onions just before serving.
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Notes
- Sour Cream: Can be replaced with Greek yogurt for a healthier option.
- Cheddar Cheese: Try using Monterey Jack or a cheese blend for a different flavor.
- Bacon: Substitute with turkey bacon or omit for a vegetarian version.
Jami Powell says
We make these several times a year. So good!