Twice Baked Potatoes Recipe {VIDEO}

I never bring home leftovers when these twice baked potatoes are on the table. Creamy, cheesy, crispy-edged, and loaded with bold flavor, they steal the spotlight every single time.

I’m fully obsessed with these twice baked potatoes because they’re loaded, creamy, cheesy, and honestly impossible to ignore on the plate. I love how the crisp potato skins hold all that fluffy filling, then the cheddar cheese gets melty and golden in the oven.

And bacon? It brings that salty crunch that makes every bite better.

This is the side dish I want next to steak, chicken, burgers, holiday dinners, random Tuesday dinners, all of it. But let’s be real, I could eat one straight off the pan and call it dinner.

Big flavor. No boring potato energy here at all.

Ingredients

• Russet potatoes bake up fluffy inside, with sturdy skins that actually hold together.
• Olive oil helps the skins turn crisp, salty, and snack-level good.
• Butter makes the filling rich, cozy, and honestly hard to stop tasting.
• Cream cheese adds that smooth, tangy thing that makes them feel extra special.
• Sour cream keeps everything creamy without making it feel too heavy.
• Whole milk loosens the mash so it’s soft, not gluey or dry.
• Sharp cheddar brings the melty, salty bite everyone’s secretly waiting for.
• Bacon adds crunch, smoky flavor, and yeah, a little dinner-party bragging.
• Green onions keep things fresh so it doesn’t taste like pure richness.
• Garlic powder sneaks in savory flavor without bossing the potatoes around.
• Black pepper gives a tiny kick that makes the filling taste awake.
• Plus, smoked paprika makes the tops pretty and adds a warm, smoky finish.
• Basically, salt pulls it all together so every bite tastes right.

Ingredient Quantities

• 4 large russet potatoes (about 2 1/2 to 3 pounds total)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt for potato skins
• 4 tablespoons unsalted butter, room temperature
• 4 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup whole milk, plus more if needed
• 1 cup shredded sharp cheddar cheese, divided
• 6 slices bacon, cooked and crumbled (about 1/2 cup)
• 2 green onions, thinly sliced (or 2 tablespoons chopped chives)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika for sprinkling
• Salt to taste for the potato filling

How to Make this

1. Preheat oven to 400°F. Scrub potatoes, pat dry, rub skins with olive oil and 1 teaspoon kosher salt, then place on a baking sheet and bake until tender when pierced with a fork, about 60 to 75 minutes.

2. Remove potatoes from oven and let cool until cool enough to handle, about 10 minutes. Reduce oven temperature to 375°F.

3. Slice each potato lengthwise and carefully scoop out the flesh into a large bowl, leaving a thin 1/8 inch shell so the skins hold their shape.

4. Mash the potato flesh with butter, cream cheese, sour cream, and 1/4 cup whole milk until smooth. Add garlic powder, 1/4 teaspoon black pepper, salt to taste, and half of the shredded cheddar cheese, mixing until combined. Add more milk if the filling seems too thick.

5. Stir in crumbled bacon and green onions (or chives), reserving a little of each for garnish.

6. Spoon or pipe the filling back into the potato skins, mounding it slightly above the rim.

7. Sprinkle the remaining cheddar cheese over the filled potatoes and sprinkle smoked paprika over the tops.

8. Return the potatoes to the baking sheet and bake at 375°F until the cheese is melted and the tops are heated through, about 15 to 20 minutes.

9. If you want a browned top, switch the oven to broil and broil 1 to 2 minutes, watching carefully to avoid burning. Garnish with reserved bacon and green onions and serve hot.

Equipment Needed

1. Oven and baking sheet (rimmed)
2. Chef knife and cutting board
3. Large mixing bowl
4. Potato masher or electric hand mixer
5. Measuring cups and measuring spoons
6. Rubber spatula and large spoon
7. Piping bag with large tip or spoon for filling skins
8. Oven mitts and kitchen thermometer or fork for testing doneness

FAQ

Twice Baked Potatoes Recipe {VIDEO} Substitutions and Variations

• Russet potatoes: Yukon Gold for a creamier, buttery filling or sweet potatoes for a sweeter, autumnal version
• Olive oil: Melted butter for richer flavor or neutral vegetable oil if you prefer a lighter taste
• Cream cheese: Mascarpone for extra creaminess or plain Greek yogurt for a tangier, lighter option
• Bacon: Pancetta or smoked ham for similar savory depth or smoked tempeh for a vegetarian alternative

Pro Tips

1) Bake the potatoes a bit longer than you think necessary so the interiors are completely dry. Drier flesh means fluffier filling and less gummy texture once you mix in the dairy. Test with a fork and trust it over a timer.

2) Use a ricer or fine-mesh food mill for the scooped potato flesh if you want ultra-smooth, lump-free filling. If you prefer a bit of rustic texture, mash gently by hand and stop before it becomes gluey.

3) Don’t overwork the filling once the dairy is added. Stir until just combined to keep the potatoes light. If it feels too dense, add milk a tablespoon at a time until it loosens to a pipeable consistency.

4) Crisp the bacon well and reserve some for garnish. Toss crumbled bacon into the filling for flavor, but keep a few crunchy bits to sprinkle on top after baking so you get contrast between creamy and crispy.