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This Twice Baked Potato is crispy on the outside, creamy on the inside, and packed with butter, cheese, and bacon. It’s easy to make and full of flavor, perfect as a meal or a hearty side.
Looking for more ways to use one potato? Try our Hash Browns, Gnocchi, creamy Colcannon, and golden Baked French Fries.
Why You’ll Love This Recipe
- Single Serving Recipe: This recipe makes just one perfectly portioned twice baked potato—no leftovers, no waste.
- Pure Comfort Food: Creamy mashed potatoes, melted cheese, and crispy bacon all in one.
- Works as a Meal or a Side: Enjoy on its own or pair with chicken, steak, or a salad.
- Packed with Flavor: Crispy skin, buttery filling, and plenty of cheese and bacon in every bite.
A Twice baked potato is a baked potato taken to the next level. First, it’s baked until tender, then the insides are scooped out, mixed with butter, cheese, and bacon, and baked again until hot and creamy. The crispy skin and flavorful filling make it a satisfying meal or side. When I’m cooking for myself, I don’t want to deal with a big batch of anything—this recipe gives me all the flavor of a loaded baked potato without extra servings or wasted ingredients.
Ingredients
If you have any ingredients leftover from this single serving baked potato recipe, check out our Leftover Ingredients Recipe Finder.
- Russet Potato: Use a larger russet potato for the best results. While any size works, a bigger potato provides more filling and surface area. If you have an extra potato, consider making a Twice Baked Potato Casserole.
- Butter: Use salted or unsalted butter based on your preference.
- Sour Cream: Full-fat or low-fat sour cream both work. Leftovers? Use it in a Mini Squash Casserole, Macaroni Salad, or Mini Devil’s Food Cake.
- Milk: Any type of cow’s milk—whole, skim, 1%, or 2%—is fine.
- Garlic Powder: Adds a mild garlic flavor without the sharpness of fresh garlic.
- Salt and Black Pepper: Season to taste.
- Shredded Cheese: Sharp cheddar is a great option, but any cheese you like will work.
- Bacon: One slice is usually enough, but add more if you’d like. Leftover bacon? Use it in Cauliflower Casserole or a Crustless Quiche Lorraine.
Recipe Variations
Twice baked potatoes are easy to customize! Here are a few ways to change up the flavors:
- Loaded with Vegetables: Add finely chopped broccoli or bell peppers for extra flavor and texture.
- Extra Cheesy: Stir in more cheese and sprinkle Parmesan on top.
- Spicy: Mix in jalapeños or red pepper flakes for heat.
- Meaty: Add ground beef, ham, or sausage for a heartier potato.
- Herb-Filled: Add fresh rosemary or thyme for a different flavor.
How To Make A Twice Baked Potato
These photos and instructions help you visualize how to make this easy twice baked potato recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Bake the Potato: Preheat the oven to 400°F. Scrub the potato under cool water, then pierce it several times with a fork. Rub with butter and bake for about 50 minutes until tender.
- Cook the Bacon: While the potato bakes, cook the bacon in a pan over medium-high heat until crispy, about 10-12 minutes. Drain on a paper towel and crumble.
- Scoop the Potato: Let the baked potato cool slightly, then slice off the top. Scoop out the inside, leaving a thin shell.
- Make the Filling: Mash the potato with butter, sour cream, milk, garlic powder, salt, pepper, crumbled bacon, and 1/4 cup of cheese.
- Bake Again: Spoon the mixture back into the potato, top with the remaining cheese, and bake for 20 minutes until the cheese melts.
Expert Tips
- Pick the Right Potato: Russet potatoes work best for their fluffy texture.
- Let It Cool Slightly: A warm potato is easier to mash, but don’t let it get cold.
- Don’t Overmix: Mash until combined—overmixing can make the filling gummy.
- Season as You Go: Taste and adjust the salt, pepper, and other seasonings to your liking.
Serving Suggestions
A Twice baked potato makes a great meal on its own or pairs well with these dishes:
Frequently Asked Questions
Yes, but the skin won’t be as crispy. Bake it for the best texture.
It should be fork-tender, meaning a fork slides in easily without resistance.
Yes, prepare the potato up to the second bake, then refrigerate and bake when ready to serve.
Bake at 350°F for about 15 minutes or microwave in 30-second intervals until warm.
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’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
- Bake the Potato: Preheat the oven to 400°F. Scrub the potato under cool water, then pierce it several times with a fork. Rub with ½ tablespoon of butter and bake for about 45-50 minutes until tender.
- Cook the Bacon: While the potato bakes, cook the bacon in a pan over medium-high heat until crispy, about 10-12 minutes. Drain on a paper towel and crumble.
- Scoop the Potato: Let the baked potato cool slightly, then slice off the top. Scoop out the inside, leaving a thin shell.
- Make the Filling: Mash the potato with the remaining butter, sour cream, milk, garlic powder, salt, pepper, crumbled bacon, and ¼ cup of cheese.
- Bake Again: Lower the oven temperature to 375°F. Spoon the mixture back into the potato, top with the remaining cheese, and bake for 20 minutes until the cheese melts.
Notes
- Pick the Right Potato: Russet potatoes work best for their fluffy texture.
- Let It Cool Slightly: A warm potato is easier to mash, but don’t let it get cold.
- Don’t Overmix: Mash until combined—overmixing can make the filling gummy.
- Season as You Go: Taste and adjust the salt, pepper, and other seasonings to your liking.
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.