Twice Baked Potatoes

Twice Baked Potatoes have crispy skin stuffed with mashed potatoes, cheese, and bacon! Make them in the oven, air fryer, or as a casserole.

Course Side

Cuisine American

Prep Time 10

Cook Time 55

Total Time 1 5

Servings servings

Calories 258kcal

Preheat the oven to 450˚F. Pierce the potatoes with a fork on all sides. Rinse them with water and sprinkle them with kosher salt.
Place the potatoes on a wire rack and bake at 450˚F for 45-55 minutes.
Remove from the oven and cut each potato in half using tongs or an oven mitt to hold the hot potatoes.
Allow the potatoes to cool slightly and then scoop out the insides into a mixing bowl, leaving the skins intact. Brush the skins with bacon grease (or use olive oil) and return them to the wire rack.
Mash the potatoes. Then, stir in the milk, melted butter, sour cream, 1 cup of shredded cheddar cheese, about ⅓ cup of the crumbled bacon (reserve the remaining bacon for topping), and the salt to the mashed potatoes. Spoon the mixture into the potato shells and return them to the wire rack.
Bake at 450˚F for 10-13 minutes. Sprinkle with the remaining shredded cheese and bacon bits. Return to the oven for about 3-5 minutes, or until the cheese is melted.

Store in an airtight container for up to 4 days in the fridge.

Place them on a wire rack on a baking sheet. Bake at 350˚F for 20-25 minutes until heated through

Reduce the temperature to 400˚F and cook them for 35-45 minutes, turning them halfway through.

After adding the filling, them in batches at 400˚F for 8-10 minutes, and then melt the cheese on top for 2-4.

Bake the potatoes as directed in the recipe. Or, if you are short on time, you can peel, dice, and boil the potatoes instead.

Make the filling but add two additional tablespoons of sour cream, one additional tablespoon of butter, and increase the milk to 1/3 cup.

Spread it into a small greased casserole dish instead of putting it back into the skins.