Twice Baked Potatoes make a hearty, crowd-pleasing side for holiday dinners. These are loaded with cheese, bacon and finished with a drizzle of barbecue sauce and ranch for a flavorful touch.
This is one of my favorite potato recipes. Warm, creamy, and indulgent, it’s a comforting dish that’s easy to prepare and always disappears fast at gatherings.
Twice Baked Potato Ingredients
To make this baked potato recipe, gather the ingredients below. Quantities and full instructions appear in the recipe card further down.
- Russet potatoes
- Vegetable oil
- Salt and pepper
- Milk
- Butter
- Sour cream
- Sharp cheddar cheese
- Pepperjack cheese
- Bacon
- Barbecue sauce
- Ranch dressing
- Chives
How to Make Twice Baked Potatoes
- Bake the potatoes. Preheat the oven to 400°F. Rub the potatoes with oil, place them on a baking sheet, and bake until tender, about one hour. Remove from the oven and lower the temperature to 350°F.
- Scoop the insides. Let the potatoes cool until they’re safe to handle. Slice each potato in half lengthwise and scoop the flesh into a bowl, leaving a rim so the skins hold their shape. Set the skins aside; they will crisp as they cool.
- Prepare the filling. Mash the potato flesh in the bowl and season with salt and pepper. Warm the milk and butter together until the butter melts, then add that to the potatoes. Fold in half of the shredded cheddar and half of the pepperjack, plus the chopped cooked bacon and sour cream.
- Stuff the skins. Spoon the potato mixture back into the reserved skins, dividing it evenly. Sprinkle the remaining cheeses over each stuffed potato.
- Finish baking. Return the filled potatoes to the oven and bake for about 30 minutes, or until the cheese is melted and the tops are golden.
- Garnish and serve. Drizzle with barbecue sauce and ranch dressing, and finish with chopped chives. Serve hot.
Tips for Perfect Twice Baked Potatoes
- Choose oval, evenly shaped russet potatoes so the skins make sturdy “boats” for the filling.
- If available, use a stand mixer to mash the filling for a very smooth texture — the mixture can be thick and heavy to work by hand.
- Potato skins are edible and add texture; whether to eat them is personal preference but they do crisp nicely when cooled and reheated.
Can I Make These Ahead of Time?
Yes. You can bake the potatoes and prepare the filling ahead of time. Chill the stuffed but unbaked potatoes covered in the refrigerator and bake the second time once you reach your destination or are ready to serve. If you’re using someone else’s kitchen, be sure to confirm oven access before you arrive.
What to Serve with These Potatoes
Twice baked potatoes make a rich side that complements many main dishes. They work well alongside roasted or braised meats and lighter salads. Popular pairings include:
- Pot roast
- Glazed ham
- Roasted turkey
- Roasted or grilled chicken
- Fresh green salad
Twice Baked Potatoes with BBQ Sauce
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Ingredients
- 4 large russet potatoes
- 1 Tablespoon oil
- salt and pepper to taste
- 1/2 cup milk
- 1 Tablespoon butter
- 1 Tablespoon sour cream
- 1 cup sharp cheddar cheese shredded
- 1 cup pepperjack cheese shredded
- 6 slices bacon cooked and roughly chopped
- barbecue sauce to garnish
- ranch dressing to garnish
- chives to garnish
Instructions
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Preheat the oven to 400°F.
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Rub the potatoes with oil and place on a baking sheet. Bake for about one hour, until tender.
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Remove potatoes from the oven and lower the temperature to 350°F.
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Allow potatoes to cool enough to handle. Slice in half and scoop out the flesh into a bowl, leaving a sturdy rim so the skins hold shape.
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Mash the potato flesh and season with salt and pepper to taste.
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Warm the milk and butter together until the butter melts, then stir that into the mashed potatoes.
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Fold in 1/2 cup of shredded cheddar and 1/2 cup of shredded pepperjack, plus the chopped bacon and sour cream, mixing until combined.
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Spoon the filling into the reserved skins and top each with the remaining cheeses.
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Bake the stuffed potatoes at 350°F for about 30 minutes, until heated through and the cheese is melted and lightly browned.
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Finish with a drizzle of barbecue sauce and ranch, and sprinkle with chopped chives. Serve immediately.
Nutrition
Calories: 399kcal
Carbohydrates: 29g
Protein: 12g
Fat: 26g
Nutrition information is an estimate calculated with online tools and should be used as a general guide.
The recipe and photos are the property of the original author and are included here to present the preparation and ingredient details.