Everyone loves a twice-baked potato, but I’m willing to bet that you’ve never had one quite like this! This recipe is simple and delicious and the perfect side dish for any dinner or family get-together.
Easy to Make Twice Baked Potatoes
These twice-baked potatoes are just right. They are creamy, savory, and oh so delicious. They make the best side dish for so many dinners.
A couple of my favorites to pair these with are steak, made with my secret steak marinade recipe, or air fryer fried chicken! It makes for the most hearty, comforting meal.
What are Twice Baked Potatoes?
Twice-baked potatoes are exactly what the name would have you believe, potatoes that are baked twice. But, it doesn’t mean you simply pop them in the oven, take them out, and bake them again. There are a few more steps to it than that!
To start, you will bake the whole potato, when it’s finished baking you’ll remove it from the oven and after it cools, you’ll cut it in half and remove the insides of the potatoes. Next, mix the potato insides with a few other ingredients, then put them back inside the potato skin. This is when you’ll bake them again!
Ingredients
- 8 medium russet potatoes
- Olive oil
- 2 tbsp of salted butter
- Sea salt (enough to sprinkle 8 potatoes)
- ½ tsp of pepper
- 1 tsp of garlic salt
- ¼ tsp of dill weed
- 2 cups of cheddar cheese, divided
- 1 cup of bacon, cooked and crumbled (about 6 strips)
- 1 cup of sour cream
- ½ cup of green onions, chopped (for garnish)
- Cooking spray
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How to Make Twice Baked Potatoes
- Wash the potatoes and pat them dry. Pierce each potato 3 times with a fork on each side.
- Brush with olive oil and sprinkle with seal salt on each side.
- Wrap each potato individually and place them on a baking sheet.
- Cook in the oven for 1 hour and 15 minutes. Once they are cooled off, unwrap them.
Pro-Tip: Baking your potatoes the first time around really depends on the size of the potatoes. I checked mine at 1 hour and they were good to go. Gently squeeze them and if they give way, they are done. If they are still firm, go for the extra 15 minutes of baking! - Cut each potato in half lengthwise. Spoon out most of the inside of the potato, leaving a bit on the bottom and sides so the potato skin keeps its shape.
- Place the potato insides into a large mixing bowl and add the butter, pepper, garlic salt, dill weed, 1 cup of shredded cheddar cheese, and sour cream to the bowl.
- Mix all of your ingredients together.
- Spoon the potato mixture back into the potato skins and place them on a baking sheet.
Pro-Tip: I have used a Ziploc bag and chosen to pipe in the filling back into the potato skins instead of spooning them in. This seems to work really well and create less of a mess! But it can definitely be spooned in. - Sprinkle with cheddar cheese, bacon, and chopped green onion.
- Bake at 400 degrees for 16-18 minutes.
How to Reheat
When reheating baked potatoes, I recommend that you use the oven. You can definitely reheat them in the microwave, but beware they may get a little bit soggy, especially the skin of the potatoes.
To reheat in the oven, you’ll want to preheat the oven to 400 degrees again. Then put the potatoes in for about 15 minutes, like you are going to bake them. You just need to leave them in the oven long enough for them to heat fully.
Other Easy Potato Recipes
- Cheesy Potato Casserole
- Loaded Mashed Potatoes
- Scalloped Potatoes
- Twice Baked Potato Casserole
- Sweet Potato Casserole
- Chicken Potato Casserole
- Potatoes Au Gratin
- Taco Potatoes
Twice Baked Potatoes
Ingredients
- 8 medium russet potatoes
- Olive oil
- Sea salt (enough to sprinkle 8 potatoes)
- 2 tbsp salted butter
- ½ tsp pepper
- 1 tsp garlic salt
- ¼ tsp dill weed
- 2 cups cheddar cheese divided
- 1 cup bacon cooked and crumbled, about 6 strips
- 1 cup sour cream
- ½ cup green onions divided
- Cooking Spray
Instructions
- Begin by washing potatoes and patting them dry. Pierce each potato 3 times with a fork on each side. Brush olive oil on each potato and sprinkle with sea salt on each side. Wrap each potato individually and place on a baking sheet. Cook in the oven at 400 degrees for 1 hour and 15 minutes.
- Remove potatoes from the oven and let sit for 10 minutes on the counter. Once they are cooled enough that you can touch them, unwrap each potato and set back on the baking sheet to cool for another 20 minutes.
- Once the potatoes are cooled cut each potato in half lengthwise. Spoon out most of the inside of the potato, leaving a bit on the bottom and sides to the potato skin keeps it’s shape.
- Place the potato insides into a large mixing bowl. Add butter, pepper, garlic salt, dill weed, ½ of the shredded cheddar cheese, and sour cream. Mix with a hand mixer until the desired consistency.
- Spoon potato mixture back into the potato skins and place on a baking sheet that is sprayed with cooking spray. You will have a few extra potato skins left over, throw away in the trash.
- Sprinkle each potato with cheddar cheese, bacon and green onions.
- Bake at 400 degrees for 16-18 minutes.
Jenn’s Notes
- Be sure to leave the oven on after taking the potatoes out from baking the first time. Otherwise, when you go to bake them the second time you will have to wait for the oven to heat up again. Luckily, both cooking times are done at 400 degrees! So there’s no need to even change the oven temp.
- I have used a Ziploc bag and chosen to pipe in the filling back into the potato skins instead of spooning them in. This seems to work really well and create less of a mess! But it can definitely be spooned in.
- Baking your potatoes the first time around really depends on the size of the potatoes. I checked mine at 1 hour and they were good to go. Gently squeeze them and if they give way, they are done. If they are still firm, go for the extra 15 minutes of baking!
