These Twice-Baked Potatoes for Two have crisp, salty skins filled with creamy mashed potato, sharp cheddar cheese, sour cream, bacon, and scallions. Baked a second time until hot and lightly browned, they make an easy side dish for steak, chicken, pork, or a simple dinner for two.
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Why This Recipe Works
- Russet potatoes have fluffy interiors and sturdy skins that are ideal for scooping and refilling.
- A salt-water coating seasons the skins, and keeps it crispy, not leathery. Butter, sour cream, sharp cheddar, bacon, and scallions create a rich, creamy filling.
ingredients
See the recipe card for exact amounts and measurements.
Ingredient Notes
Russet potatoes: Choose two similarly sized potatoes weighing 8 to 10 ounces each so they cook at approximately the same rate.
Bacon: Cooking the bacon until crisp adds smoky flavor and texture to the filling.
Sour cream: One-third cup gives the filling creaminess and a slight tang.
Sharp cheddar: Use 4 ounces (113 g), or about 1 cup freshly shredded cheese, for plenty of cheddar flavor.
Scallions: Thinly sliced scallions add mild onion flavor and freshness.
Step-by-Step Photo Instructions
- Scrub the potatoes clean.
- Poke 3 holes in each side.
- Add 1 tbs salt to ¼ water. Stir to mix and dip each potato.
- Bake potatoes at 450°F for 55 mins. Remove and cool slightly.
- Cook chopped bacon until crisp. Drain on paper towels.
- Remove potatoes when they reach 205°F. Set aside to cool.
- Slice the top ½" off of each potato. Scoop out the flesh.
- Mash the potato. Add the remaining ingredients.
- Fill the potatoes with the filling, mounding the tops.
- Bake an additional 20 minutes. Cool for 10 mins before serving.
Pro tips
- A small spoon or melon baller makes it easier to remove the potato flesh without damaging the skins.
- Shred the cheddar from a block for smooth melting.
- Roughing up the filling with a fork creates little peaks that brown nicely during the second bake.
Storage & Safety
Refrigerate leftovers in an airtight container within 2 hours and use within 3 to 4 days.
Reheat in a 350°F (175°C) oven until hot throughout. An air fryer also works well and helps crisp the skins.
Grocery Budget Rating
This recipe earns a Frugal rating. Russet potatoes are inexpensive, while bacon, sharp cheddar, butter, and sour cream add richness without requiring large quantities. It's an affordable way to turn a simple potato into a substantial side dish or light meal for two.
SERVING SUGGESTIONS
Serve twice-baked potatoes alongside steak, pork chops, roast chicken, or grilled meats. A green salad or simple vegetable makes an easy complete dinner.
These generously filled potatoes can also be served as a light main dish with a salad.
Equipment
- 10" non-stick skillet
- Rimmed baking sheet with wire rack
- Medium bowl
- Melon baller (Optional)
- Tongs
- Potato Masher -
Ingredients
- 1 tablespoon Kosher salt, for coating the potatoes
- ½ cup water, (120 ml)
- 4 slices bacon, cut into ½-inch pieces
- 4 tablespoons unsalted butter, (57 g), melted and divided
- ⅓ cup sour cream (80 g)
- ¼ teaspoon Kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
- 4 ounces sharp cheddar cheese, shredded, about 1 cup (113 g)
- 3 scallions, thinly sliced
- Fresh chives, for garnish (optional)
Instructions
- Adjust an oven rack to the middle position and preheat the oven to 450°F (230°C). Prick each potato about 6 times with a metal skewer or fork.
- Dissolve 1 tablespoon salt in ½ cup water in a large bowl. Add the potatoes and turn to coat the skins evenly.
- Place the potatoes on a wire rack set inside a rimmed baking sheet. Bake for 50 to 60 minutes, or until the centers reach approximately 205°F (96°C).
- Let the potatoes cool for about 15 minutes, until comfortable to handle. Reduce the oven temperature to 400°F (205°C).
- Meanwhile, cook the bacon in a skillet over medium heat until browned and crisp, about 5 to 7 minutes. Transfer to a paper towel-lined plate.
- Place the potatoes on their flattest sides and slice about ½ inch from the top of each. Carefully scoop the flesh into a medium bowl, leaving about a ¼-inch layer of potato inside the skins.
- Mash the potato flesh until smooth. Add 3 tablespoons melted butter, sour cream, ¼ teaspoon salt, and pepper. Stir just until creamy and combined.
- Fold in the cheddar, scallions, and bacon. Taste and adjust the salt and pepper if needed.
- Divide the filling between the potato shells, mounding it generously over the tops. Fluff the surface with the tines of a fork.
- Brush the tops and skins with the remaining 1 tablespoon melted butter.
- Bake at 400°F (205°C) for 20 to 23 minutes, until heated through and beginning to brown. Let rest for about 10 minutes before serving.
Notes
Nutrition
FAQS
Yes. Prepare and fill the potatoes, cover and refrigerate them before the second bake. Bake until the centers are thoroughly heated and the tops are beginning to brown.
The salt water seasons the potato skins and helps them develop a dry exterior that holds up well when the potatoes are hollowed out and filled.
Stir Frying is perfect for two! Try these wok recipes:
Andrea Williams says
I made these to go with a brisket I had on the smoker, and they were absolutely amazing! They were so easy to make and paired perfectly with the rich, smoky flavor of the beef. Everyone loved them, and we’ll definitely be making these again!
Mary says
Thanks! I’m glad you liked them.