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Twice Baked Potatoes on a baking sheet topped with bacon & green onions
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Easy Twice Baked Potatoes

Twice Baked Potatoes are a classic side dish to elevate any meal. Tender and fluffy baked potatoes mixed with loads of cheese, sour cream and garlic, topped with crispy bacon and baked until creamy and delicious. 
Prep Time15 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 35 minutes
Course: Side Dishes
Cuisine: American
Keyword: bacon and cheese baked potatoes, restaurant baked potatoes, stuffed potatoes
Servings: 6 servings
Calories: 627kcal
Author: Milisa

Ingredients

  • 2 pounds russet potatoes medium to large
  • 2 tablespoons olive oil
  • 1 tablespoon plus 1 1/2 teaspoons kosher salt divided use
  • 5 slices cooked bacon crumbled
  • 1/2 cup butter
  • 1/2 cup sour cream
  • 1/4 cup heavy cream or milk
  • 1 1/2 teaspoons black pepper
  • 1 clove minced garlic
  • 1 cup shredded cheese cheddar or colby
  • 2 green onions sliced

Instructions

  • Preheat oven to 400°.
  • Scrub potatoes and dry well.
  • Drizzle with olive oil, rubbing all over each potato. Place on a baking sheet and sprinkle with 1 tablespoon of kosher salt.
  • Prick with a fork.
  • Cook for 1 hour or until potatoes are tender. 
  • Remove from oven and cool for a few minutes.
  • Slice potatoes in half, long-wise and scoop insides of potatoes into a mixer bowl, carefully leaving skin in tact.
  • Place potato skins on the baking sheet.
  • Add butter, salt, pepper, sour cream, heavy cream and shredded cheese to the potatoes in the mixer bowl and beat until smooth and creamy, about 3 minutes. Scrape down the side of the bowl if needed and mix well.
  • Fill potato skins with mixture. Top with crumbled bacon.
  • Bake for 20 -25 minutes.
  • Garnish with green onion slices and serve immediately.

Notes

Store leftover twice baked potatoes wrapped in plastic wrap in the refrigerator for up to 3 days. 
Reheat on a baking sheet at 350° for 15- 20 minutes. 
To Make Ahead or Freeze:
Prepare the potatoes up to the point of filling the potatoes with the potato and cheese mixture. Place in a baking dish and tightly cover it with plastic wrap. Refrigerate for up to 24 hours. 
To Freeze: Wrap in 2 layers of plastic wrap and a layer of foil. Freeze up to 3 months. Thaw in refrigerator before baking.
Top with bacon and bake according to directions, adding 10- 15 minutes baking time. 

Nutrition

Serving: 1g | Calories: 627kcal | Carbohydrates: 38g | Protein: 19g | Fat: 45g | Saturated Fat: 24g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 1121mg | Fiber: 4g | Sugar: 3g