Rating: 5 out of 5.
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A twice-baked potato is twice the fun!

I absolutely love potatoes. It definitely stems from my Polish background, but they’re just so versatile! You can have them in so many different ways, but today I wanted to share a deliciously cheesy, smooth, and flavourful twice-baked potato.

Normally I try to avoid using the oven during the summer, especially for long periods of time, but we had leftover wrapped russet potatoes from our camping trip this weekend. Baked potatoes are delicious on their own with some butter and/or sour cream, but this recipe takes it up a few notches.

Twice-baked potato

The perfect side…

These twice-baked potatoes suit basically any main course, particularly your classic meat proteins. Leftover chicken kabobs and pasta salad from our camping trip made for an easy meal. I can’t have kabobs without tzatziki, and all nutrition’s recipe is so easy that you’ll never buy the store-bought version again!

Twice-baked potato


Stick to the russet potatoes, but you put whatever you want in your potato mix. You should definitely add some cheese and seasoning in there, but the rest is up to you! I don’t always add bacon, but I must say it takes this twice-baked potato to the next level.

This recipe can easily be adapted to be vegan by using vegan butter and cheese.

Twice-baked potato

Want to try some other potato recipes?

Potato Salad

Roasted Potatoes

Twice-baked potato

Twice-baked potato

This twice-baked potato is twice as good as a regular baked potato.
Prep Time 5 mins
Cook Time 1 hr 30 mins
Course Side Dish
Servings 4


  • Aluminum foil
  • Baking sheet
  • Small bowl


  • 2 large russet potatoes
  • ¼ tsp garlic powder
  • 1 tbsp butter
  • Splash milk
  • 1 tsp green onion finely diced
  • tbsp cheddar cheese grated
  • 4 slices cooked bacon diced
  • salt & pepper to taste


  • Preheat oven to 375°F. Wash your russet potatoes with water and dry. Wrap in tin foil and place on a baking sheet for 1 hour. Once cooked, set aside and let cool for at least 20 minutes.
  • Cut the potatoes in half lengthwise and spoon out the inside of the potatoes into a small bowl, leaving the skin intact to create a kind of bowl. You will be returning the mixture to the skins once all the ingredients are mixed and well combined.
  • In the small bowl with your cooked potato, add the butter, splash of milk, garlic powder, salt and pepper. Mix until well combined. Next, add the bacon, green onion and 1 tbsp of cheddar cheese and mix until well combined. Fill the potato skins with the mixture.
  • Sprinkle your filled potatoes with the remaining cheese and bake for 5-7mins at 375°F or until the cheese on top has melted. Serve with a dollop of sour cream and enjoy!


Did you make this recipe? Tag @forkandflora on Instagram!
Keyword baked potato, russet potato, Twice-baked potato

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