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The Best Twice Baked Potatoes: My Easy, No-Fuss Recipe

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If you haven't discovered the magic of twice baked potatoes yet, get ready for your life to change. These cheesy, fluffy flavor bombs are my ultimate comfort food. And I'm not talking about those fancy restaurant versions with a million ingredients. This recipe is all about keeping things simple and letting the classic flavors shine.

A close-up photo of a tray of twice-baked potatoes, with crispy bacon crumbles and melted cheese.

Why I'm Obsessed with Twice Baked Potatoes

  • The ultimate potato experience: Baking potatoes is great, but scooping out all that fluffy goodness and turning it into something even MORE delicious? That's pure genius.
  • Perfect for picky eaters: Who doesn't love potatoes, bacon, and cheese? That winning combo makes these a hit with everyone.
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  • Endless possibilities: Once you get the basic formula down, the sky's the limit for fun variations. Get creative!
A delicious overhead shot of a plate loaded with twice-baked potatoes, garnished with green scallions.

Twice Baked Potatoes

Prep time: 15-20 minutes
Cook time: 60-80 minutes
Servings: 8

A photo of the ingredients for twice-baked potatoes, including russet potatoes, sour cream, cheddar cheese, cooked bacon, milk, green onions, and butter.

What You'll Need (Ingredients)

  • 4 large baking potatoes (Russets are my classic go-to, but Yukon Golds are awesome too!)
  • 1/2 cup sour cream (full-fat is best for that extra richness)
  • 1/4 cup milk (a splash makes these super creamy)
  • 4 strips of bacon, cooked and crumbled (go the crispy route, trust me)
  • 2 tablespoons oil (olive oil or vegetable oil both work just fine)
  • 2 tablespoons unsalted butter (because butter makes everything better)
  • 1 cup shredded cheddar cheese (sharp cheddar adds a nice tang)
  • 2 scallions, finely sliced (that pop of green is so pretty on top)
  • Salt and pepper to taste (don't skimp on these basics)
Heavy Duty Mashed Potatoes Masher

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Let's Get Cooking! (Instructions)

  1. Preheat and prep: Get your oven nice and hot at 400°F. Give those potatoes a good scrub, then pierce them with a fork a few times (this is important so they don't explode in the oven!).
  2. Bake those spuds: Drizzle the potatoes with oil, sprinkle on some salt, and pop them directly on the oven rack (or use a baking sheet if you prefer). Bake for 45-60 minutes, or until a fork goes in and out easily.
  3. Cool, scoop, and mash: This part requires a bit of patience. Let them cool just enough so you can handle them without burning your fingers. Then slice 'em in half lengthwise and scoop out those fluffy insides, leaving about a ¼ inch of potato around the edges to keep the shells sturdy. Now, it's mashing time!
  4. Make it magical: Time to turn those plain potatoes into something special. Add the sour cream, milk, butter, half the cheese, half the bacon, half the scallions, a good pinch of salt, and a few grinds of black pepper to the mashed potato. Mix it all up until you've got a creamy, dreamy potato filling.
  5. Fill 'er up: Spoon that delicious mixture back into the potato shells, giving them a little mound on top. Sprinkle over the rest of the cheese and bacon for that glorious cheesy, bacony finish.
  6. The final bake: Back into the oven they go for another 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden.
  7. Garnish and devour: Sprinkle those remaining scallions over the top for a touch of freshness. Let them cool just a tad, then dig in and enjoy!

In Process Video

Bonus Tips and Tricks

  • The bolder, the better: Use sharp cheddar cheese for an extra flavor punch.
  • Make it a meal: Serve these alongside a simple green salad or some grilled chicken or steak.
  • Get creative: Try adding some chopped chives, a dollop of Greek yogurt, a sprinkle of chili powder... the options are endless!
Yield: 8

Twice Baked Potatoes

A close-up photo of a tray of twice-baked potatoes, with crispy bacon crumbles and melted cheese.

Indulge in cheesy, bacon-filled twice-baked potatoes that are incredibly easy to make. This simple recipe is perfect for busy weeknights or entertaining.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes


  • 4 large baking potatoes
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 4 strips of bacon, cooked and crumbled
  • 2 tablespoons oil (such as olive oil or vegetable oil)
  • 2 tablespoons unsalted butter
  • 1 cup shredded cheddar cheese
  • 2 scallions, finely sliced
  • Salt and pepper to taste


    Preheat your oven to 400°F
    Wash and scrub the baking potatoes thoroughly. Pat them dry and prick them with a fork a few times to allow steam to escape during baking.
    Rub the potatoes with oil and sprinkle with salt. Place them directly on the oven rack or on a baking sheet. Bake for about 45-60 minutes, or until they're tender when pierced with a fork.
    Remove the potatoes from the oven and let them cool slightly so you can handle them.
    Cut each potato in half lengthwise. Carefully scoop out the insides, leaving a thin shell to hold the filling.
    In a mixing bowl, mash the potato insides with a fork or potato masher. Add the sour cream, milk, butter, half of the crumbled bacon, half of the shredded cheddar cheese, half of the chopped scallions, salt, and pepper. Mix well until the ingredients are combined and the mixture is creamy.
    Spoon the potato mixture back into the potato shells, mounding it slightly.
    Top each potato with the remaining shredded cheddar cheese and crumbled bacon.
    Place the potatoes back in the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
    Remove the potatoes from the oven and sprinkle with the remaining chopped scallions.
    Let the potatoes cool for a few minutes before serving.
    Enjoy your delicious homemade twice-baked potatoes!

Show Off Your Twice-Baked Potato Creations!

Tried my recipe? Snap a photo and share the deliciousness! Tag me on social media (if you do that sort of thing!), and let me know if you added any fun twists.

If you love this you might also like our Air Fryer Garlic Fries, Stuffed Sweet Potato Recipe or Potato, Egg and Veggie Breakfast Empanadas.

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