Twice Baked Potatoes - Spend With Pennies

Twice baked potatoes are the perfect combination of crispy skins, creamy centers, and cheesy goodness. The yummiest way to level up baked potatoes, they’re make-ahead friendly and always the first side to go.

sheet pan of flavorful Twice Baked Potatoes

Flavor: These potatoes are rich and buttery with a creamy, fluffy center, smoky bites of bacon, savory garlic, and plenty of sharp cheddar.
Technique: For a quick shortcut, spoon the filling into a zip-top bag, snip off the corner, and pipe it into the potato shells for easy, mess-free filling.
Serving Suggestions: I love serving these with steak, ham, or BBQ chicken, and they’re perfect for lunch with a fresh salad.

potatoes , milk , sour cream , cheese , butter , garlic powder , bacon ,chives and salt and pepper with labels to make Twice Baked Potatoes

The Best Potatoes and Easy Swaps

Potatoes: Russets or baking potatoes are best since their sturdy skins and starchy flesh make the filling extra fluffy.
Dairy: Use full-fat sour cream and butter for the creamiest filling. Add just enough milk to make the mixture smooth. Sour cream can be replaced with yogurt.
Bacon: Bacon adds a salty, smoky flavor to twice-baked potatoes. You can also use real bacon bits or diced ham.
Cheese: I love sharp cheddar since it has lots of flavor. Freshly shredded cheese melts more smoothly.

scooping out potatotes out of the shell to make Twice Baked Potatoes

adding ingredients to potatoes in bowl to make Twice Baked Potatoes

adding cheese bacon and chives to potatoes to make Twice Baked Potatoes

adding cheese on top of potatoes with filling to make Twice Baked Potatoes

How to Make Twice Baked Potatoes

Cook potatoes (full recipe below).
Cut each potato in half lengthwise and scoop out the insides.
Mash potatoes with the remaining ingredients except the cheddar.
Fill the potato skins. Bake.

For Smooth Filling: Mash the potato flesh while it’s still warm.
For Perfect Skins: Leave a ⅛ to ¼-inch shell so the skins don’t crack.
For Fluffy Filling: Add milk a splash at a time. For extra-fluffy filling, use a hand mixer briefly (don’t overmix or it can turn gluey).
Make-Ahead Tip: If chilled, bake a few minutes longer so the centers heat through without drying out.

plate of Twice Baked Potatoes with a fork

Make Ahead and Freezing Instructions

Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat: Oven or air fryer at 350°F until hot, about 15–20 minutes.
Prep Ahead: Twice-baked potatoes can be prepared up to 48 hours ahead of time. If they’re cold from the fridge, add 5–7 minutes to the baking time.
How to Freeze: Prepare the potatoes as directed and place the filled potatoes on a baking sheet. Once frozen, transfer them to a freezer bag or an airtight container.
To Bake From Frozen: Place the frozen potatoes on a baking sheet and bake uncovered at 350°F for 35–40 minutes or until heated through.

Cozy Comfort Sides

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 15 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 30 minutes

Preheat the oven to 375°F. Scrub the skin of the potatoes and poke them all over with a fork. Bake the potatoes in the oven for 50-60 minutes or until tender. Allow them to cool until they’re cool enough to handle.
Slice each potato in half lengthwise. Scoop out the potato flesh leaving a ⅛-inch shell.
In a large bowl, combine the potatoes, sour cream, butter, garlic powder, salt, and pepper. Mash with a potato masher (or hand mixer) until smooth, adding warm milk as needed, to create a creamy fluffy texture. You may not need any or all of the milk.
Fold in bacon, chives, and ¾ cup cheddar cheese.
Spoon the potato mixture into each skin and sprinkle the remaining cheese on top.
Bake for 15-20 minutes or until heated through and cheese is melted.

Potatoes can also be baked in the air fryer or microwave.
Mash the potatoes while warm for the best consistency. Sour cream and butter may add just enough moisture; check the potatoes before adding extra liquid.
Be sure to leave at least ⅛ to ¼-inch shell, so the skins don’t break or crack.
Option: bake one extra potato in case one of the skins breaks. The shells can be filled more if you have extra filling.
To make filling easy, place the prepared filling in a freezer bag and snip off the corner. Squeeze it into the shells.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Prep Ahead: Twice-baked potatoes can be prepared up to 48 hours before baking. If the potatoes are cold, add 5-7 minutes to the baking time.
How to Freeze: Prepare the potatoes as directed and freeze them on a baking sheet. Once frozen, transfer the potatoes to a freezer bag or airtight container.
To Bake From Frozen: Place the frozen potatoes on a baking sheet and bake uncovered at 350°F for 35-40 minutes or until hot.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish

Cuisine American

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