Twice Baked Potatoes

5 from 18 votes
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Twice-baked potatoes make for an easy side dish. Just cook the spuds until tender, cut in half, and hollow them out like potato skin boats. Load the savory filling inside and broil to create bubbly, melted cheese tops that you can sprinkle with crispy bacon and green onions.

Twice Baked Potatoes

I’m going to show you how to take a simple potato side dish and elevate the flavor of each serving by twice-baking it. The extra step allows you to create a concentrated flavorful filling which then gets topped with cheese and garnish. If you’ve never tried this recipe before, you’re in for a treat, and guests will be delightfully impressed.

Over the course of many experiments, I found the recipe for perfectly baked potatoes which I use as a guide for this recipe. After the first initial bake, the inside flesh is scooped out and later combined with a mixture of sour cream, butter, milk, bacon, and green onions.

brushing potatoes with olive oil on a wire rack

Potato selection

Russet or Idaho is the best type of potato to use because they have a flaky texture when cooked. The starchy centers effortlessly absorb the butter, milk, and sour cream, creating a smooth, yet light filling. For this recipe, I use larger sized potatoes, 12 to 14 ounces which make generous dinner portions. For appetizers, smaller sizes, about 5 to 8 ounces in size can be used.

Tips for baking potatoes

  • Wash and dry them well
  • Pierce them several times with a fork
  • Brush with olive oil
  • Season with kosher salt.
  • Bake on a wire rack to ensure even cooking.
  • Cook to an internal temperature of between 200 to 210ºF (93 to 99ºC)

potato boats

Prepare the potato skins

To create sturdy potato skin boats, use a spoon to carefully remove the potato flesh, leaving about ¼-inch thick rim around the edges. Place them cut-side up on a wire rack set on a baking sheet. Bake for 10 minutes to dry them out slightly before adding the filling.

Make crispy bacon bits

A quick way to make crispy bacon on the stove-top is to cut them into thin strips then fry them in the pan. I use thick-cut bacon so it holds its shape better and is less brittle once cooked. Always start the bacon in a cold pan then turn the heat up to medium. This prevents it from burning too quickly on the surface before the bacon is cooked through.

stove-top bacon cooking in a skillet

Mash with butter first

Just like with my homemade mashed potatoes recipe, make sure to crush the scooped out flesh with butter before adding in the wet ingredients. Coating the potato starches with fat prevents it from interacting with the water molecules in the milk, which can make the consistency gluey instead of light and creamy.

The potato filling

Whole milk and sour cream make the filling smooth and light, creating a nice contrast in textures between the inside and outside. Bacon provides smokiness while the green onions give fresh herbaceous notes. The aged cheddar cheese binds the filling together when combined with the potato mixture.

mashing potato filling ingredients

Broil just before serving

To finish off the dish, one last sprinkle of cheddar cheese goes on top, followed by a 5-minute broil. The high heat blasts the potatoes one last time to melt the topping and give a final char to the skins. I like to save some chopped bacon and green onions to add on top for the final presentation.

Temporary storing and reheating

The potatoes can be covered with plastic wrap or foil and stored in the refrigerator for up to 3 days. Reheat one at a time in the microwave on the “high” setting in 30-second intervals until warmed through, about 1 to 2 minutes.

twice baked potato before and after baking in the oven

Can you freeze twice-baked potatoes?

Yes, make sure that the potatoes have cooled to room temperature after broiling. You can individually wrap with plastic and store them in resealable bags in the freezer for up to one month. To reheat, unwrap the potatoes then bake at 350°F (177°C) on a wire rack or foil-lined baking sheet until warmed through, about 30 to 45 minutes, making sure to check every 5 minutes.

Alternate mix-in and topping suggestions

twice baked potatoes on a serving platter

Is it necessary to wrap the potato in foil?

No! Wrapping in foil steams the potato. This will create centers that are soft, but the skin will be soggy. The skin should be as dry as possible from start to finish to help it stay crisp as it bakes in the oven. This is important as most people often eat the entire thing.

