Twice Baked Potatoes Recipe (Best Ever)

This is the BEST TWICE BAKED POTATOES RECIPE and I'm going to tell you exactly how to make it. This creamy, cheesy, crispy Twice Baked Potato recipe is just too good and I can't get enough of it. These potatoes are the perfect side dish for any meal. They are filled with all the best ingredients and they're absolutely filled with flavor too!

Twice Baked Potatoes Recipe (Best Ever)

Course: Side Dish

Cuisine: American

Prep Time: 20 minutes

Cook Time: 1 hour 20 minutes

Cool Time: 20 minutes

Total Time: 2 hours

Servings:

Calories: 511kcal

Author: Becky Hardin - The Cookie Rookie

Twice Baked Potatoes are a classic, must make side dish any time of year. This is the best Twice Baked Potatoes recipe - follow this recipe for creamy, cheesy, crispy twice baked potatoes. Made with all of the best ingredients and toppings of your choice, they’re absolutely loaded with flavor!

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Ingredients

4 7-8 ounce russet (or large Yukon Gold) potatoes scrubbed, dried and rubbed lightly with canola or vegetable oil
1 cup 4 ounces shredded cheese sharp cheddar, Gruyere, Mexican blend, or your favorite, divided
¼ cup sour cream or Greek yogurt
¼ cup buttermilk
4 tablespoons unsalted butter room temperature
2-4 medium scallions thinly sliced, divided
4 strips bacon cut into ¼” lardons, cooked crisp, divided
Kosher salt
Freshly ground black pepper
Minced fresh herbs for garnish parsley, thyme, cilantro, chives

Instructions

Preheat oven to 400°F and adjust the oven rack to the middle position. Place a cooking rack over a foil-lined baking sheet.
Lightly rub each potato with oil and sprinkle with salt and freshly ground black pepper. Place the potatoes, evenly spaced, on the rack over the prepared baking sheet.
4 7-8 ounce russet (or large Yukon Gold) potatoes, Kosher salt, Freshly ground black pepper
Bake the potatoes to an internal temperature of 209°F or until fork tender (45 minutes-1 hour).
Remove the potatoes from the oven, and leave the oven on.
Once the potatoes have cooled on the rack 10 minutes, cut the potatoes in half crosswise. Leave a 1/8 inch-¼-inch thickness of flesh in each shell, and carefully scoop out the potato flesh into a medium-large mixing bowl.
Transfer the potato shells back to the prepared baking sheet and cook at 400°F for 10 minutes (this is so the shells can crisp a little and hold their shape after filling).
While the shells cook, mash together half the cheese, sour cream, buttermilk, half the butter, half the scallions, and half the bacon lardons with the baked potato flesh until smooth. Season with salt and pepper and mix together.
1 cup 4 ounces shredded cheese, ¼ cup sour cream or Greek yogurt, ¼ cup buttermilk, 4 tablespoons unsalted butter, 2-4 medium scallions, 4 strips bacon
Transfer shells from the oven and set the oven to broil. Fill the potato shells, mounding in the middle, with the mashed potato mixture and top with remaining cheese, scallions, bacon lardons, and butter.
Broil until the cheese has melted and the potatoes are spotty brown and little crispy on top, approximately 5-10 minutes. Watch closely.
Allow the potatoes to cool 10 minutes and serve.
Enjoy!
Minced fresh herbs for garnish

Video

Notes

Yukon Gold potatoes will produce and slightly more moist potato and creamy result than Russets but are just as delicious.
Get creative with the toppings! Some of our favorites are: a variety of cheeses, sautéed sweet and/or green peppers, caramelized onions, fresh tomatoes, caramelized apples, dried cranberries, and toasted pecans.

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