Twice Baked Potato
This recipe is everything a comfort food side dish should be: hearty, flavorful, and satisfying in the most unapologetic way. The potato skins get crispy and slightly chewy from two rounds in the oven, and the filling is creamy, cheesy, and loaded with bacon.
Equipment
- Large rimmed baking sheet
- Wire cooling rack - to place over the baking sheet
- Parchment paper or aluminum foil - for lining the baking sheet
- Fork - for pricking the potatoes
- Large mixing bowl
- Potato masher
- Hand Mixer - (optional)
- Melon baller or large spoon - for scooping the potato flesh
- Sharp knife
- Skillet or frying pan - for cooking bacon
- Pastry brush or paper towels - for rubbing oil on the skins
- Measuring cups and spoons
Ingredients
- 4 large russet potatoes - about 2 lbs or 900g total, scrubbed and dried
- 2 tablespoons olive oil
- 1 teaspoon kosher salt - for rubbing the skins
- 6 strips bacon
- 4 tablespoons unsalted butter - 57g, softened
- 1/2 cup sour cream - 120g
- 1/4 cup whole milk or half-and-half - 60ml
- 1 cup shredded sharp cheddar cheese - 115g, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt - for the filling
- 1/4 teaspoon black pepper
- 3 green onions - thinly sliced, for topping
- sour cream - for serving (optional)
Instructions
- Preheat oven to 400°F (200°C). Place a wire rack over a foil-lined baking sheet. Scrub potatoes, pat dry, prick with a fork, rub with olive oil, and sprinkle with salt.
- Place potatoes on the wire rack and bake for 50-65 minutes until tender when pierced with a fork. Let cool for 10-15 minutes. Keep the oven on.
- While potatoes cool, cook bacon in a skillet until crispy. Drain on paper towels, then chop into small pieces.
- Cut each potato in half lengthwise. Scoop out the interior flesh, leaving a 1/4-inch border inside each shell. Place flesh in a large bowl and shells back on the rack.
- Add butter to the warm potato flesh and mash. Mix in sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth. Fold in 3/4 cup cheddar and 3/4 of the bacon.
- Divide the filling evenly among the 8 potato shells, mounding it slightly. Top with the remaining cheddar cheese.
- Bake at 400°F for 15-20 minutes until cheese is melted and bubbly. Broil for 1-2 minutes for extra color if desired.
- Top with remaining bacon, sliced green onions, and a dollop of sour cream if using. Serve hot.
Notes
- Use russet potatoes: Their thick skins and starchy flesh give the best texture and structure for scooping and refilling.
- Do not wrap in foil: Foil traps steam and makes the skins soft instead of crispy. Always bake on a wire rack for even crisping.
- Leave a sturdy border: Aim for about 1/4 inch (6mm) of flesh around the edges when scooping to prevent the shells from collapsing.
- Shred your own cheese: Pre-shredded cheese contains anti-caking agents that can make the filling grainy. Freshly grated cheddar melts much more smoothly.
- Make ahead: Assemble the stuffed potatoes up to 24 hours in advance, cover, and refrigerate. Let sit at room temperature for 20-30 minutes before baking.
- Freezing instructions: Freeze unbaked stuffed potatoes on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Thaw overnight in the refrigerator before baking.
- Do not overmix: Overworking potato starch makes the filling gluey and dense. Mash just until smooth and creamy.
- Storage: Leftovers keep well in the refrigerator for 4-5 days. Reheat in the oven at 400°F for 15-20 minutes for best texture.
- Adjust seasoning: Potatoes absorb a lot of salt, so season the skins, the scooped shells, and the filling separately for the best flavor.