These twice baked potatoes start with baked russets that we scoop out and mash with butter, sour cream, milk, and ranch seasoning, then mix with bacon and cheese. A second bake makes them hot and melty, and they're an easy side for Thanksgiving, Christmas, or a steak dinner.
Recipe at a glance
- Main ingredients: Russet potatoes, butter, sour cream, milk, ranch seasoning, bacon, and shredded cheese
- Time: About 2 hours
- Method: Baked in foil, stuffed, and baked again
- Best for: Holiday dinners and steak nights
- Servings: 8 potato halves
Jump to:
What's great about this recipe
- Make them ahead - Stuff the potatoes up to a day early and save the second bake for when you're ready to serve.
- Everyday ingredients - Butter, sour cream, cheese, and bacon give the filling big flavor without a special shopping trip.
- A side that fits the holidays - They go with holiday mains like turkey and rib roast, and everyday dinners like chicken, pork chops, and steak.
Budget check
- The full recipe is about $6.50 to $7
- Per serving (8 servings): about $0.85 to $0.90
Uses conventional ingredients. Based on recent U.S. averages. Actual prices will vary by store and region. Garnishes not included.
Ingredients you'll need
- Potatoes - Russet potatoes are the best choice because of their sturdy skins and fluffy texture. They're sometimes labeled Idaho or baking potatoes.
- Dairy - Butter, sour cream, and milk give the filling its creamy texture. We use regular salted butter and whole or reduced-fat milk.
- Seasoning - We keep it simple with salt, black pepper, and ranch seasoning. You'll find ranch seasoning in the salad dressing aisle of most supermarkets.
- Bacon and cheese - They go into the filling and on top. Use regular sliced bacon so it crumbles well, and choose Colby Jack, Cheddar, Monterey Jack, or Cheddar Jack.
- Serving and garnish - Chopped chives or green onions for garnish, optional.
📖 See the recipe card for quantities and full instructions.
How to make twice baked potatoes
Preheat the oven to 375°F.
- Scrub the potatoes thoroughly with a vegetable brush, then pat dry. Prick them a few times on all sides with the tip of a sharp knife.
- Cut a piece of foil about 16 inches long, large enough to wrap the potato more than once.
- Wrap each potato in foil, folding in the ends. Place them on a baking sheet and bake for 65-75 minutes, or until a sharp knife slides in easily with no resistance. If they need more time, see the recipe tips below.
- Remove the potatoes from the oven and carefully open the foil. Let them cool enough to handle. Reduce the oven temperature to 350°F. Slice each potato in half lengthwise and scoop out the flesh, leaving about ¼ inch around the edges. Place the scooped-out potato in a large bowl.
- Mash the potato with a fork until crumbly. Add warm butter so it melts, then mix in the milk, sour cream, ranch seasoning, salt, and pepper. Stir until smooth and fluffy.
- Stir in ½ cup shredded cheese and 4 crumbled bacon strips.
- Spoon the filling back into the potato shells and place them on a baking sheet. Bake for 25 minutes, or until heated through.
- Sprinkle with remaining shredded cheese and bacon, then bake for 1-3 more minutes until the cheese melts. Keep an eye on them. Garnish with chopped chives or green onions, serve, and enjoy.
Recipe tips and notes
- Pick same-size potatoes - That way they all cook at the same rate.
- Prick the potatoes - Piercing them lets steam escape and keeps them from bursting in the oven.
- Test the largest potato - Baking time depends on size. If they're not done, rewrap and keep baking in 10 to 15 minute increments, testing again each time.
- Why foil - You don't have to wrap the potatoes, but foil keeps the skin moist and less wrinkled. We prefer them wrapped for this recipe.
- Mash them warm, by hand - Warm potatoes mash more smoothly. Use a fork, potato masher, or ricer and mix just until combined, since overmixing or a food processor can make the filling gummy.
What to serve with twice baked potatoes
- A holiday main - Our simple roasted chicken or oven roasted pork butt.
