twice baked potatoes
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5 from 6 votes

The BEST Twice Baked Potatoes

The BEST Twice Baked Potatoes Recipe - One of my all-time favorite side dishes! These twice baked potatoes make the perfect appetizer and are a true crowd pleaser! So easy and yummy!
Prep Time30 mins
Cook Time1 hr 5 mins
Total Time1 hr 35 mins
Course: Appetizer
Cuisine: American
Keyword: twice baked potatoes
Servings: 12
Calories: 201kcal
Author: Jamielyn Nye


  • 6 baked potatoes (medium-sized)
  • 2 Tablespoons olive oil
  • 1 Tablespoon kosher salt

For filling:

  • 6 Tablespoons butter
  • 1/3 cup half and half
  • 1/4 cup sour cream
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper

For topping:

  • 1 cup shredded cheese
  • 1/2 cup bacon bits
  • 1 bunch green onions (chopped thin)
  • can add more S&P to taste


  • Pre-heat oven to 400° and line a baking sheet with foil. Prep the potatoes by washing them under cold water. Next pierce the potatoes with a fork several times and then place on baking pan. Brush potatoes with olive oil and sprinkle on the kosher salt. Bake potatoes for one hour. Allow potatoes to cool.
  • Cut potatoes in half and then scoop out most of the inside of the potato. Leave a little bit, so the skins don’t tear. Mash the inside of the potatoes in a large bowl and then mix in the butter, half and half, sour cream, salt and pepper.
  • Once the potatoes are mashed, scoop the potatoes back into the skins.
  • Then top with cheese, bacon and green onions. Bake at 375 for 10-15 min or until cheese is bubbly.



Notes: I usually end up only filling 10 potato skins. I like to fill them to the top, so I will usually discard two of the skins.


Calories: 201kcal | Carbohydrates: 14g | Protein: 6g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 885mg | Potassium: 491mg | Fiber: 2g | Vitamin A: 310IU | Vitamin C: 12.5mg | Calcium: 95mg | Iron: 3.6mg