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Home / Recipes
1 hour 50 minutes
4.19 from 11 votes
8 Comments

Twice Baked Potatoes

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by: Joanna Cismaru
11.10.20
Updated: 11.10.20

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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.

closeup of twice baked potato slices on a serving platter.

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

overhead shot of all the ingredients needed to make twice baked potatoes.
  • 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

process shots showing how to prep potatoes to make twice baked potatoes.
  1. 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.
  2. 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.
  3. 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

process shots showing how to make the filling for twice baked potatoes.
  1. 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

process shots showing how to fill twice baked potatoes and bake them.
  1. 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.
  2. 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.
  3. 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.
closeup of twice baked potato slices on a serving platter.

FAQs & Expert Tips

FAQs

Best Potatoes To Use?

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.

What Else Can I Fill These With?

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

How To Serve

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.
overhead shot of twice baked potato slices on a serving platter.

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.

closeup of twice baked potato slices on a serving platter.

More Related Recipes

  • Sweet and Sour Chicken
  • Cheesy Bacon Ranch Potatoes
  • Potato Skins
  • Sour Pork Soup
  • Fajita Potato Bites
  • Chipotle Chicken Stuffed Sweet Potato Skins

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closeup of twice baked potato slices on a serving platter.

Twice Baked Potatoes

4.19 from 11 votes
Prep: 20 mins
Cook: 1 hr 30 mins
Total: 1 hr 50 mins
Author: Joanna Cismaru
Serves: 6
Print Pin Rate
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.

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
US Customary – Metric

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition Information:

Serving: 2slicesCalories: 342kcal (17%)Carbohydrates: 35g (12%)Protein: 11g (22%)Fat: 18g (28%)Saturated Fat: 9g (56%)Cholesterol: 42mg (14%)Sodium: 240mg (10%)Potassium: 845mg (24%)Fiber: 3g (13%)Sugar: 2g (2%)Vitamin A: 344IU (7%)Vitamin C: 11mg (13%)Calcium: 183mg (18%)Iron: 2mg (11%)
Course:Appetizer, Side Dish
Cuisine:American
Keyword:twice baked potatoes
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Hannele says

    November 15, 2020 at 3:37 pm

    5 stars
    This is delicious and not complicated.
    To scoop out the potato I used an apple corer. That worked a treat.
    I made these last minute, so I had to improvise. I used a thick, full-fat, unflavoured yoghurt instead of sour cream and a standard onion I softened in the bacon fat. The result was awesome!

    Reply
  2. Macy says

    November 12, 2020 at 5:06 am

    What a great, original idea. Going to have to try this out on next special occasion. Been making twice baked potatoes forever, but this is way cool to have a new recipe that highlights the toppings….bet they’re crispier on edges too! Can’t wait to try. Great tutorial pics BTW, super helpful.

    Reply
    • Joanna Cismaru says

      November 12, 2020 at 9:26 am

      Thanks, let me know how you like them!

      Reply
  3. Carol at Wild Goose Tea says

    March 27, 2014 at 10:50 pm

    This is a devilish recipe. I like it. Mmmm only my dogs are not getting my bacon. Mmmm does that make me a ‘pig’. Gosh that was lame. Lovin’ it of course. Twiced baked potatoes are one of my favorite from my childhood, which of course was when the world was flat. Mom didn’t make them often, so they became even more my favorite—-absence does make the tummy fonder too. Only tricky part is keeping the precision control necessary with the cookie or biscuit cutter. I like to exaggerate as well as make reference to lame puns.

    Reply
    • jo says

      March 28, 2014 at 12:32 am

      LOL Carol, you crack me up! You can’t be that old!

      Reply
  4. Lindsey @ American Heritage Cooking says

    March 26, 2014 at 5:37 pm

    The Good Wife is in my Netflix cue! I’ve heard really good things…It sounds like my next addiction!

    Mmmm bacon. These twice bakes potato slices are so cute! Was that the wrong response? Boring, same-old twice baked potatoes be gone! Twice Baked Potato Slices are in the kitchen! Pinned!

    Reply
    • jo says

      March 27, 2014 at 12:21 am

      Lol! Thanks Lindsey. 🙂

      Reply
  5. Ive says

    March 26, 2014 at 3:03 am

    5 stars
    An instant WAO! My family, love it!!

    Reply

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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