Twice Baked Potatoes are the ultimate comfort food side—crispy potato skins filled with creamy mashed potato mixed with cheese, sour cream, butter, and often bacon or chives, then baked again until golden and bubbly. They’re hearty, crowd-pleasing, and easy to customize!
🥔🧀 Classic Twice Baked Potatoes Recipe
📋 Ingredients (serves 4):
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4 large russet potatoes
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½ cup sour cream
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¼ cup milk or cream
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2 tbsp unsalted butter
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½ cup shredded cheddar cheese (plus more for topping)
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¼ cup cooked crumbled bacon (optional)
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2 tbsp chopped green onions or chives
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Salt & pepper, to taste
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Olive oil, for rubbing
👩🍳 Instructions:
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Bake the potatoes (first bake):
Preheat oven to 400°F (200°C). Scrub potatoes, prick with a fork, rub with olive oil, and bake directly on the oven rack for 45–60 minutes until tender. Let cool slightly. -
Scoop & mash:
Slice each potato in half lengthwise. Carefully scoop out the flesh into a bowl, leaving a thin shell.
Mash the potato with sour cream, milk, butter, salt, and pepper. Stir in cheese, bacon, and green onions. -
Stuff & bake again:
Spoon the filling back into the potato shells. Top with extra cheese.
Return to the oven and bake at 375°F (190°C) for 15–20 minutes, or until heated through and golden on top.
📝 Tips:
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Want it extra creamy? Add a spoonful of cream cheese or a splash of heavy cream.
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Make ahead: prep and stuff the potatoes, then refrigerate. Bake just before serving.
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Great toppings: more bacon, sour cream, hot sauce, or chives.
Would you like a loaded version with pulled pork or chili as a meal, or a mini party appetizer version using baby potatoes?