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Close up overhead view of twice baked potatoes staked beside each other.
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4.82 from 22 votes

Twice Baked Potatoes

Twice baked potatoes are the ultimate comfort food featuring fluffy mashed potatoes, bacon, cheddar cheese, and more delicious toppings.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Dinner, Lunch
Cuisine: American
Total Cost: $7.95 recipe / $0.99 serving
Servings: 8
Calories: 316kcal
Author: Marsha McDougal

Equipment

  • Enamelware Sheet Pan

Ingredients

  • 4 russet potatoes ½ lb. (220g) each, $3.00*
  • 1 Tbsp olive oil $0.22
  • 4 oz bacon $1.81
  • 4 Tbsp butter $0.40
  • ½ cup sour cream $0.62
  • ¼ cup milk $0.04
  • ½ tsp salt + a pinch to season the potato skins, $0.05
  • ¼ tsp black pepper freshly cracked, $0.02
  • 3 green onions sliced, $0.30
  • 1¼ cup cheddar cheese shredded and divided, $1.49
US Customary - Metric

Instructions

  • Preheat the oven to 400°F / 200C / 180C fan. Wash and dry the potatoes well, then use a fork to prick each potato several times.
  • Place the potatoes on a parchment lined baking sheet. Drizzle the olive oil over the potatoes, then use your hands or a silicone brush to brush the oil over each potato until it is fully coated. Season the potatoes with a pinch of salt.
  • Bake in the preheated oven for 50-60 minutes, or until the potatoes can be pierced easily with a fork. Total baking time will depend on the size of your potatoes.
  • While the potatoes are baking, cook the bacon in a skillet over medium heat until brown and crispy. Remove the cooked bacon from the skillet and allow it to drain on a paper-towel lined plate. Once cool enough to handle, rough chop the bacon into smaller pieces.
  • Once the potatoes are done baking, remove them from the oven and allow them to cool slightly. When the potatoes are cool enough to handle, slice them in half lengthwise. Carefully scoop out the potato flesh, leaving a thin rim of potato (about ¼ inch rim) around the edges to help the skin hold its shape.
  • Place the scooped out potato flesh in a large bowl and add the butter, sour cream, milk, salt, and pepper. Use a potato masher or hand mixer to blend the potatoes until light and fluffy.
  • Add the chopped bacon, half of the sliced green onions, and 1/2 cup (70g) of the shredded cheddar cheese to the mashed potatoes, then fold to combine.
  • Fill the potato skins with about 1/3 cup of the potato mixture, then sprinkle the remaining cheddar cheese over the top of each potato.
  • Bake the potatoes in the oven a second time, just until heated through and the cheddar cheese is melted on top, about 20 minutes. Top with the remaining green onions and enjoy!

See how we calculate recipe costs here.

Video

Notes

*You’ll want to use a large, sturdy potato like Russet potatoes for this recipe because their thick skins hold up well to being scooped and baked twice, and their fluffy interior makes the perfect creamy filling. They're also easy to mash and absorb flavors beautifully, which is exactly what you want in a twice-baked potato!

Nutrition

Serving: 1potato half | Calories: 316kcal | Carbohydrates: 21g | Protein: 9g | Fat: 22g | Sodium: 413mg | Fiber: 2g