This is the easiest, best tasting twice baked potato recipe! Made with one potato, this creamy, cheesy, bacon-filled twice baked potato makes a delicious meal or can be the perfect side dish.
If you love baked potatoes, then you’re sure to love this twice baked potato recipe! A twice baked potato is the ultimate comfort food and it contains so many things we love; creamy mashed potatoes, cheese, and crispy bacon – all spooned into a little potato skin bowl.
A single twice baked potato makes the perfect meal if you’re cooking for one but can be a lovely side dish as well.
What Is A Twice Baked Potato?
A twice baked potato is as the name implies, a potato that is baked twice.
First, the potato is baked until tender. The soft insides are then scooped out and mixed with cheese and other delicious fillings.
Then, the stuffed potato is placed back in the oven to bake a second time. This last round in the oven helps to melt the cheese and crisp up the potato skin.
Ingredients In A Twice Baked Potato
See the recipe box below for ingredient amounts and full recipe instructions.
To make one twice baked potato, you will need:
- A russet potato
- sour cream
- garlic powder
- black pepper
- shredded cheese
How To Make A Twice Baked Potato
Follow these easy steps to make the best twice baked potato:
Scrub the potato under cool running water. Poke the potato in several places with the tines of a fork. Rub butter over the potato.
Cook for 50 minutes, until the potato is cooked through.
While the potato is baking, cook the bacon.
Fry the bacon strip in a frying pan on medium-high heat for 10-12 minutes, or until crisp. Drain on a paper towel-lined plate. Let cool. Crumble.
(See other recipes using bacon and how to freeze bacon below)
Once the potato has cooled, cut a thin slice off the top of the potato and discard.
Scoop out the pulp, leaving the thin shell.
In a medium sized bowl, mash the potato pulp with the butter, sour cream, milk, garlic powder, salt, pepper, and 1/4 cup of the cheese.
Spoon the mixture into the potato shell.
Top with remaining cheese and bake uncovered for 20 minutes, until cheese has melted.
Tips For Making The Best Twice Baked Potato
- Russet or baking potatoes work best in this twice baked potato recipe.
- Allow the potato to cool slightly but not get cold before mashing.
- Do not overmix the potato filling. Overmixing causes the filling to be gummy.
- Adjust the seasonings to your liking. Taste first and add additional salt and pepper if necessary.
- This is a very adjustable recipe and depending on the size of the potato you use, you may end up with a little more potato. Feel free to add additional sour cream, cheese, and a splash or two of milk if you’d like. Taste the potatoes and add anything additional you feel you need to.
Can Twice Baked Potatoes Be Frozen?
Yes, twice baked potatoes freeze beautifully!
Here’s how to freeze twice baked potatoes:
- Cool twice baked potatoes completely.
- Place on a baking tray and freeze until solid, about 1 hour.
- Store potato in a freezer bag or double wrap in plastic wrap.
- Potatoes can be frozen for up to 3 months.
To bake frozen stuffed potatoes:
Unwrap and place frozen potato on a rimmed baking sheet. Bake for 1 hour in a 375 degree F oven.
You can also thaw the twice baked potato in the refrigerator overnight. The next day, bake in a preheated 375 degrees oven until heated through, about 20 minutes.
How Long Will A Twice Baked Potato Keep In The Refrigerator?
A twice baked potato should be stored in the refrigerator in an airtight container or wrapped tightly in plastic wrap. A twice baked potato will keep in the refrigerator for about five days.
To Reheat A Twice Baked Potato
Unwrap the potato and bake at 375 degrees for 20 minutes, until the cheese has melted and the inside of the potato is thoroughly heated.
What To Serve With A Twice Baked Potato
A twice baked potato can be a meal in itself but it also makes a delicious side dish too. You might like to consider serving your twice baked potato with any of these recipes:
Twice Baked Potato Variations
Although this recipe is one of my favorites, this twice baked potato recipe is easily adaptable.
Consider making any of these twice baked potato recipes:
- Blue Cheese Twice Baked Potato: Stir in 2 tablespoons of crumbled blue cheese (or more to taste) into the mashed potato mixture.
- Chicken and Cheese Twice Baked Potato: Add 1/4 cup of shredded cooked chicken, a dash or two of hot sauce, and swap shredded monterey jack cheese for the cheddar.
- Barbecue Stuffed Potato: Add your favorite BBQ sauce along with 1/4 cup chopped cooked chicken to the potato mixture.
- Chili Cheese Twice Baked Potato
What To Do With Leftover Bacon
You will be using 1 strip of bacon in this twice baked potato recipe.
You can freeze bacon or use it in other recipes.
To freeze bacon:
- You can divide bacon into single serving portions by separating each slice of bacon and rolling it into a spiral.
- Place the rolled bacon strips on a baking or cookie sheet.
- Put the sheet in the freezer for at least 30 minutes or until completely frozen.
- Store the frozen bacon spirals in a freezer bag and keep them in the freezer until you are ready to use them. Because they have been individually frozen they will not stick together.
Other single serving recipes using bacon:
Other Single Serving Potato Recipes
If you would like additional information on the dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes we use, please visit our Store page.
Twice Baked Potato Recipe
- 1 medium Russet potato
- 1 1/2 tablespoons butter divided
- 1 tablespoon sour cream
- 2 tablespoons 1% milk
- 1/4 teaspoon kosher salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon crushed black pepper
- 1 slice bacon
- 1/4 cup shredded cheddar cheese plus 2 tablespoons for topping
- Heat oven to 400 degrees F (200 degrees C). Scrub the potato under cool running water. Poke the potato in several places with the tines of a fork. Rub 1/2 tablespoon of the butter over the potato and place on a baking sheet. Cook for 50 minutes, until the potato is cooked through.
- While the potato is baking, cook the bacon.Fry the bacon strip in a frying pan on medium-high heat for 10-12 minutes, or until crisp. Dran on a paper towel-lined plate. Let cool. Crumble.
- Once the potato has cooled, cut a thin slice off the top of the potato and discard. Scoop out the pulp, leaving the thin shell.
- In a medium sized bowl, mash the potato pulp with the butter, sour cream, milk, salt, garlic powder, pepper, and 1/4 cup of the cheese.
- Spoon the mixture into the potato shell. Top with remaining cheese and bake uncovered at 375 degrees F (190 degrees C) for 20 minutes, until cheese has melted.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
We now have a COOKING FOR ONE Facebook group. We’re new and we’re growing. Join us to share your favorite single serving recipes and find new ones too. We’d love to see you there!
Click HERE to join the community!
Connect with One Dish Kitchen!
Be sure to follow us on social media so you never miss a post!
This post contains affiliate links. If I like a product and that product has an affiliate program, then I will link to that product using an affiliate link. Using an affiliate link means that, at zero cost to you, I might earn a commission on a product if you buy something through my affiliate link. Click here to read my full disclosure policy.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.