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Twice Baked Potatoes

5 from 7 votes

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Move over baked potatoes, twice baked potatoes are here! The cheesier, creamier, fancier, cooler cousin. Filled with bacon, cheese, sour cream, cream cheese, and chives, these are the perfect appetizer or side dish.

Twice Baked Potatoes, how I love thee! If you need a fabulous side dish that checks every box (popular, delicious, kid-friendly, cheesy, buttery, bacony, creamy, addicting) then this is the ticket. After baking potatoes, this is just a few extra steps in a very tasty direction. The more cheese the better!

twice baked potato

Twice Baked Potato Recipe

Twice as delicious, twice baked potatoes make a stellar party appetizer or side dish. Loaded mashed potatoes spooned or piped into a salty, crispy baked potato skin and then baked a second time with extra cheese and bacon. Here’s what you’ll need.

  • Baked Potatoes – I have a Fail-Proof Baked Potato Recipe here to get you started.
  • Butter – to add buttery flavor.
  • Sour Cream – tangy delicious flavor. You can also use this to top your potatoes.
  • Cream Cheese – for creaminess and flavor.
  • Cheddar Cheese – you can get sharp cheddar cheese if you’re into that.
  • Bacon – yes, please! Bacon makes everything better.
  • Salt and Pepper – to taste.
  • Chives – optional and to top off your potatoes.

How to Make Twice Baked Potatoes

How to Make Twice Baked Potatoes

This is a really simple recipe to throw together, though they do take some time! Here’s a quick rundown of the recipe. Exact directions and increments are in the recipe card below.

  1. Bake potatoes in the oven until soft and tender. The directions on this post are perfect!
  2. Cut each potato in half and scoop out the soft centers.
  3. Mash the potatoes with butter, sour cream, cream cheese, cheddar cheese, and bacon until mostly smooth and soft.
  4. Scoop or pipe into the potato shells.
  5. Top with more bacon and cheddar cheese.
  6. Bake 15 minutes at 350 degrees or until warmed through and cheese is melty.
  7. Top with fresh chives and serve warm.

Twice Baked Potato Recipe

Tips for Making Twice Baked Potatoes

  • Use Warm Potatoes. This helps ensure the filling doesn’t get gluey or tacky while you mash.
  • Don’t Overmix. Overmixing also causes gumminess and can ruin your whole dish!
  • Cook the Bacon to Your Liking. I love a crispy piece of bacon, but some like it chewy! To each his own.
  • Adjust the Seasonings. Taste the filling and add what is needed before filling your potato skins.
  • Easy Clean-Up. Line your pan with parchment paper to save yourself some time cleaning up.


For ease, feel free to prepare these ahead of time and bake as needed. You can save them for a couple of days or for a couple of months depending on if you’re freezing or refrigerating.

Refrigerate. Before baking these a second time, simply cover and refrigerate until you’re ready to eat. They last for a few days in the fridge!

Freeze. Stuff your potatoes but don’t bake yet. Freeze individually on a baking sheet and once solid store them in a freezer bag.

Reheat. To bake, add an extra 15-20 minutes to the baking time. So in this case, 30-35 minutes.

Twice Baked Potatoes

More Potato Recipes to Try!

Be sure to pin/print/save/bookmark this recipe. It’s a tasty one you are sure to love!

Have a great day, friends!

5 from 7 votes

Twice Baked Potatoes

Move over baked potatoes, twice baked potatoes are here! The cheesier, creamier, fancier, cooler cousin. Filled with bacon, cheese, sour cream, cream cheese and chives, these are the perfect appetizer or side dish.
servings 10 servings
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins


  • 5 baked potatoes about 2 lbs
  • 1/4 cup butter
  • 1/4 cup sour cream
  • 2 oz cream cheese
  • 1 1/2 cups cheddar cheese grated
  • 10 slices bacon cooked and crumbled
  • salt & pepper to taste
  • fresh chives optional


  • Cut warm baked potatoes in half. Scoop out soft centers of potatoes into a large bowl, leaving a skinny wall of potato all the way around. Place potato skins on a baking sheet and set aside.
  • Mash potato with butter, sour cream, cream cheese, 1 cup of grated cheese, and 3/4 of the crumbled bacon. If it seems too dry, add in a splash of milk. Add in salt and pepper, to taste.
  • Spoon or pipe mashed potato into shells, top with remaining cheese and bacon. Bake at 350 degrees for 15 minutes or until warmed through and melty.
  • Top with chives and serve warm.


Calories: 315kcal | Carbohydrates: 20g | Protein: 10g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 320mg | Potassium: 520mg | Fiber: 1g | Sugar: 1g | Vitamin A: 432IU | Vitamin C: 6mg | Calcium: 150mg | Iron: 1mg
Course: Side Dish
Cuisine: American
Keyword: how to make twice baked potatoes, twice baked potato recipe, twice baked potatoes

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12 Responses
  1. Lillie

    I love twice baked potatoes and will definitely try your version. My hot tip, since they are kind of a pain… make a double batch and cook the second half later in the week or beyond. My experience is they freeze well.

    1. Heather

      This recipe sounds absolutely delicious! Now that it’s not literally 100 degrees, I’d love to make these.

      Lillie- Do you bake before you freeze?