The perfect baked potato exists! Each bite of these Twice Baked Potatoes is loaded with cheese, sour cream, onion, and the best part – bacon! Baked until bubbly and golden, this tried and true hit is great as an appetizer or side dish.
When I picture my perfect baked potato, I want lots of sour cream, bacon, cheese, and green onion. We know bacon makes everything better, and it totally does for these Twice Baked Potatoes. Made with a handful of simple ingredients, these delectable little bites give us all the flavors and textures of the perfect baked potato, in a convenient slice!
Why Make These Twice Baked Potatoes
- Simple Ingredient List
- Easy to Make
- Delicious
- Convenient Portion
- Perfect for Appetizers or Side Dish
Sure, a baked potato topped with cheese, sour cream, and onion is quite delicious, but, it will always feel like something is missing. You know I couldn’t do a recipe like this without lots of bacon! My favorite part is, of course, the toppings. These potato slices are so easy to make and boast the perfect combination of flavor, each bite loaded with melty, cheesy, bacon-y deliciousness.
Ingredient Notes
- Russet Potatoes – These are nice and starchy, so they’ll hold up well for this recipe. Russet potatoes are oblong in shape and are thick-skinned. Not only are russet potatoes perfect for baking but they are also perfect for frying!
- Butter – Unsalted. You can use salted butter as well.
- Sour cream – Or Greek yogurt, for a healthier version.
- Milk – Any type of milk, even mild flavored dairy alternatives.
- Bacon – Any type you like best, even turkey bacon or beef bacon will work.
- Monterey Jack cheese – Cheddar, Swiss, Colby, Leicester will all be great substitutes.
How To Make Twice Baked Potato Slices
Prep The Potatoes
- Prep: Preheat oven to 375°F. Place the potatoes on a baking sheet and bake for 1 hour or until the potatoes are fork tender and the skins are slightly crisp. Line a baking sheet with parchment paper.
- Slice: Let the potatoes cool a bit so that you can slice them. Cut off the end pieces from each potatoes and discard then slice each in about 4 equal slices, mine were about 1 inch or a bit less in thickness.
- Prep Skins: Lay the slices flat and using a round cookie cutter or a spoon, remove most of the insides. Leave a very thin rim of potato around the edge for structure, around 1/4 to 1/2 inch. Place the potato skins on the prepared baking sheet.
Make The Filling
- Make the Filling: Add the scooped potato insides to the bowl of your mixer with the sour cream, butter, and milk. Mix until smooth. Add bacon, pepper, 1/2 cup of the cheese, and mix. Taste and season as desired.
Assemble and Bake
- Assemble:Â Use a scoop or spoon to fill the potato slices with the potato mixture. Slightly mound the mixture in the slices, as it will settle after baking. Top with the remaining cheese.
- Bake:Â Transfer the baking sheet to the oven and bake for 8 minutes, or until the cheese is melted. Turn on the broiler and broil for 2 to 3 minutes, watching very carefully so you won’t burn them.
- Finish:Â Remove the baking sheet from oven and let the potatoes rest on the baking sheet for at least 10 minutes before removing them with a spatula and serving. Garnish with green onions and/or additional bacon pieces.
FAQs & Expert Tips
FAQs
The best potatoes for baking are starchy potatoes such as russet potatoes, Idaho potatoes or many sweet potatoes. While one of my favorite potatoes are Yukon gold, I don’t recommend those for baking as they are more suited for mashing or roasting.
You can use any of our favorite baked potato toppings or even some unique ingredients to really make these a special treat. Try:
– Hot peppers
– Bell peppers
– Olives
– Chipotle peppers in adobo
– Sun dried tomatoes
– Spices such as chili powder
You can’t go wrong with a loaded baked potato as a side! I served these potatoes slices with some pan seared steaks and roasted asparagus. These also work as a great party appetizer, your guests won’t be able to resist!
Tips
- Add a little extra dollop of sour cream on top or to dip when you’re serving these as an appetizer!
- Try this recipe with sweet potatoes instead for a twist on a classic.
Leftovers
Transfer the leftover twice baked potatoes to an airtight container, in a single layer as to not squish the filling. They will last 3-4 days in the fridge. Make sure the slices have fully cooled down to room temperature before storing them to avoid sweating.
Reheating
While you can reheat these in the microwave, the oven will work best to give you a nice and even reheat. Place the slices on a parchment paper lined baking sheet and cook at 325°F for 10-12 minutes.
Freezing
Make sure the potato slices are cooled completely, then transfer to an airtight container or freezer bag and store in the freezer. The potatoes will last for up to 3 months.
Let thaw overnight in the fridge and place the slices on a parchment paper lined baking sheet and bake at 325°F until heated through.
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Twice Baked Potatoes
Ingredients
- 3 large russet potatoes scrubbed clean
- 2 tbsp butter unsalted, softened
- 2 tbsp sour cream
- ¼ cup milk
- 5 slices bacon fried and chopped into small pieces
- ½ tsp pepper or to taste
- 1 cup Monterey Jack cheese shredded
Optional Garnish
- 2 green onions chopped
- sour cream
Instructions
Prep the Potatoes
- Prep: Preheat oven to 375°F. Place the potatoes on a baking sheet and bake for 1 hour or until the potatoes are fork tender and the skins are slightly crisp. Line a baking sheet with parchment paper.
- Slice: Let the potatoes cool a bit so that you can slice them. Cut off the end pieces from each potatoes and discard then slice each in about 4 equal slices, mine were about 1 inch or a bit less in thickness.
- Prep Skins: Lay the slices flat and using a round cookie cutter or a spoon, remove most of the insides. Leave a very thin rim of potato around the edge for structure, around ¼ to ½ inch. Place the potato skins on the prepared baking sheet.
Make the Filling
- Make the Filling: Add the scooped potato insides to the bowl of your mixer with the sour cream, butter, and milk. Mix until smooth. Add bacon, pepper, ½ cup of the cheese, and mix. Taste and season as desired.
Assemble and Bake
- Assemble: Use a scoop or spoon to fill the potato slices with the potato mixture. Slightly mound the mixture in the slices, as it will settle after baking. Top with the remaining cheese.
- Bake: Transfer the baking sheet to the oven and bake for 8 minutes, or until the cheese is melted. Turn on the broiler and broil for 2 to 3 minutes, watching very carefully so you won't burn them.
- Finish: Remove the baking sheet from oven and let the potatoes rest on the baking sheet for at least 10 minutes before removing them with a spatula and serving. Garnish with green onions and/or additional bacon pieces.
Recipe Notes
- Leftovers: Transfer the leftover twice baked potatoes to an airtight container, in a single layer as to not squish the filling. They will last 3-4 days in the fridge. Make sure the slices have fully cooled down to room temperature before storing them to avoid sweating.
- Reheating: While you can reheat these in the microwave, the oven will work best to give you a nice and even reheat. Place the slices on a parchment paper lined baking sheet and cook at 325°F for 10-12 minutes.
- Freezing: Make sure the potato slices are cooled completely, then transfer to an airtight container or freezer bag and store in the freezer. The potatoes will last for up to 3 months.
- Thawing: Let thaw overnight in the fridge and place the slices on a parchment paper lined baking sheet and bake at 325°F until heated through.
