These twice baked potatoes are mashed into a creamy, cheesy filling, spooned back into the shells, topped with cheese and bacon, then baked again until warm and lightly golden.

Cheesy twice baked potatoes with bacon and green onions arranged on parchment paper, ready to serve.

This post may contain affiliate links. Read disclosure policy.

Twice Baked Potatoes Recipe

This twice baked potatoes recipe is one of my favorite side dishes for Christmas dinner or Thanksgiving. We never go a holiday without these, or my make ahead mashed potato casserole or loaded baked potato casserole

If you love potatoes, cheese, and bacon, these are for you. They have all the flavors of a loaded baked potato, with lightly crisp potato skins and a creamy, cheesy mashed potato filling. The extra bake is worth it for a side dish that feels a little special.

Recipe Ingredients

Ingredients for twice baked potatoes including russet potatoes, shredded cheddar cheese, bacon, sour cream, butter, milk, olive oil, and green onions.

Find the full printable recipe with specific measurements below.

  • Potatoes: You can’t have twice baked potatoes without the a perfect baked potato. Russets are the best to use as they are easy to fill.
  • Olive oil: This is used to coat the exterior of the potatoes before baking to help give them a crispy skin.
  • Butter: Add a little to help make the filling extra creamy.
  • Half-and-half: The creamy texture of theses mashed potato filling is no joke, thanks to the addition of half-and-half.
  • Sour cream: The tang of sour cream works so well with the sharpness of the cheese and the salt from the bacon.
  • Cheese: I love using a sharp cheddar cheese to help balance the all the flavors.
  • Bacon bits: The saltiness of the bits cut through the creaminess.
  • Green onion: This is optional, but I love the freshness and a little spice it adds.
  • Seasoning: Kosher salt and ground black pepper are all that you need for seasoning.

How To Make Twice Baked Potatoes

Preheat the oven to 400°F. Scrub and pierce the potatoes, brush with olive oil, sprinkle with salt, and bake for about 1 hour until fork tender. Let cool.

Cut the potatoes in half and scoop the flesh into a large bowl, leaving a little in the skins so they hold their shape.

Whole baked russet potatoes brushed with olive oil and sprinkled with salt on a foil lined baking sheet.
Mashed potato filling being mixed in a glass bowl using a potato masher until smooth and creamy.

Add the butter, half-and-half, sour cream, salt, and pepper, then mash until just combined.

Once potatoes are mashed, spoon mixture back into the skins. Top with cheese, bacon bits and chives. Bake in the oven at 375°F for 10-15 minutes or until cheese is bubbly.

Potato skins filled with creamy mashed potato mixture arranged on a foil lined baking sheet.
Twice baked potatoes topped with shredded cheddar cheese and crumbled bacon before the second bake.

Tips for the Best Twice Baked Potatoes

  • Bake until tender the first time. The potatoes should be fully soft so the filling mashes smoothly without lumps.
  • Don’t over-scoop the shells. Leave a thin layer of potato inside so the skins hold their shape when baked again.
  • Mash while hot. Warm potatoes blend more easily with butter and sour cream, creating a creamier filling.
  • Taste before stuffing. Adjust salt and pepper before spooning the filling back into the shells. We love to serve them with ranch dressing on the side for dipping.
  • Bake on a lined sheet pan. This keeps the potatoes stable and makes cleanup easier.
  • Broil briefly for extra color. A short broil at the end helps melt the cheese and lightly crisp the tops.
Twice baked potatoes topped with melted cheddar cheese, crispy bacon bits, and fresh green onions on a white serving plate.

More side dish recipes with potatoes include cheesy potatoes, cheesy scalloped potatoes and loaded baked potato salad!

More Favorite Potato Recipes

Cheesy twice baked potatoes with bacon and green onions arranged on parchment paper, ready to serve.

Twice Baked Potatoes

5 from 39 votes
Recipe by: Jamielyn Nye
Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 35 minutes
Servings: 6 people
These twice baked potatoes are mashed into a creamy, cheesy filling, spooned back into the shells, topped with cheese and bacon, then baked again until warm and lightly golden.
Print Pin This! Rate

Video

Ingredients 

  • 6 medium baked potatoes
  • 2 Tablespoons olive oil
  • 1 Tablespoon Kosher salt

Filling

  • 6 Tablespoons unsalted butter
  • ⅓ cup half-and-half
  • ¼ cup sour cream
  • ½ teaspoon Kosher salt
  • ¼ teaspoon ground black pepper

Topping

  • 1 cup shredded cheese
  • ½ cup bacon , crumbled into bits
  • 1 bunch green onions , chopped thin, optional
  • Kosher salt , to taste
  • Ground black pepper , to taste

Instructions

  • Prep. Preheat the oven to 400°F. Line a baking sheet with foil.
  • Bake potatoes. Scrub 6 potatoes under cold water. Pierce each with a fork several times and place on the baking sheet. Brush with 2 Tablespoons olive oil and sprinkle with 1 Tablespoon salt. Bake 1 hour. Let cool. Reduce oven temperature to 375°F.
  • Mash potato flesh. Cut potatoes in half. Scoop the white potato interior into a large bowl, leaving a little bit so the skins don’t tear. Add 6 Tablespoons butter, 1/3 cup half-and-half, 1/4 cup sour cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the bowl. Mash until combined, being careful not to over-mash.
  • Add mashed potatoes back to shells. Scoop the potato mixture back into the skins. Top with cheese and bacon.
  • Bake. Bake 10 to 15 minutes, or until cheese is bubbly. Top with sliced green onions, if desired, and season with salt and pepper.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Note: I usually end up only filling 10 potato skins. I like to fill them to the top, so I will usually discard 1-2 skins if they’ve broke.
Storage: Store leftovers in an airtight container in the refrigerator up to 4 days. Reheat in the oven or a toaster oven for best results. 

Nutrition

Calories: 280kcal, Carbohydrates: 2g, Protein: 8g, Fat: 27g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.5g, Cholesterol: 65mg, Sodium: 1645mg, Potassium: 107mg, Fiber: 0.1g, Sugar: 1g, Vitamin A: 627IU, Vitamin C: 1mg, Calcium: 127mg, Iron: 0.3mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQ

What type of potatoes work best?

Large russet potatoes are best. They’re sturdy enough to hold the filling, have a starchy interior for a fluffy texture, and their skins crisp nicely during baking.

Can I make twice baked potatoes ahead of time?

Yes. Assemble the potatoes through stuffing the filling back into the shells, but do not bake the second time yet. Cover and refrigerate overnight. When ready to serve, bake at 375°F for 15 to 20 minutes, or until heated through and bubbly.

Why are my twice baked potatoes gummy?

Gummy potatoes are usually caused by overmixing or underbaking the potatoes the first time. Make sure the potatoes are fully tender before scooping, and mash just until combined. Avoid using a mixer, which can overwork the starches.

How do I store and reheat leftovers?

Store leftover twice baked potatoes in an airtight container in the refrigerator for up to 4 to 5 days. Reheat in the oven at 350°F for about 15 to 20 minutes until warmed through. You can also microwave them for 2 to 3 minutes, but the oven helps keep the skins crisp.

Can you freeze twice baked potatoes?

Yes. Let the potatoes cool completely, then wrap each one tightly in foil and freeze. Thaw overnight in the refrigerator and reheat in the oven at 350°F for 15 to 20 minutes.

Twice baked potatoes on a platter topped with melted cheddar cheese, bacon pieces, and sliced green onions.