Twice Baked Potatoes (Stuffed Jacket Potatoes)

Twice Baked Potatoes are jacket potatoes stuffed with a creamy, cheesy, buttery potato filling hit with salty pops of bacon. Think of it as the spud love-child of baked potatoes and mashed potato! This is pretty much every cheese lovin,’ carb monster’s dream come true.

Dainty food this ain’t – this is proper comfort food, dialled up to 11!

Twice Baked Potatoes

Twice Baked Potatoes are so named because of how they’re made. Whole potatoes are firstly baked until the flesh is soft. It’s then scooped out, leaving the potato skin shells. Meanwhile we mash the flesh with a jacket potato’s best friends – bacon, cheese, butter and cream – to create the ultimate mashed potato filling!

This is packed back into the empty skin and baked a second time until deliciously golden and bubbling. It’s a party in a potato!!!

Creamy filling for Stuffed Baked Potatoes (Twice Baked Potatoes)

Close up of Stuffed Baked Potatoes (Twice Baked Potatoes)

Ingredients in Twice Baked Potatoes

All our favourite ingredients star in these jacket potatoes!! 😂

Ingredients in Stuffed Baked Potatoes (Twice Baked Potatoes)

Potatoes – Use starchy or all-rounder potatoes that will bake up so they’re nice and fluffy on the inside. I use Sebago potatoes which are the dirt brushed type, the most common potatoes in Australia. For USA, Russet is ideal, and in the UK, Maris Piper or King Edwards.

Use potatoes that are around 300g (10oz) each. As they’re cut in half for this recipe, if you use potatoes that are much smaller the halves become quite tiny. One whole potato is a generous serving for a main dish, and one half is a good size as a side or starter;
Bacon – Cut into small batons and pan fried until crispy! Use streaky bacon if you can, for a better taste (because fat = flavour!);
Cheese – For stirring into the creamy mashed potato filling we stuff into the baked potato as well as topping. Almost any type of cheese that melts will work just great here – cheddar (this is what I used), tasty cheese, gruyere, Swiss, Monterey Jack, Colby. Mozzarella works fine too, though I’d add a pinch of extra salt into the filling (mozzarella is lower in salt and bland otherwise);
Cream and butter – To make the mashed potato filling dreamy and creamy!
Green onion – For stirring into the filling, to add colour and an onion-y bite; and
Chives – A classic baked potato garnish to sprinkle on before serving. Or just use more finely sliced green onion!

How to make Twice Baked Potatoes

Short of the long: Bake potatoes, scoop out flesh, mash with add-ins (bacon etc!), stuff back in, top with cheese, bake again!

Part 1: Baking potatoes

How to make Stuffed Baked Potatoes (Twice Baked Potatoes)

Prick, rub with oil and salt: Prick potatoes 8 times or so with a fork. Rub lightly with oil and sprinkle with salt;
Bake: Bake potatoes for 75 minutes at 220°C / 430°F (200°C fan) or until you can pierce with a knife and meet no resistance.

I bake the potatoes on a rack set over a tray, to allow the hot air to circulate under the potatoes so the skin on the underside goes a bit crispy too. It also helps to ensure the potatoes sit flat once stuffed. But the rack is not essential.

You could even put them straight on the oven racks. However you’ll still need a tray to bake them on once stuffed which is why I just start off using a tray;
Scoop out the flesh using a spoon, leaving about 0.7cm (1/3″) layer of potato attached to the skin; and
Place the potato shells back on the tray, ready to be stuffed!

Part 2: Stuffing and second bake

Now it’s time to make the creamy, buttery filling to stuff back into the potatoes for the second bake.

Mash potato: Mash the scooped out potato. It doesn’t need to be completely smooth, though nor do you want big potato chunks. Do not be tempted to use an electric beater. It will overwork the starch and make the filling gluey;
Add ins! In this version, I’m using bacon, cream, butter, green onions and cheese for my add ins. It’s a combination you just can’t go wrong with! The cream and butter makes the filling extra luscious. You could switch out the cream for sour cream if you like a touch of tang;
Mix the filling until combined;
Stuff the skins: Pile the creamy potato filling back into the potato skins. Use all of the filling so it mounds up slightly;
Top with cheese and bake: Sprinkle with cheese and bake for 20 – 25 minutes until the cheese is melted and golden;
Devour! Serve immediately, while piping hot. I like to dollop with sour cream, sprinkle on a bit of extra bacon as well as chives for colour.

Overhead photo of Stuffed Baked Potatoes (Twice Baked Potatoes)

When / how to serve Twice Baked Potatoes

Whether you choose to serve this as a fully loaded potato side dish, a starter, or a meal in itself, you really can’t go wrong!

If you’re opting to serve it as a meal, add a fresh vegetable side dish to round it out. Because this stuffed potato is quite rich (creamy, buttery, bacon-y!), I’d opt for something fresh like a Cucumber Salad or Tomato Salad. If these don’t do it for you, have a browse of my vegetable sides by vegetable and choose something using what you’ve got.

