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.
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 and 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.
See the recipe box below for ingredient amounts and full recipe instructions.
- a russet potato
- sour cream
- garlic powder
- black pepper
- shredded cheese
How To Make A Twice Baked Potato
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.
Step 4: 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.
Step 5: 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.
- 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 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.
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 potato with any of these recipes:
- A Giant Italian Meatball
- Baked Pork Chop
- Baked Chicken Wings
- Salisbury Steak
- Turkey Cutlets
- Baked Chicken Tenders
Twice Baked Potato 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:
- Bacon Cheeseburger Meatloaf
- Baked Stuffed Fish Fillet
- Minestrone Soup
- Black Eyed Peas
- Cobb Salad
- Crustless Quiche Lorraine
- Pasta Carbonara
- Pan Fried Okra
- Baked Beans
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.
- 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.
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