Twice Baked Potatoes for Two

Name: Twice Baked Potatoes for Two
Prep time: 75 min
Cook time: 20 min
Total time: 95 min
Ingredients: 1 russet potato (larger ); 2 tablespoons butter; 2 tablespoons sour cream; 2 tablespoons milk; 1/4 cup shredded cheddar cheese ( plus a little for topping); 1/4 teaspoon seasoning salt (I used Lowry's); 1/8 teaspoon pepper; 1-2 strips bacon (8 Tbsp or 4 strips, optional); 1 green onion (One per potato - optional); anything else you want (optional)

Jan 6, 2014 by Dan Mikesell AKA DrDan · Last modified: Aug 4, 2023 · 8 Comments

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4.45 from 20 votes

Simple and delicious, Twice Bake Potatoes are perfect for two or more. Creamy, cheesy, and packed with bacon and things you love—a great side dish for any meal or date night.

twice baked potato on white plate with meal

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🥔Ingredients
👨‍🍳How to Make Twice-Baked Potatoes
✔️Tips
❓How to make ahead and store leftovers
Step-by-Step Photo Instructions
📖 Recipe

This easy twice-baked potato recipe is delicious with cheesy potatoes and your choice of additives or toppings. Make them for two or a crowd. Easy to make ahead and freeze for later. Perfect for steak or many other meals or load on the topping, and it can be the main course.

Take your baked potatoes to the next level with simple step-by-step photo instructions. Make them loaded twice-baked potatoes with bacon, cheese, and onion.

We generally use twice-baked potatoes with steak recipes, like Pan Seared Oven Roasted Strip Steak or Pan Seared Oven Roasted Filet Mignon. But they are also special with Baked Chicken Breasts or Pan Seared Oven Roasted Pork Tenderloin.

And don't forget these other easy potato recipes, like Roasted Baby Potatoes, Parmesan Potato Wedges Parmesan Baked Potatoes and Crispy Smashed Potatoes.

Inspired by Pioneer Woman since she keeps it basic.

🥔Ingredients

Potatoes—large russet only
Butter—chopped into small pieces
Sour cream
Milk
Cheese—shredded cheddar cheese or others
Seasoning salt—Lowry's or similar
Black Pepper
Bacon—optional but highly recommended
Optional ingredients include green onion, chives, broccoli, or anything else.

👨‍🍳How to Make Twice-Baked Potatoes

Scrub russet potatoes, coat with oil, and bake until fully cooked—about 1 hour.
Combine with sour cream, butter, milk, shredded cheddar cheese, seasoning salt (Lowry's or similar), and black pepper. Optional ingredients can be added here. Do not add onion if storing for later.
After the potatoes are cool, scoop out the potato insides leaving a small rim of potato in the skins.
Mix the scooped potatoes into the sour cream mixture and mash together. This does not need to be smooth.
Refill the potato skins, then cover them with shredded cheese.
Sprinkle with optional bacon, green onion, or other things here.
Bake at 375° for about 20 minutes until hot and browning some.

✔️Tips

Use only russet potatoes for twice-baked potatoes. You need the starchy center and the thicker skin to hold it together.
While still warm, the potato should be mixed with the sour cream, or the texture may be gummy.
Do not over-mix the potato mixture. Mix by hand or gently with the mixer unless you want a fluffy mashed potato texture.
Be careful to spoon out the potato leaving about ¼ inch to protect the skin.
Do not use onion if you plan to store or freeze the potatoes. The taste will dominate.
Most optional ingredients may be added to the potatoes or on top before baking.

❓How to make ahead and store leftovers

How to make twice-baked potatoes ahead.

Once stuffed, the potatoes can be sealed airtight and refrigerated for 3 days or frozen for 3 months. If doing either, do not add onion which will dominate the flavors.

Generally, frozen potatoes would be thawed first, but frozen twice-baked potatoes can be cooked without thawing. Remove from the freezer and unwrap. Place in a baking dish and cover tightly with foil. Bake covered for about 30 minutes at 425°, then uncover and bake another 15-20 minutes until hot.

Storage and reheating leftovers

Store leftovers sealed in an airtight container in the refrigerator for 4 days. Leftovers can be frozen depending on your optional ingredients.

Reheating in the oven, air fryer, or microwave.

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This recipe is listed in these categories. See them for more similar recipes.

Potato Recipes, Side Dish Recipes

Step-by-Step Photo Instructions

Special note: Pictures are for 8 servings, but instructions and recipe card are written for 2 servings (one potato.) Use the serving adjustment in the recipe care to adjust for larger amounts.

Preheat oven to 400° convection or 425° conventional.

Scrub the skin well.

Brush the skin with a light coat of oil. This will help the skin not dry out and break as you scoop.

Bake for 1 hour or a little more. Be sure they are well done. If unsure, check for an internal temperature of 200° to 210°.

While potatoes are cooking, combine butter, sour cream, milk, shredded cheese, seasoning salt, and pepper in a large bowl. Add optional ingredients but do not add onion if storing for later. Mash them together and set them aside.

Remove from oven and let cool for a few minutes; cut in half, then scoop out most of the potato with a large spoon leaving a ¼ inch rim of potato.

mixing potato with ingredients in a glass bowl

Add the potato to the butter mixture and mash together—no need to over-mix. Rough is fine. You could add other things at this point. Bacon bits would be about 2 tablespoons or 1 slice of bacon per half of the potato. The green onion is about one onion per whole potato. If freezing or storing, do not use green onion.

Scoop the potato mixture back into the skins and top with a little shredded cheese. You could refrigerate or freeze them at this point.

You can add more optional ingredients before baking. Place on baking tray sprayed with PAM and bake at 375° for about 20 minutes until hot and browning.