Twice-baked potatoes

Twice-baked potatoes: It hardly gets better than this. Image: Marele van Zyl

Twice-baked potatoes: Indulgent side dish perfect for a Sunday roast

Create the ultimate potato side dish for your next entertainment evening. These twice-baked potatoes will have your guests swooning.

Twice-baked potatoes

Twice-baked potatoes: It hardly gets better than this. Image: Marele van Zyl

No one will disagree with you that potatoes make some of the most appetising side dishes. These twice-baked potatoes take baked potatoes to a whole new level of creamy, cheesy, buttery deliciousness. They are easy to make and can even be enjoyed the next day as a quick lunch on the go.

If you are looking for a tasty side dish to complement your Sunday roast or to wow your guests when entertaining, these twice-baked potatoes are the way to go.

What makes these twice-baked potatoes so special?

First, you bake the potatoes as you would normally bake them. When baked, scoop out the potato flesh and place the shells back in the oven to become crispy. With the scooped-out potato flesh, you prepare a deliciously spicy and creamy filling which you scoop back into the crispy potato shells. Place back into the oven to bake for a second time. And most importantly, make sure you have enough cheese to add that melted cheese on top.

Trust us, it hardly gets better than this.

Twice-baked potatoes recipe

5 from 1 vote
Recipe by Marele van Zyl Course: SidesCuisine: GlobalDifficulty: Easy


Prep time


Cooking time


Total time






  • Potatoes
  • 4 4 medium-size potatoes, scrubbed and dried very well

  • 1 tablespoon 1 olive oil

  • ½ teaspoon ½ salt

  • teaspoon pepper

  • Filling
  • 4 tablespoons 4 melted butter

  • cup warm milk

  • ½ cup ½ sour cream or Greek yoghurt

  • 1 teaspoon 1 dried chives (1 tablespoon fresh)

  • ¾ teaspoon ¾ salt more or less to taste

  • ½ teaspoon ½ garlic powder

  • ¼ teaspoon ¼ paprika

  • ¼ teaspoon ¼ dried dill

  • ¼ teaspoon ¼ pepper

  • teaspoon cayenne pepper

  • ¼ cup ¼ chopped green onions

  • cups freshly grated cheddar

  • 5-6 strips 5-6 bacon cooked and chopped, divided


  • Preheat the oven to 180°C. Line a baking sheet with foil.
  • Add potatoes to foil and prick each one a few times with a fork. Brush potatoes all over with olive oil.
  • Sprinkle tops with half of salt and pepper, rub to evenly distribute, flip and repeat. Bake potatoes at 180 °C for 45-60 minutes OR until fork tender (larger potatoes may take 75 minutes), turning the potatoes once or twice during baking.
  • Let potatoes cool for 5-10 minutes (do not turn off the oven). When cool enough to handle, slice each potato in half lengthwise. Scoop out most of the inside of the potato, leaving ¼ inch around the top edges and a little bit on the bottom and sides so the skin doesn’t tear.
  • Transfer potato shells back to the baking sheet and bake at 180°C for 10 minutes (so the skins will harden/crisp up).
  • Meanwhile, add scooped out potato filling to a large bowl along with butter, milk, sour cream and seasonings. Mash until smooth (I use a handheld electric mixer) then stir in green onions, half of the bacon and ¾ cup cheese. Add additional milk if needed to reach a creamy consistency.
  • Spoon mashed potatoes back into the potato skins. Top with remaining ¾ cup cheese and bake at 180°C for approximately 15 minutes or until cheese is melted.
  • Top potatoes with remaining bacon. Garnish with additional green onions and fresh parsley if desired.
  • Serve with sour cream or Greek yoghurt for added yum.


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