One of my favorite foods ever is the base of this twice-baked potatoes recipe. The potato is versatile, never lets me down, and is super easy to add to almost any menu. For this recipe, you combine the classic potato with some cheese, butter, bacon, and seasonings to create an elevated experience that is absolutely delicious as a side or meal all by itself!
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Twice Baked Potatoes
You've probably had some version of these potatoes on your menu at some point in the past. Whether it's a potato skin with toppings or stuffed potatoes like this, you already know how great they are as a side dish or starter. This recipe is basic, flavorful, and ideal for sharing!
Add this recipe to your menu or use them for a lunch or meal all by itself. Potatoes are a great source of fiber and even have the protein you may not realize. Add in the cheese and bacon, and they are a perfect lunchbox addition.
Another option with similar flavors is this homestyle scalloped potatoes recipe. It's just missing the bacon! You can easily add it to your menu also or in place of the individual potatoes if you need an easier serving option.
Ingredients
- 4 Russet potatoes
- 4 tablespoons vegetable oil
- 1 tablespoon kosher salt
- ½ pound bacon, cooked and chopped
- 2 cups shredded cheddar cheese
- ½ cup sour cream
- 4 ounces cream cheese
- 3 tablespoons unsalted butter
- ½ tablespoon paprika
- ½ teaspoon black pepper
- Salt to taste
- 2 green onions, chopped
Note: You can season the mixture with Ranch seasoning mix in place of the paprika, black pepper, and salt if you prefer.
Handy Kitchen Tools
These aren't necessary to make this recipe but definitely come in handy. Especially the baking sheets! I also highly recommend using parchment paper to cover the baking sheets to make cleanup even easier!
How to Make Cheesy Twice Baked Potatoes
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Wash the potatoes well, then place them in a bowl with the oil and salt. Toss them to coat well.
Lay the potatoes on the prepared baking sheet and pierce each potato 2-3 times with a fork.
Bake for 60 minutes then remove from the oven.
Reduce the oven temperature to 350°F.
Slice the baked potatoes in half lengthwise and remove the middle of the potato into a bowl.
Place the potato shells back onto the baking sheet.
In the bowl with the potato middles, add the sour cream, cream cheese, melted butter, bacon, 1 ½ cups of the cheese, paprika, and black pepper, then mix together well.
Taste and add salt if needed.
Scoop the mixture into the potato shells and then top with the remaining cheese.
Bake for 10 minutes or until the cheese has melted and is bubbling.
Serve hot with a sprinkle of green onions on top.
Frequently Asked Questions
The best options for baking are the Russet potato. Another option that is often used is the Yukon Gold, but you really want to look for the brown-skinned options for the best results.
No. While it is commonplace to do so, I do not personally recommend this as it holds in moisture and can result in a gummy filling. It can also keep the skin from getting crisp on the outside when you want them to for this recipe.
Often when baking potatoes if you wrap them in aluminum foil, they will become gummy due to the moisture inside. Another common reason is that you have overmixed the filling. That is why you should simply mash the potatoes lightly with the ingredients before scooping them into the shell. Beating or using a mixer will result in gummy potatoes.
You can use any cheese or cheese blend for this recipe. Cheddar is great, but you could mix it up with a blend, gouda, fontina, mozzarella, garlic cheese, or even a Mexican blend.
Storage Tips for Twice Baked Potatoes
These are best when they are allowed to cool before storing in an airtight container or storage bag in the refrigerator.
These are good for 4 days after preparation when stored in the refrigerator in an airtight container.
Yes. You can easily freeze these potatoes for later. Just allow them to cool completely then wrap or store in an airtight container that has been dated and labeled. They are good for up to 3 months in the freezer.
Variations of Twice Baked Potatoes
These are a great addition to your menu, but you may want something just a bit different. One of my favorite things to do is to mix and match to create something totally new with herbs, spices, or different cheeses.
- Add turkey bacon, canadian bacon, or ham in place of regular bacon.
- Use any combination of spices such as garlic powder, onion powder, cayenne pepper, chili powder, red pepper flakes, or even ground cumin.
- Mix in some of the chopped green onions with the mashed potato mixture.
- Pour the mashed potato mixture into a buttered baking dish and skip the skins for a twice baked potato casserole instead.
More Easy Side Dish Recipes
If you are looking for more delicious side dishes, we have you covered. There are tons of tasty options that pair well with any favorite protein. Make sure you bookmark, print the recipes or pin them to your side dish board on Pinterest so you can make them soon!
- Garlic Butter CrockPot Mashed Potatoes
- The Best Ever Candied Carrots Recipe
- Garlic Herbed Roasted Smashed Potatoes
- The Best Homemade Creamed Corn Recipe
- Southern Style Baked Macaroni and Cheese Recipe
📖 Recipe
Cheesy Twice Baked Potatoes Recipe
Make these cheesy twice-baked potatoes to serve alongside any of your favorite meals or to enjoy as a meal in itself!
Ingredients
- 4 Russet potatoes
- 4 tablespoons vegetable oil
- 1 tablespoon kosher salt
- ½ pound bacon, cooked and chopped
- 2 cups shredded cheddar cheese, divided
- ½ cup sour cream
- 4 ounces cream cheese
- 3 tablespoons unsalted butter, melted
- ½ tablespoon paprika
- ½ teaspoon black pepper
- Salt to taste
- 2 green onions, chopped
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Wash the potatoes well, then place them in a bowl with the oil and salt. Toss them to coat well.
- Lay the potatoes on the prepared baking sheet and pierce each potato 2-3 times with a fork.
- Bake for 60 minutes then remove from the oven.
- Reduce the oven temperature to 350°F.
- Slice the baked potatoes in half lengthwise and remove the middle of the potato into a bowl.
- Place the potato shells back onto the baking sheet.
- In the bowl with the potato middles, add the sour cream, cream cheese, melted butter, bacon, 1 ½ cups of the cheese, paprika, and black pepper, then mix together well.
- Taste and add salt if needed.
- Scoop the mixture into the potato shells and then top with the remaining cheese.
- Bake for 10 minutes or until the cheese has melted and is bubbling.
- Serve hot with a sprinkle of green onions on top.
Notes
Skip the paprika, salt, and black pepper and stir in a packet of Ranch seasoning instead for a different flavor.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 510Total Fat: 38gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 90mgSodium: 1269mgCarbohydrates: 22gFiber: 2gSugar: 2gProtein: 20g
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