Twice-Baked Potatoes Recipe

Twice-Baked Potatoes Recipe

How To Make Twice-Baked Potatoes

If you want to make your potatoes extra crispy, bake them twice. These twice-baked potatoes are crusty on the sides with soft and tender insides. Try it!

Preparation: 15 minutes
Cooking: 1 hour 20 minutes
Total: 1 hour 35 minutes



  • 8russet potatoes,washed, scrubbed and dried
  • 2tbspcanola oil
  • 1cupunsalted butter
  • 6bacon,slices, cooked and crumbled
  • 1cupsour cream
  • cupscheddar cheese,divided
  • 1cupwhole milk
  • 2tspkosher salt
  • ½tspcoarse ground black pepper
  • ½cupgreen onions,sliced thinly


  1. Preheat the oven to 400 degrees F and rub the canola oil over the potatoes.

  2. Place the potatoes on a baking sheet and bake for 60 minutes.

  3. Cut the potatoes in half horizontally and scoop out all but ½ inch of the wall of the potatoes and place into a large bowl with the butter, bacon, sour cream, 1 cup of cheddar cheese, milk, salt, pepper and most of the green onions and mix well together.

  4. Scoop the mixture back into the potato halves, top with remaining cheddar cheese and bake for 18 to 20 minutes before garnishing with remaining green onions.


  • Calories: 347.77kcal
  • Fat: 25.20g
  • Saturated Fat: 13.23g
  • Trans Fat: 0.63g
  • Monounsaturated Fat: 7.89g
  • Polyunsaturated Fat: 2.01g
  • Carbohydrates: 23.87g
  • Fiber: 1.69g
  • Sugar: 2.17g
  • Protein: 7.93g
  • Cholesterol: 59.30mg
  • Sodium: 408.37mg
  • Calcium: 139.16mg
  • Potassium: 595.10mg
  • Iron: 1.20mg
  • Vitamin A: 164.68µg
  • Vitamin C: 7.70mg
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