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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.
Course Appetizer, Brunch, Sides
Cuisine American, Best
Level Beginner
Main Ingredient Potato, Vegetable
Diet Gluten-Free, Low Sugar
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 4 servings
Calories 378 kcal


  • 4 medium russet potatoes (600 grams / 21 ounces)
  • 2 scallions (or small bunch chives)
  • 28 grams cultured unsalted butter (2 tablespoons)
  • 1/2 teaspoon salt
  • 3 strips bacon
  • 3 tablespoons plain yogurt
  • 80 grams cheddar cheese (grated)


  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.
Nutrition Facts
Best Twice Baked Potatoes
Amount Per Serving
Calories 378 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 10g50%
Cholesterol 48mg16%
Sodium 543mg23%
Potassium 980mg28%
Carbohydrates 40g13%
Fiber 2g8%
Sugar 2g2%
Protein 12g24%
Vitamin A 450IU9%
Vitamin C 13.3mg16%
Calcium 194mg19%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.