These 3 cheese twice baked potatoes with bacon are the ultimate twice baked potatoes. They're made with Havarti, Gruyere, and shredded cheddar cheese. These easy twice baked potatoes are creamy, delicious and loaded with flavor. These are the best twice baked potatoes.
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3 Cheese Twice Baked Potatoes Video Tutorial
What is a Twice Baked Potato?
It's basically a baked potato with the insides scooped out, sour cream, seasonings, and cheeses mixed in, put back into the potato, topped with cheese and bacon, and cooked again. Possibly the best way to enjoy potatoes!
This twice-baked potato recipe has simple ingredients. If you're wondering how to make twice-baked potatoes, follow along, and I'll show you an easy yet fancy way of preparing this delicious potato recipe.
If you love twice-baked potatoes, try our Twice Baked Potato Casserole, It's loaded with lots of the same flavors and feeds a crowd too. If you love potato recipes, try our Baked Potato recipe. It makes the most amazing crispy skin potatoes that are light and fluffy on the inside.
If you're wondering what to serve with twice-baked potatoes, try our Crockpot Turkey Breast, Grilled Chicken Recipe, Sloppy Joe Recipe, and Homemade Meatloaf too.
You can follow this Steakhouse Style Baked Potatoes Recipe or I'll give you the quick and dirty on how to make delicious baked potatoes with crispy, salty skins. If you're looking for all the details, be sure to check out the tutorial on how to make baked potatoes.
This recipe works great with leftover potatoes but if you are starting from scratch, here's a little guide for you.
- Find potatoes that don't have bruises. ( if you do end up with a couple of potatoes with bad spots, this recipe is pretty forgiving and you can just cut those spots off. The skins of the baked potatoes will hold up better if they don't have chunks taken out but as you can see from my top picture, it all works out fine, maybe just not as pretty.
- Wash the potatoes off.
- Using your hands and rub the potato under water. Rub briskly until all the dirt is off. You can also use a scrub brush to get into the “eyes” of the potato.
- Use a fork and poke holes, about a ½? deep into the skins of the potato. When the potato bakes, there is steam that builds up and needs to escape. If you don’t poke the potato, your potatoes might explode due to built-up steam inside while cooking.
- Put the potatoes in a large ziplock bag. Pour 3-4 Tablespoons of cooking oil (I like to use Avocado Oil, olive oil, or any vegetable oil that works great) onto the potatoes. Seal the bag and roll the potatoes around inside the bag until all the potatoes are covered in oil.
- Pour to potatoes onto a 9 by 13? baking dish. You can also use a cookie sheet with parchment or aluminum foil on it.
- Sprinkle Sea Salt on the potatoes, be sure to cover all sides of the potato.
- Bake in a 400-degree oven for 50-60 minutes.
- You will know when the potatoes are done baking when you can stick a fork in the potato and it’s soft inside. You won’t be able to pick the potato up or feel any hard, uncooked inside. Take out of the oven.
- Let the potatoes cool for about 5 minutes until you don’t risk burning yourself. Slice the potato in half and let it cool until you can handle it without getting burned.
How to make Twice Baked Potatoes:
- Once you have sliced the potatoes in half, they're cool enough to handle. Scoop out the inside of the potato. You will want to leave a small layer of potato on the skins so the potato skins keep their shape. Put the insides of the potato in a medium-sized mixing bowl.
- Melt some butter and then brush the potato inside with melted butter. You want to ensure there is seasoning on every bite of the potato. Some twice-baked potatoes are a little bland, this will ensure the skin is good enough to eat, and there are no bland bites in your easy twice-baked potatoes.
- Sprinkle the potato skins with garlic salt also. This is what helps these loaded twice-baked potatoes have so much flavor. Set the skins aside.
- In the mixing bowl with the flesh of the potatoes, mash the potatoes with a hand potato masher. If you're mixing/ mashing these potatoes with an electric mixer, mix slowly, and don't beat the potatoes. If you over-mix or over mash the potatoes, they will develop a gluey texture. So be sure to mix only as needed. I like a little chunk and texture in my twice-baked potatoes, If you're looking for really smooth baked potatoes, use a potato ricer for extra creamy twice baked, baked potatoes.
- Add the sour cream, cheese, (shredded works best) garlic salt, onion powder, salt and pepper to the potato mixture. Taste test to make sure there's enough flavoring. Add a little more garlic powder for extra tang or onion powder if it needs to be a little sweeter and more depth in flavor.
- Spoon the potato mixture into the potato skins. I threw away 2 potato skins but kept the flesh of the potato. I like to have thick twice baked potatoes. If that's something you like too, cook a couple of extra baked potatoes.
