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Completed twice baked potatoes in a baking sheet. Small bowl of crumbled bacon in the background.
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5 from 1 vote

Best Ever Twice Baked Potatoes

These twice baked potatoes have super crispy skins and a creamy filling packed with cheese, bacon, and spices for the perfect side dish!
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Side Dishes
Cuisine: American
Servings: 8
Calories: 279kcal
Author: Samantha Erb

Equipment

  • Hand mixer or potato masher

Ingredients

  • 4 russet potatoes
  • 2 tablespoons olive oil
  • Sprinkle of salt
  • 1/2 cup sour cream
  • 4 tablespoons butter
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/3-1/2 cup milk
  • 1 1/2 cup Monterey Jack Cheese finely shredded
  • 6-7 slices cooked bacon crumbled and divided
  • 4 green onions chopped and divided

Instructions

  • Preheat the oven to 425 degrees F.
  • Scrub the potatoes, and then dry them off with a paper towel. Rub them with olive oil and sprinkle salt over them. Poke them with a fork 4 times.
  • Place them on a baking sheet and cook for 60-70 minutes, until the potatoes are tender to the touch or the fork easily pierce them.
  • Reduce the temperature of the oven to 375 degrees.
  • Allow the potatoes to cool slightly. Slice them in half lengthwise. Use a spoon to scoop out the middle of the potato leaving a thin wall of potato around the skin, to be able to hold the mixture. Place the potato scoopings into a large bowl.
  • In the bowl, combine the potatoes with the sour cream, butter, seasonings, and milk. Use a hand mixer to blend the ingredients.
  • Add half the bacon, half the green onions, and 1 ¼ cup shredded cheese.
  • Fill each potato skin with the whipped potato mixture until they are all full. Sprinkle the tops with the remaining bacon and cheese.
  • Bake for an additional 15-20 minutes until the cheese is melted.
  • Remove from the oven and garnish with the remaining green onion.

Notes

  • Russet potatoes work best because they aren't waxy and get a crispy skin.
  • Let the potatoes cool for a few minutes after cooking them so they are easy to handle.
  • Make sure to dry the potatoes thoroughly after washing them. This is key for the oil to stick to the potato and crisp up the skin.
  • Carefully scoop out the insides, making sure not to break the skin which forms the ‘bowl’ for the filling.
  • Reheat them in a preheated oven at 350 degrees F until they're warm and bubbly again.

Nutrition

Calories: 279kcal | Carbohydrates: 21g | Protein: 10g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 578mg | Potassium: 545mg | Fiber: 2g | Sugar: 2g | Vitamin A: 507IU | Vitamin C: 7mg | Calcium: 206mg | Iron: 1mg