Twice Baked Potatoes

Easy recipe for twice-baked potatoes loaded with a savory filling, broiled to melt the cheese, then topped with crispy bacon and green onions.
5 from 18 votes
Prep Time40 minutes
Cook Time1 hour 30 minutes
Total Time2 hours 10 minutes
Servings 8 servings
Course Appetizer
Cuisine American


  • 4 russet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt, plus more for seasoning
  • 8 slices thick-cut bacon, cut into ¼-inch thick pieces
  • 2 tablespoons unsalted butter
  • 1 ½ cups shredded sharp cheddar cheese
  • ¾ cup sour cream
  • ½ cup whole milk
  • ½ cup sliced green onions
  • ½ teaspoon black pepper


  • Set the oven rack to the center position. Preheat to 400ºF (204ºF).
  • Place a wire rack on top of a foil-lined rimmed baking sheet, set aside.
  • Scrub and rinse the outside of the potatoes with cool water. Dry with a towel.
  • Pierce each potato with a fork 8 times, about ⅛-inch deep pricks all around.
  • Evenly space the potatoes on top of the wire rack.
  • Lightly brush olive oil over the surface of the potatoes. Sprinkle with salt.
  • Bake until the center of the potato pierces easily with a fork and registers between 200 to 205ºF (93 to 96ºC), about 60 to 80 minutes depending on size. Meanwhile, cook the bacon.
  • Add the bacon to a cold large cast iron skillet. Turn heat to medium, cook, stirring occasionally until crispy, about 10 to 12 minutes. Transfer to a paper towel-lined plate to drain.
  • Remove the potatoes from the oven, and allow to cool until cool enough to touch, 10 to 15 minutes.
  • Slice each potato lengthwise down the center.
  • Use a spoon to remove the flesh and transfer to a large bowl. It helps to place the potato in a paper towel to help scoop out the flesh. Make sure to leave about ¼-inch thick shell of flesh around the edges. There should be about 3 ½ cups of flesh.
  • Place the potato skins cut side up, back on the sheet pan on top of the wire rack and place in the oven for 10 minutes to help dry the shells.
  • Lightly mash the potatoes with the butter.
  • Add 1 cup of cheese, sour cream, milk, ¼ cup of green onions, and bacon (reserving 2 tablespoons for topping). Use a spatula to combine the ingredients together.
  • Fill each potato boat with about ½ cup of filling, shaped into a mound.
  • Sprinkle about 1 tablespoon of cheese on top.
  • Broil until the cheese is melted, about 5 minutes.
  • Top with reserved bacon, green onions, and black pepper, then serve immediately.


  • Storing and Reheating: Refrigerate covered for up to 3 days. Reheat one at a time in the microwave on “high” setting in 30-second intervals until warmed through, about 1 to 2 minutes.
  • Freezing: Individually wrap potatoes in plastic, place into a resealable bags, store in the freezer for up to 1 month. To reheat, unwrap and bake at 350°F (177°C) on a wire rack or foil-lined baking sheet until warmed through, about 30 to 45 minutes, checking every 5 minutes.
  • Make it an appetizer: Use smaller sized potatoes, about 5 to 8 ounces.

Nutrition Facts

Serves: 8 servings
Calories 253kcal (13%)Carbohydrates 4g (1%)Protein 6g (12%)Fat 24g (37%)Saturated Fat 10g (50%)Cholesterol 44mg (15%)Sodium 554mg (23%)Potassium 181mg (5%)Fiber 1g (4%)Sugar 1g (1%)Vitamin A 260IU (5%)Vitamin C 1mg (1%)Calcium 45mg (5%)Iron 1mg (6%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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5 from 18 votes (12 ratings without comment)

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11 Comments Leave a comment or review

  1. Denis Netto says

    Delicious and easy to put together. I used a leftover baked potato, plain non-fat Fage yogurt in place of sour cream, and a sprinkle of smoked paprika instead of bacon. Each and every recipe from Jessica Gavin’s cookbook and website has been a phenomenal success in my rookie kitchen. Very grateful.

  2. KenR says

    What do you think of micro-waving the potatoes instead of baking in the oven? Sometimes we do it this way and then cut them in half then grill them on the BBQ.

    • Jessica Gavin says

      I love microwaving potatoes! Especially if you will be adding more flavor with another cooking method like grilling. I have this cooking technique on my website for how to bake a potato. A great quick method!

  3. Karen says

    Hi. I love you recipes so I looked you up to make the twice baked potatoes. I have them all stuffed and ready for the broiler for company tomorrow but I was wondering if I could possibly bake them instead tomorrow? I have no idea how often you check these questions so I’m taking a chance! LOL

    • Jessica Gavin says

      Hi Karen! Once you have them stuffed, you can refrigerate and then bake. It will take a little longer to heat, I would use 375-degrees. This will ensure the potatoes are warmed through and the top will be melted.

  4. Tom says

    Just Great!! My boats look just like yours. I’ve been making these for 40 years. I love them with all your stuff plus chopped garlic..HMMM Always a hit at a pot luck party!!

  5. Andre Cote says

    Hi Jessica,

    Love your site and have prepared several of your recipies. Question:

    4 ounce Russet Potatoes, (12 to 14 ounces)

    Should this read as : 4 Russet Potatoes (12 to 14 ounces)?

    Kind Regards