If you're a fan of hearty, comforting potato side dishes, you’re going to love these Twice Baked Potatoes! Creamy, cheesy, and loaded with crispy bacon, they’re always a hit at any gathering. Whether you’re planning a holiday menu or just want to elevate your weeknight dinner, this classic recipe is guaranteed to please. They’re easy to prep ahead and perfect for feeding a crowd. So if you typically serve potatoes for special occasions—or just because—you’ve got to give these a try. One bite, and you’ll see why they’ve become a family favorite!
I love that I can personalize the toppings on these potatoes to individual likes!
Looking for more potato side dishes? Try Roasted Potatoes with Lipton Soup or Herbed Smashed Potatoes next time.
Ingredients
- baking potatoes
- butter
- bacon
- Colby cheese
- milk
- pepper
- salt
- granulated garlic
- green onions
See exact quantities in recipe card below.
Instructions
Bake the potatoes in the oven. I like to prick mine around the edge that I will be slicing. If you prefer to bake your potatoes in the microwave that works as well. Just do not wrap in foil for the oven. You want crispy skins that will stand up.
To begin, cube the butter and place it in a large mixing bowl. Next, slice each baked potato in half lengthwise and carefully scoop out the insides, leaving a thin layer of potato around the edges to help the skins hold their shape. Add the scooped potato pulp to the bowl with the butter and give it a good mash. Then, pour in some milk, followed by shredded cheese and crispy bacon. Mash again until everything is well combined. At this point, you can adjust the consistency by adding more milk or butter as needed—you’re aiming for a thick mashed potato texture. After that, stir in your seasonings along with the rest of the cheese and bacon, making sure to reserve a bit of each for topping.
Once the filling is ready, arrange the empty potato skins on a baking sheet and spoon the mashed potato mixture back into each one. Finally, sprinkle the tops with the reserved cheese, bacon, and a bit of chopped green onion. Bake at 350°F for 15 minutes, or until the cheese is melted and the potatoes are heated through.
Watch the short clip below to see this recipe in action!
Storage
These potatoes store very well! Just reheat the next day! Store them in an airtight container in the fridge until ready to reheat. They should last about 4 days.
Equipment
It's nice having a recipe that does not require a lot of tools sometimes! A sheet pan, a bowl and a potato masher! However, if you are in the market for any new tools PLEASE visit my affiliate link where I have some of my favorite kitchen tools!
Top Tip
To prevent cracking the skin of the potato scoop the pulp out very gently with a spoon. Leaving a thin layer of potatoes stuck to the skin.
I just love that cheesy potato goodness! There are so perfect for Christmas dinner! But if you need some more side dish ideas try one of these soon!
Side Dishes
Twice Baked Potatoes
Ingredients
- 3 baking potatoes
- 1 stick butter
- 4 slices bacon cooked and crumbled
- 1 cup (heaping) shredded Colby Jack cheese
- ¼-1/2 cup milk
- ½ teaspoon pepper or to taste
- ½ teaspoon salt or to taste
- ½ teaspoon granulated garlic or to taste
- 2 green onions
Instructions
- Preheat oven to 425℉. Prick potatoes a few times around the center where you will slice the potatoes. Bake potatoes for 1 hour or until done. Reduce heat to 350℉.
- Cube butter and add to a large bowl. Slice each potato in half lengthwise. Scoop potatoes leaving a thin layer of potato around the edge so the skin stays firm. Add potato pulp to the bowl with the butter. Give it a good mash. Then add some milk, cheese and bacon. Mash again. You may need more milk or butter just taste and watch consistency. You looking for a thick mashed potato texture. Add seasoning and rest of cheese and bacon and mash, making sure to reserve some for the topping. Place skins on a baking sheet and add the mashed potatoes to the skins. Top with extra bacon, cheese and onion. Bake at 350℉ for 15 minutes until cheese is melted and heated through.
Madelyn Tannery says
Loooove making these!! I almost never make normal baked potatoes now
Misty Tannery says
Oh, I am so so glad to hear that you like them so much! Thank you!