Twice Baked Potatoes are jacket potatoes stuffed with a creamy, cheesy, buttery potato filling hit with salty pops of bacon. Think of it as the spud love-child of baked potatoes and mashed potato! This is pretty much every cheese lovin,’ carb monster’s dream come true.
Dainty food this ain’t – this is proper comfort food, dialled up to 11!
Twice Baked Potatoes
Twice Baked Potatoes are so named because of how they’re made. Whole potatoes are firstly baked until the flesh is soft. It’s then scooped out, leaving the potato skin shells. Meanwhile we mash the flesh with a jacket potato’s best friends – bacon, cheese, butter and cream – to create the ultimate mashed potato filling!
This is packed back into the empty skin and baked a second time until deliciously golden and bubbling. It’s a party in a potato!!!
Ingredients in Twice Baked Potatoes
All our favourite ingredients star in these jacket potatoes!! 😂
Potatoes – Use starchy or all-rounder potatoes that will bake up so they’re nice and fluffy on the inside. I use Sebago potatoes which are the dirt brushed type, the most common potatoes in Australia. For USA, Russet is ideal, and in the UK, Maris Piper or King Edwards.
Use potatoes that are around 300g (10oz) each. As they’re cut in half for this recipe, if you use potatoes that are much smaller the halves become quite tiny. One whole potato is a generous serving for a main dish, and one half is a good size as a side or starter;
Bacon – Cut into small batons and pan fried until crispy! Use streaky bacon if you can, for a better taste (because fat = flavour!);
Cheese – For stirring into the creamy mashed potato filling we stuff into the baked potato as well as topping. Almost any type of cheese that melts will work just great here – cheddar (this is what I used), tasty cheese, gruyere, Swiss, Monterey Jack, Colby. Mozzarella works fine too, though I’d add a pinch of extra salt into the filling (mozzarella is lower in salt and bland otherwise);
Cream and butter – To make the mashed potato filling dreamy and creamy!
Green onion – For stirring into the filling, to add colour and an onion-y bite; and
Chives – A classic baked potato garnish to sprinkle on before serving. Or just use more finely sliced green onion!
How to make Twice Baked Potatoes
Short of the long: Bake potatoes, scoop out flesh, mash with add-ins (bacon etc!), stuff back in, top with cheese, bake again!
Part 1: Baking potatoes
Prick, rub with oil and salt: Prick potatoes 8 times or so with a fork. Rub lightly with oil and sprinkle with salt;
Bake: Bake potatoes for 75 minutes at 220°C / 430°F (200°C fan) or until you can pierce with a knife and meet no resistance.
I bake the potatoes on a rack set over a tray, to allow the hot air to circulate under the potatoes so the skin on the underside goes a bit crispy too. It also helps to ensure the potatoes sit flat once stuffed. But the rack is not essential.
You could even put them straight on the oven racks. However you’ll still need a tray to bake them on once stuffed which is why I just start off using a tray;
Scoop out the flesh using a spoon, leaving about 0.7cm (1/3″) layer of potato attached to the skin; and
Place the potato shells back on the tray, ready to be stuffed!
Part 2: Stuffing and second bake
Now it’s time to make the creamy, buttery filling to stuff back into the potatoes for the second bake.
Mash potato: Mash the scooped out potato. It doesn’t need to be completely smooth, though nor do you want big potato chunks. Do not be tempted to use an electric beater. It will overwork the starch and make the filling gluey;
Add ins! In this version, I’m using bacon, cream, butter, green onions and cheese for my add ins. It’s a combination you just can’t go wrong with! The cream and butter makes the filling extra luscious. You could switch out the cream for sour cream if you like a touch of tang;
Mix the filling until combined;
Stuff the skins: Pile the creamy potato filling back into the potato skins. Use all of the filling so it mounds up slightly;
Top with cheese and bake: Sprinkle with cheese and bake for 20 – 25 minutes until the cheese is melted and golden;
Devour! Serve immediately, while piping hot. I like to dollop with sour cream, sprinkle on a bit of extra bacon as well as chives for colour.
When / how to serve Twice Baked Potatoes
Whether you choose to serve this as a fully loaded potato side dish, a starter, or a meal in itself, you really can’t go wrong!
If you’re opting to serve it as a meal, add a fresh vegetable side dish to round it out. Because this stuffed potato is quite rich (creamy, buttery, bacon-y!), I’d opt for something fresh like a Cucumber Salad or Tomato Salad. If these don’t do it for you, have a browse of my vegetable sides by vegetable and choose something using what you’ve got.
