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Four twice baked potatoes on a white plate
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5 from 3 votes

Twice Baked Potatoes

Are you a potato lover like me? If so, you have got to try these twice baked potatoes. They are so yummy and a perfect appetizer or side dish. And they are totally easy to make.
Prep Time20 mins
Cook Time1 hr 20 mins
Cooling Time15 mins
Total Time1 hr 55 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: crispy, gluten-free, savory, soft
Servings: 8 people
Calories: 231kcal
Author: Matt Taylor


  • Potato Masher
  • Fork
  • spoon
  • baking sheet
  • parchment paper or a silicone mat
  • Large bowl
  • Knife
  • 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!



TIPFor extra crispy potato "canoes" you could 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.
List of nutritional facts for twice baked potatoes