Twice-baked potatoes are basically loaded baked potatoes, where the toppings have been mixed with the potato and then restuffed back into the crispy potato skins. They take a bit longer than simply baking the potatoes, but so worth it!

With a fluffy and cheesy center and crispy baked edges, these potatoes basically beg you to eat the skin- where most of the fiber lives. Enjoy them as an appetizer, snack, or side dish.

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Baked Potato Toppings

• Cream Cheese
• Butter
• Sour Cream
• Greek Yogurt
• Cheese
• Bacon
• Scallions
• Broccoli
• Pesto

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What You'll Need to Make Twice-Baked Potatoes

• Russet Potatoes
• Olive Oil
• Cream Cheese
• Butter
• Milk
• Shredded Cheese
• Bacon, crumbled
• Scallions
• Salt and pepper

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How to Make Twice-Baked Potatoes

1. Preheat the oven to 400 degrees. 
2. Use a fork to poke holes into the potatoes. Then, rub the skin of each potato with olive oil and season with salt and pepper. Set potatoes on a baking sheet and bake for 50-60 minutes, until fork tender. Allow to cool slightly.
3. In a large mixing bowl, add the cream cheese, and butter. Then, carefully cut the potatoes in half and scoop the warm potato into the mixing bowl, leaving at least ¼ inch of the potato attached to the skin.
4. Begin to beat the potato mixture with a hand mixer. You can also use a potato masher. Next, add the milk and cheese and continue to beat until smooth. Season with salt and pepper. Add the bacon crumbles and stir. 
5. Then, use a spoon to scoop the potato mixture back into the potato skins. Top with shredded cheese and additional bacon crumbles. Finally, return to the oven for 15-20 minutes, until the cheese is melted. If desired, low broil for 2-4 minutes, until the cheese is browned. Garnish with chopped scallions.

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What kind of potatoes should I use?

Russet potatoes will work best for twice-baked potatoes. They are large and have a bit of a thicker skin. 

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Storage and Reheating

Store twice-baked potatoes in the fridge for 3-4 days. Reheat in the microwave, oven, or air fryer. You can also wrap tightly and freeze for up to 3 months. Simply thaw in the fridge overnight.

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Tips & Tricks

• Bake an extra potato for the filling
• Use large, similar-sized potatoes
• Scoop the potatoes carefully, so as not to break the skin
• Wash and season the potato skins with olive oil, salt, and pepper

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