This Twice Baked Potato recipe is creamy, cheesy, and loaded with bacon, sour cream, and chives. They’re the ultimate comfort food side dish.
These potatoes cost about $4.56 to make. The recipe makes six servings for just $0.76 per serving.
Get ready for a creamy, cheesy, crispy side dish that your whole family will love. These make the perfect side dish for most entrees, a summer BBQ, Sunday dinner, and even a holiday meal.
They are loaded with flavor so that you can love them twice as much as plain baked potatoes! Twice Baked Potatoes are easy to make but do take a little bit of time.
They are stuffed with mashed potatoes, cheese, and bacon and are overflowing with goodness. I will show you exactly how to make these Twice Baked Potatoes in my step-by-step directions.
Ingredients and Cost
Per Serving Cost: $0.76
Recipe Cost: $4.56
- 6 medium russet potatoes – $1.20
- ¼ cup unsalted butter – $0.40
- ½ cup milk – $0.06
- ¼ cup sour cream – $0.22
- 1 ½ cup shredded cheddar cheese – $0.96
- 6 strips bacon – $1.26
- 1 Tablespoon chives – $0.42
- 1 teaspoon salt – $0.01
- ½ teaspoon ground black pepper – $0.03
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- First, preheat the oven to 400 degrees F. Then, line a baking sheet with foil and a wire rack.
- Next, prep the potatoes by cleaning them, and then rubbing them with oil and pricking them with a fork.
- Bake the potatoes for one hour.
- Cool the potatoes slightly and then hollow the potatoes.
- Make the potato filling and fill the potatoes.
- Top the filled potatoes with cheese.
- Finally, bake the potatoes for the second time for 15-20 minutes and cool slightly before serving.
- Instead of chives you can use sliced green onions.
- You can use turkey bacon instead of regular bacon.
- Feel free to use any kind of melty cheese. A Mexican cheese belend would work well, as would Colby, Pepper Jack, and Monterey Jack cheese.
- You can use low-fat sour cream, just don’t use fat-free.
SERVE: You can keep these out for about two hours before they need to be covered and stored in the refrigerator.
STORE: Place the potatoes in a covered container and store them in the refrigerator for 2-3 days.
FREEZE: It’s best to freeze twice-baked potatoes before you bake them the second time. Once the filled potatoes are cooled, place them in a baking pan and cover. Freeze for 1-2 months.
BAKE FROM FROZEN: Move the oven rack to the middle position and preheat the oven to 375 degrees F. Place the potatoes in a baking pan and bake for 25-35 minutes, or until they are heated through.
Potatoes falling apart could be due to the type of potato you are using. I recommend using russet potatoes because they have tougher skin that holds up better than other varieties. It could also happen because you scooped out too much of the potato. Be sure to leave ⅛ inch thick shell around the potato.
First, bake the plain potatoes for one hour in the oven. Then after stuffing the potatoes with the filling, bake for another 15-20 minutes.
Sometimes this happens from baking your plain baked potatoes with foil wrapped around them. This can cause the skin to become wet and the inside gummy or soggy. Skip the foil with this recipe when baking the plain potatoes in the oven.
More Side Dishes
- Easy Pasta Salad
- Panzanella Salad
- Frog Eye Salad
- Buttery Smoked Corn on the Cob
- Cucumber Tomato Feta Salad
- Grilled Pineapple
- Oven Roasted Broccoli
- Best Baked Mac and Cheese
- Cowboy Caviar Dip
- Skillet Green Beans
Twice Baked Potatoes
- 6 medium russet potatoes scrubbed and dried
- Vegetable oil
- Salt and pepper to taste
- ¼ cup unsalted butter
- ½ cup milk
- ¼ cup sour cream
- 1 ½ cup shredded cheddar cheese
- 6 strips bacon cooked and chopped
- 1 Tablespoon chives thinly sliced or green onions
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Fresh parsley
- Green onions
- Sour cream
- Salt and pepper
PREP OVEN AND BAKING SHEET:
- Move the oven rack to the middle position and preheat the oven to 400 degrees F.
- Line a baking sheet with foil and place a wire rack on top.
- Clean and dry potatoes.
- Prick the potatoes with a fork and rub them with oil.
- Place potatoes on a wire rack and sprinkle with salt and pepper.
BAKE AND COOL POTATOES:
- Bake potatoes for 1 hour or until fork-tender. ** see notes
- Remove them from the oven and turn the oven to 375 degrees F.
- Allow potatoes to cool until you can handle them.
- Make a large slit in the potatoes lengthwise.
- Scrape out the flesh leaving about ⅛ inch thick of shell all the way around the potatoes.
- Add the scraped-out potato to a large mixing bowl.
- Add butter, milk, and sour cream and mix until well combined and smooth.
- Stir in ¾ cup cheese, bacon, and chives.
- Add salt and pepper and stir until well combined.
- Fill the potatoes with filling and place them on a baking sheet or 9×13-inch pyrex dish.
- Top each potato with the remaining cheese.
- Return the potatoes to the oven again and bake for 15-20 minutes or until the cheese is melted and bubbly.
- Remove the potatoes from the oven and allow them to cool slightly before serving.
- Serve with additional bacon, parsley, chives or green onion, and sour cream, if desired.
- You can also cook potatoes in the microwave prior to filling if you would like.