Appetizers, Snacks & Side Dishes/ Recipes

The Absolute Best Ever Twice Baked Potatoes

Nothing beats a good recipe for twice baked potatoes and this is one of the best. My family can’t stop devouring these as soon as they come out of the oven.

The Absolute Best Ever Twice Baked Potatoes from @kitchenmagpie

Read on to find out how to make what I consider the best twice baked potatoes.

I was craving stuffed potatoes with my marinated steak the other day, when it was plus 30 Celcius, have I mentioned our hottest day of the summer yet? ( yes Karlynn, you have…over…and over…and over again) It happened in September in these parts. Hello Global Warming. Anyways, as usual, I decided to make my own variation. These were born from the simple fact that I am on a cream cheese kick lately, wraps with cream cheese, crackers with cream cheese, cream cheese on top of cream cheese with a side of cream cheese… get the point. So I had to have cream cheese in them instead of the usual sour cream. And we all know my love affair with bacon.  And cheese. And green onions.

These were just bound to be good with ingredients like that. And they are…oh….are they ever, in fact the absolute best ever! In my humble opinion, of course.


Ingredients Needed

    4 large baking potatoes
    6-8 slices bacon

1/4  cup sour cream

 1/2 cup of cream cheese

 1/2 cup milk

 1/2 cup of butter

 1/2 teaspoon seasoning salt

 1/2 teaspoon pepper

 1 cup or so of shredded Cheddar cheese

 green onions


Bake your potatoes nekkid, no foil,  in a 350 degree oven until soft. I used red potatoes, they worked fine, some people swear by only baking potatoes, you choose your poison.

Before you start cutting these, start your bacon cooking, chop it into little slices and cook in a pan.

Carve out the soft insides, as much as you want, and put it in the bowl. We eat the entire potato, so I actually like to leave some in the potato to hold the shape. I find then when you eat it, you can literally just carve off bites one at a time, instead of a mushy mess.

Add in your butter, sour cream and cream cheese. The cream cheese is what makes this so dang tasty, better than sour cream by itself. And we all know these aren’t low cal anyways!

This is where you have to gauge the creaminess of your potatoes. I actually did NOT put the milk in mine, they were ok as they were. Now you can add milk until they are the perfect texture for your palate.

twice baked potatoes

Add in the seasoning salt, which is what make these so fantastic, and the pepper.

Your bacon should be done, so drain it.

Add the bacon and about half a cup of cheese into the mix. I used a Tex Mex mix which added a great flavor to them, you can use it as well or just plain cheddar.

the best twice baked potatoes

Add in green onion to taste. While most recipes chop up the whole thing, I only use the milder green part, and what a difference it makes. It lends to a more chive flavor than potent onion.

Stuff those puppies up, and add the rest of the cheese on top. There is no way that I could only use half a cup of cheese on top, so that’s why I said “1 cup or so” of cheese. The more the better.

Bake at 350 for 15 minutes and enjoy the best dang hot, stuffed, masterpiece potatoes ever. I served these with sour cream sprinkled with a little seasoning salt, yes, seasoning salt, and it was fantastic.

The Absolute Best Ever Twice Baked Potatoes from @kitchenmagpie

Happy cooking everyone!



twice baked potatoesThe Absolute Best Ever Twice Baked Stuffed Potatoes from @kitchenmagpie

5 from 2 votes
The Absolute Best Ever Twice Baked Potatoes
Prep Time
1 hr
Cook Time
40 mins
Total Time
1 hr 40 mins
The best ever twice baked potatoes recipe! The seasoning salt is what makes these scrumptious!
Course: appetizers
Cuisine: Potatoes
Servings: 8 servings
Calories: 384 kcal
Author: Karlynn Johnston
  • 4 large baking potatoes russet but I have used red
  • 6-8 slices bacon
  • 1/4 cup sour cream
  • 1/2 cup of cream cheese
  • 1/2 cup milk
  • 1/2 cup of butter
  • 1/2 teaspoon seasoning salt
  • 1/2 teaspoon pepper
  • 1 cup or so of shredded Cheddar cheese
  • green onions
  1. Bake your potatoes bare with no tin foil, in a 350 degree oven until soft.
  2. Start your bacon cooking, chop it into little slices and cook in a pan.
  3. Slice the potatoes in half when they are cool enough to handle.
  4. Carve out the soft insides, as much as you want, and put it in the bowl. Leave some in the potato to hold the shape. I find then when you eat it, you can literally just carve off bites one at a time, instead of a mushy mess.

