This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
Twice Baked Potatoes are so simple and make the perfect side dish. If you can make mashed potatoes, you can easily make these quick twice baked potatoes.
As a busy mom of 8, I love these Twice Baked Potatoes Recipe. It makes the perfect side dish recipe and always a family favorite. It is the ultimate comfort food and even taste better with your favorite toppings.
My kids usually want me to make these Homemade Mashed Potatoes or Hasselback Potatoes with their Grilled Chicken Dinner. But are now starting to request these Easy Twice Bake Potatoes.
Table of Contents
Why This Recipe Works
These twice baked potatoes, with a crispy potato flesh texture and a soft center is now my go-to side dish recipe. We love the cheesy center and the amazing flavor after they are baked.
If you are feeding a crowd, this is the perfect budget side dish to make. You can easily prepare ahead of time and bake from frozen.
What are the Best Potatoes to Use?
We find that the best potatoes to use is the Russet Potatoes. These potatoes can hold up to the stuffing and the potato is light and fluffy.
Ingredients
- Small Russet Potatoes
- Milk
- Sour Cream
- Garlic Salt
- Butter
- Green Onions
- Bacon
- Shredded Sharp Cheddar Cheese
- Salt and Pepper to taste
Scroll to the bottom of the post for the full recipe and ingredients in the recipe card.
Variations Ideas
- Potatoes – Feel free to use a potato that you prefer. Choose from Red Potatoes or Yukon Gold Potatoes.
- Cheese – You can easily use different types of cheese to top the potato. Blue cheese is delicious sprinkle on top after the potato is baked.
- Topping – When serving these potatoes, feel free to add your favorite toppings. Cooked chopped broccoli, chili, and shredded BBQ Pork are always a great idea.
- Cream Cheese – To add flavor, feel free to add a cream cheese spread to the potatoes. You can also use Greek Yogurt instead of sour cream for a lower calorie option.
Step by Step Instructions
Step 1 – Wash potatoes and allow to dry. Rub with olive oil and season with salt. Bake in a 375 degree oven oven for 1 hour (or you could cook them easily in the crockpot). Allow to cool slightly. You want the potatoes to be cool enough to handle.
Step 2 – Slice the potatoes in half and spoon out the insides so that you have the potato shells.
Step 3 – In a large bowl, mash potatoes, sour cream, butter, garlic salt, salt and pepper until smooth. Add milk as needed to create a creamy potato texture. Stir in chives, bacon and ¾ cup cheddar cheese.
Step 4 – Stuff the potato mixture back into the shells. (You can even top with cheese and/or bacon -YUM!). Then bake for an additional 15 minutes to 20 minutes until warm, cheese is melted and delicious. Then serve and enjoy.
Recipe Tips
- Combining Ingredients – Mash the potatoes in a large mixing bowl with a hand mixer. Then mix in the remaining ingredients until it creates a smooth and creamy texture.
- Scooping Cooked Potato – When scooping the potato from the shell, make sure to gently remove the majority of the potato. You want to make sure to leave about ¼ inch potato skin to fill with the potato mixture.
- Cover Potatoes – If you have a problem with the cheese burning before they are heated through, you may need to cover with aluminum foil.
Serving Suggestions
Serve these Twice Baked Potatoes with many different meals. They are perfect to serve with your holiday meal or for an easy weeknight side dish recipe.
They are delicious served with Garlic Butter Steak Bites, 35 Easy Grilled Chicken Thigh Recipes, or Grilled Salmon in Foil Recipe. Whenever you serve them, they are always a crowd favorite.
Frequently Asked Questions
Yes, this recipe can be prepared ahead of time. Prepare as directed and then place in the fridge. When ready to serve, bake as directed and serve with your your favorite toppings. You can make up to 2 days in advance.
Store the twice baked potatoes in an airtight container in the refrigerator for up to 4 days.
Yes, you can freeze these twice baked potatoes. After they have cooled completely, place on a baking sheet. Then place in the freezer. Freeze for about an hour and then place in a freezer safe container or a zip lock bag. This way you can take out individual servings at any time.
These twice baked potatoes can be reheated when they are frozen. Place on a baking sheet and place in a preheated oven at 350 degrees. Reheat for about 30 minutes until heated thoroughly.
More Easy Potato Recipes
We love hearing from you. If you make these Twice Baked Potatoes Recipe, please leave us a star review.
Twice Baked Potatoes
Ingredients
- 6 small russet potatoes
- 1/2 cup milk
- 1/3 cup sour cream
- 1 teaspoon garlic salt
- 1/4 cup butter
- 2 green onions sliced thin
- 6 pieces bacon cooked crisp and chopped
- 1 1/2 cups shredded cheddar cheese divided
- salt and pepper to taste
Instructions
- Preheat oven to 375 degrees. Wash potatoes and poke with a fork. Bake potatoes in oven 1 hour or microwave until soft. Allow to cool slightly.
- Slice each potato in ½ lengthwise. Scoop out the middle of the potato leaving a 1/8″ shell.
- In a bowl, mash potatoes, sour cream, butter, garlic salt, salt and pepper until smooth. Add milk as needed to create a creamy texture. Stir in chives, bacon and ¾ cup cheddar cheese.
- Fill each skin with the mashed potato filling and top with remaining cheese.
- Bake 15-20 minutes or until heated through and cheese is melted.
Tried this for the first time. Had 3 leftover baked russet potatoes and followed your recipe. All of us loved them! Definitely a recipe to keep and make again. Thanks for posting!! 🙂
I hope you enjoyed them!
Making tonight for dinner. Looks yummy!
Making these for dinner today and wondering if I could make this morning and just bake them off this afternoon?