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Twice Baked Potato For One

This is the easiest, best tasting twice baked potato recipe! Made with one potato, this creamy, cheesy, bacon-filled potato makes a delicious meal or can be the perfect side dish.

Twice baked potato on a plate topped with cheese and chopped green onions

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 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.

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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.

Why This Recipe Works

  • Twice baked potatoes are very easy to make and are incredibly delicious!
  • A single twice baked potato makes the perfect meal if you're cooking for one and can be a lovely side dish as well.
Twice baked potato on a baking sheet topped with cheese and chopped green onions

Ingredient Notes

See the recipe box below for ingredient amounts and full recipe instructions.

  • A russet potato: Look for a larger potato. I have made these with all sizes of potatoes and larger ones work best.
  • Butter: Use salted or unsalted butter.
  • Sour cream: Use full fat or low fat sour cream.
  • Milk: Any percentage of cow's milk can be used; whole, skim, 1%, or 2%.
  • Garlic powder: A simple seasoning which adds great flavor.
  • Salt and black pepper: Add to taste in the filling.
  • Shredded cheese: I like to use sharp cheddar but use the kind you prefer.
  • Bacon: 1 slice of bacon is all that I use but feel free to add more if you'd like.

How To Make This Recipe

Step 1: 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.

Step 2: 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.

Step 3: 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.

a baked potato on a baking sheet

Step 4: In a medium sized bowl, mash the potato pulp with the butter, sour cream, milk, garlic powder, salt, pepper, cooked and crumbled bacon, and 1/4 cup of the cheese.

Step 5: Spoon the mixture into the potato shell. Top with remaining cheese and bake uncovered for 20 minutes, until cheese has melted.

melted cheese on a baked potato sitting on a baking sheet.

Expert Tips

  • Russet or baking potatoes work best.
  • 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.

Frequently Asked Questions

Can Twice Baked Potatoes Be Frozen?

Yes, twice baked potatoes freeze beautifully!
Here's how to freeze twice baked potatoes:
Cool the 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 degree 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. It will keep in the refrigerator for about five days.
To Reheat A Twice Baked Potato
Unwrap the potato and bake at 375 degrees F (190 degrees C) for 20 minutes, until the cheese has melted and the inside of the potato is thoroughly heated.

A fork diving into a twice baked potato on a plate topped with cheese and chopped green onions

Serving Suggestions

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 potato with any of these recipes:

Variations

Although this recipe is one of my favorites, this 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 recipe. You can freeze bacon or use it in other recipes.

How 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:

Ways To Use Leftover Potatoes

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.

If you’ve tried this twice baked potato or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

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twice baked potato | one dish kitchen

Twice Baked Potato

Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Course: Main Dish, Side Dish
Cuisine: American
Keywords: baked potato, potato, twice baked potato
Servings: 1 serving
Calories: 497kcal
Author: Joanie Zisk

Ingredients

  • 1 medium Russet potato
  • 1 1/2 tablespoons salted 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

Instructions

  • 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, cooked and crumbled bacon, 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.

Notes

Expert Tips
  • Russet or baking potatoes work best.
  • 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.

Nutrition

Serving: 1potato | Calories: 497kcal | Carbohydrates: 41g | Protein: 16g | Fat: 38g | Saturated Fat: 20g | Cholesterol: 94mg | Sodium: 1086mg | Potassium: 977mg | Fiber: 3g | Sugar: 3g | Vitamin A: 941IU | Vitamin C: 12mg | Calcium: 282mg | Iron: 2mg

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.

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About The Author

10 thoughts on “Twice Baked Potato For One”

  1. You never say what to do with the bacon. Is it to nibble on while you wait for the potato to bake. If so, I like that. Didn’t Julia Child say that salad was just something to eat while your steak is cooking?

    1. Love your recipes and especially using the half can of leftover tomatoes etc.( not that it sits in my fridge and goes bad)i don’t have to search for another recipe glad I found this site.

  2. 5 stars
    I can’t even begin to tell you how amazing this recipe was! It was the very first twice baked potato I ever made and it was spectacular! In terms of cooking, I brushed the potato with a bit of vegetable oil instead of butter and then flipped the potato halfway through the initial 50 minute bake so it would bake on both sides, and that’s it. Thanks so much again!

  3. 4 stars
    Can I use the pre made bacon bits I find in the spice aisle rather a actual by bacon strip? Just seems to me to buy a whole package of bacon when I only need 1 piece would be a waste of money.

  4. Yum!

    But don’t discard the slice from the top. Turn it skin side down & sprinkle a little of the seasonings & cheese on it. Then bake it alongside the potato. Watch the time on it, it may not need to bake as long.

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