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If you love baked potatoes, try this single serving Twice Baked Potato recipe! A perfectly baked potato with its insides mixed with cheese, crispy bacon, and creamy mashed potatoes, then baked again. It’s the easiest and tastiest way to enjoy a twice-baked potato, perfect for a hearty meal for one or a delightful side dish.
Searching for more single serving recipes that use just one potato? Be sure to check out our crispy Hash Browns, fluffy Gnocchi, creamy Colcannon, and golden Baked French Fries.
Why You’ll Love This Recipe
- Perfect for Those Cooking for One: Ideal portion for a satisfying meal or side dish for one.
- Easy and Straightforward: Simple steps, no complicated cooking techniques.
- Comfort Food at Its Best: Combines the coziness of mashed potatoes with the richness of cheese and bacon.
- Versatile Dish: Great as a main meal or a side, pairing well with many dishes.
- Flavorful and Hearty: Offers a perfect balance of creaminess, cheesiness, and crispy bacon.
What Is A Twice Baked Potato?
A Twice Baked Potato is a gourmet treat where a potato is baked twice. Initially, it’s baked until tender, then the fluffy insides are scooped out, mixed with delicious fillings like cheese and bacon, and returned to the crisp potato skin for a second baking. This process enhances the flavors and textures, creating a dish that’s both comforting and satisfying.
Ingredients
- Russet Potato: Choose a larger potato for best results. While all sizes are usable, bigger potatoes provide more filling and surface area. Got an extra potato? Use it to make a small Twice Baked Potato Casserole.
- Butter: Both salted and unsalted butter are suitable, depending on your preference for seasoning.
- Sour Cream: Opt for either full-fat or low-fat sour cream based on your dietary needs. If you’ve got leftover sour cream, consider using it in a Mini Squash Casserole, Macaroni Salad, or even a Mini Devil’s Food Cake!
- Milk: Feel free to use any type of cow’s milk, including whole, skim, 1%, or 2%.
- Garlic Powder: This simple seasoning significantly enhances flavor.
- Salt and Black Pepper: Adjust these seasonings in the filling according to your taste.
- Shredded Cheese: Sharp cheddar is a great choice, but any preferred variety works well.
- Bacon: Typically, one slice is used, but you can add more for extra flavor. Extra bacon can be used in a small Cauliflower Casserole or a Crustless Quiche Lorraine.
If you have any ingredients leftover from this single serving baked potato recipe, check out our Leftover Ingredients Recipe Finder.
Recipe Variations
Discover the delightful versatility of the Twice Baked Potato with these exciting recipe variations:
- Veggie Filled: Incorporate finely chopped broccoli and bell peppers for a veggie boost.
- Extra Cheesy: Mix in extra cheese and a sprinkle of parmesan on top for cheese enthusiasts.
- Spicy Kick: Add jalapeños or chili flakes for a spicy version.
- Meaty Twice Baked Potato: Combine different meats like ground beef, ham, and sausage for a hearty filling.
- Herb Infusion: Mix in fresh herbs like rosemary or thyme for a fragrant twist.
How To Make A Twice Baked Potato
These step-by-step photos and instructions help you visualize how to make this recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Prepare Potato: Clean the potato under cool water and pierce it in several spots with a fork. Coat with butter and bake for 50 minutes until thoroughly cooked.
- Cook Bacon: In a pan over medium-high heat, fry the bacon for 10-12 minutes until crisp. Drain and let cool on a paper towel, then crumble.
- Prepare Baked Potato: After cooling, slice off the top of the potato and remove the inside, leaving a thin shell.
- Mix Filling: Mash the potato pulp with butter, sour cream, milk, garlic powder, salt, pepper, crumbled bacon, and 1/4 cup of cheese in a bowl.
- Bake Again: Refill the shell with the mixture, top with the remaining cheese, and bake for 20 minutes until the cheese melts.
Expert Tips
- Choose the Right Potato: Opt for Russet or baking potatoes for the best results.
- Manage Potato Temperature: Allow the potato to cool slightly after baking for easier mashing, but avoid letting it get cold.
