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A twice baked potato is everything you love about a baked potato, only better. The filling is extra creamy, thanks to the Boursin cheese, and the crispy bacon on top adds the flavorful salty crunch. These are the ultimate side dish, especially when cooking up juicy Filet Mignon steaks or a Roasted Chicken on the grill.
I originally made these Twice Baked Potatoes with Boursin and Crispy Bacon as a make-ahead dish for a camping trip, and they were so satisfying. But honestly, they’re just as good served straight from the oven at home. You can prep them in advance and heat them up when you’re ready, whether that’s in the oven, on the grill, or even over a campfire.
This post was originally published in August 2014 and has been fully updated with new photos and additional cooking tips. Enjoy!
These are made very similar to my Twice Baked Sweet Potatoes, however this version is savory.
What Makes These Twice Baked Potatoes Stand Out
There are a lot of twice baked potato recipes out there, but after testing different versions, I found a few things that take these to the next level.
- Boursin cheese makes the filling ultra creamy – It blends perfectly into the potato mixture, giving it an incredible texture and flavor.
- Crispy bacon adds crunch and saltiness – I’m a bit of an expert when it comes to cooking bacon ends and pieces. Instead of mixing it into the filling, I press them onto the top before baking. This keeps the bacon crisp and gives the potatoes a really nice contrast in texture.
- They’re easy to make ahead – Prep them fully, then bake when you’re ready. They taste just as good the next day, if not better.
Exact quantities are listed in the recipe card below. The recipe card also allows you to easily scale the recipe, and ingredient amounts will automatically adjust.
Variations & Additions
These potatoes are already packed with flavor, but you can always switch things up to match your meal.
- Swap the cheese – Sharp cheddar is classic, but try bleu cheese, Monterey Jack, or Gruyère for a twist.
- Make them loaded – Add chopped scallions, garlic powder, or a little extra sour cream for even more flavor. The more toppings you add, the more they resemble Loaded Potato Skins.
- Turn them into a casserole – Instead of putting the filling back into the baked potato skins, you can scoop everything into a casserole dish, top with cheese and bacon, and bake.
If you love potato recipes like this, I think you might want to try my Loaded Baked Potato Soup and my Crispy Oven Roasted Breakfast Potatoes.
How to Make Twice Baked Potatoes
These don’t take much effort, but they look impressive when served. Always refer to the recipe card below, but here’s how this recipe comes together:
1. Cook the bacon – Dice and cook until crispy, then drain on a paper towel.
Alternatively, you can cook strips of bacon in the oven, and then dice up the cooked pieces.
2. Bake the potatoes – Place russet potatoes directly on the oven rack and bake until soft. My preferred method, though, is to make Instant Pot Baked Potatoes.
3. Slice and scoop – Use a large spoon to scoop out the potato insides, leaving a sturdy shell.
4. Mix the filling – Mix the fluffy potato flesh with Boursin, butter, sour cream, and cheddar cheese until smooth.
5. Refill the potato shells – Spoon the mixture back into the skins, mounding slightly on top.
6. Top and bake again – Press the crispy bacon and remaining cheese onto the tops, then bake until golden brown and heated through.
Learn From Me: Tips for the Best Texture
After making these countless times, I’ve found a few things that really help get the perfect texture.
- Use russet potatoes – Their sturdy skins and fluffy interiors make them the best choice.
- Don’t overwork the filling – Mashing too much can make it gluey. A potato masher works best.
- Bake them directly on the rack – This keeps the potato skins crispy and prevents sogginess. I’ve also found that placing them on a parchment lined baking sheet and using convection cooking will give similar results to an air fryer, making them very crispy on the outside.
How to Make These Ahead of Time
One of the best things about twice baked potatoes is that they’re easy to prepare in advance. Here’s how to store them:
- Refrigerate – Assemble the potatoes, then cover them tightly with plastic wrap or store in an airtight container for up to 3 days before baking.
- Freeze – Wrap each potato in aluminum foil, place in a freezer bag, and freeze for up to 3 months. Thaw in the fridge before reheating. You want to prevent any air from touching the potatoes which will prevent freezer burn.
- Reheat on the grill or in the oven – Allow them to fully thaw in the refrigerator before heating. Just pop them in a 375°F oven or on a covered grill until heated through. If camping, heat them over a campfire on a rack or in a cast iron Dutch oven above hot coals.
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Equipment
Ingredients
- 4 large russet potatoes scrubbed clean and dried
- 16 ounces bacon diced
- 4 tablespoons butter softened
- 1/2 cup sour cream
- 5.2 ounces Boursin cheese either Garlic & Fine Herbs or Shallot & Chive flavors work
- 1 cup sharp cheddar shredded and divided
- salt and pepper to taste
- sliced green onions or minced chives for garnish
Instructions
- Bake potatoes: Preheat oven to 400°F. To cook the 4 large russet potatoes, place them directly on the oven rack and cook for 30 minutes. Turn, pierce each potato with a fork a few times, and continue cooking for another 30 minutes. They should feel soft when gently squeezed at this point. If the potatoes are still hard, cook for another 15 minutes, check for softness again, and either remove them from the oven if they are soft or continue rotating them, cooking and squeezing until done. Allow the potatoes to cool enough to handle. Alternatively, you can follow my recipe to make Baked Potatoes in the Instant Pot.
- Cook the bacon: While the potatoes are cooking, cook the bacon. Heat a Dutch oven or heavy bottom skillet over medium-high heat. Add the diced 16 ounces bacon to the hot pan. Stir occasionally while it is cooking to prevent burning. As the fat begins to render and bubble, you may need to reduce the heat. When the bacon is fully cooked and crispy, transfer it to a paper towel-lined plate. The grease can be reserved for another use or discarded.
- Hollow out the potatoes: Cut the top quarter length off each potato and set it aside. You want to remove just the top section in order to leave enough potato to create a boat. Use a spoon to scoop out as much potato as you can into a large bowl without ripping the skin. Be sure to leave enough potato in the skin to provide a sturdy structure for the refill.
- Mix the filling: Combine the scooped-out potato with the 4 tablespoons butter, 1/2 cup sour cream, 5.2 ounces Boursin cheese, and about 3/4 of the 1 cup sharp cheddar (reserve the rest for the top) until well combined. Season with salt and pepper to taste. When the mixture is seasoned enough that you want to forgo putting them back in the skin and eat the entire bowl right then and there, then you're ready to fill the skins.
- Refill the skins: Scoop the mixture back into the skins. Use the back of a spoon to gently compact it but take care not to tear the skins. The filling will create a mound over the opening.
- Add topping: Smash the cooked bacon pieces and the remaining cheddar cheese onto the top of each potato.
- Bake: If cooking immediately, bake on a parchment-lined baking sheet in a 375°F preheated oven for about 20 minutes until fully heated through. Add sliced green onions or minced chives just before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
do you cook thw bacon ends before amashing them on top of thw potatoes?
I do, yes.
These look amazing! What a great treat to have while camping!
Thanks, Trista. They were good. In fact, we ate all four and didn’t share any with the kids! -Krissy