Crispy on the outside, incredibly creamy on the inside, and loaded with savory toppings, these twice baked potatoes (also known as stuffed jacket potatoes) are the ultimate side dish for any occasion. Perfect for pairing with a hearty steak or enjoying as a filling main course, they bring a touch of classic comfort that mirrors the very best Food Network side dish ideas.

Origin Twice Baked Potatoes

The concept of baking a potato, scooping out its fluffy interior, and whipping it with rich dairy before baking it a second time is a time-honored staple of mid-20th century American steakhouses and traditional British pubs alike. This method of creating stuffed jacket potatoes elevates the humble spud into a luxurious culinary tradition, one that is frequently celebrated in Serious Eats’ essential potato guides for maximizing texture and flavor.

Why I Love This Recipe

I love how you can prepare them entirely ahead of time and just pop them in the oven before dinner, making them a completely stress-free option for busy weeknights or entertaining guests. They are also infinitely customizable, allowing you to load them up with bacon, sharp cheddar, or fresh chives, much like the versatile comfort food favorites highlighted in Bon Appétit’s make-ahead dinner collections.

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Twice Baked Potatoes (Stuffed Jacket Potatoes): A Comforting, Pregnancy-Safe Recipe for Every Trimester

Recipe by Hawk

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

4 large russet potatoes, scrubbed clean
1/2 cup sour cream
1/4 cup unsalted butter, softened
1/4 cup milk
1 cup shredded sharp cheddar cheese, divided
4 slices bacon, cooked crisp and crumbled
2 tbsp fresh chives, finely chopped
1 tsp kosher salt
1/2 tsp freshly ground black pepper

Directions

Preheat your oven to 400°F (205°C). Pierce the clean potatoes several times with a fork and bake them directly on the middle oven rack for 50–60 minutes, or until tender when pierced.
Remove the potatoes from the oven and let them cool for 10–15 minutes until they are safe to handle. Reduce the oven temperature to 375°F (190°C).
Cut each potato in half lengthwise. Carefully scoop out the cooked potato interior into a large mixing bowl, leaving about a 1/4-inch thick wall of potato skin intact to create a sturdy “boat.” Place the empty potato shells on a baking sheet.
Mash the scooped-out potato flesh with the sour cream, softened butter, and milk until the mixture is smooth and creamy.
Fold in half of the shredded cheddar cheese, the cooked bacon crumbles, chopped chives, kosher salt, and black pepper.
Spoon the creamy mashed potato mixture evenly back into the hollowed-out potato shells, mounding it slightly in the center.
Top each stuffed potato with the remaining shredded cheddar cheese.
Bake for an additional 15 minutes, or until the cheese is beautifully melted, bubbly, and slightly golden. Serve hot.

Notes

Make-Ahead Tip: You can assemble the stuffed potatoes up to 2 days in advance. Simply cover them tightly and store them in the refrigerator, then add 5–10 extra minutes to the final baking time to ensure they heat through.
Vegetarian Variation: Skip the bacon entirely and mix in steamed broccoli florets or sautéed mushrooms for a hearty, meatless filling.