Classic Twice Baked Potato

A baked potato with cheese, bacon, and scallions on top of it sitting on a slate board.

Classic twice-baked potatoes feature a crispy, salty skin and a creamy, cheesy filling that makes for the perfect comfort food. These potatoes are a great addition to any meal, combining the best of savory flavors with a satisfying texture. Whether you're serving them for a family dinner or as a side for a special occasion, these twice-baked potatoes are sure to impress.

Course Side Dishes

Cuisine American

Prep Time 15

Cook Time 1 15

Additional Time 4

Total Time 5 30

Servings servings

Calories 781kcal

Author Diane Gail

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

US Customary - Metric

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