One of my all-time favorite side dishes! These twice baked potatoes make the perfect appetizer and are a true crowd pleaser! So easy and yummy!
This recipe is one of my favorite side dishes to make for Thanksgiving or Christmas. We never go a holiday without them. They are a family favorite and are always gone so fast!
It’s no secret that I’m a big fan of all different types of potato dishes. And one of my all-time favorite side dishes is twice baked potatoes! You just can’t go wrong with them. If you are a potato, cheese and bacon lover like me, you are bound to love these! They are perfect for the holidays and are always a huge hit.
I’ve been making these easy twice baked potatoes with my Mom and Gramma ever since I can remember. I have such fun memories cooking with my Gramma during the holidays. If I had it my way, these potatoes would BE the meal…they are just that good. 😉
Using my best tip for baking potatoes really takes this recipe over the top! I love the skin when it has the added salt. Seriously, if you haven’t tried these yet, you have got to make them!
What are twice baked potatoes?
A twice baked potato is a potato that has first been fully cooked in the oven. The white potato interior is then scooped out, to leave the potato skin as the ‘shell.’
Then the potato interior is mixed with fillings such as butter, sour cream, cheese and bacon. Next the potato mixture is scooped back into the potato shell and baked in the oven again.
How to make twice baked potatoes
Scroll down for the printable twice baked potato recipe and video tutorial.
- Bake the potatoes. Preheat oven to 400°F and line baking sheet with foil. Wash potatoes under cold water and then pierce with fork several times. Place potatoes on pan and brush with olive oil and sprinkle with kosher salt. Bake for one hour, then allow to cool.
- Scoop out interior and make potato mixture. Cut potatoes in half and scoop out majority of inside of potato (leave a little bit so that skins don’t tear). Mash insides in large bowl and then mix in butter, half and half, sour cream, salt and pepper.
- Add filling back in potato shells. Once potatoes are mashed, scoop the mixture back into the skins.
- Bake again. Top with cheese, bacon bits and green onions. Bake in the oven at 375°F for 10-15 minutes or until cheese is bubbly. Salt and pepper to taste. We love to serve them with ranch dressing on the side for dipping.
Can you make them the day before?
Yes! If making the day before, follow recipe instructions, however do not bake for the second time yet (step 4). Once the potato mixture has been scooped back into the potato shells, transfer the potatoes to an airtight container and refrigerate overnight. When ready to serve the next day, preheat oven and bake for 15-20 minutes, or until nice and bubbly.
Best way to reheat
I typically reheat my twice baked potatoes in the oven for about 15 to 20 minutes (I add a few extra minutes since they’re cold before baking). You can microwave them as well, however I prefer the crispy texture that the oven gives them. If microwaving, I’d reheat them for about 2-3 minutes.
To freeze, allow to cool and then wrap each potato individually in aluminum foil. Then place in freezer. To thaw, stick in the refrigerator overnight then bake in oven for 15-20 minutes the next day.
More side dish recipes:
- Easy Potato Skins
- Cheesy Potatoes
- Creamy Mashed Potatoes
- Cheesy Scalloped Potatoes
- Loaded Baked Potato Salad