I love potato dishes, they are some of my favorite things to eat. One of my favorite potato-related recipes is this twice baked potatoes recipe.
They are so great as a side with steak, chicken, or pork. Or maybe you want to serve them as an appetizer at a family gathering or game day party? Either way, you won’t be disappointed.
Twice baked potatoes are pretty much fully loaded potatoes where the potato inside is evenly seasoned all the way through, instead of just on top of a standard baked potato. If you love potatoes, you have got to try this recipe. If I can do it, you can do it. Let’s get baking!
Step 1: Gather the ingredients
Twice baked potatoes are incredibly easy to make, all you need are the following easy to find ingredients:
- Potatoes – I usually use the Russet variety, but pretty many any of your favorite potatoes will work for this.
- Oil – Vegetable, canola, coconut, avocado, olive, etc.
- Kosher salt – The large crystal salt helps created a wonderful flavor for the skin on the outside of the potato.
- Garlic powder
- Black pepper
- Table salt
- Sour cream – You can use store-bought sour cream or make a homemade sour cream substitute.
- Green onion
- Cheddar cheese
- Whole milk – Or you can use heavy cream as well.
- Potato masher
- Baking sheet
- Parchment paper or a silicone mat
- Large bowl
Step 2: How to make twice baked potatoes
First, we need to bake the potatoes. Preheat the oven to 375 F/190 C. Rinse and dry the potatoes really well. Then poke holes in them with a fork or use an ice pick or something. The holes will let steam out while the potatoes are baking.
Add the potatoes to a medium bowl, and then drizzle the oil over the top. Use canola, vegetable, coconut, avocado, oil, etc.
Sprinkle some kosher salt on top and use your hands to make sure everything is nice and evenly coated with the oil and salt. This will create a wonderful outer skin on the potato when it bakes.
Set the potatoes on a sheet pan lined with a silicone baking mat or parchment paper. Or you can place the potatoes directly on the rack in the oven, which is what I normally do for baked potatoes.
Bake the potatoes for about an hour, or until they are soft when poked with a fork. It may take a little longer, depending on your oven.
Once the potatoes come out of the oven allow them to cool for 10 to 15 minutes, so you can handle them.
While the potatoes are cooling, you can cook the bacon, if you are going to use that.
Slice the potatoes in half, lengthwise. Use a spoon and scoop out the inside of each potato leaving just a potato skin boat or “canoe.” Don’t scoop too close to the skin, otherwise, it may tear the skin. Try and keep it about 1/8th of an inch thick or so.
Add the potato filling to a medium to a large bowl and set the potato “canoes” back on the sheet pan.
TIP: For extra crispy potato “canoes” you can deep fry the skins in about an inch deep of oil for 4 to 5 minutes at 350 F/176 C. You can also bake the skins by themselves for 7 to 8 minutes per side, before filling them.
Step 3: Finish the twice baked potatoes
Add the butter, garlic powder, half of a teaspoon of salt, pepper, sour cream, green onion, and bacon. Don’t add all the bacon, cheese, and sour cream, reserve some to garnish the top.
Add in milk or cream as needed to get your desired consistency.
Next, mash everything together with a fork or potato masher. Give it a taste and add more seasonings as needed. Go easy on the salt, because there is salt in the cheese, bacon, etc.
NOTE: You may not need the full amount of the listed filling ingredients, prepare it according to your tastes.
Now use a spoon and fill up each potato skin boat evenly with the filling. Sprinkle the tops with grated cheese.
Bake for 10 to 20 minutes until the cheese melts on the top. Same temp 375 F/190 C.
Once the cheese has melted, remove them from the oven and top with bacon and chopped green onion. Although you can leave one or both of those off if you like.
You can leave them like this or cut them in half to make them a little easier to eat! Enjoy!
How long do twice baked potatoes last?
Store the twice baked potatoes in an airtight container in the fridge for up to 4 to 5 days. Reheat them in the microwave or the oven before eating. You can also freeze them for a few months.
Here are some other recipes you make like:
Twice Baked Potatoes
- Potato Masher
- baking sheet
- parchment paper or a silicone mat
- Large bowl
- Cutting board
- 4 medium potatoes I use a Russet variety
- 1 Tbsp. oil 15ml
- 2 to 3 pinches of kosher salt
- 3 Tbsp. butter 45g
- 1/2 tsp. garlic powder 2g
- 1/2 tsp. ground black pepper 2g
- 1/2 to 1 tsp. table salt 2 to 4g
- 1/2 cup sour cream 120g
- 1/4 cup green onion 15 to 20g (reserve some for topping)
- 5 strips of bacon reserve some for topping
- 1/2 cup shredded cheddar cheese 50g (reserve some for topping)
- 1/4 to 1/2 cup whole milk or cream 60 to 120ml
- Preheat the oven to 375 F/190 C. Wash and dry the potatoes completely. Poke holes in each one with a fork.
- Add the potatoes to a bowl and drizzle with oil and add a few pinches of kosher salt. Use your hands and make sure they are evenly coated.
- Place the potatoes on a sheet pan lined with parchment paper or a silicone mat and bake for 1 hour or until soft when poked with a fork.
- Allow the potatoes to cool for 15 minutes or so until they can be handled. Slice in half lengthwise and scoop out the inside with a spoon and place it in a bowl. Set the potato "boats" back on the sheet pan.
- Add the butter, garlic powder, a pinch or two of salt, pepper, sour cream, half of the green onion, half of the bacon, and half of the cheese to the potato. Then mash all those together to create the filling. Taste and add more seasonings as desired.
- Fill each potato "boat" evenly with the mixture. Sprinkle the remaining cheese on top and bake for 15 to 20 minutes until all the cheese is melted.
- Remove them from the oven and top with the rest of the bacon and green onion. Enjoy!
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