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.
Preparation Tips
- 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
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Preheat oven to 425 degrees.
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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.
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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.
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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.
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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.
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