  5. Add in your butter, sour cream and cream cheese to the potato filling, mixing in completely.
  6. Add milk until they are the perfect texture for your palate.
  7. Mix in the seasoning salt and pepper.
  8. Drain the cooked bacon and add it and half a cup of cheese to the filling, mixing in completely.
  9. Add in green onion to taste, start with a 1/4 cup.
  10. Stuff the potatoes with the filling and add the rest of the cheese on top.
  11. Bake at 350 degrees for 15 minutes.

  12. Serve these with sour cream sprinkled with a little seasoning salt.
Nutrition Facts
The Absolute Best Ever Twice Baked Potatoes
Amount Per Serving (8 g)
Calories 384 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 16g 80%
Cholesterol 77mg 26%
Sodium 507mg 21%
Potassium 549mg 16%
Total Carbohydrates 21g 7%
Dietary Fiber 1g 4%
Sugars 2g
Protein 9g 18%
Vitamin A 15.7%
Vitamin C 8.1%
Calcium 16%
Iron 6.6%
* Percent Daily Values are based on a 2000 calorie diet.



  • Reply
    July 26, 2017 at 9:15 am

    I wish I could give these 6 stars. They are that good! Easy to make and the seasoning salt is a great ingredient! Adds flavour!

  • Reply
    angela hammill
    March 26, 2017 at 1:46 pm

    delicious 🙂

  • Reply
    Duane Gregorie Williams
    August 27, 2016 at 1:20 am

    making these this weekend

  • Reply
    Ross Bellwood
    August 26, 2016 at 4:11 pm

    Hockey Night in Canada?

  • Reply
    May 10, 2016 at 6:25 am

    Use instant potatoes and make as this but stick it all in a casserole. 

  • Reply
    Alanna Off Armbruster
    April 24, 2016 at 3:52 am

    I love sunset gourmet seasoning salt. Really great flavour.

    • Reply
      The Kitchen Magpie
      April 24, 2016 at 2:22 pm

      I have a thing for seasoning salt lol. It’s one of my favorite “spices”

  • Reply
    April 3, 2016 at 2:24 pm

    Delicious – best ever for sure. I had never made twice-baked with red potatoes before, so thank you for suggesting any potato will work. They were a huge hit!! Perfect with steak. I had to sub buttermilk for sour cream, because I was too lazy to go to the store – otherwise followed the recipe.

  • Reply
    February 23, 2016 at 12:04 am

    Hi sweetie!  I make stuffed twice baked potatoes a lot and today found you… have to put the oven at 425 though and bake them for a full hour.  I wondeer how much longer it would take at 350?  I knew just reading your ingredients the milk would be too much…but thank you for the idea of green parts of the onion love it…and the cream cheese is new to me and can’t wait to try it today.  I will also add dried bread or cracker crumbs on topof the cheese for a wonderful crisp!  This may be full of caleries but it is better than processed or fast foods, and you can freeze this easy.  thanks for the new ideas.

  • Reply
    December 7, 2015 at 3:52 am

    Hi Karlynn .

    Thanks for the great recipe.  I like the idea of not using the white of the onion.  It can be overpowering.  I am freezing these for our Christmas get-together.  They are so easy to pop in individually for a snack or the whole tray for a feast.  I am doing EVERYTHING ahead of time so no cooking that day; just heat and snack and enjoy the company.


  • Reply
    Devika Lilith
    November 2, 2015 at 4:19 am

    I just made this for the first time today for some friends and they loved it!

    Thank you for the recipe, it was very easy to follow and ended with some thing delicious to eat :).