As a side dish, it will go with anything really. Well, as I often say, anything non-Asian. I don’t think it would work alongside a stir fry. But hey! If you wanted to, I wouldn’t judge! 😂 (Actually, I would be proud!) – Nagi x

Watch how to make it

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Twice Baked Potatoes (Stuffed Jacket Potatoes)

Author: Nagi

Prep: 15

Cook: 115

Main, Potato, Side Dish

American, Western

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5 from 34 votes

Servingspieces

Recipe video above. Baked potatoes stuffed with a creamy, cheesy, mashed potato filling hit with salty pops of bacon. Think of it as the spud love-child of jacket potatoes and mashed potato! This is pretty much every cheese lovin,’ carb monster’s dream come true. Dainty food this ain’t – this is proper comfort food, turned up to 11!Serve it as a side, or as a meal.

Ingredients

▢ 4x 300g / 10oz potatoes – Sebago (Aus), Russet (US), Maris Piper / King Edwards (UK) (Note 1)
▢ 1tbspcanola or vegetable oil
▢ 1/2tspsalt

Creamy potato filling:

▢ 200g / 7ozbacon (streaky), chopped into small batons (Note 2)
▢ 120g / 8 tbspunsalted butter
▢ 1/3cupcream(pure or thickened / heavy)
▢ 1cupcheddar cheese, shredded (Note 3)
▢ 3green onions, finely sliced
▢ 1/4tspsalt
▢ 1/4tsppepper

Garnish and serving (optional)

▢ 1 1/2tbspchives, finely chopped (garnish)
▢ Sour cream(recommended!)

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Instructions

Bake potatoes:

Preheat oven to 220°C / 430°F (200°C fan). Place a rack on a tray (recommended but not critical).
Prick potatoes: Wash, scrub and dry potatoes well. Prick each potato 8 times with a fork.
Oil and salt: Put potatoes in a bowl, pour over oil and rub onto potatoes. Then sprinkle over salt and use your hands to coat. (Just do this as best you can. Some will stick, much will not!)
Bake: Place potatoes on rack and bake for 75 minutes or until you can pierce with a small knife with no resistance.

Prepare filling add-ins:

Cook bacon: Place bacon in a cold non-stick pan over medium heat. When the fat starts to melt, turn the heat up to high and cook bacon until golden. Drain on paper towels.
Heat butter and cream: Melt butter in a saucepan over medium heat. Then add cream and heat until hot, but don’t let it boil. (You could also do this in a microwave)

Stuff potatoes:

Lower oven: Turn oven down to 200°C / 390°F (180°C fan).
Scoop out potato flesh: Allow potatoes to cool enough so you can handle them (or use a tea towel). Cut in half lengthwise and scoop out potato flesh, leaving 0.7cm (1/3″) thick layer of potato still stuck to skin.
Mash potato: Place potato flesh in a bowl and mash while hot until smooth.
Add-ins: Add half the cheese (save the rest for topping), most of the bacon (save a bit for garnish), all the green onion, hot cream and butter, salt and pepper. Stir to combine.

Bake again!

Stuff and top with cheese: Fill potato skins with the mashed potato mixture. Top with remaining cheese.
Bake: Bake for 20 to 25 minutes until the cheese is melted, golden and bubbly.
Serve: Serve immediately, garnish with sour cream, reserved bacon and chives.

Recipe Notes:

1. Potatoes – Any starchy or all-rounder potatoes will work great for this recipe. The recipe will work fine with waxy potatoes too, except they just don’t bake to be as fluffy inside so the mashed potato filling is denser / thicker. It’s still delicious, just a different texture!2. Bacon – If you don’t use streaky bacon (eg. if you’re in Australia and you use middle bacon or shortcut bacon) there won’t be enough fat to cook it using this oil-less method. So just add a touch of oil on high heat and cook bacon until crisp.3. Cheese – Any cheese that melts well can be used here. If using mozzarella, add an extra pinch of salt into the filling (because it’s got less seasoning that other cheeses and can taste bland).4. Make ahead – Stuffed potatoes can be assembled up to the point of topping with cheese. Refrigerate and bake when required.5. Nutrition per piece (ie. half a potato)

Nutrition Information:

Calories: 430cal (22%)Carbohydrates: 27g (9%)Protein: 10g (20%)Fat: 32g (49%)Saturated Fat: 17g (106%)Trans Fat: 1gCholesterol: 75mg (25%)Sodium: 486mg (21%)Potassium: 721mg (21%)Fiber: 3g (13%)Sugar: 1g (1%)Vitamin A: 724IU (14%)Vitamin C: 31mg (38%)Calcium: 135mg (14%)Iron: 1mg (6%)

Keywords: Baked potatoes, Potato skins, Stuffed baked potatoes, Stuffed potatoes, Twice baked potatoes

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