- Sprinkle the 3 cheese twice baked potatoes with the remaining shredded cheddar cheese, top with bacon bits, and cover with foil.
- Once you have assembled the best twice-baked potatoes recipe, cover them with foil and bake for 30 minutes.
- Take the foil off and brown the cheese on top for an additional 10 minutes. Serve!
Vigorously rub and wash your potato under warm water to remove any dirt. Prick with a fork several times to allow steam to escape while cooking. Place potato on a microwave safe dish and cook for 7 minutes on high. If your potato isn’t fork tender after 7 minus, cook in additional 1 minute increments until fully cooked. Let the potato cool for 2 minutes before serving.
Bake potatoes at 400º F for about an hour. Smaller potatoes make take a little less time and larger potatoes may take a little more. Cook potatoes until they are fork tender or about 210 º F.
Potatoes are ready when they are fork tender or their internal temperature reaches 210º F. If the potato is firm, bake a little longer. A baked potato will be dry under the skin if it’s overcooked.
Yes, you can freeze twice-baked potatoes. Make them according to instructions but don't cook them after they are assembled. Add the prepared twice-baked potatoes to a gallon-sized ziplock bag and freeze for up to a few months. Thaw before baking; bake in a preheated 350-degree Fairenheight oven for about 30 minutes or until warm, and the cheese is golden brown. Top with freshly sliced green onions if desired.
Tips
- Make Ahead-You make these ahead of time and refrigerate for 3 days before the final bake. Add sliced green onions after baking.
- Freezing- You make these ahead of time and freeze them until you want to use them. Assemble them but do not do the final bake. Add the shredded cheese and bacon bits. Add to a freezer ziplock bag and remove as much excess air as possible. Freeze for up to 2 months.
- Re-heating- Simply warm in the microwave for about 2 minutes to reheat or re-heat in the air fryer for 5 minutes or until warmed through and the cheese is bubbly.
3 Cheese Twice Baked Potatoes
Ingredients
- 8 med Potatoes Russett
- 3 oz Havarti Cheese shredded
- 3 oz Gruyere Cheese shredded
- 6 Tabelspoons Butter 4 Tablespoons for Potato mixture and 2 Tablespoons to brush inside the potato skins
- ¼ teaspoon Pepper
- 2 teaspoon Garlic Salt
- 4 teaspoon Onion Powder
- 1 ½ cup Sour Cream low fat or full fat work great
- ½ cup Milk
- 3 oz + ½ cup Shredded Cheddar reserve ½ cup to top before baking.
- ½ cup Bacon Bits
- ¼ cup Green onions sliced thin
Instructions
How to make the Best Baked Potatoes
- Preheat the oven to 350 degrees
- Wash potatoes. Use a fork and poke holes, about a ½ deep into the skins of the potato. Rub cooking oil on the outsides of the potatoes.
- Place potatoes in a 9 by 13" baking dish. Sprinkle with salt on all sides.
- Bake in a 400-degree oven for 50-60 minutes or until fork tender.
- Let the potatoes cool for about 5-10 minutes until you can handle without getting burned.
How To Make The Best Twice Baked Potatoes
- Scoop out the inside of the potato. Leave a small layer of potato on the skins so the potato skins keep their shape. Put the insides of the potato in a medium sized mixing bowl.
- Melt 2 Tablespoons of butter and brush the inside with melted butter. Sprinkle with garlic salt. Set the skins aside.
- In a medium mixing bowl with the flesh of the potatoes, Mash until mostly smooth. Add the sour cream, shredded cheeses, garlic salt, onion powder, salt and pepper. Taste test and add more seasonings if needed.
- Spoon potato mixture into the potato skins. Sprinkle the twice baked potatoes with the remaining shredded cheddar cheese, top with bacon bits, and cover with foil.
- Bake in a preheated 350-degree oven for 30 minutes. Take the foil off and bake for an additional 10 minutes or until the bacon is crisp and the cheese is melted. Remove from oven. Sprinkle with sliced green onions before serving. Serve warm. Enjoy!
Nutrition
If you're a potato fan, here are a few more recipes you'll love...
- Potato Skins
- Smashed Potatoes
- Potato and Broccoli Cheese Soup
- Garlic Mashed Potatoes
- Herb Roasted Potatoes
- Potato Salad
- More Potato Recipes
- Best Potato Recipes
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These homemade 3 cheese twice-baked potatoes with bacon are the ultimate twice baked potatoes...like amazing. They're made with Havarti, Gruyere, and shredded cheddar cheese. These easy twice baked potatoes are creamy, delicious and loaded with flavor. These are the best twice baked potatoes.
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