These easy and super flavorful twice baked potatoes make the perfect addition to any meal! Complete with a filling made of sautéed onions and garlic, bacon, shredded cheese, Greek yogurt and broth, you’ll never have a dry bite using this recipe. Enjoy!
Twice baked potatoes are the perfect hearty side dish to accompany your dinner! Whether you’re serving a crowd (this recipe serves 8!) or meal prepping for the week (these are easy to reheat!), these twice baked taters are calling your name 😀
How to Make Twice Baked Potatoes
Cook Your Taters
First, cook your russet potatoes however you’d like until they are tender on the inside, but still firm enough to hold shape when you cut them in half. We suggest using our foil-pack baked potato method or crock pot baked potato method.
Sauté Onions & Garlic
Heat a large skillet over medium/high heat and add olive oil. Once the olive oil is fragrant, add diced onion and minced garlic and sauté for about 2-3 minutes. Then, remove onions and garlic from the skillet and set aside.
Prep thick-cut bacon by slicing into 1-inch pieces. We like to use our kitchen sheers for this job! It’s super easy to just slice the chunks of bacon right into the same hot skillet that the onions and garlic were in. Sauté the bacon pieces for 7-10 minutes, or until they are fully cooked but not crispy.
Pro Tip: Because stove top heats differ so greatly, you’ll want to make sure you watch the bacon very carefully to avoid burning it. Remove excess grease from bacon by using 2 pieces of paper towel, and then set aside with the onions and garlic.
Scoop Out Taters
Cut warm potatoes in half (hotdog style) and hollow out the insides with a tablespoon scoop, and place innards in a bowl. Be sure to keep the skin of the potato intact with about 1/4-inch of flesh so that they are sturdy enough to hold the potato mixture.
Pro Tip: If your baked potatoes are not warm, you’ll need to bake the twice baked potatoes for longer. Starting with 5 minutes, and going up one minute at a time until the potatoes are completely warm.
Mix Tater Filling
Add Greek yogurt, sour cream, cheddar cheese, butter, beef broth, sautéed onions and garlic, cooked bacon pieces, salt, pepper, and red pepper flakes to the bowl of baked potato innards, and mix well. We used a spatula, but feel free to use your hand mixer!
Fill Tater Boats
Carefully spoon the potato mixture evenly into your 8 potato boats, and place onto a baking sheet.
Bake twice baked potatoes at 375ºF for 15 minutes. Remove from the oven, sprinkle with cheddar cheese and place them back into the oven for an additional 5 minutes to melt the cheese.
Step 8: Enjoy!
Finally, remove from twice baked potatoes from the oven, let cool for a few minutes, and then top with all of your favorite toppings (hint, hint, topping inspo. below!), and enjoy!
Extra Toppings for Twice Baked Potatoes
There’s nothing better than topping your twice baked potatoes with all your favorite toppings. We recommend any (or a combination!) of the following extra toppings:
What to Serve with Twice Baked Potatoes
These twice baked potatoes make for a delicious and filling side dish! We recommend pairing with a protein, such as steak, and a non-starchy vegetable, such as asparagus. Here’s some inspiration to get you started:
Main Dish / Proteins:
Other Sides / Vegetables:
- Grilled Asparagus
- Shaved Brussels Sprouts Salad
- Green Beans Almondine
- Roasted Root Vegetables
- Healthy Broccoli Salad
How to Reheat Twice Baked Potatoes
Looking to reheat your twice baked potatoes? Check out 2 options below for reheating!
Oven: Place your twice baked potatoes in a casserole dish and cover with tin foil. Preheat oven to 400ºF and let cook for 15-20 minutes, or until potatoes are warm.
Microwave: Place twice baked potato on a plate. Microwave on high for 1 minute and 30 seconds to 2 minutes or until hot.
More Potato Recipes
- Foil Pack Grilled Red Potatoes
- Crispy Roasted Red Potatoes
- Crock Pot Baked Potatoes
- Baked Potatoes in Foil
Twice Baked Potatoes Recipe Video
- 2 tablespoons olive oil
- 1/2 large yellow onion, minced
- 3 teaspoons minced garlic
- 1/2 lb. thick-cut bacon, sliced into 1-inch pieces
- 4 large russet potatoes, cooked
- 3/4 cup full-fat Greek yogurt
- 1/4 cup sour cream
- 2/3 cup shredded cheddar cheese (+ more for topping)
- 2 tablespoons melted butter
- 1/4 cup beef broth*
- 1/4 teaspoon salt*
- 1/4 teaspoon pepper*
- 1/4 teaspoon red pepper flakes
- full-fat Greek yogurt
- shredded cheddar cheese
- bacon bits
- First, cook your russet potatoes in any method you wish until they are tender on the inside, but still firm enough to hold shape when you cut them in half. We suggest using our foil-pack baked potato method or crockpot baked potato method.
- Next, heat a large skillet over medium/high heat and add olive oil. When olive oil is fragrant, add onion and garlic and sauté for 2-3 minutes. Remove from skillet and set aside.
- Next, prep 1/2 lb. thick-cut bacon by slicing into 1-inch pieces. Then, add it to the same hot skillet that the onions were in. Saute bacon pieces for 7-10 minutes, or until they are fully cooked but not crispy. Remove excess grease from bacon by using 2 pieces of paper towel. Set aside.
- Cut warm* potatoes in half (hotdog style) and hollow out the insides with a tablespoon scoop. Be sure to keep the skin of the potato intact with about 1/4-inch of flesh so that they are sturdy enough to hold the potato mixture. You should have 8 total potato boats.
- Place the flesh of the potatoes into a large bowl. Add Greek yogurt, sour cream, cheddar cheese, butter, beef broth, sauteed onions, cooked bacon pieces, salt, pepper, and red pepper flakes to the bowl and mix well.
- Carefully spoon potato mixture evenly into the 8 potato boats.
- Spray a baking sheet with nonstick cooking spray and then place each of the potato boats onto the baking sheet.
- Bake at 375ºF for 15 minutes.
- Remove from the oven, sprinkle with cheddar cheese and place them back into the oven for an additional 5 minutes to melt the cheese.
- Finally, remove from the oven, let cool for a few minutes, and then top with all of your favorite toppings!
Tips & Notes
- *If your potatoes are all the way cooled, you will need to bake them longer when you twice bake them. We suggest using warm potatoes or potatoes that are still hot, but cool enough so that you can touch them.
- Beef Broth: Feel free to use whatever type of broth you would like. Beef broth adds amazing flavor, so that’s why we used it!
- Please note that the beef broth does not appear in the video, but it is a part of the recipe.
Nutrition FactsServing Size: 1/8 recipe Calories: 291 Sugar: 2 Sodium: 693 Fat: 19 Carbohydrates: 15 Fiber: 1 Protein: 14
Keywords: twice baked potatoes