No matter what you’re serving for dinner, these Best Ever Twice Baked Potatoes will turn it into a meal that everyone will love! These creamy, cheesy stuffed potatoes are the perfect side dish for any family gathering or weekday night meal!
A twice-baked potato is a truly unique and comforting indulgence! It can be stuffed with any combination of ingredients that range from bacon and cheddar cheese to even chili!
Simply put, it's a basic baked potato that has its insides scooped out once to create an open pocket, stuffed with desired fillings, then stuffed back into the skin before being baked to perfection for a second time until the filling is warm and creamy and the top has a golden brown crust.
Stuffed potatoes are a perfect way to round out any meal and are ideal for making ahead of time when you've got a large gathering to feed.
With just a few simple steps, you can have stuffed potatoes that will quickly become your favorite comfort food!
Why You’ll Love This Recipe
- It's a great way to use leftover potatoes for a delicious stuffed side dish.
- The filling can be customized to whatever you prefer, making it the perfect one-size-fits-all side dish.
- You can make them ahead of time and simply pop them in the oven when you're ready to serve.
- These stuffed potatoes are loaded with flavor and have a great blend of textures.
Ingredients You’ll Need
- Baking Potatoes - Russet potatoes are a great potato to use for stuffing as they hold up well and have a creamy filling.
- Olive Oil - Used to coat the potato as it's baked to get a crispy skin that will keep the inside tender.
- Seasonings - A mix of coarse salt, ground black pepper, and garlic powder season the potato enhancing the twice-baked filling.
- Sour Cream - Adds a tangy and creamy flavor to the stuffed potato, making it nice and light.
- Cheddar Cheese - Adds a cheesy flavor, creamy texture, and an irresistible golden crust when melted over the top.
- Butter - Adds a rich buttery flavor and smoothness to the filling.
- Milk - Helps thin out the mixture making it a smooth and creamy consistency.
- Bacon - Gives the potatoes a smoky flavor and crunchy texture.
- Green Onions - Adds a mild onion flavor and a pop of fresh green color to round it out.
How To Make Stuffed Potatoes
Prepare the potatoes: Preheat the oven to 400°F while preparing the potatoes. Scrub the potatoes under cold water and poke them with a fork to help release any trapped steam. Rub with olive oil and sprinkle coarse salt over the potato skins.
Bake the potatoes: Place the potatoes directly on the rack in the oven and bake for 50-60 minutes or until the potatoes are soft.
Cook the bacon: While the potatoes are baking, cook the bacon so it is crispy. Remove the bacon and place it on a plate lined with paper towels. Set aside.
Unstuff the potatoes: Remove potatoes and allow them to cool completely. Then, cut them in half lengthwise. Then scoop out the baked potato filling leaving a thin layer in the skin.
Assemble the stuffing: To a large bowl, add the potato stuffing, sour cream, pepper, garlic powder, butter, and milk in a large bowl. Mix with an electric hand mixer or potato masher until creamy and smooth. Fold in the green onions, ½ the bacon, and ¾ cup of cheese to the potato filling until fully combined.
Twice bake the potatoes: Spoon the filling into the potato skins. Then, top with remaining cheese and bacon. Bake for 15-20 or until the cheese has completely melted. Let cool for 10 minutes before serving. Top with additional chopped green onions for garnish, and enjoy!
Making Twice-Baked Potatoes Ahead Of Time
If you're making these stuffed potatoes for a large meal. You can make them ahead of time by following these simple steps.
- Bake the potatoes 24 hours before you need them. Remove the filling once they are completely cooled.
- Mix the filling with the rest of the ingredients and assemble into the potato skins up to 1 day before you need them. Keep stuffed potatoes in the fridge wrapped in foil until ready to bake.
- When ready to bake, preheat the oven to 375°F. Remove the foil and bake stuffed potatoes for 25 minutes or until the cheese is melted and bubbly hot.
- The best potato to use for stuffed potatoes is a Russet potato. They are lower in moisture and will give you the best-stuffed potato.
- Place the potatoes directly on the oven rack to ensure they cook evenly.
- Make sure to let the stuffed potatoes cool completely before scooping out the flesh so they don’t fall apart.
- The time it takes to fully cook a baked potato will depend on the size of the potato and the temperature of your oven. Potatoes are fully cooked when they are soft to the touch and when a knife easily pierces through them.
Make a lighter version: Instead of using sour cream, use non-fat Greek yogurt. Use low-fat cheese and turkey bacon instead of cheddar cheese and regular bacon.
Make it vegetarian: Leave out the bacon or use a meatless alternative such as vegan crispy strips or tempeh crumbles.
Change up the cheese: Use your favorite cheese, like provolone Monterey Jack or mozzarella.
Use sweet potatoes: Replace the Russet potatoes with sweet potatoes for a sweeter stuffed potato.
Topping ideas: Use chopped chives, diced jalapenos, black olives, roasted red peppers, fresh herbs, or a sprinkle of paprika for additional flavor.
Storing & Freezing
Storing: Once cooled, wrap each baked potato in a layer of foil. Store them in the refrigerator in an airtight container for up to 3 days.
Freezing: You can also freeze stuffed potatoes by prepping and baking them as instructed. Allow the stuffed potatoes to cool completely before freezing them in an airtight container, or wrap each stuffed potato individually in plastic wrap, then foil, and store them in a freezer bag for up to 2 months. Bake from frozen for 25 minutes or until the cheese is melted and bubbly.
Reheating: The best way to reheat twice-baked potatoes is in the oven. Preheat your oven to 350°F, place stuffed potatoes on a baking sheet lined with foil, and bake for 15 minutes or until heated through.
If your twice-baked potatoes are gummy, it usually means that you didn't bake the potatoes long enough before stuffing them. Make sure to cook the potatoes until they are soft and a knife easily pierces through.
Letting stuffed potatoes cool will make it much easier to scoop out the potato flesh without breaking them apart.
Yes, you do eat the skin of a potato. The skins are stuffed with a delicious filling and baked until they're golden brown and crispy.
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Twice Baked Potatoes
- 6 small russet or baking potatoes
- 2 tbsp olive oil
- 2 tsp coarse salt
- ½ cup sour cream
- ½ tsp ground black pepper
- ½ tsp garlic powder
- 3 tbsp butter (softened)
- ½ cup milk
- 6 slices bacon (cooked crisp, chopped, and divided)
- ¼ cup green onions
- 1½ cups (diced)
- Preheat the oven to 400°. Scrub the potatoes and poke them with a fork.
- Rub with olive oil and sprinkle coarse salt over the potato skins. Place the potatoes directly on the rack in the oven and bake for 50-60 minutes or until the potatoes are soft.
- Meanwhile, cook the bacon, so it is crispy. Remove the bacon and place it on a plate lined with paper towels. Set aside.
- Remove potatoes and allow them to cool completely. Then, cut them in half lengthwise. Then scoop out the baked potato filling leaving a thin layer in the skin.
- Add potatoes, sour cream, pepper, garlic powder, butter, and milk in a large bowl. Mix with an electric hand mixer or potato masher until creamy and smooth.
- Add green onions, ½ the bacon, and ¾ cup of cheese to the potato filling. Fold them in until well combined.
- Spoon the filling into the potato skins. Then, top with remaining cheese and bacon.
- Bake for 15-20 or until the cheese has completely melted.
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
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