These Ultimate Twice Baked Potatoes are just like the ones you get at a steakhouse – they're stuffed with bacon, cheddar, scallions and sour cream.
Ingredients in stuffed potatoes
2 Russet potatoes
2 tbsp butter
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1 pinch pepper
1/2 cup sour cream
1/2 cup cheddar cheese
4 slices bacon, crumbled
4 scallions, sliced
How to make this recipe
Preheat oven to 450 F. Bake potatoes for 45 minutes until fork tender. Meanwhile, fry bacon in a pan on the stove.
When potatoes are done, let them cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl, being careful to leave about a 1/2 inch of flesh around the skins.
Add butter, onion powder, garlic powder, salt &pepper, 1/2 the cheddar cheese and 1/2 the scallions to the potato mixture. Blend with a hand mixer or immersion blender until creamy.
Spoon the mixture back into the potato skins. Top each with remaining cheddar cheese and bake for 15 minutes until cheese is melted.
Remove potatoes from oven, then top with bacon and remaining scallions. Serve and enjoy!
- russet potatoes– These potatoes are best for baking, as they have thick skins and a light, fluffy texture. However, if you prefer white potatoes, you can certainly use them instead.
- butter– While butter adds great flavor, equal amounts of any butter substitute or even milk will also work. It is simply to hold the potatoes and other ingredients together.
- sour cream-Light sour cream, cream cheese or light cream cheese and even plain Greek yogurt can be used to make the filling creamy. They also work well as toppings. Greek yogurt will be tangier and has less fat.
- cheddar cheese-Any type of cheese can be used in these potatoes. Try using jalapeño jack or swiss cheese to change things up.
- bacon-Regular bacon is the classic flavor of twice-baked potatoes. Turkey bacon, Canadian bacon and even vegetarian bacon make good substitutes.
- scallions-Chives or finely diced white or red onion can be used instead of scallions.
Do you eat the skin of a twice baked potato?
Yes, eat the skin of the potato! Most of the nutrients and half the fiber in a potato is in its skin. And baking the potatoes twice adds an amazing crunch to the skins. You'll love the creamy filling followed by the crunchy skins.
Cream cheese vs sour cream
It is the sour cream in these potatoes that make them so creamy and extra flavorful but you can also use cream cheese or Greek yogurt.
Sour cream makes the filling lighter and tangier than cream cheese, as it has less fat in it. Greek yogurt won't taste as good as the sour cream (it has a tiny bit of bitterness to it), but it's a decent sub-in if you don't have any sour cream.
Making them ahead
Twice baked potatoes are the ultimate make-ahead food. Just follow the recipe right through to the end, adding the filling to the skins but not adding any toppings (including the top layer of cheese). Cover the potatoes and refrigerate for up to 3 days.
When you are ready, add the top layer of cheese and toppings to each potato and reheat in a 350°F oven for about 30 minutes, or until they are heated through.
More filling ideas
Changing the flavors of these potatoes is easy and limited only by your imagination. Just stir different ingredients into the filling or add as a topping, or both! Here are some ideas:
Southwest: Mix in taco seasoning, black beans, ground beef and salsa. Top with avocados and sour cream.
Greek: Add chicken, olives, red onions and red peppers and top with feta and Greek yogurt.
Pizza: Mash with tomato sauce and parmesan cheese. Top with mozzarella and pepperoni.
Leftovers: Add any leftover chicken/steak/protein with chopped vegetables and your favorite seasonings like Cajun, Pesto, Curry or Ranch.
Storing and reheating
Store any leftover potatoes in a sealed container in the refrigerator for up to 3 days. Just make sure all those yummy toppings don’t fall off.
You can reheat them on a plate in the microwave or put them on a baking sheet and bake them for 20-25 minutes at 350°F.
Freezing these stuffed potatoes
These are perfect to freeze for easy meal prep later. Just be sure to let the filling cool before you stuff the skins.
Freeze the potatoes individually on a baking sheet or wrap them separately in plastic wrap. Store them in a freezer-safe storage bag or container for up to 3 months.
To cook them from frozen:
- Preheat the oven to 350°F.
- Place the skins on a lightly greased baking sheet and cover with aluminum foil.
- Bake for 45 minutes.
- Uncover, add toppings, and bake for another 15 minutes, or until cheese melts and potatoes are hot – don’t over bake them!
More delicious potato recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on storing the leftovers
Ultimate Twice Baked Potatoes
- 2 Russet potatoes
- 1 tbsp butter
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 1 pinch pepper
- 1/2 cup sour cream
- 1/2 cup cheddar cheese
- 4 slices turkey bacon, crumbled or regular bacon
- 4 scallions, sliced
- Preheat oven to 450 F. Bake potatoes for 45 minutes until fork tender. Meanwhile, fry bacon in a pan on the stove.
- When potatoes are done, let them cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl, being careful to leave about a 1/2 inch of flesh around the skins.
- Add butter, onion powder, garlic powder, salt &pepper, 1/2 the cheddar cheese and 1/2 the scallions to the potato mixture. Blend with a hand mixer or immersion blender until creamy.
- Spoon the mixture back into the potato skins. Top each with remaining cheddar cheese and bake for 15 minutes until cheese is melted.
- Remove potatoes from oven, then top with bacon and remaining scallions. Serve and enjoy!