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Twice baked potatoes are the ultimate dinner idea. They’re made with perfectly crispy potato skins and the most delicious cheesy filling.
Pair this twice baked potato recipe with a sous vide steak, pork tenderloin, or our pan seared chicken.
Twice baked potatoes are the perfect hearty side dish to accompany your dinner Or be your dinner!
Whether you’re serving a crowd (this recipe serves 8!) or meal prepping for the week (these are easy to reheat!), these twice baked taters are calling your name.
What are Twice Baked Potaotes?
A twice baked potato is when you bake a potato, scoop out the flesh, mix the potato flesh with delicious mix-ins such as butter, sour cream, and cheese, and fill the potato skins with that mixture. Then it’s all baked again until the skins are crispy and perfect.
They are called “twice baked” because the potato actually gets baked two different times. The first time is to bake the potato until the flesh is tender so that you can scoop it out and mix it with cheese, bacon, butter, etc. only to stuff the potato skin so that you can bake it for the second time.
What kind of potato should I use for a twice baked potato?
The best kind of potato to use for this twice baked potato recipe is either a russet potato or Idaho potato
The reason we love these two kinds of potatoes is because the skin is a bit tougher and it crisps up super nicely in the oven.
How to Make Twice Baked Potatoes
First things first, cook your russet potatoes. We have a variety of different baked potato recipes on Fit Foodie Finds and recommend using our baked potato in the oven method since you’ll already be using your oven for the second part of this recipe.
- Rub russet potatoes with olive oil and season with salt.
- Wrap each potato in tin foil.
- Bake at 450ºF for around 50-60 minutes or until fork tender.
Other Ways to Make Baked Potatoes
Cook Onions and Garlic
Sauteed onions and garlic add a ton of flavor to this twice baked potato recipe. Whatever you do, don’t skip this part!
Heat olive oil in a large skillet. Add diced onion and minced garlic and sauté for about 2-3 minutes. Set aside.
Bacon is another way to add a ton of flavor and salty goodness to your twice baked taters.
Prep thick-cut bacon by slicing it into 1-inch pieces. Sauté the bacon pieces in the same pan as your onions for around 7-10 minutes, or until they are fully cooked but not crispy.
If you have an extra oven on hand or want to use your microwave, you can use a few of our other bacon tutorials to bake your bacon strips and then chop them into pieces.
Because stovetop heats differ so greatly, you’ll want to make sure you watch the bacon very carefully to avoid burning it. Remove excess grease from bacon by using 2 pieces of paper towel, and then set aside with the onions and garlic.
Scoop Out Potato Flesh
Cut warm potatoes in half (hotdog style) and hollow out the insides with a tablespoon scoop, and place innards in a bowl. Be sure to keep the skin of the potato intact with about 1/4-inch of flesh so that they are sturdy enough to hold the potato mixture.
Pro Tip: If your baked potatoes are not warm, you’ll need to bake the twice baked potatoes for longer. Starting with 5 minutes, and going up one minute at a time until the potatoes are completely warm.
Mix Potato Filling
The mashed potato filling of this recipe is the ultimate flavor blast. It’s creamy, cheesy, and so yummy. Here’s what you need:
- Greek yogurt
- sour cream
- cheddar cheese
- beef broth
- sautéed onions
- cooked bacon pieces
Place the warm potato flesh along with the butter, beef broth, and Greek yogurt into a large bowl. Mash the potatoes with either a potato masher, spoon, or hand mixer. Then, add the rest of the filling ingredients and mix.
Fill Potato Skins
Carefully spoon the potato mixture evenly into your 8 potato boats, and place them onto a baking sheet.
Bake twice baked potatoes at 375ºF for 15 minutes. Remove from the oven, sprinkle with cheddar cheese and place them back into the oven for an additional 5 minutes to melt the cheese.
Finally, remove from twice baked potatoes from the oven, let cool for a few minutes, and then top with all of your favorite toppings (hint, hint, topping inspo. below!), and enjoy!
Extra Toppings for Twice Baked Potatoes
There’s nothing better than topping your twice baked potatoes with all your favorite toppings. We recommend any (or a combination!) of the following extra toppings:
- Sour cream (or Greek yogurt!) and chives
- BBQ sauce and cheddar cheese
- Leftover chili
- Vegan queso
What to Serve with Twice Baked Potatoes
These twice baked potatoes make for a delicious and filling side dish! We recommend pairing with a protein, such as steak, and a non-starchy vegetable, such as asparagus. Here’s some inspiration to get you started:
Main Dish / Proteins:
Other Sides / Vegetables:
- Grilled Asparagus
- Shaved Brussels Sprouts Salad
- Green Beans Almondine
- Roasted Root Vegetables
- Healthy Broccoli Salad
Store the cooled twiced baked potatoes in an airtight container in the fridge for up to 3-5 days.
