Introduction

Twice baked potatoes are a delicious way to transform simple jacket potatoes into a rich, comforting dish. Loaded with crispy bacon, creamy butter and cream, and melted cheddar, they make a perfect side or hearty snack. This recipe guides you through every step for perfectly fluffy, flavorful results.

Twice Baked Potatoes (Stuffed Jacket Potatoes) Recipe - Recipe Image

Ingredients

4 x 300g (10oz) potatoes (Sebago, Russet, Maris Piper, or King Edward)
1 tbsp canola or vegetable oil
1/2 tsp salt
200g (7oz) streaky bacon, chopped into small batons
120g (8 tbsp) unsalted butter
1/3 cup cream (pure or thickened/heavy)
1 cup cheddar cheese, shredded
3 green onions, finely sliced
1/4 tsp salt
1/4 tsp pepper
1 1/2 tbsp chives, finely chopped (for garnish)
Sour cream (recommended for serving)

Instructions

Step 1: Preheat your oven to 220°C (430°F, 200°C fan). Place a rack on a baking tray for the potatoes.
Step 2: Wash and scrub the potatoes well. Dry them and prick each potato about 8 times with a fork.
Step 3: In a bowl, toss the potatoes with oil and 1/2 tsp salt, coating them evenly as best as you can.
Step 4: Place potatoes on the rack and bake for 75 minutes, or until a small knife pierces easily.
Step 5: While potatoes bake, cook the bacon in a cold non-stick pan over medium heat. When the fat starts to melt, increase to high heat and cook until golden. Drain on paper towels.
Step 6: Melt butter in a saucepan over medium heat, then add cream and warm until hot but not boiling. Alternatively, heat in a microwave.
Step 7: Reduce oven temperature to 200°C (390°F, 180°C fan).
Step 8: When potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop out the flesh, leaving about a 0.7cm (1/3″) layer attached to the skin.
Step 9: Mash the potato flesh in a bowl while still hot until smooth.
Step 10: Stir in half the cheese, most of the bacon (reserving some for garnish), all the green onions, the hot butter and cream mixture, salt, and pepper.
Step 11: Spoon the mashed potato mixture back into the skins, then sprinkle with the remaining cheese.
Step 12: Bake for 20–25 minutes until the cheese topping is melted, golden, and bubbly.
Step 13: Serve immediately, garnished with sour cream, reserved bacon, and chopped chives.

Tips & Variations

Use a fork to prick potatoes thoroughly to allow steam to escape and ensure even cooking.
Swap cheddar for smoked gouda or gruyere for a different cheese flavor.
Add cooked mushrooms or sautéed spinach to the filling for extra veggies.
For a vegetarian version, omit bacon and add diced roasted peppers or sun-dried tomatoes.
Use a sturdy potato variety like Russet or Maris Piper for the best fluffy texture.

Storage

Store any leftover twice baked potatoes in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 180°C (350°F) until warmed through to retain crispness. Avoid microwaving to keep the skins from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these potatoes in advance?

Yes, you can prepare the filling and stuff the potato skins ahead of time. Keep them covered in the refrigerator and bake just before serving.

What type of potato is best for twice baked potatoes?

Starchy potatoes like Russet, Sebago, Maris Piper, or King Edward are ideal because they become fluffy when baked, making them perfect for mashing and stuffing.

Twice Baked Potatoes (Stuffed Jacket Potatoes) Recipe

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Twice Baked Potatoes are a comforting and indulgent side dish featuring Russet potatoes baked until tender, scooped and mashed with crispy bacon, butter, cream, cheese, and green onions, then stuffed back into the skins and baked again to achieve a golden, bubbly cheese topping. Perfect as a hearty accompaniment or a satisfying vegetarian option if bacon is omitted.

Author: Maya
Prep Time: 15 minutes
Cook Time: 1 hour 40 minutes
Total Time: 1 hour 55 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Baking
Cuisine: British / American

Ingredients

Scale

Potatoes

4 x 300g / 10oz Russet potatoes (Sebago / Maris Piper / King Edwards)
1 tbsp canola or vegetable oil
1/2 tsp salt

Bacon and Filling

200g / 7oz streaky bacon, chopped into small batons
120g / 8 tbsp unsalted butter
1/3 cup cream (pure or thickened / heavy)
1 cup cheddar cheese, shredded
3 green onions, finely sliced
1/4 tsp salt
1/4 tsp pepper

For Garnish

1 1/2 tbsp chives, finely chopped
Sour cream (recommended!)

Instructions

Bake potatoes: Preheat the oven to 220°C / 430°F (200°C fan). Place a rack on a tray to allow air circulation under potatoes. Scrub potatoes clean, dry them well and prick each potato 8 times with a fork to allow steam to escape while baking.
Oil and season potatoes: Place the potatoes in a bowl, pour over the oil and rub it onto each potato. Sprinkle the salt over them and coat evenly with your hands to ensure a flavorful crispy skin.
Bake potatoes: Arrange the potatoes on the rack and bake for about 75 minutes or until you can pierce them with a small knife without resistance, indicating they are fully cooked inside.
Prepare bacon: While potatoes bake, place the chopped bacon in a cold non-stick pan over medium heat. As the fat renders, increase heat to high and fry until golden and crispy. Drain bacon on paper towels to remove excess grease.
Heat butter and cream: In a saucepan over medium heat, melt the butter then add the cream. Heat gently until hot but do not boil, creating a rich, creamy base for the filling. Alternatively, heat in a microwave until warm.
Prepare for stuffing: Lower oven temperature to 200°C / 390°F (180°C fan). Allow baked potatoes to cool just enough to handle safely, then cut each potato in half lengthwise.
Scoop and mash potato: Carefully scoop out the flesh, leaving a 0.7cm (1/3 inch) thick layer attached to the skin to maintain structure. Place the scooped flesh into a bowl and mash it while still hot until smooth.
Mix filling: Add half the shredded cheese, most of the cooked bacon (reserve some for garnish), all green onions, the hot butter and cream mixture, salt, and pepper to the mashed potato. Mix well to combine all flavors.
Stuff potatoes: Spoon the creamy potato mixture back into the potato skins, filling them generously. Sprinkle the remaining cheese on top for a delicious golden crust.
Bake stuffed potatoes: Place the filled potatoes on a baking tray and bake for 20 to 25 minutes until the cheese is melted, golden, and bubbly, and the filling is heated through.
Serve: Serve the twice baked potatoes immediately, garnished with reserved crispy bacon, chopped chives, and a dollop of sour cream for extra richness and flavor.

Notes

Choose Russet potatoes or equivalents like Sebago, Maris Piper, or King Edwards for best texture and flavor.
Crisp bacon adds a smoky depth, but this can be omitted or replaced with vegetarian alternatives for different dietary needs.
Use sharp cheddar cheese to get a rich cheesy flavor and great melting texture.
Pricking the potatoes before baking helps steam escape, preventing bursting.
Handle the hot potatoes carefully or use a tea towel to avoid burns when scooping out flesh.
Sour cream is recommended as garnish for brightness but is optional.

Keywords: Twice Baked Potatoes, Stuffed Potatoes, Cheddar Cheese, Bacon, Comfort Food, Side Dish, Oven Baked