Classic Twice Baked Potato
This classic twice baked potato is a straightforward, from-scratch side dish made with baked russet potatoes, a rich potato filling, and a second bake that delivers crisp skins and a soft, flavorful interior. It’s a reliable, oven-baked recipe that works for everyday dinners and special meals alike, using simple ingredients and a method that produces consistent results every time.
Twice baked = twice the goodness
One of my favorite ways to round out a main dish is with a classic twice baked potato. That contrast is hard to beat — a crisp, well-seasoned skin paired with a rich, loaded potato filling made with bacon, sour cream, cheese, scallions, and simple seasonings. It’s the kind of side dish that feels familiar, satisfying, and substantial without being complicated.
These potatoes are especially good served alongside spicy chicken thighs, homestyle skillet meatloaf, and chicken with pan sauce gravy, where their hearty texture balances bold, savory mains.
And if you’re looking for more potato sides to rotate into your dinner plans, try my cheese and garlic steakhouse wedges, cheesy mashed potato bake, and fair style potato pancakes next.
Recipe ingredients
Special notes for the ingredients for this recipe are made in this bulleted list to assist you.
- Russet potatoes: Choose large, evenly shaped russets with thick skins and high starch content — this variety bakes up fluffy inside and sturdy enough to hold the filling without collapsing.
- Sour cream: Full-fat sour cream gives the filling structure and a subtle tang that balances the richness of the cheese and bacon; avoid low-fat versions, which can make the filling loose or watery.
- Bacon: Use a well-smoked, medium-thickness bacon and cook it until fully crisp — soft or undercooked bacon will disappear into the filling instead of adding texture and flavor contrast.
- Butter: A generous amount of butter adds richness and helps create a smooth, cohesive filling; using easy homemade butter gives you better control over salt and a cleaner, fresher dairy flavor.
See the recipe card for full information on ingredients and quantities.
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How to make a classic twice baked potato
Step 1: Start by scrubbing the potatoes clean and drying them thoroughly. Preheat the oven to 400°F (204°C). Lightly coat the skins with oil and season them generously with salt, then set the potatoes on a baking sheet (or directly on the oven rack with a sheet pan on the rack below to catch any drips). Bake for 50–70 minutes, depending on size, until a knife slides into the center with no resistance and the skins feel dry and crisp.
Step 2: Let the potatoes cool for 10–15 minutes, just until they’re safe to handle. Slice each potato in half lengthwise and scoop out the flesh into a mixing bowl, leaving about 1/4-inch of potato attached to the skins so the shells stay sturdy and don’t tear or collapse during the second bake.
Step 3: To build the filling, add the sour cream, butter, and seasonings to the bowl and mash until smooth and cohesive. Don’t overmix — potatoes can turn dense and gummy if they’re worked too hard. You’re looking for a fluffy texture that still holds together. Fold in most of the cooked, crumbled bacon and shredded cheese, reserving a small amount of each for topping.
Step 4: Spoon the filling back into the potato skins, mounding it slightly rather than packing it down. Arrange the filled potatoes on a baking sheet with a little space between them, then top with the reserved cheese.
Step 5: Return to the oven at 400°F (204°C) and bake for 15–20 minutes, until the filling is hot all the way through and the cheese is fully melted (and lightly golden if you let it go a few extra minutes). If you want a more browned top, switch to broil for 1–2 minutes at the end — just keep a close eye on it.
Step 6: Finish with the remaining bacon, sliced scallions, and a light sprinkle of smoked paprika if you like. Serve right away while the skins are crisp and the filling is hot and soft.
Top tips
- Choose evenly sized russet potatoes: Potatoes that are similar in size bake at the same rate, which ensures the centers are fully tender without drying out the skins during the first bake.
- Use fully crisp bacon: Crisp bacon provides texture and concentrated flavor throughout the filling, while soft bacon blends in and can make the filling greasy and muted.
- Season the filling gradually: Salt builds quickly from the seasoned skins, cheese, and bacon, so adding seasoning in stages helps prevent an overly salty finished potato.