Looking to reheat your twice baked potatoes? Check out 2 options below for reheating!
Oven: Place your twice baked potatoes in a casserole dish and cover with tin foil. Preheat oven to 400ºF and let cook for 15-20 minutes, or until potatoes are warm.
Microwave: Place twice baked potato on a plate. Microwave on high for 1 minute and 30 seconds to 2 minutes or until hot.
Can you freeze twice baked potatoes?
To freeze, let your potatoes cool completely. Then, wrap them tightly in a piece of tin foil. Freeze for up to 3 months.
Twice Baked Potato Recipe
These twice baked potatoes are crispy on the outside and so flavorful on the inside. They’re made with sour cream, butter cheddar cheese, and bacon.
Prep: 15 minutesCook: 1 hour and 20 minutesTotal: 24 minute
Fat 19 Carbs 15 Protein 14
Yield 8 1x
- 4 large russet potatoes
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt, divided*
- 1/2 teaspoon pepper, divided*
- 1/2 large yellow onion, minced
- 3 teaspoons minced garlic
- 1/2 lb. thick-cut bacon, sliced into 1-inch pieces
- 3/4 cup full-fat Greek yogurt
- 1/4 cup sour cream
- 2/3 cup shredded cheddar cheese (+ more for topping)
- 2 tablespoons melted butter
- 1/4 cup beef broth*
- 1/4 teaspoon red pepper flakes
- full-fat Greek yogurt
- shredded cheddar cheese
- bacon bits
- First, bake your potatoes. Preheat oven to 450ºF. Then, run your potatoes under cold water to remove any residue and pat them dry. Drizzle then with of olive oil (~1 teaspoon per potato) and season them with salt with 1/8 teapsoon of salt. Tightly wrap each potato with tin foil. Bake at 450ºF for around 50-60 minutes, or until the potatoes are easily pierced with a fork.
- Mealwhile, heat a large skillet over medium/high heat and add 2 tablespoons of olive oil. When olive oil is fragrant, add onion and garlic and sauté for 2-3 minutes. Remove from skillet and set aside.
- Next, prep 1/2 lb. thick-cut bacon by slicing them into 1-inch pieces. Then, add the bacon to the same hot skillet that the onions were in. Saute bacon pieces for 7-10 minutes, or until they are fully cooked but not crispy. Remove excess grease from bacon by using 2 pieces of paper towel. Set aside.
- Once your potatoes are fork tender, unwrap them from the tin foil and let them cool for 10 minutes. Slice the warm potatoes in half (hotdog style) and carefully hollow out the insides with a tablespoon scoop. Be sure to keep the skin of the potato intact with about 1/4-inch of flesh so that they are sturdy enough to hold the mashed potato mixture. You should have 8 total potato skins.
- Place the flesh of the potatoes into a large bowl. Add butter, beef broth, and Greek yogurt and mix to combine. You want to make sure the potato flesh is mashed, so you can either use a spoon, potato masher, or hand mixer. Add sour cream, cheddar cheese, sauteed onions, cooked bacon pieces, salt, pepper, and red pepper flakes to the bowl and mix well.
- Carefully spoon potato mixture evenly into the 8 potato skins.
- Spray a baking sheet with nonstick cooking spray and then place each of the potato boats onto the baking sheet.
- Bake at 375ºF for 15 minutes.
- Remove them from the oven, sprinkle with cheddar cheese and place them back into the oven for an additional 5 minutes to melt the cheese.
- Finally, remove from the oven, let cool for a few minutes, and then top with all of your favorite toppings!
Tips & Notes
- Make sure to use hot/warm potatoes. If you used chilled potatoes, you will need to bake them longer the second time. We suggest using warm potatoes or potatoes that are still hot, but cool enough so that you can touch them.
- Beef Broth: Feel free to use whatever type of broth you would like. Beef broth adds amazing flavor, so that’s why we used it!
- Please note that the beef broth does not appear in the video, but it is a part of the recipe.
Serving Size: 1/8 Calories: 291 Sugar: 2 Sodium: 693 Fat: 19 Carbohydrates: 15 Fiber: 1 Protein: 14
Author: Linley RichterCategory: SidesMethod: OvenCuisine: American
Keywords: twice baked potatoes