Valentina Ablaev
This twice baked potato recipe makes a great side dish to just about any classic entree. Each potato skin contains loaded mashed potatoes topped with sour cream, crispy bacon bits, and fresh green onions. These stuffed jacket potatoes are easy and especially great for the holiday meal!
Though we love a classic baked potato, a stuffed jacket potato brings so much extra flavor!
This recipe offers a simple method to create the most delectable stuffed potatoes. Each potato is hollowed out, seasoned, and enriched with fresh sour cream and butter. The skins are then refilled and topped with a delightful garnish.
Hollowing out the potato is so fun, and you can get the kids to help with this step.
Want all the flavor of a stuffed potato with none of the work? Our easy stuffed potato casserole mixes all these incredible tastes and much less work!
What Makes this Recipe the Best?
I’m unsure about your kids, but ours can be pretty picky. So whenever I make a dish everyone will enjoy, it’s a win-win situation. Not only are these loaded potatoes full of flavor, but they’re also super easy to make. Loaded potatoes are a classic dish that always tastes better homemade.
Ingredients for Twice Baked Potatoes:
We love keeping our recipes simple, so we’ve made this list of ingredients as approachable as possible. Every ingredient plays a role in making this dish incredible.
- Potatoes – large russet potatoes are best for this recipe.
- Sour cream – the acidity gives the potatoes a great flavor.
- Milk – makes the potatoes silky smooth.
- Butter – adds richness to the potatoes.
- Cheese – melts into the potatoes and adds a great texture and flavor.
- Seasoning – salt and ground black pepper is perfect for this recipe.
- Bacon – pre-made bacon bits are perfect, or you can air fry bacon and break it into small pieces.
- Toppings – fresh green onion, bacon, cheese, and extra sour cream take this potato to the next level.
See the recipe card below for a full list of ingredients and quantities.
How to Make Twice Baked Potatoes
- Bake the potato. Arrange the cleaned potatoes on a baking sheet and bake at 425°F for 50-55 minutes or until pierceable with a fork.
- Stuff the potato. With a spoon, scoop out the insides of the potato and mix with the rest of the ingredients in a large bowl. Use a potato masher or a handheld mixer until creamy.
- Finish baking. Add the mash to the potato shells and top with shredded cheese and bacon. Sprinkle extra cheese on top and bake at 350° for 15 minutes or until the cheese has melted.
- Garnish. Top the potatoes with sour cream, sliced green onions, cheddar cheese, and leftover bacon bits.
Level Up Your Potatoes
Here are some tips that will help ensure that you have the perfect stuffed potatoes each time:
- Use good potatoes – large russet potatoes without blemishes are best for a perfect potato.
- Don’t be shy on the toppings – The extra bacon, cheese, chives, and sour cream are vital! Don’t skip it.
- Use the right amounts – Don’t be alarmed by the amount of butter, milk, and sour cream in this recipe; it’s required to make rich and delicious potatoes.
Serving Suggestions
Although you can enjoy these potatoes on their own, here are some of our favorite ways to serve these potatoes:
- Potato side: Loaded potatoes are a classic companion to a homemade easy chili!
- BBQ side: Baked potatoes are hearty and taste incredible with a delicious protein! Our slow-cooker barbecue ribs make the perfect combination.
Recipe FAQs
You don’t need to wrap the potatoes in foil in this recipe.
We clean and scrub the potatoes thoroughly so the skin can be eaten!
After stuffing the baked potato with the mashed potato mixture, add the potatoes to the air fryer basket and bake at 400°F for about 8 minutes. Then top with the shredded cheese and air fry for another couple of minutes until the cheese melts.
These potatoes are made delicious with the amounts of butter, cheese, and bacon, so they aren’t the most diet-friendly. However, they are a perfect treat for once in a while!
Twice-baked potatoes are just that: they are baked twice! They are Loaded with toppings and a creamy mashed filling and baked again. Twice-baked potatoes have more flavor than regular baked potatoes.
When slicing the potatoes, only slice halfway through and not entirely through the potato. This may take careful maneuvering, but you should be able to scoop out most of the filling without tearing the potatoes.
Store & Reheat
- Storage. Leftovers can be stored in the fridge in an airtight container for up to 3 days.
- Reheat. Warm up leftovers in the microwave or the oven at 350°F for 10 minutes.
- Freeze. After stuffing the potatoes with the creamy mixture, let them completely cool. Wrap in foil or seal in an airtight freezer-safe container and store for up to 3 months. Reheat: Thaw the potatoes overnight, top with shredded cheese, and bake!
More Easy Recipes
If you enjoyed this stuffed potato recipe, be sure to try our other popular potato sides; here are some of our favorites you may want to try:
If you tried this stuffed baked potato recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Twice Baked Potato Recipe
Ingredients
- 4 large Russet potatoes
- 3 Tbsp olive oil
- 1/2 cup sour cream
- 1/4 cup whole milk
- 4 Tbsp unsalted butter
- 1 1/4 cup shredded cheese divided
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ cup of bacon bits
Garnish
- Bacon bits
- Green onion
- Sour cream
Instructions
Baked potato –
- Preheat your oven to 425°F. Rinse and scrub the potatoes thoroughly, then pat them dry with a paper towel.
- Arrange the potatoes on a baking sheet, drizzle with oil, and sprinkle with salt.
- Bake at 425°F for 50-55 minutes, or until a fork easily pierces the center of the potatoes.
Stuff the potatoes –
- Cut the baked potatoes in half lengthwise and scoop out the inside into a bowl. Do this for all the potatoes.
- Return the potato skins to the baking sheet. Mash the insides of the potato using a mixer or masher, then blend in the sour cream, milk, butter, cheese, salt, and pepper until well combined.
- Spoon the creamy potato mixture into the skins and sprinkle with shredded cheese and bacon.
Bake –
- Bake the potatoes again at 350°F for 15-20 minutes or until the cheese on top has melted.
- Garnish with green onions, bacon bits, and a dollop of sour cream.
Notes
- Use good potatoes – large russet potatoes without blemishes are best for a perfect potato.
- Don’t be shy on the toppings – The extra bacon, cheese, green onions, and sour cream is vital! Don’t skip it.
- Use the right amounts – Don’t be alarmed by the amount of butter, milk, and sour cream in this recipe; it’s required to make rich and delicious potatoes.
- Storage. Leftovers can be stored in the refrigerator in an airtight container for up to 3 days.
- Reheat. Warm up leftovers in the microwave or the oven at 350°F for 10 minutes.
- Freeze. After stuffing the potatoes with the creamy mixture, let them completely cool. Wrap in foil or seal in an airtight freezer-safe container and store for up to 3 months. Reheat: Thaw the potatoes overnight, top with shredded cheese, and bake!
