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A fork picking up some of a twice baked potato topped with cheese and chives.
4.15 from 14 votes

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.
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  • 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


  • 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 ¼" on the skin.
  • Add sour cream, garlic powder, butter, and ½ 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.


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