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Twice Baked Potatoes

Twice Baked Potatoes are loaded with bacon, cheese, and a sour cream mixture that is an upgraded side dish or meal in itself!

Course Dinner
Cuisine American
Keyword Twice Baked Potatoes
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Servings 8
Calories 553 kcal
Author Amanda Rettke-iambaker.com


Sour Cream Mixture

  • 4 ounces cream cheese, room temperature
  • 3/4 cup sour cream
  • 1/3 cup chopped fresh chives
  • 1 teaspoon lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder


  • 8 baking potatoes, washed
  • 3 tablespoons canola oil
  • 1 tablespoon kosher salt


  • 1/2 cup unsalted butter
  • 6 strips bacon, cooked and crumbled
  • 1 cup cheddar cheese, shredded
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 3 green onions, diced


Sour Cream Mixture

  1. Combine all ingredients and mix until smooth and creamy. Chill in the refrigerator while the potatoes cook.


  1. Preheat the oven to 400° F. Wash each potato and pierce a couple of holes on each side with a sharp knife or fork.

  2. Coat each potato with canola oil and salt and bake for 1 hour. Potatoes should be fork-tender when done.

  3. Using a sharp knife, slice the top off of each potato.
  4. Using a spoon, remove the center of the potato and place into a large mixing bowl. Be very careful not to tear the potato skin. Lay the hollowed out potato shells on a baking sheet.


  1. Lower oven heat to 350° F.
  2. To the bowl of potatoes, add butter, bacon, cheese, salt, pepper, green onions, and sour cream mixture. Mash until everything is mixed together.
  3. Filled the hollowed-out potato skins with the filling.
  4. Top each potato with the remaining shredded cheese baked for 15 to 20 minutes or until cheese is melted and the potato is warmed through.