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4.75 from 4 votes

Twice Baked Potatoes

Recipe from Two Peas and Their Pod

Salty and crisp baked potato shells stuffed with light and fluffy mashed potatoes, cheese, and bacon. These cheesy potatoes are a family favorite side dish and go great with any meal!  
Prep Time20 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 40 minutes
Course: Side Dish
Cuisine: American
Keyword: potatoes
Servings: 8
Calories: 352kcal


For the potatoes:

  • 4 medium russet potatoes (washed, dried, and rubbed lightly with oil)

For the filling:

For the topping:

  • 1 cup shredded cheddar cheese
  • 3 pieces cooked bacon chopped
  • 1 tablespoon finely chopped chives
  • Kosher salt and black pepper to taste


  • Preheat the oven to 400 degrees F. Poke the potatoes with a fork and place the potatoes on a large baking sheet. Bake for 45 minutes to 1 hour or until the potatoes are soft. Remove from the oven and turn the oven temperature to 375 degrees F.
  • With a sharp knife, slice the potatoes in half lengthwise. Carefully scoop out the flesh with a spoon, leaving about a 1/4-inch thickness of flesh in each shell. Put the potato flesh into a medium bowl and place the potato shells back on the baking sheet.
  • Add the butter, sour cream, milk, chopped bacon, cheese, garlic powder, paprika, green onion, salt and pepper to the potato flesh. Mash until desired consistency.
  • Fill the potato shells evenly with the mashed potato filling. Top each potato with a shredded cheese and place in the oven. Bake for 15 to 20 minutes or until the cheese is melted.
  • Remove from oven and top each potato with chopped bacon, chives, and season with salt and pepper. Serve warm.


Store leftover baked potatoes in the fridge for up to 4 days. Reheat in the oven. 


Calories: 352kcal | Carbohydrates: 21g | Protein: 10g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 64mg | Sodium: 339mg | Potassium: 537mg | Fiber: 1g | Sugar: 2g | Vitamin A: 665IU | Vitamin C: 6.5mg | Calcium: 202mg | Iron: 1.2mg