- Avoid Overmixing: Mix the potato filling just enough. Overmixing can make it gummy.
- Season to Taste: Adjust salt, pepper, and other seasonings according to your preference. Taste and modify as needed.
- Flexible Recipe: Depending on your potato’s size, you might have extra filling. Feel free to add more sour cream, cheese, or milk. Taste and adjust the filling as desired
What To Serve With A Twice Baked Potato
A Twice Baked Potato pairs wonderfully with a variety of main dishes. Here are some great options to create a well-rounded meal:
- Chicken Nuggets: Add a playful and satisfying touch with crispy chicken nuggets.
- Baked Pork Chop: Complement your potato with a juicy, well-seasoned baked pork chop.
- Turkey Cutlets: Opt for a lighter, leaner protein with tender turkey cutlets.
- Oven Baked Ribs: For a heartier meal, serve alongside succulent, fall-off-the-bone oven-baked ribs.
Each of these dishes brings its unique flavors and textures, making your Twice Baked Potato even more enjoyable.
Frequently Asked Questions
Store in an airtight container or wrapped in plastic in the fridge for up to five days. To reheat, unwrap and bake at 375°F for 20 minutes, or until the cheese melts and the potato is hot inside.
Yes, they freeze well! Cool them completely, then freeze on a baking tray for about 1 hour. Store in a freezer bag or wrap in plastic wrap. They can be frozen for up to 3 months. To bake from frozen, place on a baking sheet and bake at 375°F for 1 hour. Alternatively, thaw overnight in the fridge and then bake at 375°F for about 20 minutes until heated through.
Yes, you can microwave the potato initially, but the oven is recommended for the final bake.
Be gentle while scooping out the insides and leave a thin layer of potato to maintain structure.
Absolutely! Prepare up to the second bake and refrigerate. Just bake when ready to serve.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch 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.
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.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Twice Baked Potato For One
Equipment
Ingredients
- 1 medium Russet potato
- 1 ½ tablespoons salted butter -divided
- 1 tablespoon sour cream
- 2 tablespoons milk
- ¼ teaspoon kosher salt
- ⅛ teaspoon garlic powder
- ⅛ teaspoon coarsely ground black pepper
- 1 slice bacon
- ¼ cup shredded cheddar cheese ,plus 2 tablespoons for topping
Instructions
- Heat oven to 400 degrees F (200 degrees C).Clean the potato under cool water and pierce it in several spots with a fork. Coat with ½ tablespoon of butter and bake for 50 minutes until thoroughly cooked.
- In a pan over medium-high heat, fry the bacon for 10-12 minutes until crisp. Drain and let cool on a paper towel, then crumble.
- After the potato has cooled, slice off the top of the potato and remove the inside, leaving a thin shell.
- Mash the potato pulp with the remaining butter, sour cream, milk, garlic powder, salt, pepper, crumbled bacon, and 1/4 cup of cheese in a bowl.
- Lower the oven temperature to 375 degrees F (190 degrees C).Refill the shell with the mixture, top with the remaining cheese, and bake for 20 minutes until the cheese melts.
Notes
- Choose the Right Potato: Opt for Russet or baking potatoes for the best results.
- Manage Potato Temperature: Allow the potato to cool slightly after baking for easier mashing, but avoid letting it get cold.
- Avoid Overmixing: Mix the potato filling just enough. Overmixing can make it gummy.
- Season to Taste: Adjust salt, pepper, and other seasonings according to your preference. Taste and modify as needed.
- Flexible Recipe: Depending on your potato’s size, you might have extra filling. Feel free to add more sour cream, cheese, or milk. Taste and adjust the filling as desired
Nutrition
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.
I’ve cooked this in my air fryer as I don’t have an oven and it works perfectly!! Just wrap the potato in foil and cook for roughly the same amount of time for the first round of cooking.
I love your recipes.
Thank you so much!
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?
While nibbling on bacon is never a bad idea, add the cooked and crumbled bacon to the cooked potato and other ingredients as in step 4. Enjoy!
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.
I’m so glad you are finding the recipes helpful.
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!
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.
Hi Jason,
Yes, you sure can.
Enjoy!
Joanie
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.