Name: Twice Baked Potatoes with Cheesey Potatoes Easy Recipe Twist
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Ingredients: 4 large russet potatoes; 1/2 cup sour cream; 1/4 cup milk; 4 tbsp unsalted butter; 1 cup shredded cheddar cheese, divided; 4 strips cooked bacon, crumbled; 2 green onions, sliced; Salt and pepper to taste; Olive oil for brushing

Jump to Recipe

We all have that one dish that steals the show on the dinner table. For me, it’s these twice baked potatoes. They’ve got that golden-crisp skin hugging a soft, cheesy filling that hits just right every single time. If you’ve ever found yourself spooning the insides of a baked potato and thinking, ‘This could be so much more,’ then buckle up. Because this dish is all about taking those humble spuds and making them unforgettable. I’ve played with fillings. Bacon? Yup. Chives? Of course. Sour cream and butter? Don’t even get me started. But the real magic is in baking them not once, but twice. That second bake gives them a rich depth and a texture you don’t want to miss. Serve them up for Sunday dinner, holiday spreads, or just because you had a long day and deserve some cheesy comfort. Trust me, they’ll become a repeat request from anyone lucky enough to grab a fork. Simple to prep, easy to tweak, and absolutely satisfying.

1) Key Takeaways
2) Easy Twice Baked Potatoes Recipe
3) Ingredients for Twice Baked Potatoes
4) How to Make Twice Baked Potatoes
5) Tips for Making Twice Baked Potatoes
6) Making Twice Baked Potatoes Ahead of Time
7) Storing Leftover Twice Baked Potatoes
8) Try these Side Dishes next!
9) Twice Baked Potatoes
10) Nutrition

1) Key Takeaways

Cheesey potatoes easy recipe that delivers golden skins and a creamy center
Flexible recipe—easy to swap in your favorite mix-ins or toppings
Perfect for meal prep, holiday dinners, or weeknight comfort food
Simple ingredients, no fancy tools, and big flavor payoff

2) Easy Twice Baked Potatoes Recipe

We’ve all had baked potatoes. But twice baked potatoes? Now that’s when things get interesting. This cheesey potatoes easy recipe delivers big on texture and flavor. The skin crisps up just right, and the inside turns smooth and cheesy with just enough kick from the bacon and scallions.

I love that you can prepare these without rushing. Roast the potatoes until they’re fork-tender, then take a breather. Scoop out the filling, mash it up with all the good stuff, and then bake again until they’re golden and bubbling. They’re great for nights when you want comfort food, or for those times when you’ve got folks coming over and you want to impress without breaking a sweat.

This dish is so easy to personalize. Try swapping the cheddar for pepper jack, or leave out the bacon if you’re going vegetarian. One thing’s for sure: nobody walks away hungry after these hit the table. And if you’re like me, you’ll end up eating the leftovers cold from the fridge with a fork. No regrets.

3) Ingredients for Twice Baked Potatoes

Russet Potatoes: These are the classic choice. Their starchy inside gets fluffy when baked, which is perfect for mashing with all the cheesy mix-ins.

Sour Cream: Adds that smooth, tangy flavor that gives the filling its signature richness.

Milk: Just a splash helps soften things up and makes the mashed part extra creamy without being runny.

Unsalted Butter: Because everything good starts with butter, right?

Shredded Cheddar Cheese: Half goes inside the filling and the rest melts on top. It’s melty, stretchy, and just the right amount of salty.

Cooked Bacon: Crumbled and stirred in for that smoky, crispy bite. You can skip it if needed, but man, it adds something special.

Green Onions: They cut through the richness and keep things bright and fresh.

Salt and Pepper: Add to taste. I always season a bit more than I think I need, then sneak a bite to double-check.

Olive Oil: For brushing the potato skins before baking to help them crisp up.

4) How to Make Twice Baked Potatoes

Step 1. Preheat your oven to 400°F. Scrub your potatoes well and poke them a few times with a fork. Don’t skip this or they could split while baking.

Step 2. Rub the potatoes with a bit of olive oil and sprinkle them with salt. Place them directly on the oven rack or a baking sheet and bake for 45 to 50 minutes, until tender.

Step 3. Once baked, let them cool just enough so you can handle them. Slice them in half lengthwise. Scoop the insides into a bowl, leaving the skins intact like little potato boats.

Step 4. Add the sour cream, milk, butter, half the cheese, bacon, and green onions to the scooped potato. Mix it all up. Season with salt and pepper, then taste it. Adjust if needed.

Step 5. Spoon the filling back into the skins, piling it up high. Top each one with the remaining cheese.

Step 6. Return them to the oven and bake for another 15 to 20 minutes, until the tops are golden and the cheese is nice and bubbly.

5) Tips for Making Twice Baked Potatoes

Don’t rush the first bake. The potatoes need time to get soft and fluffy inside, or the filling won’t mash well. When in doubt, give them five more minutes.

Let the potatoes cool slightly before handling, but not too long. Warm potatoes scoop easier and blend better with the sour cream and cheese.

If you’re short on time, microwave the potatoes before the oven to speed things up. Just be sure to finish them in the oven for that crispy skin.

6) Making Twice Baked Potatoes Ahead of Time

You can prep everything ahead. Bake the potatoes, mix the filling, and stuff them. Then just store them in the fridge until you’re ready to do the second bake.

If you’re prepping for a dinner party, this cheesey potatoes easy recipe is a lifesaver. You can even freeze them before the second bake. Wrap them tightly and store flat. When you’re ready, bake straight from frozen, adding an extra 10 to 15 minutes.

They reheat like a charm, and you’ll never know they weren’t made fresh that day. It’s one of those dishes that just gives back every time.

7) Storing Leftover Twice Baked Potatoes

Pop any leftovers in an airtight container and stick them in the fridge. They’ll last about four days, but good luck not eating them before then.

To reheat, you can use the oven for crispier results, or the microwave if you’re in a rush. Either way, they’re still great—even cold, straight from the fridge. Not that I’ve done that… a lot.

If you have a bunch left, wrap them individually and freeze. You’ll thank yourself later on a night when cooking feels like a chore.

8) Try these Side Dishes next!

9) Twice Baked Potatoes