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Twice-Baked Potatoes

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Crispy russet potato skins are filled with creamy mashed potato, sour cream, cheddar cheese, and savory beef bacon for this comforting classic. These twice-baked potatoes are hearty enough to serve as a main course or a satisfying side, and they can easily be made ahead for busy nights or holiday gatherings.
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Servings: 4 people (makes 8 potato halves)
Course: Main Course, Side Dish
Cuisine: American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Twice-Baked Potatoes
  • 4 russet potatoes (about 2 lb)
  • 1/2 cup sour cream
  • 1/2 cup half and half or whipping cream
  • 2 Tbsp green onions diced
  • 1/4 cup cooked beef bacon chopped
  • 1 1/2 cup cheddar cheese grated
  • 1/2 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp garlic salt

Equipment

  • Baking sheet
  • Large bowl
  • Potato masher or fork
  • Knife
  • Spoon

Method
 

  1. Set the oven to 425°F (220°C). Rinse the potatoes thoroughly under cold water and dry them. Arrange the potatoes on a baking sheet, spaced apart, and pierce each one several times with a fork. Bake for 45–60 minutes until the potatoes are fork-tender and give slightly when pressed (they should reach 210°F internally).
  2. Slice each potato in half lengthwise. Scoop out most of the potato flesh, leaving about 1/4-inch border inside each skin. Place the scooped potato in a large bowl and mash until fairly smooth.
  3. To the mashed potato, add sour cream, half and half, salt, black pepper, and garlic salt. Continue mashing or mixing until the mixture is creamy without lumps.
  4. Fold in the green onions, beef bacon, and 1 cup of cheddar cheese until everything is evenly distributed.
  5. Spoon the filling back into the potato skins, dividing evenly. Sprinkle the remaining 1/2 cup cheddar cheese on top. Lower the oven to 350°F (175°C) and bake for 15–20 minutes more, until the tops are golden and potatoes are heated through.

Nutrition

Calories: 485kcal

Notes

Twice-baked potatoes can be fully assembled ahead, covered, and refrigerated up to one day in advance; allow a few extra minutes when reheating from cold. You can freeze them before the final bake by wrapping each half tightly; bake from frozen, adding 15–20 minutes to the baking time. For a vegetarian version, simply omit the beef bacon. Regular pork bacon may be substituted if desired. Leftovers keep well in the refrigerator and reheat best in the oven for crisp skins.

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