A potato so nice, you’ll bake it twice.
You might not think that baking potatoes twice would yield such a drastic difference compared to a regular baked potato. But this one extra step really does pack a punch. You start with a standard baked potato, scoop out the insides, mix them with all the good stuff—sour cream, butter, bacon, and cheese—and then spoon the mixture back into the skin, baking again until the tops are golden. You end up with the rich comfort of mashed potatoes and the joy of a baked potato with all your favorite toppings in one super-satisfying bite.
The best part about a twice-baked potato is that it acts as a bridge between comfort and creativity. While this is a classic recipe, you don’t have to follow it to the letter. You could, for example, switch up the cheddar for smoked Gouda or Gruyère. You could add shredded chicken or pulled pork. Swap the bacon for pancetta or prosciutto for an Italian twist. It’s an invitation for experimentation.
These potatoes are dinner table chameleons. They’re easy enough to whip up for a casual weeknight meal, but they also work wonderfully as a side dish for a holiday dinner or other special get-together. And, like most potato dishes, they pair perfectly with just about everything else, too.
Variations you can try
Want to try a spin on the classic twice-baked potato? Enjoy some of these flavor combinations instead:
- Mediterranean-style: Mix chopped sun-dried tomatoes, crumbled feta cheese, and chopped black olives into the potato filling. Add dried oregano and drizzle with olive oil.
- Buffalo chicken: Toss shredded cooked chicken breast with Buffalo sauce, then stir it up with the potato filling. Throw some crumbled blue cheese on top. Bake until the cheese bubbles. Garnish with chopped green onions. A good option if you have leftover meat to get through.
- Spinach and feta: Sauté some fresh spinach. Once it’s wilted, squeeze out any excess moisture. Mix with crumbled feta cheese and work it into the potato filling.
- Taco-style: Add taco seasoning and a mix of chili powder, cumin, and paprika to flavor the potato. If you want something more substantial, incorporate cooked ground beef or shredded cooked chicken. If you want something even more substantial, throw in some black beans and corn. For toppings, go with a shredded Mexican cheese blend and chopped cilantro.
How do I store leftovers?
Let the potatoes cool completely. Wrap them individually in plastic or store them in an airtight container. You can then keep them in the fridge for up to 3 days. If you want to keep the potatoes for longer, you can freeze them, though this is a better option if you have yet to add the dairy (i.e., the sour cream and cheese). Basically, you’re freezing just the baked potato. If you would like to freeze the baked potato, just wrap each individually, then set inside an airtight container or resealable bag. The potatoes should keep for up to 3 months.
Serving suggestions
Twice-baked potatoes are versatile enough to serve as a side for just about anything. For proteins, they pair perfectly with Fried Cube Steak, Baked Pork Chops, or Stovetop Chicken Breast. For something a bit lighter, make them the main attraction and serve them with a simple Green Salad. I also love to enjoy them with a bowl of Vegetable Soup.
Twice-Baked Potatoes
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 4 slices of streaky bacon
- 1 tablespoon butter
- 1/2 cup sour cream
- 1/4 cup whole milk
- Salt and pepper
- 2 spring onions finely sliced
- 1/2 cup cheddar grated
Instructions
- Preheat the oven to 350°F and line a baking tray with parchment paper.
- Drizzle the potatoes with olive oil. Use a fork to poke holes in them. Place the potatoes on the lined baking tray and bake for 1 hour or until a fork slides into them easily.
- While the potatoes bake, fry the bacon in a hot skillet until it is completely crispy. Use a knife or scissors to cut it up into small pieces.
- Once the potato is cooked and cool enough to handle, use a sharp knife to cut off the top third of the potato lengthwise. Scoop the inside of the baked potato out with a spoon and put it into a bowl.
- Using a potato masher or a fork, mash the potato until it’s smooth. Add in the butter, sour cream, milk, salt, and pepper.
- Add the diced bacon, spring onion, and half the grated cheese into the bowl and combine.
- Scoop the mashed potato mix back into the potato skins. Sprinkle the rest of the grated cheese over top. Set the oven to grill and place the potatoes inside for 2-3 minutes or until the cheese has melted.
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