Best Twice Baked Potatoes

Best Twice Baked Potatoes

If you’re not from the US, the idea of baking a potato twice may sound like a gimmick at best, but rest assured there’s no hyperbole in the name. During the first bake, the potato is wrapped in foil and cooked through. This ensures the flesh stays nice and moist. Then, the potato is carved out of the shell and mixed with butter, scallions, yogurt and cheese before being stuffed back into the shell. Sound good so far? Finally, it’s topped with crisp bacon and more cheese before going back in the oven for a second bake. The second trip into the oven not only melts and crisps the cheese, it crisps the skin as well.

With a creamy filling that tastes like sour cream and chive potato chips and a crisp bacon and cheese exterior, twice baked potatoes make for a filling meal on their own or a decadent side. While they’re obviously best straight out of the oven, they make for pretty good picnic food as well. Think of them as a cheesier self-contained potato salad.

Twice Baked Potatoes Recipe

To give the filling just a little more oomph, I like to caramelize the scallions in the butter before mixing them into the potatoes. It’s not that much more work since you have to melt the butter anyway, and the resulting twice-baked spud have a depth of flavor that you just wouldn’t get from including raw scallions.

I also like to line the baking sheet with parchment paper. This not only makes cleanup a snap, it prevents the cheese that melts down the sides of the potato from sticking, giving you a crisp cheese cracker underneath each potato.

TIP: When making a small amount of bacon, it’s easiest to crisp it in the microwave. Just put down a triple layer of paper towels on a microwave safe plate, cover with a single layer of bacon, and then top with another triple layer of paper towels. Finish by stacking another plate on top to weigh the bacon down. Microwave at 800 watts for 2 minutes. Check the bacon and if it is not crisp yet, microwave for another minute.

Equipment you'll need:

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    Votes: 4
    Rating: 4.5
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    Best Twice Baked Potatoes
  • Crisp on the outside, creamy on the inside, these twice baked potatoes are stuffed with caramelized scallion butter, yogurt, cheddar cheese and bacon.
ServingsPrep TimeCook Time
4 potatoes 15 minutes 65 minutes


  • 4 medium russet potatoes (600 grams / 21 ounces)
  • 2 scallions
  • 28 grams butter (2 tablespoons)
  • 1/2 teaspoon salt
  • 3 strips bacon
  • 3 tablespoons yogurt - plain
  • 80 grams Cheddar cheese grated
Servings: potatoes


  1. Wrap the potatoes in foil and bake in a 350 degree F (170 C) oven until a toothpick easily passes through (about 40-50 minutes).
  2. While the potatoes bake, mince the green parts and white parts of the scallion separately.
  3. Put the butter in a small saucepan along with the salt and white parts of the scallions and saute until the scallions are browned. They go from browned to burned pretty quickly so keep a close eye on the pan.
  4. Crisp the bacon and crumble.
  5. When the potatoes are done, let the potatoes cool enough to handle and then unwrap them.
  6. Figure out how the potatoes sit best, and then slice off the top 1/4 of the potato.
  7. Use a small spoon to scoop out the interior of the potatoes, but be sure to leave about 1/4-inch (6mm) of potato attached to the skin. If you get too ambitious with the scrapping, your potato won't hold it's shape. Be sure to scrape out all the potato from the lids and discard the skin.
  8. Preheat the oven to 400 degrees F (200 C). Line a baking sheet with parchment paper.
  9. Add the scallion butter, yogurt, and half the cheese to the potatoes and mix together. I prefer to have some chunks of potatoes left, so I don't completely mash them.
  10. Spoon the mixture back into the potatoes, making sure you get it into the nooks and crannies. Once all the potatoes are filled, spoon the remaining potato mixture on top of each potato to make a mound. Place the potatoes on the parchment lined baking sheet.
  11. Press the crumbled bacon into the tops of the potatoes, and then divide the remaining cheese between the potatoes.
  12. Bake until the cheese is melted and golden brown (about 15 minutes). Top with the green parts of the scallions and serve.
  • Jon

    Twice baked potatoes are one of my favorite things. If caramelizing the scallions – the main addition that I can see to the classic formula- makes these worthy of a ‘best’ title, then I NEED to try that.

  • Chung-Ah | Damn Delicious

    Love this! Definitely need to serve this on game day!

  • Phil

    I just made this today using your recipe! It turned out great with much more flair than the standard baked potato.

    • Marc Matsumoto

      Wow that was quick! Glad to hear you enjoyed them::-)

  • Hannah

    These look great! I wanted to try making these, and have all the ingredients but the yogurt. Can sour cream be substituted for the yogurt?

    • Marc Matsumoto

      Hi Hannah, yep sour cream would work fine:-)

  • RK Tor

    WHOA these little guys are Fatty McFatties! Non-fat Greek yogurt and coconut milk make for deliciously creamy and guilt-free twice baked potatoes. That way you can splurge on all the cheese without having to skip dinner the rest of the week.

    • Melanie

      You can also stuff them with cauliflower puree before baking the second time–the potato flavor from the skins really helps the cauliflower blend in!

  • Oui, Chef

    I do love these, but never think to make them…..silly me. YUMMY!

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  • Ronald

    Stay home dad, trying something new. Tomorrow, Friday, November 8, 2013. I will try this for the first time. Not much of a home cooker but hey, got to start some where.

  • Ronald

    Stay home dad, trying something new. Tomorrow, Friday, November 8, 2013. I will try this for the first time. Not much of a home cooker but hey, got to start some where

  • miahfire

    Instead of discarding the tops, I halve the potatoes. I also add turkey chunks, broccoli, cauliflower, or ham (or a combination thereof) to the mashed potato mixture. Thus making these a full meal. (Note: Gouda cheese goes great with the ham variety.)

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  • Anja

    going to try this for the first time, however i already boiled the potatoes. coming from the caribbean i’m not so keen on just baking raw potatoes…(will try another time)… thanks… this was helpful since i decided to switch it up in the middle of cooking

  • chris

    That’s not going to work cause it’ll give the potatoes a different consistancy, but you can try. I could be wrong


I'm Marc, and I want to teach you some basic techniques and give you the confidence and inspiration so that you can cook without recipes too!