The Gay Globetrotter

Twice Baked Potatoes

This post may contain affiliate links. Please read my disclosure policy.

Twice baked potatoes are a simple and delicious side dish that aren’t much more work than mashed potatoes – but always impress! 

Whether you’re serving these next to a delicious main like pan seared pork chops or a juicy steak, twice baked potatoes are always a great option for the starch.

What’s not to love? Potatoes are the best, and these are loaded with all the classic baked potato toppings like bacon, cheese, sour cream, chives, then baked with even more cheese and bacon until they’re golden and the cheese is bubbling. YUM.

A fork picking up some of a twice baked potato topped with cheese and chives.

What Potatoes To Use For Twice Baked Potatoes

Classic russet potatoes are the best option for baking. Look for large russet potatoes with skin intact.

For twice baked potatoes, look for potatoes that are roughly the same size to ensure they bake evenly. 

What Meat Goes With Twice Baked Potatoes

Twice baked potatoes really go with anything. We classically serve them with a nice steak and some roasted veggies like honey glazed carrots

Red meat is usually the way to go with twice baked potatoes, as they are both super rich and pair perfectly. But really, you can’t go wrong with whatever you serve them with!

4 images showing the process of making twice baked potatoes including adding toppings, and refilling the potato skins.

How  To Make Twice Baked Potatoes

To make oven baked twice baked potatoes:

  1. Preheat oven to 350°F. Poke holes all over the potatoes to avoid the potatoes exploding. 
  2. Bake the potatoes for an hour. While they bake, get the bacon cooked and chopped. 
  3. Allow the potatoes to cool until you can handle them. Carefully cut the potatoes in half lengthwise, leaving the skin intact. I find it easiest to use a serrated knife for this. 
  4. Carefully scoop out the white part of the potatoes into a mixing bowl. Leave about 18″ on the skin so they don’t fall apart. 
  5. Add the cheese, bacon, chives, sour cream, butter, and garlic powder. Mash it all together or use a mixer. 
  6. Scoop (or pipe) the filling back into the potato skins. Top with remaining cheese and bacon, then bake!

A twice baked potato on a serving platter with chives and bacon.

Can You Make Twice Baked Potatoes Ahead of Time? 

You bet! The reason these are so easy is that you can have them ready and bake whenever! We love making these the morning before we entertain then keeping them in the fridge until 15 minutes before we serve up. 

They also freeze like a dream, meaning you can batch cook them for an easy weeknight side. 

How To Reheat Twice Baked Potatoes

They reheat super easily!

All you need to do is heat them in an oven at 350°F for 5-10 minutes until heated through. 

How To Reheat Frozen Twice Baked Potatoes

If you’ve batch made the twice baked potatoes, here’s how to heat them:

  1. Preheat oven to 350°F.
  2. Line a baking sheet with parchment paper.
  3. Bake potatoes for 25-30 minutes, or until tops are golden and cheese is melted and bubbly. 
  4. Top with chives before serving.

Twice baked potatoes arranged on a baking sheet garnished with chives.

More Delicious Side Dishes

Twice Baked Potatoes

Prep Time: 15 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 30 mins
Servings: 8 servings
Author: Bailey
Twice baked potatoes are a surprisingly simple side dish filled with bacon, cheese, and other delicious toppings.
Print Recipe Pin Recipe
I would be so happy if you followed me on Pinterest!Follow @gayglobetrotter

Ingredients

  • 4 russet potatoes large
  • 4 slices bacon cooked, chopped
  • ½ cup sour cream
  • cup butter
  • ½ teaspoon garlic powder
  • 3 tablespoons chives finely chopped, divided
  • cup cheddar cheese shredded, divided
  • cup milk

Instructions

  • Preheat oven to 350°F. Pierce skin of potatoes to prevent cracking while they bake.
  • Bake potatoes for 60 minutes or until fork tender. Remove from oven and allow to cool slightly.
  • Meanwhile, cook bacon. Allow to cool and finely chop.
  • Once potatoes are cooled enough to handle, slice in half lengthwise keeping skin in tact. Scoop white of potatoes into a mixing bowl, leaving 1/8" on the skin.
  • Add sour cream, garlic powder, butter, and 1/2 of cheddar cheese, chives, and bacon to mixing bowl. Combine, adding milk until mashed potato consistency is reached (you may not need all milk).
  • Scoop (or pipe) mixture back into potato skins. Top with remaining cheese and bacon, then return to oven for 10-15 minutes or until cheese is melted and tops are golden brown.
  • Garnish with remaining chives before serving.

Notes

If freezing, allow to completely cool after adding mixture to back to the potato skins. Freeze on a baking sheet before adding to a freezer bag. 
To bake from frozen, preheat oven to 350°F. Bake twice baked potatoes for 25-30 minutes or until heated through and cheese is melted. 
Calories: 271kcal | Carbohydrates: 21g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 220mg | Potassium: 509mg | Fiber: 1g | Sugar: 2g | Vitamin A: 486IU | Vitamin C: 7mg | Calcium: 111mg | Iron: 1mg

Pin it for later:

A twice baked potato on a serving platter with text overlay that reads "extra fluffy twice baked potatoes."

Leave a Comment

Your email address will not be published. Required fields are marked *






shares