Twice Baked Potatoes

5 from 3 votes

These twice baked potatoes are crispy on the outside and flavorful on the inside. They're a creamy, cheesy side dish everyone loves.

Prep 20

Cook 1 20

Total 1 40

Fat 19

Carbs 15

Protein 14

Yield

Ingredients

4 large russet potatoes
3 tablespoons olive oil divided
1/2 teaspoon salt divided
1/2 teaspoon pepper
1/2 large yellow onion minced
3 teaspoons minced garlic
1/2 lb. thick-cut bacon cut into 1-inch pieces
3/4 cup full-fat Greek yogurt
1/4 cup sour cream
1 cup shredded cheddar cheese divided
2 tablespoons melted butter
1/4 cup beef broth*
1/4 teaspoon red pepper flakes

Toppings

full-fat Greek yogurt
chives
shredded cheddar cheese
bacon bits

Instructions

First, bake the potatoes. Preheat the oven to 450ºF. Run the potatoes under cold water to remove any residue and pat them dry. Drizzle and season each potato with olive oil (about 1 teaspoon per potato) and 1/8 teaspoon of salt. Tightly wrap each potato with foil. Bake for about 50-60 minutes, until the potatoes are easily pierced with a fork.
While the potatoes are baking, heat the remaining 2 tablespoons of olive oil in a large skillet over medium/high heat. When the oil is fragrant, add the onion and garlic and sauté for 2-3 minutes. Remove from skillet and set aside.
To the same hot skillet, add the bacon pieces. Sauté until the bacon is fully cooked but not crispy, about 7-10 minutes. Use a paper towel to remove any excess bacon grease and set the bacon aside.
Once the potatoes are baked, unwrap the foil and let them cool for 10 minutes and reduce the oven temperature to 375ºF. Slice the warm potatoes in half (hotdog style) and carefully hollow out the insides with a tablespoon scoop. Place the potato flesh into a large bowl. Keep the skin of the potato intact with about 1/4-inch of flesh so they are sturdy enough to hold the mashed potato mixture. You should have 8 total potato skins.
To the large bowl with the potato flesh, add the butter, beef broth, and Greek yogurt. Mix to combine using a spoon, potato masher, or hand mixer (the mixture should be really mashed). Add the sour cream, 2/3 cup of cheddar cheese, sautéd onions and garlic, cooked bacon pieces, remaining salt, pepper, and red pepper flakes to the bowl and mix well.
Spoon the potato mixture evenly into the 8 potato skins.
Spray a baking sheet with nonstick cooking spray (or line a baking sheet with foil and spray the foil with nonstick cooking spray). Place all 8 of the filled potato skins onto the baking sheet.
Bake at 375ºF for 15 minutes.
Remove the potatoes from the oven, sprinkle with the remaining cheddar cheese, and bake for another 5 minutes to melt the cheese.
Let the potatoes cool for a few minutes, top with all of your favorite toppings, and enjoy!

Tips & Notes

Storage:Let the twice baked potatoes cool, transfer to an airtight container, and refrigerate for up to 5 days.
Reheating Instructions: Oven: Preheat the oven to 400ºF. Place the twice baked potatoes in a casserole dish and cover with tin foil. Bake for 15-20 minutes, or until the potatoes are warm. Microwave: Working one potato at a time, place the twice baked potato on a microwave-safe plate. Microwave on high until warm.
Freezing Instructions: Let the twice baked potatoes cool completely. Once cool, tightly wrap each potato in a piece of foil. Place the wrapped potatoes in an airtight bag or container and freeze for up to 3 months.
Potatoes: Make sure to use warm/hot baked potatoes. If you bake the potatoes ahead of time, warm them up before scooping out the flesh and continuing with the recipe.
Broth: Feel free to use whatever type of broth you would like. Beef broth adds amazing flavor, but any kind works. (Note that the beef broth does not appear in the video, but it is part of the recipe.)

Watch it

Nutrition Facts