As a side dish, it will go with anything really. Well, as I often say, anything non-Asian. I don’t think it would work alongside a stir fry. But hey! If you wanted to, I wouldn’t judge! 😂 (Actually, I would be proud!) – Nagi x
Watch how to make it
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Twice Baked Potatoes (Stuffed Jacket Potatoes)
Ingredients
- 4 x 300g / 10oz potatoes – Sebago (Aus), Russet (US), Maris Piper / King Edwards (UK) (Note 1)
- 1 tbsp canola or vegetable oil
- 1/2 tsp salt
Creamy potato filling:
- 200g / 7oz bacon (streaky) , chopped into small batons (Note 2)
- 120g / 8 tbsp unsalted butter
- 1/3 cup cream (pure or thickened / heavy)
- 1 cup cheddar cheese , shredded (Note 3)
- 3 green onions , finely sliced
- 1/4 tsp salt
- 1/4 tsp pepper
Garnish and serving (optional)
- 1 1/2 tbsp chives , finely chopped (garnish)
- Sour cream (recommended!)
Instructions
Bake potatoes:
- Preheat oven to 220°C / 430°F (200°C fan). Place a rack on a tray (recommended but not critical).
- Prick potatoes: Wash, scrub and dry potatoes well. Prick each potato 8 times with a fork.
- Oil and salt: Put potatoes in a bowl, pour over oil and rub onto potatoes. Then sprinkle over salt and use your hands to coat. (Just do this as best you can. Some will stick, much will not!)
- Bake: Place potatoes on rack and bake for 75 minutes or until you can pierce with a small knife with no resistance.
Prepare filling add-ins:
- Cook bacon: Place bacon in a cold non-stick pan over medium heat. When the fat starts to melt, turn the heat up to high and cook bacon until golden. Drain on paper towels.
- Heat butter and cream: Melt butter in a saucepan over medium heat. Then add cream and heat until hot, but don't let it boil. (You could also do this in a microwave)
Stuff potatoes:
- Lower oven: Turn oven down to 200°C / 390°F (180°C fan).
- Scoop out potato flesh: Allow potatoes to cool enough so you can handle them (or use a tea towel). Cut in half lengthwise and scoop out potato flesh, leaving 0.7cm (1/3") thick layer of potato still stuck to skin.
- Mash potato: Place potato flesh in a bowl and mash while hot until smooth.
- Add-ins: Add half the cheese (save the rest for topping), most of the bacon (save a bit for garnish), all the green onion, hot cream and butter, salt and pepper. Stir to combine.
Bake again!
- Stuff and top with cheese: Fill potato skins with the mashed potato mixture. Top with remaining cheese.
- Bake: Bake for 20 to 25 minutes until the cheese is melted, golden and bubbly.
- Serve: Serve immediately, garnish with sour cream, reserved bacon and chives.
Recipe Notes:
Nutrition Information:
More spud-tacular potato dishes
Life of Dozer
His biggest concern about moving*? The empty fridge. Where’s all the food gone??!! 😱😱😱
* Moving out temporarily during renovations! Staying at a rental nearby just during the peak of the rebuild work!
Steve Hellyer says
Hi Nagi, mr dozer, I know this is not about this recipe, but I emailed you about char sui being cooked over charcoal, well I did his last week and it was the best I’ve ever cooked, thank you for your time and recipes. Cheers, and good luck with your reno’s. Steve.👍
Nagi says
It would have tasted amazing over charcoal Steve, I’m so happy to hear it went well!! N x
Julie Blake says
I am thinking I can cook the bacon on the rack along with the potatoes, (prefer bacon like this), and serve a long with roasted cauliflower and maybe Brussels. Meat on the grill – and used one pan, and one oven session! Ooh you’ve made me hungry!
Nagi says
Yum! Sounds like a great idea Julie!! N x
Gillian says
Love twice baked SPUDS I usually throw a bit of broccoli underneath to make it a luncheon item!!
So why are you packing up did I miss something?
Hey Dozer Luca has lots of food he will share 😀
Nagi says
Any veg addition is good! We are doing a little renovating here – will update everyone with the final results once it’s completed!! N x
Cheryl Dibble says
Nagi…. I can’t tell you how much it means to me to get your recipes in my email. Not only for the recipes that you post BUT for the photos of your beloved dog…. Dozer. I love seeing the photos you post about him and hearing the stories you tell us all about how he is doing. Like you, my precious dog is so loved and means the world to me. Thank you for all your recipes and thank you for all the stories about Dozer.
Nagi says
You’re so welcome Cheryl, I’m so happy to hear that you enjoy reading about him 🙂 N x
Judy says
I have been making these for a long time but sometimes I get lazy and instead of stuffing the spuds, I mix and cook in a casserole dish, usually in the microwave.
