Twice Baked Potatoes

When is the last time you had Twice Baked Potatoes?! Here are two variations on a classic recipe: one with a cheddar cheese and bacon, the other with a blue cheese and chives. These are such a good side dish to a holiday meal or Sunday supper.

twice baked potatoes on pan

Alison Bickel

Sometimes deciding what to make for dinner starts with the inspiration of just one ingredient. A friend of mine sent us some wonderful blue cheese this week and my father decided that he wanted to make twice baked potatoes with it.

Two Recipes in One

Neither one of us has made stuffed potatoes in a while, so we ended up experimenting over several days with various combinations.

We settled on two — one a classic twice-baked potato mashed with some combination of sour cream, milk, and butter, and mixed in with crumbled bacon, green onions, and grated cheddar cheese.

The other combination uses our blue cheese with some chopped chives.

twice baked potatoes on a pan

Alison Bickel

Infinitely Adaptable Twice Baked Potatoes

The best thing about this recipe is that it's wonderfully flexible. The amounts shown are a guideline, but really it's up to your own imagination and taste.

We like a creamy and fluffy potato stuffing, so we add cream and beat the potatoes with a hand mixer.

Any combination of topping ingredients will do. You could even stir in leftover meat like ground beef or chicken to make a more filling meal.

The Best Potatoes to Use

Russet potatoes are the best choice for making twice baked potatoes. Their shape and size works well for this purpose and one half of a stuffed Russet is a perfect single serving size (or eat two halves if you're really hungry!)

The skins of Russet potatoes are also a little more sturdy than red potatoes or Yukon golds, which makes them easier to hollow out and stuff.

How to Make Twice Baked Potatoes

The name says it all, but just so we're clear, here's what you do:

  1. Roast the potatoes whole until they're easily pierced with a fork, just as if you were making regular baked potatoes.
  2. Cut them in half and scoop out the insides, leaving behind a thin shell of potato skin.
  3. Mash the insides, as if you were making mashed potatoes, and add in the other filling ingredients (cheese, cream, bacon, and so on).
  4. Divide the mashed potatoes between the potato skins and bake in the oven until piping hot.
twice baked potatoes in pan

Alison Bickel

Make-Ahead Twice Baked Potatoes

Although most of the work to make these twice baked potatoes is hands off, it does end up being rather time-consuming for a weeknight.

To break up the work, you can roast, mash, and stuff your potatoes up to three days ahead and refrigerate them in an air-tight container for up to three days. Then just warm the stuffed potatoes in the oven when you're ready to serve.

Think about doing this on a Sunday afternoon and then reheating your twice baked potatoes for a quick meal during the week.

What to Serve With Twice Baked Potatoes

Twice baked potatoes are a classic side dish for a juicy steak dinner or meatloaf. With some wilted greens or a side salad on the plate, you have a complete meal.

More Ways to Have Potatoes for Dinner


Watch This Tasty Twice Baked Potatoes Recipe

Twice Baked Potatoes

Prep Time 20 mins
Cook Time 90 mins
Total Time 110 mins
Servings 4 to 6 servings

Choose either the cheddar and bacon stuffing or the blue cheese and chives stuffing; quantities are for a full batch of baked potatoes.


  • 4 large russet potatoes, about 1 pound each

  • Extra virgin olive oil

  • 1/2 cup sour cream

  • 1/2 cup milk

  • 2 tablespoons butter, softened

  • 1 tablespoon cream

Stuffing Option 1: Cheddar and Bacon:

  • 1 cup grated cheddar cheese

  • 4 strips bacon

  • 1/4 cup chopped green onion

Stuffing Option 2: Blue Cheese and Chives:

  • 1 cup crumbled blue cheese

  • 1/4 cup chopped fresh chives

  • 1/2 teaspoon salt


  1. Bake the potatoes:

    Preheat the oven to 400°F. Scrub the potatoes clean under running water. Poke each potato in several places with the tines of a fork so that when the potatoes are cooking they don't explode.

    Rub the potatoes all over with a little olive oil. Place directly on the middle or top rack of the oven.

    Cook for 1 hour and 15 minutes, or until the potatoes are cooked through. They should give a little when pressed.

    If short on time you can bake the potatoes in the microwave, 10 minutes on high heat for 2 potatoes, 15 minutes for 4 potatoes. The skins of microwave baked potatoes aren't nearly as crispy, so you may want to rub a little olive oil on them and finish them in a conventional oven at 400°F for 10 minutes.

    Alison Bickel
  2. Cook the bacon if using:

    If you are including bacon as one of your mix-ins, while the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble.

  3. Make potato "boats":

    Allow the potatoes to cool to touch. Slice the top third lengthwise off the potato.

    Use a spoon to scoop out the insides, forming a potato "canoe", leaving about 1/4 inch of potato on the skin.

    Alternatively, you can slice the potatoes in half, lengthwise. In this case you may want to bake an extra potato so that you will have more potato filling to mound into the potato boats.

    potato boats
  4. Mash potato insides with sour cream, milk, butter:

    Place the scooped out potato insides, sour cream, milk, cream, and butter into a large bowl.

    Mash with a potato masher. If you want a creamy texture, beat with an electric beater until desired consistency. Do not over-beat the potatoes! They can turn glue-y if you do.

    mashing potatoes with a potato masher
  5. Stuff potato shells with filling:

    Mix in the extras with the potato filling. Reserve some of the extras to sprinkle on the tops of the potatoes. Spoon fillings into the potato shells. Sprinkle with extra toppings.

    Potato skins are filled with the mashed filling to make double baked potatoes.
  6. Bake:

    Reduce the oven temperature to 350°F. Place potatoes on a roasting pan or baking sheet and bake 15 to 20 minutes until heated through.

    Easy twice baked potatoes topped with cheese and on a sheet pan.
Nutrition Facts (per serving)
417 Calories
20g Fat
46g Carbs
13g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 417
% Daily Value*
Total Fat 20g 26%
Saturated Fat 10g 50%
Cholesterol 52mg 17%
Sodium 327mg 14%
Total Carbohydrate 46g 17%
Dietary Fiber 5g 17%
Total Sugars 4g
Protein 13g
Vitamin C 18mg 88%
Calcium 220mg 17%
Iron 2mg 13%
Potassium 1216mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.