How to Make Classic Twice-Baked Potatoes

There’s something undeniably satisfying about a perfectly baked potato but take that potato, scoop it out, mix it with sour cream, bacon, cheese, and green onions, then bake it again? That’s next-level comfort food.

Twice-baked potatoes are creamy, hearty, and a guaranteed crowd-pleaser for family dinners, holidays, or even meal prep. You can make them ahead, freeze them, and reheat when you're ready. Here’s how to make them step-by-step.

Ingredients You'll Need

• 8 baking potatoes, scrubbed clean

• 3 tablespoons canola oil

• 2 sticks (1 cup) salted butter

• 1 cup cooked bacon bits (freshly fried is best)

• 1 cup sour cream

• 1 cup shredded Cheddar, Jack, or a mix (plus extra for topping)

• 1 cup whole milk

• 2 teaspoons seasoned salt

• 3 green onions, thinly sliced (omit if freezing)

• Freshly ground black pepper, to taste

Step-by-Step Directions

1. Bake the Potatoes

   • Preheat your oven to 400°F.

   • Rub each potato with canola oil and place them on a baking sheet.

   • Bake for 1 hour, or until the skins are crisp and the centers are fork-tender.

2. Prepare the Filling Base

   • While the potatoes bake, slice the butter and place it in a large mixing bowl.

   • Add the cooked bacon bits and sour cream.

3. Scoop and Lower the Oven Temp

   • Remove potatoes from the oven and reduce the temperature to 350°F.

   • Cut each potato in half lengthwise.

   • Gently scoop out the insides into the mixing bowl, leaving a thin layer inside the shells to help them hold their shape.

4. Mix the Filling

   • Smash the potato flesh together with the butter, bacon, and sour cream.

   • Add cheese, milk, seasoned salt, and black pepper. Stir until well combined.

   • If you're serving fresh, fold in the green onions. If you plan to freeze them, skip the onions for now.

5. Fill and Top

   • Spoon the filling back into the potato shells. Fill them generously they should look heaping and abundant.

   • Top each with a little extra shredded cheese.

6. Bake Again

   • Return the filled potatoes to the oven and bake for 15–20 minutes, or until warmed through and the cheese is melted and bubbly.

Make-Ahead and Freezing Tips

Twice-baked potatoes freeze beautifully. Here’s how:

• Prepare the potatoes as instructed, but do not bake the second time or add green onions.

• Place the stuffed potatoes on a baking sheet and freeze until solid.

• Transfer to a freezer-safe container or bag.

• When ready to serve, thaw overnight in the fridge and bake at 350°F for about 20–25 minutes.

Serving Suggestions

These potatoes are rich and filling enough to be served as a main dish, especially with a side salad or steamed greens. They also make a fantastic side for:

• Grilled or roasted meats

• Veggie burgers

• Holiday mains like turkey or ham

You can customize them with sautéed mushrooms, caramelized onions, or spicy jalapeños if you're feeling adventurous.

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