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Twice Baked Potatoes

These Twice Baked Potatoes are a great side dish to add to your next dinner. They are loaded with flavor, coming from the cheese, bacon, and green onions. It’s not often that you get a side dish recipe that’s just as tasty as the main course! If you want these Twice Baked Potatoes to shine on their own, they can make a great appetizer as well.

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These Twice Baked Potatoes are loaded with the classic baked potato flavors, but the cheesy potato mixture gives it an extra blast of irresistible cheesy goodness. The majority of the time making this recipe is cook time too; the prep is super simple and quick, you can make the filling as the potatoes bake the first time, and the rest is basically just adding the potatoes to the mixture and scooping them back into the skins.

Twice Baked Potatoes are totally customizable too. We like them best topped with bacon and green onions but you can leave those out or add any other toppings you would normally put on a baked potato. I’ve even seen people top it with chopped jalapenos, onions, or avocado! Don’t worry about any leftovers, these heat up the next day and taste just as great as they did fresh.

Ingredients to Make Twice Baked Potatoes:

  • russet potatoes
  • sour cream
  • butter
  • cream cheese
  • milk
  • salt
  • pepper
  • thyme
  • cheddar cheese

How to Make Twice Baked Potatoes:

  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
  2. Scrub the potatoes and place them whole on the baking sheet. Use a fork to poke holes in the top of each potato. Bake for 1 hour until tender and cooked through.
  3. Remove from the oven and allow to cool. Once cooled, slice in half the long way then use a spoon to scoop out the flesh and place in a large mixing bowl. Place the skins back on the baking sheet.
  4. Add the sour cream, butter, cream cheese, milk, salt, pepper and thyme to the mixing bowl. Mash the potatoes with the rest of the ingredients until everything is well combined. Fold in the cheddar cheese.
  5. Fill the potato skins with the mashed potato mixture until there is none left. Top with additional shredded cheese if desired.
  6. Reduce the oven to 350 degrees and cook the potatoes for 20 minutes. Remove from the oven and serve. Top with bacon bits and green onions if desired.

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Twice Baked Potatoes

Twice Baked Potatoes
These Twice Baked Potatoes are a great side dish to add to your next dinner. They are loaded with flavor, coming from the cheese, bacon, and green onions.
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 25 minutes
Serving Size 4 servings

Ingredients

  • 4 medium russet potatoes
  • ¼ cup sour cream
  • 6 tablespoons butter, softened
  • 4 ounces cream cheese, softened
  • ¼ cup milk
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon thyme
  • 1 ½ cups cheddar cheese, shredded

Instructions

  • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
  • Scrub the potatoes and place them whole on the baking sheet. Use a fork to poke holes in the top of each potato. Bake for 1 hour until tender and cooked through.
  • Remove from the oven and allow to cool. Once cooled, slice in half the long way then use a spoon to scoop out the flesh and place in a large mixing bowl. Place the skins back on the baking sheet.
  • Add the sour cream, butter, cream cheese, milk, salt, pepper and thyme to the mixing bowl. Mash the potatoes with the rest of the ingredients until everything is well combined. Fold in the cheddar cheese.
  • Fill the potato skins with the mashed potato mixture until there is none left. Top with additional shredded cheese if desired.
  • Reduce the oven to 350 degrees and cook the potatoes for 20 minutes. Remove from the oven and serve. Top with bacon bits and green onions if desired.

More Side Dish Recipes:

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