Twice baked potatoes are the ultimate comfort food — creamy, flavorful, and satisfying.
This version blends garlic-infused cream cheese with crispy bacon and fresh spring onions, topped with melted cheddar for a rich, wholesome dish.
Packed with protein and fiber, they make a balanced meal that’s easy to prepare, perfect for weeknight dinners, or a make-ahead dish for busy days.
Twice Baked Potatoes
Equipment
- 1 large baking sheet
- 1 ovenproof dish
- 1 large mixing bowl
- 1 knife
- 1 fork
- Measuring Spoons
- Grater
Ingredients
- 2 large baking potatoes approx. 450g each
- 2 tsp olive oil optional
- 200 g garlic & herb cream cheese
- 4 rashers streaky bacon
- 5 spring onions thinly sliced
- 100 g cheddar cheese grated
- Salt and pepper to taste
Instructions
- Prepare the Potatoes: Select two large baking potatoes, each weighing about 450 grams for even cooking. Wash thoroughly under cold running water to remove any dirt or debris, then pat dry with a clean towel. Rub each potato with about 1 teaspoon of olive oil, if desired, to help crisp the skin, and sprinkle lightly with salt. This step enhances flavor and gives the skins a golden finish, but it is optional if you prefer.
- Bake the Potatoes: Place the prepared potatoes on a large baking sheet, ensuring they are spaced apart for even heat circulation. Preheat your oven to 200°C (Fan). Bake the potatoes for about 1 hour, turning them halfway through (after about 30 minutes) to promote even cooking. Check tenderness after an hour by piercing with a sharp knife; the knife should slide in easily. If needed, return potatoes to the oven in 10-minute intervals until fully soft inside. Once baked, remove from the oven and let cool for 10–15 minutes before handling.
- Cook the Bacon: While the potatoes are baking, cook four rashers of streaky bacon in a frying pan over medium heat. Fry until the bacon is crisp and golden brown, about 6–8 minutes. Watch closely to avoid burning. Remove the cooked bacon from the pan and place on kitchen paper to drain excess fat. Chop into small pieces so it blends evenly into the filling.
- Prepare the Cream Cheese Mixture: In a large mixing bowl, add 200g of garlic and herb cream cheese. Break it apart slightly with a spoon to make blending easier. Add the crispy bacon pieces and about two-thirds of the thinly sliced spring onions. Mix gently so the ingredients combine evenly. This mixture forms the flavorful base for your filling.
- Scoop Out the Potato Flesh: When the baked potatoes have cooled enough to handle, slice each lengthwise into two equal halves. Using a spoon, carefully scoop out the potato flesh, leaving about a 0.5 cm border of potato around the skin to ensure structure. Place the scooped flesh into the mixing bowl with the cream cheese mixture.
- Mash and Season the Filling: Mash the potato flesh with the cream cheese, bacon, and spring onions using a fork. Keep some texture rather than making it completely smooth to enhance mouthfeel. Taste and season with salt and freshly ground black pepper according to preference. Proper seasoning at this stage ensures every bite is flavorful.
- Fill the Potato Skins: Place the empty potato skins into an ovenproof dish. Spoon the potato mixture evenly into the four skins, pressing gently to make sure they hold the filling neatly without spilling over. A generous fill creates a satisfying final dish.
- Prepare the Cheese Topping: In a small bowl, mix the remaining third of sliced spring onions with 100g of grated cheddar cheese. This mixture will form a flavorful, golden topping for your potatoes, adding both taste and texture.
- Top the Potatoes: Sprinkle the cheese and spring onion topping evenly over the filled potato skins, making sure each one gets a good layer. This topping will melt beautifully in the oven and create a delightful golden crust.
- Final Bake and Serve: Reduce the oven temperature to 180°C (Fan). Place the filled potatoes back into the oven and bake for about 20 minutes, or until the cheese topping is melted, bubbling, and golden. Remove from the oven and let them rest for 2–3 minutes before serving. Garnish with extra spring onions or herbs for a professional finish, and serve immediately while warm.
Notes
- Use large, evenly sized baking potatoes for consistent cooking. Varieties like Russet or Maris Piper work especially well due to their fluffy texture when baked.
- For richer flavor, swap garlic & herb cream cheese for a blend of plain cream cheese and roasted garlic paste.
- Bacon can be replaced with plant-based alternatives for a vegetarian version.
- Spring onions add freshness, but leeks or chives are great substitutions for different flavor notes.
- If you prefer a crispier finish, broil the potatoes for 1–2 minutes at the end of baking to brown the cheese topping.
Chef’s Secrets: Mastering Twice Bakes
The magic of twice baked potatoes lies in balancing texture and flavor.
Scooping the potato flesh carefully without breaking the skins preserves their structure for a stunning presentation.
Mash the filling just enough to keep a slightly chunky texture — this gives a delightful mouthfeel compared to an overly smooth puree.
Using good-quality cheese is another game-changer: aged cheddar offers a sharper flavor and melts beautifully.
Finally, seasoning at both the filling and potato skin stage ensures depth of flavor with every bite.
Serving Suggestions: Pairing and Presentation Ideas
Twice baked potatoes make a satisfying meal on their own, but they pair wonderfully with simple sides.
Consider serving alongside a crisp green salad dressed in lemon vinaigrette for a refreshing balance.
Grilled vegetables or roasted chicken breast also complement this dish well.
For a hearty spread, serve them with baked beans or a protein-rich salad.
Garnish with fresh herbs like parsley or chives for added freshness and color, turning this home-cooked dish into a restaurant-quality presentation.
Storage Tips: Keeping Potatoes Fresh
Twice baked potatoes are best enjoyed fresh for maximum flavor and texture, but leftovers can be stored successfully.
Allow them to cool completely before placing in an airtight container. Store in the refrigerator for up to 2 days.
To reheat, place in a preheated oven at 180°C (Fan) for 10–15 minutes until warmed through.
Avoid microwaving if possible, as this can make the potato skin lose crispness.
For meal prep, prepare the filling ahead of time and store separately, assembling just before baking.
Frequently Asked Questions
1. Can I prepare these potatoes ahead of time?
Yes! You can prepare the potato filling a day in advance. Store the filling separately from the potato skins in the refrigerator. Assemble and bake them fresh when ready to serve, ensuring the best texture and flavor.
2. What is the best potato type for this recipe?
Starchy varieties like Russet, Maris Piper, or Idaho potatoes work best because they have a light, fluffy texture after baking, making them perfect for scooping and mashing. Waxy potatoes may result in a denser filling.
3. How can I make this recipe vegetarian?
Simply omit the bacon and use a vegetarian-friendly cheese. Adding sautéed mushrooms or caramelized onions can replace the smoky flavor of bacon while keeping the dish rich and satisfying.
4. Can I freeze twice baked potatoes?
Yes. Once cooked and cooled, wrap them individually in foil and place in an airtight container or freezer bag. They can be frozen for up to 2 months. Reheat in the oven at 180°C until heated through for best results.
5. How can I add more flavor to the filling?
Enhance the filling with extra seasonings like smoked paprika, fresh herbs, roasted garlic, or a dash of mustard.
These subtle additions can make your twice baked potatoes even more flavorful without overpowering the core recipe.
