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Twice Baked Potatoes are the perfect side dish or appetizer with tender baked potato boats, gooey, cheesy filling, and classic baked potato toppings. |

Twice Baked Potatoes

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  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 1 hour 45 minutes
  • Yield: 8 servings
  • Diet: Gluten Free


Twice Baked Potatoes are the absolute perfect side dish for your family dinners or as a game day appetizer. They're commonly served in sports bars and chain restaurants, but the homemade version is so much better! The tender baked potato boats have a crispy shell from the double baking process, and the gooey, cheesy filling oozes flavor into every bite. 


  • 4 large russet potatoes
  • 1 teaspoon avocado oil
  • 5 slices bacon, sliced in half
  • 1/2 cup milk
  • 3 tablespoons unsalted butter, cut into 1-inch pieces
  • 3 tablespoons sour cream
  • 1 ½ cups cheddar cheese, shredded, divided
  • 1/2 teaspoon salt (or to taste)
  • ¼ teaspoon ground black pepper (or to taste)
  • 1 tablespoon green onions, finely chopped


  1. Preheat oven to 400 F.
  2. Scrub potatoes clean, then poke all over with a fork or knife, and rub the potatoes all over with oil. Place the potatoes in a large baking sheet and bake at 400F until cooked through and fork tender, about 1 hour.
  3. While the potatoes are baking, add bacon in a skillet and cook over medium-high heat until browned on both sides and crisp, about 6-8 minutes. Reserve the bacon fat in a bowl and transfer the bacon onto a paper towel lined plate. Chop the bacon into small bits and set aside.
  4. Once cooked, allow the potatoes to cool for 15 minutes until cool enough to handle. Then, gently slice the baked potatoes in half lengthwise and scoop out the insides without tearing the shells. Leave about a 1/4 inch border of potato flesh on the skin. Set the potato shells aside.
  5. Transfer the potato flesh into a large mixing bowl and add milk, butter, sour cream, 1 cup cheddar cheese, salt, pepper, and reserved bacon fat. Stir well with a spatula until evenly combined. Stir in half of the bacon bits.
  6. Fill the potato shells evenly with the mashed potato mixture and top with extra cheddar cheese and bacon bits.
  7. Reduce the oven temperature to 350F and bake the stuffed mashed potatoes again for another 20 minutes until heated through and the cheese has melted.
  8. Sprinkle with green onions and serve warm.


How to store: Store leftover twice-baked potatoes in an airtight container or cover them well with plastic wrap. Store in the fridge for 3-4 days. 

How to reheat: Although you can microwave the twice-baked potatoes, the preferred method is to bake them in a 400 degree F oven for 10-15 minutes until nice and warm. You can also reheat them in the air fryer at 400F for about 7-10 minutes.

How to freeze: After chilling, place the potatoes in a freezer-safe container. They'll store well for up to 3 months. Allow the potatoes to thaw overnight in the fridge to room temperature before reheating according to instructions above.

  • Prep Time: 25 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Appetizer
  • Method: Baked
  • Cuisine: American