Nourishing Recipe...

When a knife slides easily into the center of a baked potato, the skin is sturdy enough to hold a generous scoop of fluffy filling. That’s the moment I’m after with Pioneer Woman Twice Baked Potatoes: crisp-edged russets, a creamy center, and bacon tucked into every bite.

The first bake does the heavy lifting, so I give the potatoes time to become tender before I scoop them. Then the potato flesh gets mashed with butter, sour cream, and milk before cheddar, bacon, and green onions go in. The second trip to the oven melts the cheese and heats everything through without drying out the filling. They come out of the oven with golden cheese on top and soft, savory centers.

Why These Potato Skins Need a Little Potato Left Inside

Once the potatoes are cut in half, it’s tempting to scoop right down to the skin. Leave about 1/4 inch of potato inside each half instead. That thin layer gives the russet skins enough structure to hold the filling when you move them to the baking sheet and serve them.

The other reason to keep that layer is how it eats. A potato skin with a little soft potato attached has a more satisfying bite than a hollow shell, and the filling sits securely instead of sliding out. Use a spoon to scoop the centers, working from the middle toward the ends. If a skin tears, set it back on the baking sheet and fill it gently; the cheese on top helps hold the filling in place during the second bake.

Cutting the potatoes lengthwise gives each russet two broad halves, with plenty of room for the mash and melted cheddar. It also makes the filling easy to divide evenly among the four potatoes.

What the Russets, Sharp Cheddar, and Dairy Bring to the Filling

• Russet potatoes — Their fluffy flesh mashes into a soft filling, and their skins are substantial enough to hold it. Choose large potatoes in the 10- to 12-ounce range so the halves have room for filling. Waxy potatoes tend to make a denser mash and less sturdy shells.
• Vegetable oil — A light coating helps the skins bake evenly. Rub it over the outside of each potato rather than pouring it onto the baking sheet, so the potatoes are coated without sitting in a puddle of oil.
• Bacon — Crisp bacon adds salty, smoky pieces throughout the creamy potato. Cook it until crisp before crumbling; soft bacon has a chewier texture in the filling.
• Unsalted butter, sour cream, and milk — Butter brings richness, sour cream adds a gentle tang, and milk loosens the mash. Together they give the potato flesh a creamy texture without covering up the cheddar and bacon.
• Sharp cheddar — Its more pronounced flavor stands up to the potato and sour cream. Divide it between the filling and the tops: the cheese mixed in gives each spoonful flavor, while the cheese on top melts into a savory lid.
• Green onions — Thin slices add a fresh, mild onion bite to the rich filling. Slice them finely so they distribute throughout the mashed potato rather than gathering in a few large pieces.

From Baked Russets to Cheesy, Hot Centers

Bake the potatoes until a knife slides in easily

Heat the oven to 400°F. Rub the potatoes with vegetable oil, set them on a rimmed baking sheet, and bake for 50 to 65 minutes. The centers should be tender enough that a knife slides in easily; if it meets resistance, give the potatoes more time. A firm center won’t mash smoothly and won’t become tender during the shorter second bake.

Cook the bacon until crisp

While the potatoes bake, cook the bacon in a 12-inch skillet over medium heat for 8 to 10 minutes, turning it occasionally. Look for crisp slices rather than merely browned edges, since the bacon will be crumbled into the filling. Transfer it to paper towels, then crumble it once it’s cool enough to handle.

Scoop and mash while the potatoes are warm

Let the baked potatoes cool for 10 minutes, then cut each one in half lengthwise. Scoop the flesh into a bowl, leaving about 1/4 inch inside each skin so the halves can hold their shape. Mash the potato with the butter, sour cream, milk, salt, and pepper until creamy. Stir in 1 cup of the cheddar, the crumbled bacon, and the sliced green onions.

Fill, top, and bake again

Spoon the filling back into the potato skins, distributing it among the halves. Scatter the remaining 1/2 cup cheddar over the tops, then return the potatoes to the 400°F oven for 15 to 20 minutes. They’re ready when the filling is hot throughout and the cheese has melted. Rest the potatoes for 5 minutes before serving so the filling settles slightly.

Two Easy Ways to Change the Filling

Questions That Come Up While Making Twice Baked Potatoes

Pioneer Woman Twice Baked Potatoes

Pioneer Woman twice baked potatoes are baked until tender, then filled with creamy mashed potato, bacon, cheddar, and green onions. A second bake melts the cheese over the fluffy filling while the potato skins hold their shape.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 25 minutes mins

Cooling and resting 15 minutes mins

Total Time 2 hours hrs

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 560

Ingredients Equipment Method Notes

Ingredients

  

For the potatoes

• 4 russet potatoes large; about 10 to 12 ounces each
• 1 tbsp vegetable oil

For the filling

• 6 bacon slices
• 4 tbsp unsalted butter
• 0.5 cup sour cream
• 0.25 cup milk
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 1.5 cups sharp cheddar cheese shredded, divided
• 2 green onions thinly sliced

Equipment

• 1 rimmed baking sheet
• 1 12-inch skillet

Method

 

Bake the potatoes

1. Preheat the oven to 400°F.
2. Rub the potatoes with the oil and place them on a rimmed baking sheet; bake for 50 to 65 minutes, until a knife slides easily into the centers.
3. While the potatoes bake, cook the bacon in a 12-inch skillet over medium heat for 8 to 10 minutes, turning occasionally, until crisp; drain on paper towels and crumble.
4. Let the potatoes cool for 10 minutes, then cut each in half lengthwise and scoop the flesh into a bowl, leaving about 1/4 inch of potato inside each skin.

Make the filling and bake

1. Mash the potato flesh with the butter, sour cream, milk, salt, and pepper until creamy, then stir in 1 cup of the cheddar, the crumbled bacon, and the green onions.
2. Spoon the filling into the potato skins, top with the remaining 1/2 cup cheddar, and bake at 400°F for 15 to 20 minutes, until hot throughout and the cheese is melted.
3. Let the potatoes rest for 5 minutes before serving.

Notes

For sturdy potato shells, leave about 1/4 inch of potato inside each skin when scooping. Store leftovers covered in the refrigerator for 3 to 4 days; freeze for up to 3 months.