  • Reply
    Kimberley Tremblay
    September 3, 2015 at 10:15 pm

    LOL I love clicking on a recipe to “favourite it” and it is ALREADY favourite’d!!!! 🙂

  • Reply
    Kimberley Tremblay
    August 5, 2015 at 2:35 am


  • Reply
    The Kitchen Magpie
    August 3, 2015 at 3:00 pm

    Yes it is!

  • Reply
    Suzannah Hamling
    August 3, 2015 at 6:47 am

    Hi Karlynn – sorry, I live in NZ…is Kraft Tex Mex a grated cheese mix? Thanks..

  • Reply
    The Kitchen Magpie
    August 3, 2015 at 3:23 am


  • Reply
    Bev Hutchison
    August 3, 2015 at 3:18 am

    I made these this weekend. They really were amazing!

  • Reply
    April 13, 2015 at 1:30 am

    These are so good!!  I just made some.  I made some for dinner tonight.  I omitted the bacon, and did not use the cream cheese (because I didnt have any, but I added 1TBSP of Wildtree Garlic and Herb Blend.  I have not tasted the outcome as I have not baked them yet, but there was some mix left over and I ate it up.  Next I made 7 more potatoes to freeze.  I found some Boursin shallot and chive cheese in my fridge and used that instead and did not put in the Garlic and Herb blend this time.  The mix was AMAZING!!  I just put them in the freezer and will individually wrap them so I can pull them out and heat them up at a moments notice!  Thanks for the amazing recipe!

  • Reply
    March 23, 2015 at 9:58 pm

    The name does not lie. These are the absolute best ever stuffed potatoes. I made the recipe almost, exactly as written with one minor change that made a huge difference. I swapped out the regular cream cheese for herb and garlic and wow, so good! My mouth is watering thinking about it. Thank you for sharing this delicious recipe.

  • Reply
    September 28, 2014 at 2:05 am

    First time trying your recipe it was easy and delicious……. Thank you 

  • Reply
    December 15, 2013 at 9:13 pm

    Sounds good. Am wondering what kind of potato to buy; the ones that look as if they have a thick skin or the ones with a thin skin. I usually buy and use the little potatoes in a big; no peeling, cook quickly, but tomorrow I want nice filling ones for a couple of guys who eat a lot!

    • Reply
      December 15, 2013 at 11:15 pm

      guymaine Baking potatoes = russet potatoes. 

  • Reply
    March 14, 2013 at 4:15 pm

    Thanks Karlynn great recipe, big hit with my dinner guests.

    • Reply
      April 23, 2014 at 4:58 pm

      Jetter  Glad to hear!

  • Reply
    January 26, 2013 at 2:30 pm

    I will attempt to make these tonight for a dinner party…is there any such thing as too much cheese?  It seems like alot of cheese.


  • Reply
    December 20, 2012 at 9:29 pm

    Just a hint of what we’ll be having for Christmas eve eve supper. 

  • Reply
    October 24, 2012 at 1:50 am

    Welcome to the site, DT! That’s a great idea!

  • Reply
    DT in Calgary
    October 20, 2012 at 7:43 pm

    I commented about 20 minutes ago and now its gone – why?

  • Reply
    DT in Calgary
    October 20, 2012 at 7:29 pm

    Greetings from Calgary.  I can relate to the 30 degrees – we did have a summer this year!  


    Just a note and a thought on the potatoes.  When I was a kid, low these many years ago in the fall when baker potatoes were cheap and plentiful my Mom and I used to do a twice stuffed potato (whatever recipe your favorite is) bee as it were and then …we would put them on cookie sheets and freeze them.  Then when frozen, package or wrap to your preference – return them to the freezer for later use – gasp – even on a 30 degree day in September.   Just pop them in the oven from frozen at 350 for about 30-45 minutes depending on what the stuffing is and how dense they are.  They were fabulous and very quick and easy.  No one else seems to noted that they can be frozen and used later!  Thanks for your post/blog, I very much enjoyed it.  DT 

  • Reply
    October 9, 2009 at 9:08 pm

    These look great!

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