Twice-Baked Potatoes: the effortless, tasty side dish to enjoy at any occasion

Potatoes are always welcome at our dinner time, no matter what form. Mashed, fried, roasted—potatoes are just always a treat to eat! But these twice-baked potatoes take it next level. It’s an easy side for a holiday meal or a family dinner. Why is it so special, you ask? Well, it’s essentially the loaded version of the classic baked potato. Baked potatoes are great, but potatoes stuffed with cheese and bacon is even better!

To make them, crispy potato shells are stuffed with fluffy mashed potatoes, then topped with mozzarella and crispy bacon. It’s then baked for the second time (hence the name ‘twice-baked’). If you’re looking for a crowd-pleasing side dish to impress your guests, this one should be on top of your list!

Twice-Baked Potato Ingredients

Potatoes – look for thick-skinned potatoes (Russet or Idaho potatoes will work).

Parmesan – adds flavor to the filling.

Sour cream – the tanginess of sour cream gives it a classic baked potato flavor.

Mozzarella – you can also use cheddar, Swiss, or gruyere cheese.

Bacon – crispy fried bacon is a must!

How To Make Twice-Baked Potatoes

Preheat the oven while you prepare the potatoes for their first bake. Prick the potatoes using a fork, then rub them with olive oil. Bake the potatoes for about an hour until fully cooked. Allow the potatoes to cool completely, then slice them in half lengthwise.

Use a spoon to scoop out the inside of the potato, setting the mashed potato aside for later use. Whisk together the olive oil, parmesan, salt, pepper, garlic, and paprika. Then use it to brush the inside of the baked and cooled potato skins.

Mix the mashed potato with sour cream, scallions, bacon, half of the mozzarella cheese, salt, and pepper. Use an ice cream scoop to fill the potato skins with the mashed potato mixture. Top with leftover shredded mozzarella, then bake.

Tips

To prevent the potato from becoming gummy, don’t overmix the filling.

Make it vegetarian by omitting the bacon, and topping it with crispy fried onion instead.

You can also use other meats instead of bacon: smoked chicken, smoked salmon, or even tuna will all work!

Can You Make Twice-Baked Potatoes Ahead?

The twice-baked potatoes are great for making ahead of time. Cook the potatoes and assemble them according to them to the recipe. Place on a baking sheet and cover with plastic wrap. Keep refrigerated until you’re ready to bake them, adding 10 minutes to the baking time.

How To Store and Reheat Twice-Baked Potatoes

Store leftover potatoes in the fridge for up to 3 days. Reheat in the oven for 10 minutes. (The potatoes can also be reheated in an Airfryer!)

More Recipes You'll Like

• Scored potatoes
• Air fryer baked potatoes
• Hasselback potatoes

Instructions

Preheat the oven to 200°C/400°F. Prick the potatoes using a fork.

Rub potatoes with olive oil and bake for around an hour or until fully cooked.

Let the potatoes cool down, then slice them in half lengthwise.

Use a spoon to scoop out the inside of the potato. Set the scooped-out potato aside in a bowl.

In a small bowl whisk the olive oil with parmesan, salt, pepper, garlic, and paprika.

Brush the insides of the potato skins with the olive oil mixture.

Mash the scooped-out potato with sour cream, scallions, bacon, ½ of the cheese, and some salt, and pepper.

Use an ice cream scoop to fill the potato skins with the mashed potato mixture.

Top with remaining shredded mozzarella, then bake at 400°F/200°C for 15 minutes.

Top more scallions and bacon bits.

Serve immediately and enjoy!

Notes

For a family meal, you can make these more nutritious by adding veggies to the filling: try steamed and chopped broccoli, chopped and sautéed carrots, or steamed corn.