• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Facebook
Instagram
Pinterest
YouTube
TikTok

Jo Cooks

Simple - Easy - Comfort

  • All Recipes
    • Course
      • Breakfast
      • Appetizers
      • Lunch
      • Dinner
      • Desserts
      • Side Dishes
      • Soups
      • Salads
      • Sandwiches
      • Drinks/Cocktails
      • Sauces & Dressings
    • Method
      • Crockpot
      • Instant Pot
      • One Pot
      • Air Fryer
      • Casseroles
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Cuisine
      • Asian
      • Italian
      • Mexican
      • European
      • Indian
      • Romanian
      • Mediterranean
      • Middle Eastern
      • American
    • Ingredient
      • Chicken
      • Pork
      • Beef
      • Seafood
      • Lamb
      • Vegetarian
      • Pasta
      • Spices
    • Holiday
      • Christmas
      • Easter
      • Thanksgiving
      • Game Day
      • Valentine's Day
      • St. Patrick's Day
      • Cinco de Mayo
      • Mother's Day
      • Memorial Day
      • Father's Day
      • 4th Of July
      • Labor Day
      • Halloween
    • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • Shop
  • About Jo
FREE recipe eBook!
Display Search Bar Search...
All Recipes
Instant Pot
30 Minute
One Pot Meals
Soups
Dips & Dressings
Baking
Pasta
Sandwiches
Sides
Appetizers Side Dishes Pork Potatoes
4.1 from 13 votes

Twice Baked Potatoes

Jump to RecipePrintRate
By: Joanna Cismaru •10/21/22 10 Comments

This post may contain affiliate links. Please read my disclosure policy.

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

Frequently Asked Questions

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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

closeup of twice baked potato slices on a serving platter.
Print
4.08 from 13 votes

Twice Baked Potatoes

Prep 20 minutes
Cook 1 hour 30 minutes
Total 1 hour 50 minutes
Rate Recipe
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.
6

Ingredients

  • 3 large russet potatoes (scrubbed clean)
  • 2 tablespoon butter (unsalted, softened)
  • 2 tablespoon sour cream
  • ¼ cup milk
  • 5 slices bacon (fried and chopped into small pieces)
  • ½ teaspoon pepper (or to taste)
  • 1 cup Monterey Jack cheese (shredded)

Optional Garnish

  • 2 green onions (chopped)
  • sour cream

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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.

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%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

closeup of twice baked potato slices on a serving platter.

Did You Make This?

We love seeing what you made! Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations!

Rate Recipe
Add Your Photo!
  • 98
Home Recipes
Joanna Cismaru

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.

Read More
iPad showing title of ebook 30 recipes from around the world
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

10 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Sandy
Sandy
Posted: 1 year ago

Can you make these ahead of time?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sandy
Posted: 1 year ago

You can, please follow the instructions under Leftovers on how to do this.

0
Reply
Hannele
Hannele
Posted: 2 years ago

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!

0
Reply
Macy
Macy
Posted: 2 years ago

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.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Macy
Posted: 2 years ago

Thanks, let me know how you like them!

0
Reply
Carol at Wild Goose Tea
Carol at Wild Goose Tea
Posted: 8 years ago

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.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Carol at Wild Goose Tea
Posted: 8 years ago

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

0
Reply
Lindsey @ American Heritage Cooking
Lindsey @ American Heritage Cooking
Posted: 8 years ago

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!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lindsey @ American Heritage Cooking
Posted: 8 years ago

Lol! Thanks Lindsey. 🙂

0
Reply
Ive
Ive
Posted: 8 years ago

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

0
Reply

sidebar

Headshot of Joanna Cismaru

Hey there!

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.

Read More
Collage of recipe ebooks
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

Pasta Favorites

baked mac and cheese in a black cast iron skillet.
45 mins

Baked Mac And Cheese

freshly made crack chicken penne with a wooden spoon in a skillet.
40 mins

Crack Chicken Penne

chicken pot pie pasta in a white serving bowl with a wooden serving spoon.
50 mins

Chicken Pot Pie Pasta

freshly made one pot pasta in a dutch oven.
20 mins

One Pot Pasta

tomato spinach chicken pasta in a white bowl.
30 mins

Tomato Spinach Chicken Pasta

homemade hamburger helper lasagna from scratch in a skillet.
30 mins

One Pot Hamburger Helper Lasagna

baked feta pasta in a white bowl garnished with fresh basil.
50 mins

Baked Feta Pasta (Tik Tok Pasta)

sideview shot of chicken fajita pasta in a white bowl with a fork inside
45 mins

Chicken Fajita Pasta

side close up shot of swedish meatball pasta in a beige braised garnished with parsley
30 mins

Swedish Meatball Pasta

overhead shot of a bowl of haluski
40 mins

Haluski (Cabbage and Noodles)

A stack of cookbooks
Grab a copy!

My Cookbooks

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Dinner Favorites

smothered pork chops in a skillet garnished with parsley.
1 hr 15 mins

Smothered Pork Chops

a wooden spoon lifting a salisbury steak out of the skillet
30 mins

Salisbury Steak

beef lo mein in a black wok.
30 mins

Beef Lo Mein

side shot of beef and broccoli in a skillet
15 mins

Easy Beef and Broccoli Stir Fry

shepherd's pie in a skillet with a serving taken out of it.
1 hr 25 mins

Skillet Shepherd’s Pie

a serving spoon inside a skillet with chicken broccoli rice casserole.
30 mins

One Pot Cheesy Chicken Broccoli Rice Casserole

side view shot of two italian stuffed peppers in a bowl
2 hrs 30 mins

Italian Stuffed Peppers

side view shot of a bowl with a scoop of spaghetti bolognese in it
40 mins

Spaghetti Bolognese

Facebook
Instagram
Pinterest
YouTube
TikTok
Visit our Other Site: Craving Home Cooked

Explore

Recipes
Cookbooks
About Jo
Contact

Legal

Privacy Policy
Accessibility
Disclaimers
© 2023 Jo Cooks
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
wpDiscuz