- Pork chops - Try our French onion pork chops.
- Something green - Our creamed spinach or Brussels sprouts casserole goes great with these potatoes.
Storing and reheating
Refrigerator: Store leftovers in an airtight container for 3 to 4 days.
Freezer: Cool the potatoes completely, wrap each one tightly in plastic wrap or foil, and freeze in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator.
Reheating: Bake on a baking sheet, loosely covered with foil, at 350°F for 20 to 25 minutes. Or microwave one at a time, covered with a damp paper towel, in 30-second intervals for about 2 to 3 minutes.
Food safety: Refrigerate leftovers within 2 hours of cooking, or within 1 hour if it's above 90°F. Reheat leftovers to 165°F.
FAQs
Yes. Bake the potatoes, make the filling, and stuff them, but skip the second bake. Arrange them on a pan without stacking, cover with plastic wrap or foil, and refrigerate for up to 1 day. When ready to serve, bake them loosely covered with foil, so the foil doesn't stick to the cheese, at 350°F for 15 to 20 minutes, then uncover and bake as directed until heated through and slightly golden.
Russet potatoes are the best choice. Their sturdy skins hold the filling, and their fluffy texture makes a smooth, creamy mash. They're sometimes labeled Idaho or baking potatoes.
More potato sides to try
If you enjoyed these twice baked potatoes, try one of our other potato sides. Our garlic parsley potatoes and roasted gold potatoes are simple and quick, and loaded smashed potatoes bring the same bacon and cheese flavor as a quicker side or party appetizer. For a casserole, try our potato broccoli bake, or browse our holiday side dishes.
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📖 Recipe
Twice Baked Potatoes
Ingredients
- 4 medium-size Russet Potatoes about 2 pounds, also sold as Idaho or baking potatoes
- 2 tablespoons Butter softened
- ¼ cup Sour Cream
- ¼ cup Milk whole or reduced-fat
- ½ teaspoon Ranch Seasoning
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 6 Bacon Strips divided, cooked crisp and chopped or crumbled, 4 for the filling and 2 for garnish
- ¾ cup Shredded Cheese divided, Colby Jack, Cheddar, Monterey Jack, or Cheddar Jack, ½ cup for the filling and ¼ cup for garnish
- 1 tablespoon Chives or Green Onions chopped, optional, for garnish
Instructions
Bake the potatoes
- Preheat the oven to 375°F.
- Scrub the potatoes thoroughly with a vegetable brush and pat dry.
- Prick each potato a few times on all sides with the tip of a sharp knife.
- Wrap each potato in a 16-inch piece of aluminum foil, folding in the ends to seal.
- Place the wrapped potatoes on a baking sheet or shallow pan.
- Bake for 65-75 minutes, or until a sharp knife slides in easily without resistance. Cooking time will vary depending on the size of the potatoes.
- If the potatoes are not done, rewrap and continue baking in 10-15 minute increments, checking for doneness each time.
- Remove from the oven and carefully open the foil to allow steam to vent. Let them cool until safe to handle.
Make the potato filling
- Reduce the oven temperature to 350°F.
- Slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about ¼ inch of potato around the edges and on the bottom to keep the shell intact. Transfer the scooped-out potato to a large bowl.
- Mash the potato with a fork until crumbly and no large chunks remain.
- While still warm, add the butter so it melts into the potatoes. Then mix in the milk, sour cream, ranch seasoning, salt, and pepper. Stir well, mashing until smooth and fluffy.
- Stir in ½ cup shredded cheese and 4 crumbled bacon strips.
Bake the stuffed potatoes
- Spoon the mashed potato filling back into the potato shells and arrange them on a baking sheet.
- Bake for 25 minutes, or until heated through.
- Sprinkle the tops with the remaining ¼ cup shredded cheese and 2 crumbled bacon strips, then bake for 1-3 more minutes, or until the cheese melts. Keep an eye on them.
- Garnish with chopped chives or green onions. Serve and enjoy!
Notes
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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