Easy Twice Baked Potatoes

Easy twice baked potatoes are the ultimate comfort food, loaded with creamy mashed potatoes, melty cheese and savory toppings then baked to perfection. This simple recipe makes the perfect side dish for weeknight dinners, holidays or even potlucks that everyone will love.

Easy Twice Baked Potato Recipe

I am going to make a bold statement, but twice baked potatoes are the best way to eat a potato in my humble option. Yes, a baked potato is great. Yes, fries are great. Yes, mashed potatoes and gravy are so good. BUT, twice baked potatoes are eat-off-the-floor good. I’m not even exaggerating. And my kids and husband are huge fans of this good ol’ twice baked potato recipe.

This recipe for twice baked potatoes is a family favorite and a dish my kids can’t resist. With their cheesy, creamy filling and crispy potato skin, they’re fun to eat and easy to customize with kid-friendly toppings. I promise that even your picky eaters will devour these twice baked potatoes and beg for more.

The Cowboys’ Rating: 9/10

Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!

What Ingredients Are in Twice Baked Potatoes?

• Russet Potatoes – Russet potatoes have a fluffy, starchy interior and sturdy skin that holds up well to baking and refilling.
• Whole Milk
• Sour Cream
• Cheddar Cheese
• Butter
• Crumbled Bacon – I like to cook 1/2-1 lb. of bacon and use it for this recipe. You can also used the prepackaged crumbled bacon as well.

Seasonings

• Kosher Salt
• Pepper

Tools You’ll Need

• Large Baking Sheet Pan (18×13″)
• Large Mixing Bowl
• Measuring Cups and Spoons
• Cutting Board + Knives
• Hand Mixer

How to Make Twice Baked Potatoes

1. Preheat oven to 400 degrees F.
2. Wash and dry potatoes and set aside.
3. Prick each potato a few times with a fork then place on a baking sheet (do not wrap in foil).
4. Bake for 1 hour then remove from oven.
5. Let potatoes cool for about 15 minutes.
6. Cut each potato in half lengthwise.
7. Using a spoon, scrape the inside portion of the potato into a large mixing bowl leaving the skin intact.
8. Place the skin back on the baking sheet.
9. Repeat this process for each potato.
10. Add the sour cream, milk, butter, seasonings, 1 cup of shredded cheese and 3/4 cup crumbled bacon to mixing bowl.
11. Beat together until ingredients are well combined.
12. Spoon the potato filling back into the potato skins then top with remaining shredded cheese and crumbled bacon.
13. Bake for 10-15 minutes until the cheese has melted and the tops are slightly browned.
14. Let cool and enjoy!

Storage and Reheating

Store these twice baked potatoes in an airtight container in the fridge for up to 5 days.

To reheat twice baked potatoes and keep them creamy inside with a crisp skin, it’s best to bake them again or air fry them.

BAKE: Place on a baking sheet pan and bake at 350 degrees F for about 20 minutes until heated through. AIR FRYER: Place desired amount of potatoes in the air fryer at 350 degrees F for 8-10 minutes and cook until warmed and golden.

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