Awesome Twice Baked Potatoes

Introduction: Awesome Twice Baked Potatoes

About: Hello and Welcome to In the Kitchen With Matt. I am your host Matt Taylor. My goal for the show is to teach you how to cook really good food at home for cheap. Eating out everyday can get expensive, but it doe…

In this Instructable, I will show you how to make Twice Baked potatoes. I love potato dishes. This twice baked potato recipe is easy to make and oh so delicious, loaded with flavor. They go great with a steak or piece of chicken, also they are awesome to have at parties or game days. If I can make them, you can make them. Let's get started!

Don't forget to follow me and check out my other Instructables. :)

Follow the easy steps below or watch the video tutorial or do both. :)

Step 1: Ingredients and Tools


  • 4 medium potatoes (I use a Russet variety)
  • 1 Tbsp. oil (15ml)
  • 2 to 3 pinches of kosher salt
  • 3 Tbsp. butter (45g)
  • 1/2 tsp. garlic powder (2g)
  • 1/2 tsp. ground black pepper (2g)
  • 1/2 to 1 tsp. table salt (2 to 4g)
  • 1/2 cup sour cream (120g)
  • 1/4 cup green onion (15 to 20g) (reserve some for topping)
  • 5 strips of bacon (reserve some for topping)
  • 1/2 cup shredded cheddar cheese (50g) (reserve some for topping)
  • 1/4 to 1/2 cup whole milk or cream (60 to 120ml)


  • Potato masher or fork
  • spoon
  • baking sheet
  • parchment paper or a silicone mat
  • large bowl

Step 2: Prep the Potatoes

First, we need to bake the potatoes. Preheat the oven to 375 F/190 C. Wash and dry the potatoes. Then poke holes in them with a fork. The holes will let steam out while the potatoes are baking.

Add the potatoes to a medium bowl, and then drizzle the oil over the top. Use canola, vegetable, coconut, avocado, oil, etc.

Sprinkle some kosher salt on top and use your hands to make sure everything is nice and evenly coated with the oil and salt. This will create a wonderful outer skin on the potato when it bakes.

Step 3: Bake the Potatoes

Place the potatoes on a sheet pan lined with a silicone baking mat or parchment paper. Or set the potatoes directly on the rack in the oven.

Bake the potatoes for about an hour, or until they are soft when poked with a fork.

Once the potatoes come out of the oven allow them to cool for 10 to 15 minutes, so you can handle them.

While the potatoes are cooling, you can cook the bacon.

Step 4: Cut and Scoop

Now slice each potato in half, lengthwise. Use a spoon and scoop out the inside of each potato leaving just a potato skin boat or canoe.

Add the potato filling to a medium to a large bowl.

Set the potato "canoes" back on the sheet pan.

TIP: For extra crispy potato "canoes" you could deep fry the skins in about an inch deep of oil for 4 to 5 minutes at 350 F/176 C. You can also bake the skins by themselves for 7 to 8 minutes per side, before filling them.

Step 5: Make the Filling

You may not need the full amount of the listed filling ingredients, prepare it according to your tastes.

Add the butter, garlic powder, half of a teaspoon of salt, pepper, sour cream, green onion, and bacon. Don't add all the bacon, cheese, and sour cream, reserve some to go on the top.

Add in milk as needed to get your desired consistency.

Then mash everything together with a fork or potato masher. Give it a taste and add more seasonings as needed. Go easy on the salt, because there is salt in the cheese, bacon, etc.

Step 6: Fill, Bake, and Eat

Now use a spoon and fill up each potato skin boat evenly with the filling. Sprinkle the tops with grated cheese.

Bake for 10 to 20 minutes until the cheese melts on the top. Same temp 375 F/190 C.

Once the cheese has melted, remove them from the oven and top with bacon and chopped green onion. Although you can leave one or both of those off if you like.

Time to serve and eat them! Enjoy!

Print the recipe here if you like.

Step 7: Video Tutorial

Now watch those steps in action with this video tutorial. :)

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1 year ago

Thanks for the reminder.
We used to cook something similar at school in the Domestic Science lessons (just a year or 2 or 40 ago). We only used the potato, cheese and bacon. After the 2nd baking we added cocktail sticks and paper sails to make them presentable for a party.
Now I'm going to have to persuade "The Chef" to make these.

In The Kitchen With Matt
In The Kitchen With Matt

Reply 1 year ago

You are welcome! Haha the paper sails is an awesome idea!


Reply 1 year ago

Well, I did grow up in a family of 52 cousins (40 of them living within a mile of each other) so we needed something to make our meals a bit more than run of the mill. This school idea worked well for me.

In The Kitchen With Matt
In The Kitchen With Matt

Reply 1 year ago

Cool! Wow, that is a lot of family all near each other!


1 year ago on Step 5

I admire any potato recipe that dopesn't peel the potatoes--one of the greatest of kitchen time-wasters. (Besiodes,that's where mch of the nutritional value is.) FYI, the better Russet variety is Russet Burbank, as marked on the bags. There's anew variety that is cosmetically more attractive and more regular in size, but the Burbanks beat them to sky-blue fits.

In The Kitchen With Matt
In The Kitchen With Matt

Reply 1 year ago

hahaha yeah, I rarely peel the potatoes, usually only if I want a super smooth mashed potato. They don't sell very many varieties of Russet at my supermarket but I always choose Russet varities. I have heard of the Burbank, will keep a lookout for those. The Burbank is one of if not the most popular used for French Fries, I believe.