Nagi says
I’m all for lazy meals Judy!!! 👏 N x
Natalie J Bales says
Nagi – got to make this!! Can I prepare these the a day in advance, let sit at room temperature to get the “chill” out then bake?
Nagi says
Sure can – I mention this in the recipe notes 🙂 N x
Wes Bielinski says
I freeze mine before the second bake, vacuum pack them individually then take out and bake fr0m frozen for 40 minutes when needed.
Natalie J Bales says
Thank you Wes!
Tammy Pruett says
I so want this for breakfast! Good luck on your reno. Best wishes on your exciting new digs! 🙂
Nagi says
A great Breakfast idea Tammy – maybe some scrambled eggs on the side? N x
Wendy Cladman says
I think that may be dinner tonight with a side of bean salad I made yesterday. Good luck with your renovations and wishing you a happy move back home.
Nagi says
Yum Wendy!! N x
Maria says
Again and again you surprise us with food I wish I could try immediately, just by looking at the pictures, because as we say “eyes also eat”. Thanks Nagi. And good renovation. Tell Dozer it will be hopefully quickly. 🙂
Nagi says
They’re so good Maria – one to add to the menu for next week! N x
Raymond Williamson says
Can these be bought ready made anywhere?
Nagi says
Homemade is so much better 😉
hottl says
If you are into ready made food then Nagi is not for you.
Trish White says
Not likely anywhere near as good.
Sue says
Thanh you for baked potato recipe, will be making this weekend, always a great favourite, good luck with all your Reno work , hopefully Dozer settles in his new temporary home, btw love all your recipes, cheers from Ottawa Canada
Nagi says
Thanks so much Sue!! N x
Stephen p Tayler says
I also add white wine and fresh celery chunks to mine to give it a “crunch” for the twice baked potatoes.
Nagi says
Nice idea Stephen, there are so many different flavour combos you could use here! N x
Karen says
The only sort of asian potato dish I can think of is Massaman Curry…are there more? I’m sure that wherever you are is home to Dozer and visa versa. Hope your re-do goes well and quickly!
Noelle says
Aloo gobi, aloo paratha
Debbie says
These are yummy, just the way I’ve made them for years. In fact they are on my menu this week for my husband’s birthday with a hanger steak and green salad.
Just wanted to add, they are great when asked to bring a side dish to a dinner party. They can be made in advance and heated when you arrive. Just make sure you’ve checked the host will have oven space.
I’ve also taken tiny new potatoes, scooped them out with a melon baller and served them as a two bite appetizer.
Moni says
Yum, so delicious. Mum used to make these when we were kids. She also put some mustard powder in the mixture. Thanks for the reminder. Might have to add these to my family meals list this week.😊
Nagi says
I love that idea too Moni!! N x
Anna says
Far out!!! Thank you. We’re in lockdown. These spuds are definitely going to help!!!! Sooooo good.
Nagi says
Stay safe Anna!!! N x
Anne Kostaras says
Thank you. We’re having your chicken parmigiana for dinner. Lockdown lusciousness! All the best to you.
Diane says
OMG these are on the list for the weeks dinners, thank you Nagi these will definitely help us get through the current Victorian COVID lockdown.
Nagi says
Enjoy Diane, it will be over before you know it! N x
Eha says
Wish you and Dozer a trouble-free and short-as-possible stay away from home . . . dying to hear and see the changes planned . . . . the potatoes look very moreish . . . but since I only steam the tiny ones to go with spring asparagus 3-4 x a year etc et al . . . I;ll look and smile and am glad you enjoy . . .
Nagi says
Thanks so much Eha 🙂 N x
Sue says
Oh my! I haven’t made the recipe yet but I am so feeling for Dozer! Dogs have such a strong sense, he knew something was not right and he was terrified he was being abandoned. I do hope he settled at your new temporary place, I’m sure he got lots of love and cuddles. He broke my heart seeing him like that 🥺 😮💨😮💨
Nagi says
He’s completely fine Sue – he’s seen it enough times now to know 😂 N x
Julie Medbury says
LOL. . . Well of course, the silly muppet, he still hasn’t realised he comes first in all of this. 😅
Sue says
Good to hear Nagi, I had NO doubt 🥰🐾
Chrissie says
Old Dozer Didge
Went to the fridge
To get his poor self a bone
But when he got there
The fridge was bare
So poor Dozer Didge had none 🙁
Nagi says
I love it Chrissie!!!! 😂 N x
Chrissie says
An opportunity too good to miss – just like your spud recipe ☺️