Twice Baked Potatoes with crispy bacon, creamy cheddar filling, and green onions. Easy make-ahead recipe perfect for weeknight dinners, holiday meals, or freezer-friendly meal prep. Fluffy baked russet potatoes loaded with butter, sour cream, and cheese create a rich and flavorful side dish. Ideal for serving with roasted chicken, steak, or a fresh salad.

Ingredients

3 pounds russet potatoes (about 4 large or 8 small), scrubbed clean
1 tablespoon olive oil
6 slices bacon
4 tablespoons butter, softened
½ cup sour cream
½ cup milk, divided (you may not need it all)
¾ teaspoon all-purpose seasoning (like Lawry’s Seasoned Salt)
¼ teaspoon freshly ground black pepper, or to taste
1½ cups shredded sharp cheddar cheese, divided
4 green onions, thinly sliced, divided

Instructions

First Bake

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Poke each potato several times with a fork. Rub each potato with a little olive oil, coating evenly.
Place the potatoes on the prepared baking sheet and bake for 60–70 minutes, until tender all the way through.
Remove from the oven and let them rest for 20–30 minutes.

Cook the Bacon

Line a second baking sheet with foil. Place the bacon slices on it.
Bake in the 400°F (200°C) oven for 15–18 minutes, until crisp.
Transfer the bacon to paper towels to drain and cool, then crumble and set aside.

Prepare the Potato Filling

For small potatoes: Slice a thin layer off the top and scoop out the insides, leaving a small rim for support.
For large potatoes: Cut in half lengthwise and scoop out the insides, leaving a rim intact.
Place the hollowed shells back on a parchment-lined baking sheet.

In a large mixing bowl, combine the scooped-out potato with butter, sour cream, half of the milk, all-purpose seasoning, and black pepper. Beat with an electric mixer until smooth.
Stir in half of the crumbled bacon, half of the cheddar cheese, and half of the green onions. Add more milk if the mixture is too thick to achieve a creamy texture.

Second Bake

Spoon the potato mixture back into the shells and top with the remaining cheese.
Bake at 350°F (175°C) for 15–20 minutes, until warmed through and cheese is melted.
Garnish with the remaining bacon and green onions before serving.

Why You’ll Love This Recipe

Twice baked potatoes are creamy, cheesy, and packed with flavor. The combination of buttery potato, crispy bacon, sharp cheddar, and fresh green onions makes these potatoes a perfect side for weeknight dinners or holiday feasts. They’re also freezer-friendly, making them ideal for meal prep.

Tips

Use russet potatoes for the fluffiest texture.
Don’t overfill the shells to avoid spilling during the second bake.
Let baked potatoes cool slightly before scooping to maintain the shell’s structure.
Adjust milk gradually to get your desired creaminess.

Variations and Substitutions

Cheese: Swap cheddar for Monterey Jack, Gruyère, or mozzarella.
Bacon: Use cooked sausage, ham, or omit for a vegetarian version.
Add-ins: Mix in roasted garlic, sautéed mushrooms, or spinach for extra flavor.
Dairy-free: Substitute butter and sour cream with plant-based alternatives.

FAQs

Can I make these ahead of time?
Yes! You can prepare and fill the potatoes, then refrigerate for up to 24 hours before baking.

Can I freeze them?
Absolutely. Assemble the potatoes, wrap them tightly, and freeze for up to 2 months. Bake directly from frozen at 350°F (175°C) until heated through.

Can I use small potatoes without cutting them?
Yes, just scoop a little from the top to create a small cavity for the filling.

Serving

Serve these twice baked potatoes as a side dish with roasted meats, grilled chicken, or a fresh salad. They’re also hearty enough to enjoy as a main dish for a comforting meal.

Suggestions

Pair with a crisp green salad or roasted vegetables for a balanced meal.
Sprinkle extra herbs like parsley or chives for added color and flavor.
For a fun presentation, use mini potatoes as individual servings for parties or gatherings.