- Avoid adding extra liquid too quickly: The filling should be rich and cohesive, not loose — adding dairy slowly allows you to control texture and avoid a watery or heavy result.
- Allow extra time when baking from cold: If the potatoes are assembled ahead and refrigerated, the second bake will take longer to heat the center through without overbrowning the tops.
- Watch closely when finishing under the broiler: Cheese browns rapidly under direct heat, so the potatoes should be monitored carefully to achieve color without burning.
Other recipes you’ll love
If you loved this potato side dish recipe, give these others great side dishes a try too!
Honey Balsamic Carrots Recipe
Old Fashioned Turkey Stuffing Recipe
Caramel Applesauce Recipe
Vegan Korean Pancake Recipe
Simple Garden Fresh Side Dish
Old Fashioned Farmhouse Coleslaw
Classic Twice Baked Potato
Equipment
- Baking sheet
- Sharp knife
- Fork or hand-held masher
- Spoon
- Medium mixing bowl
Ingredients
- 4 large russet potatoes
- 2 teaspoon olive oil
- salt to taste
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 4 tablespoons salted butter
- 2 egg yolks
- 1/2 cup shredded parmesan cheese
- 1 1/2 cup shredded sharp cheddar cheese
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- smoked paprika to taste
- 8 slices cooked bacon chopped
- 2 scallions sliced
Instructions
- Preheat oven: Preheat oven to 400°F (204°C).
- Prepare potatoes: Scrub potatoes clean and dry them well. Pierce potatoes with a sharp knife in 3 spots.
- Oil potatoes: Rub potatoes with 1/2 tsp olive oil per potato, ensuring they're evenly coated.
- Season: Generously sprinkle salt on the potatoes and place them pierced-side up on a sheet pan. Do not wrap the potatoes.
- Bake potatoes: Bake potatoes for about 1 hour or until a knife inserted into the center slides in easily. Remove from oven and let cool until they can be handled.
- Scoop potatoes: Slice potatoes in half lengthwise. Carefully scoop out the potato flesh, leaving about 1/4" of potato along the skin. Place the scooped potato in a medium mixing bowl.
- Mash filling: Mash the scooped potato with a fork or hand-held masher until smooth.
- Mix filling: Add sour cream, heavy cream, butter, egg yolks, parmesan, 1 cup of sharp cheddar, garlic, onion powder, black pepper, and salt to the mashed potato and mix well.
- Fill skins: Spoon the potato filling mixture back into the potato skins. Top with the remaining 1/2 cup of sharp cheddar cheese.
- Bake again: Place potatoes back in the oven and bake for another 15 minutes, or until they are heated through and the cheese is melted.
- Finish: Remove from the oven. Sprinkle with smoked paprika and top with chopped bacon and scallions.
Notes
- Make ahead: Prepare the potatoes in advance and refrigerate them before the second bake. This allows you to have them ready when you’re ready to eat.
- Customizing: Feel free to add your favorite ingredients to the filling, like sour cream, chives, or different cheeses, to make this dish your own.
- Bacon alternatives: If you’re looking for a meat-free version, crispy fried onions or sautéed mushrooms make great bacon substitutes.
- Serving suggestion: Serve with a side salad or grilled vegetables to balance the richness of the potatoes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These look so good! My dad used to make twice-baked potatoes all the time, I forgot I much I liked them, thanks for reminding me!
So welcome! I hope you make yourself some soon 😉
These look so delicious and I really wish I had some available right now! Yes, the ultimate comfort food to spoil us food lovers. I love the tips and topping suggestions you provided!
Thank you! They really are so versatile. And while they take a little effort, it’s definitely well worth it 😉
Bacon, cheese, potatoes=happiness
Agreed 😉
I hope you love these twice-baked potatoes as much as I do — they’re the perfect combination of creamy, cheesy goodness with a crispy, flavorful topping! If you give this recipe a try, I’d be so happy to hear your thoughts — please leave a review and let me know how it turned out for you. And if you have any questions or need any tips along the way, feel free to ask in the comments below. I’m here to help and would love to hear from you!