Ree Drummond's twice-baked potatoes deliver fluffy, fully loaded centers with crispy skins and the right amount of toppings in every bite.

Details

Level: Easy
Yield: 12 to 16 servings
Nutritional analysis (per serving): Serving size 1 of 14 Calories 378; Total Fat 26 g; Saturated Fat 13 g; Carbohydrates 28 g; Dietary Fiber 2 g; Sugar 2 g; Protein 9 g; Cholesterol 63 mg; Sodium 498 mg
Total time: 1 hr 50 min
Prep time: 30 min
Cook time: 1 hr 20 min

Baked potatoes are an easy side or a satisfying weeknight meal, and Ree Drummond's twice-baked version is worth the extra step. The potato flesh is mixed with flavorful fillings, returned to the skins, and baked again so each bite combines a fluffy interior, crisp skin, and perfectly balanced toppings. They can be made ahead for game days, dinner parties, or holiday meals. Ree's recipe explains how to choose the best potatoes, keep the skins intact, mix flavors for maximum impact, and time the two bakes for ideal texture.

How to Prepare Twice-Baked Potatoes Like a Pro

Pick Russet potatoes. Russets (baking potatoes) are preferred because their low moisture and high starch yield a light, fluffy interior and sturdy skins that crisp and hold their shape.

Rub potatoes with oil before baking. Coat each potato with canola oil to help the skins stay sturdy and look appealing; bake at 400F for 1 hour.

Leave a thin edge of potato inside the skin. When scooping, keep a small rim of flesh attached to the skins so they retain structure for filling.

Mix in classic loaded potato toppings. Combine butter for richness, chopped cooked bacon for savory crunch, sour cream for creaminess, shredded Cheddar or Jack for meltiness, and green onions for brightness.

Fill generously and bake again until heated through. Heap the mashed potato mixture back into the shells, top with extra cheese, and bake 1520 minutes until warmed and the cheese melts.

What Are Twice-Baked Potatoes?

Also called double-baked potatoes, these are whole potatoes baked once, halved and scooped, mixed with fillings, and spooned back into the skins for a second bake. Ree's version blends sour cream, bacon, cheese, and green onions for loaded potatoes with crunchy skins and balanced toppings.

Baking Time

Bake whole potatoes at 400F for 1 hour. After scooping and refilling, bake again at 400F for 1520 minutes until heated through and the cheese melts.

Make-Ahead Instructions

Prepare through the step just before the second baking, refrigerate up to three days, then bake when ready to serveideal for entertaining.

Storing and Reheating

Store leftovers in an airtight container in the refrigerator for 34 days. For freezing, wrap individually in plastic and place in a freezer-safe container or bag (omit green onions before freezing). Reheat refrigerated potatoes in the microwave on high for 23 minutes or in a 350F oven for 1520 minutes. For frozen potatoes, thaw overnight in the fridge or defrost in the microwave before reheating.

Ingredients

8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter
1 cup bacon bits (homemade recommended)
1 cup sour cream
1 cup shredded Cheddar or Jack cheese (or a blend), plus extra for topping
1 cup whole milk
2 teaspoons seasoned salt
3 green onions, sliced
Freshly ground black pepper, to taste

Directions

Preheat oven to 400F.
Place potatoes on a baking sheet, rub with canola oil, and bake 1 hour until tender.
Slice the butter into pats into a large bowl; add bacon bits and sour cream.
Remove potatoes from the oven and reduce heat to 350F.
Cut each potato lengthwise and carefully scoop the insides into the bowl, leaving a small rim of potato in the skins; set the shells on a baking sheet.
Mash the scooped potato with butter, bacon, and sour cream. Stir in cheese, milk, seasoned salt, green onions (omit if freezing), and black pepper.
Fill each potato shell generously, sprinkle extra cheese on top, and bake 1520 minutes until heated through and cheese is melted.