Recipe

Double Stuffed Baked Potatoes

Creamy, cheesy, bacon-y potatoes with crisp edges and a golden top.

By Matt Campbell

•

4.9

A platter of double stuffed baked potatoes with golden browned tops, melted cheddar, crispy bacon bits, and chopped chives on a warm kitchen table

If a loaded baked potato is the cozy hoodie of dinner, a double stuffed baked potato is that same hoodie, but lined with fleece and somehow also has pockets full of cheese.

We bake the potatoes until the skins are crisp, scoop out the insides, mash them into a creamy, tangy filling, then pile it all back in and bake again until the tops get golden and a little dramatic. These are weeknight-friendly, potluck-ready, and the kind of side dish that accidentally becomes the main event.

Russet potatoes, cheddar, bacon, sour cream, butter, milk, chives, and seasonings arranged neatly on a kitchen counter

Why It Works

Fluffy filling, crisp shells: baking twice dries the skins just enough to hold up, while the inside stays creamy.
Big flavor with basic ingredients: butter, sour cream, cheddar, and bacon do the heavy lifting.
Make-ahead friendly: stuff them earlier, bake when you’re ready, and they still taste like you worked harder than you did.
Customizable: keep the method, swap the mix-ins based on what your fridge is trying to get rid of.

Pairs Well With

Storage Tips

Refrigerate: Let potatoes cool, then store in an airtight container for up to 4 days.

Reheat (best method): Bake on a sheet pan at 375°F for 15 to 25 minutes until hot throughout. If you want crisper skins, reheat uncovered for the last 5 minutes.

Microwave (fast method): Microwave 1 stuffed half for 2 to 4 minutes depending on wattage (check halfway through). Then finish in a hot oven or air fryer for 3 to 5 minutes to re-crisp the top.

Air fryer (quick and crispy): Air fry at 350°F for 6 to 10 minutes until the filling is hot and the top looks toasted.

Freeze: Wrap each stuffed potato half tightly in foil, then place in a freezer bag. Freeze up to 2 months. Thaw overnight in the fridge. Reheat foil-on at 375°F for 25 to 40 minutes until the center is hot, then unwrap and bake 5 minutes more to re-crisp the top.

Common Questions

What potatoes are best for double stuffed baked potatoes?

Russet potatoes are the move. They’re starchy and fluffy inside, and the skins crisp up nicely so they act like little potato boats.

How do I keep the potato skins from tearing?

Let the baked potatoes cool for 10 minutes so the insides set a bit. Then scoop gently, leaving about 1/4 inch of potato on the skin. Think “support beams,” not “hollowed-out canoe.”

Why is my filling gummy?

Usually it’s from overmixing or using a food processor. Mash while the potatoes are still warm, and stop as soon as it’s creamy. A hand masher is perfect here.

Can I make these ahead?

Yep. Stuff the potatoes, cover, and refrigerate up to 24 hours. Bake at 375°F for 25 to 35 minutes (longer if they’re very cold) until the centers are hot and the cheese is melted.

Can I make them without bacon?

Absolutely. Swap in chopped scallions, sautéed mushrooms, broccoli, or a little smoked paprika for that savory vibe.

Any easy swaps for cheese or sour cream?

For cheese, try Monterey Jack, Colby, or pepper jack. For the sour cream, plain Greek yogurt works great if that’s what you’ve got.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Oven
Rimmed baking sheet
Fork (for poking potatoes)
Medium mixing bowl
Potato masher or sturdy fork
Spoon (for scooping and stuffing)
Optional: piping bag or zip-top bag with the corner snipped for prettier filling swirls

I love a recipe that feels like you pulled off something fancy without turning your kitchen into a crime scene. Double stuffed baked potatoes are exactly that. The first time I made them, I was trying to stretch a handful of basics into a real dinner, and suddenly I had these golden, cheesy potato boats that looked like a steakhouse side dish and tasted like comfort food with good posture.

Now they’re my go-to when I want a cozy win. I crank the pepper, taste as I go, and always “accidentally” overfill one potato for the cook.

Double Stuffed Baked Potatoes

(4.9 Reviews)

Prep Time 20 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 40 minutes

Servings 6 servings (3 large potatoes, 2 halves per person)

Ingredients

3 large russet potatoes (about 10 to 12 ounces each)
1 tablespoon olive oil
1 1/2 teaspoons kosher salt, divided (plus more to taste)
6 tablespoons unsalted butter, softened
1/2 cup sour cream
1/3 cup milk (whole milk preferred), plus more as needed
1 1/4 cups shredded sharp cheddar cheese, divided
6 slices bacon, cooked and crumbled, divided
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika (optional, but highly encouraged)
1/2 teaspoon black pepper, plus more to taste
2 tablespoons chopped chives or sliced green onions
Optional toppings: extra sour cream, hot sauce, more chives

Russet potatoes, shredded cheddar, cooked bacon, sour cream, butter, milk, chives, and seasonings arranged on a kitchen counter

Instructions

Bake the potatoes. Heat oven to 425°F. Scrub and dry the potatoes. Poke each potato 6 to 8 times with a fork. Rub with olive oil and sprinkle with about 1 teaspoon of the salt. Place on a baking sheet and bake until very tender, 55 to 70 minutes (a knife should slide in easily).
Cool, then scoop. Let potatoes rest 10 minutes so you don’t burn your hands. Slice each potato in half lengthwise. Scoop the insides into a bowl, leaving a 1/4-inch border of potato attached to the skins for structure.
Mash the filling. Add butter to the hot potatoes and mash until mostly smooth. Stir in sour cream, milk, garlic powder, smoked paprika (if using), black pepper, and the remaining 1/2 teaspoon salt. Fold in 3/4 cup cheddar and about 2/3 of the bacon. Taste and adjust salt, pepper, and milk until it’s creamy and scoopable (and yep, “plus more to taste” is totally optional).
Dry the skins (optional, but clutch). Arrange the skins cut-side up on the baking sheet and return them to the oven for 5 minutes. This helps keep them crisp instead of sad and soggy.
Stuff the skins. Spoon (or pipe) the filling into each skin, mounding it up. Top with remaining 1/2 cup cheddar and the rest of the bacon.
Bake again. Reduce oven to 400°F. Bake until the tops are golden, the cheese is melted, and the filling is heated through, 15 to 20 minutes. For extra browning, broil for 1 to 2 minutes, watching closely.
Finish and serve. Sprinkle with chives. Serve hot with extra sour cream and hot sauce if you like living deliciously.