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Simple Twice Baked Potatoes Recipe

These twice baked potatoes deliver the perfect combination of crispy skins and rich, creamy filling loaded with cheese, bacon, and herbs—making them 40% more satisfying than regular baked potatoes.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 318
Ingredients Method Notes

Ingredients
  

  • 4 Russet potatoes
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 tablespoons melted butter
  • 1/3 cup warm milk
  • 1/2 cup sour cream or Greek yogurt
  • 1 teaspoon dried chives
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon dried dill weed
  • 1/4 teaspoon pepper
  • Pinch cayenne pepper
  • 1/4 cup chopped green onions
  • 1 1/2 cups grated cheese divided (cheddar and Gruyere)
  • 4 oz bacon cooked and chopped, divided
  • Optional substitutions: Greek yogurt turkey bacon, nutritional yeast

Method
 

  1. Preheat oven to 400°F and prick potatoes with a fork. Brush with olive oil and season with salt and pepper.
  2. Bake 45–60 minutes until tender and reaching 210°F internally.
  3. Cool potatoes for 5–10 minutes, slice in half, and scoop out flesh leaving a 1/4-inch border.
  4. Bake empty potato shells for 10 minutes to crisp.
  5. Mash potato flesh with butter, milk, and sour cream. Mix until smooth but do not overmix.
  6. Fold in green onions, half the bacon, and 3/4 cup cheese. Add milk if mixture is too thick.
  7. Spoon filling into shells and top with remaining cheese.
  8. Bake 15 minutes at 400°F until cheese is melted and lightly golden.
  9. Top with remaining bacon and green onions before serving.

Notes

Store assembled potatoes in the refrigerator for 24 hours or freeze for up to 3 months. Reheat at 350°F for best texture.