Sides / Potatoes & sweet potatoes
Twice-Baked Potatoes with Cheddar and Bacon
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Crisp shells, a fluffy cheddar filling mashed by hand, and bacon on top. Fill them ahead, then slide the tray into the oven while everyone is still arguing about where to sit.
The short version
Bake russets at 400°F until tender, scoop out the flesh and bake the buttered shells 7 minutes. Mash the flesh with warm milk, butter, sour cream, cream cheese and cheddar, refill, top with bacon and bake 15 to 20 minutes more.
What makes ours better
what we fixed so you don’t have to
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Brush the shells with butter and bake them empty. A few minutes in the oven dries and crisps the skin, so the shell holds its shape and doesn't turn soggy under the filling.
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Mash with warm milk and butter. Warm liquid absorbs into the potato evenly and keeps it fluffy, while cold milk makes it gluey.
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Add cream cheese and sour cream. Cream cheese gives body and sour cream gives tang, so the filling is rich but not flat.
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Mash by hand. A food processor or mixer overworks the starch and turns the filling gummy. A masher or fork leaves it light.
What you need
the usual suspects
- Russet potatoes4 large
- Olive oil1 tablespoon
- Unsalted butter4 tablespoons
- Green onions4 large
- Whole milk¼ cup
- Cream cheese4 ounces
- Sour cream¼ cup
- Shredded sharp cheddar1 cup
Potatoes
Filling
tap each one as it goes in. no double-salting.
Steps
deep breath. you’ve got this.
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Bake the potatoes
Heat the oven to 400°F. Scrub and dry the potatoes, prick each 6 to 8 times with a fork, rub with the oil and salt, and set them directly on the oven rack. Bake 50 to 60 minutes, until a knife slides in with no resistance.
About 55 min. Cook mode has a timer for this step.
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Scoop out the flesh
Cool the potatoes 10 minutes, until you can hold them. Halve lengthwise and scoop the flesh into a large bowl, leaving a 1/4-inch wall so the shells hold up. Keep the oven on.
About 10 min. Cook mode has a timer for this step.
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Crisp the shells
Melt 2 tablespoons of the butter and brush it inside each shell, then sprinkle with a pinch of salt and pepper. Set the shells on a baking sheet and bake 7 minutes, until the edges look dry.
About 7 min. Cook mode has a timer for this step.
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Warm the milk and butter
In a small saucepan over low heat, melt the remaining 2 tablespoons butter, stir in the green onion whites and cook 1 minute, then add the milk. Warm it through without letting it simmer.
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Mash the filling
Pour the warm milk mixture over the potato flesh. Add the cream cheese, sour cream, half the cheddar, salt and pepper. Mash with a potato masher or fork until mostly smooth with a few small lumps. Taste and adjust the salt.
Don't use a mixer or processor. It turns the filling gluey.
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Fill and top
Mound the filling into the shells; pile it high. Top with the rest of the cheddar and the bacon. Bake 15 to 20 minutes, until the cheese is melted and the tops are golden at the edges.
About 18 min. Cook mode has a timer for this step.
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Garnish and serve
Sprinkle with the green onion tops and serve hot.
Good to know
read this before somebody asks for seconds
- To make ahead, fill the shells through step 6, cover and refrigerate up to 2 days. Bake straight from the fridge at 400°F for 25 to 30 minutes.
- Use russets. Waxy potatoes make a dense filling that won't mound.
- Swap the bacon for chopped broccoli, chopped jalapeños or crumbled sausage. For plain baked potatoes see baked potato with crispy salty skin.
- Storage. Covered in the fridge, 4 days; reheat at 375°F for 15 to 20 minutes. Freeze unbaked, wrapped individually, up to 2 months; bake from frozen at 375°F for about 40 minutes.
Questions, answered
the questions my cousins text me
Can I make twice-baked potatoes ahead of time?
Yes. Assemble them up to 2 days ahead, cover and refrigerate, then bake 25 to 30 minutes at 400°F. Add a few minutes if they are very cold.
Can I freeze twice-baked potatoes?
Yes. Freeze the filled, unbaked potatoes on a tray, then wrap each one. Bake from frozen at 375°F for about 40 minutes, until hot in the middle.
Why is my filling gluey?
It was overworked. Mash by hand just until combined, and use warm milk and butter instead of cold.
Do I have to bake the shells first?
It's what keeps the skins crisp instead of soft. If you're short on time you can skip it, but the result will be softer.
Which potatoes are best for twice-baked potatoes?
Russets, because the dry, starchy flesh turns light and fluffy and the thick skin holds up to two bakes.
From the table
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Published October 29, 2026.