Cheesy Twice-Baked Potatoes are baked potato shells filled with a cheesy, creamy potato mixture and baked again. Perfect addition to any dinner but also fancy enough for special occasions.
Baked potatoes are delicious on their own, but when elevated to twice-baked status, they are beyond delicious. Twice-baked potatoes are perfect for special occasions. With plenty of cheese and a garnish of bacon and chives, these potatoes are special.
What is a Twice-Baked Potato?
A twice-baked potato is a potato that has been baked, hollowed out, filled back up with a creamy potato mixture, and baked until warmed through. The potato flesh is typically mixed with butter, cream or milk, and sour cream to give it a creamy consistency. Shredded cheese and bacon add even more flavor.
Then, spoon or pipe the potato mixture back into the potato skins. Top with extra cheese or a touch of paprika. These potatoes are casual enough for every day but elegant enough for special occasions.
- I prefer russet potatoes for this recipe. Larger potatoes are easier to hollow out while keeping the shell intact.
- Warm potatoes mash easier than cold potatoes. Allow the baked potato to cool enough to handle but the potato should still be warm inside.
- Use a spoon to hollow out the potato, leaving some potato as a lining to give the potato skin structure.
- For a lighter and fluffier filling, put the potato flesh through a potato ricer before mixing with the other ingredients. Alternatively, mash the potato with a fork before adding the other ingredients.
- The amount of cream needed may vary depending on the moisture of the potato. Add enough cream to achieve the desired consistency.
- For a fancier presentation, use a piping bag to pipe the potato mixture into the shell. Alternatively, spoon the mixture into the potato skins.
- Refrigerate leftovers. The potatoes will keep for 2-3 days.
- Wrap in foil and reheat in the oven or reheat in the microwave (without foil).
- For a hearty breakfast, serve a leftover twice-baked potato topped with a fried egg.
When I was growing up, twice-baked potatoes were usually reserved for special occasions, but these potatoes are easy enough to make any time. What’s not to love about a potato loaded with cheese and bacon! Add these potatoes to your dinner table and they are sure to be a family favorite!
If you try this recipe, please leave a comment below or tag me on Instagram @mycasualpantry so I can see your creation.
Other potato recipes you may enjoy
- Easy Roasted Potatoes
- Pepper and Potato Hash
- Hashbrown Potatoes Deluxe
- Best Make-Ahead Mashed Potatoes
- Skillet Hash Browns
- Bacon Cheddar Ranch Mashed Potatoes
- Grilled Fingerling Potatoes
Potatoes are baked, hollowed out, and refilled with a cheesy, creamy potato mixture before baking a second time.
- 3 large russet potatoes
- 2 tablespoons butter or cream cheese
- 1/2 cup sour cream
- 2 tablespoons heavy cream
- 1 cup shredded cheddar cheese, divided
- salt and black pepper, to taste
- 2 strips bacon, cooked and chopped
- chives, for garnish
Preheat oven to 425 degrees.
Scrub the potatoes clean and prick all over with a fork. Place on a sheet pan and lightly drizzle with oil. Roll the potatoes around to coat with the oil. Sprinkle with salt. Bake for 45-55 minutes or until the potatoes give a little when squeezed.
Let the potatoes cool enough to handle. Cut the potatoes in half lengthwise. Scoop out the flesh of the potato, leaving a little around the edges to give structure to the potato skin.
Add the potato flesh to a bowl. (The potato can be put through a ricer for a finer, smoother texture). Add the butter or cream cheese, sour cream, heavy cream, 1/2 cup of cheese, and salt and pepper. Mash the potatoes with the other ingredients until combined. Be careful not to overmix.
Spoon or pipe the potato mixture into the potato skins. Top with remaining cheese and the bacon and bake for 15-20 minutes until the potatoes are warmed through and the cheese is melted. Garnish with chives.