Twice Baked Potatoes

Looking for a delicious potato side dish? Try the BEST two times-baked potatoes! They are creamy, loaded potatoes with the first-rate flavor.

Twice Baked Potatoes

Twice Baked Potatoes


  • 4 large Russet baking potatoes
  • 3 tablespoons canola oil
  • salt and pepper
  • ½ cup sour cream (or more to get texture creamy)
  • 4 ounces cream cheese
  • ½ cup milk
  • ¼ cup salted butter
  • ¾ cup crumbled bacon (cooked and crumbled, divided)
  • 2 green onions (chopped)
  • 1 ½ cups shredded cheddar cheese (divided)


    • Preheat the oven to 425º F.
  • Wash and dry the potatoes.
  • Pierce the potato 2-3 times with a fork.
  • Rub oil all over the potatoes.
  • Rub salt and pepper all over the potatoes.
  • Place the potatoes on a baking sheet and bake for about 45 minutes. The exact baking time will depend on how large the potatoes are. The potato should be tender inside if you poke a fork into it.
  • Remove the potatoes from the oven and allow them to cool for 10 minutes.
  • Reduce the oven temperature to 350º F.
  • Slice potatoes in half lengthwise and use a spoon to scoop the flesh into a large bowl. Be sure to leave about ¼” of the flesh on the skins so the skins can hold the filling.
  • To the potato, flesh adds sour cream, cream cheese, milk, butter, bacon, chopped onions and 1 cup of cheese.
  • Use a potato masher to mash the mixture together until it is well mixed and as smooth as you’d like it. It’s ok to leave the potatoes a little chunky if you’d like…more make them completely smooth!
  • Spoon the mixture into the potato skins. Top each with remaining cheese and bacon.
  • Bake for an additional 10-15 minutes or until the cheese is melted.

About the author


Leave a Comment