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Ultimate Twice Baked Potatoes with Bacon and Cheese

A close-up of a perfectly twice baked potato stuffed with creamy filling, melted cheddar cheese, bacon bits, and chives.
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Make the best twice baked potatoes with a creamy, cheesy filling loaded with bacon and baked inside crispy potato skins. This recipe is perfect for holidays or as a favorite family side dish.

Ingredients

Scale
  • 4 large Russet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 6 slices bacon, cooked and crumbled
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 2 tablespoons unsalted butter, softened
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 green onions, sliced, for garnish

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Rub the potatoes with olive oil and sprinkle with 1 teaspoon of salt. Pierce each potato several times with a fork.
  2. Bake the potatoes directly on the oven rack for 50 to 60 minutes, or until the skins are crisp and the insides are tender when squeezed.
  3. Remove potatoes from the oven and let them cool just enough to handle. Slice each potato in half lengthwise. Scoop out the flesh into a bowl, leaving about 1/4 inch of potato inside the skin to form a shell.
  4. Place the potato skins on a baking sheet. Set aside.
  5. Mash the scooped potato flesh. Add the sour cream, milk, butter, 1/2 teaspoon salt, and pepper to the mashed potato. Mix until smooth and creamy.
  6. Stir in the crumbled bacon and 3/4 cup of the shredded cheddar cheese into the potato mixture. Mix gently to combine.
  7. Spoon the filling evenly back into the potato skins, mounding it slightly.
  8. Top each stuffed potato with the remaining 1/4 cup of cheddar cheese.
  9. Return the potatoes to the oven and bake for an additional 15 to 20 minutes, or until the filling is heated through and the cheese is melted and lightly golden.
  10. Garnish with sliced green onions before serving.

Notes

  • For make-ahead preparation, you can complete the recipe up to the point of the second baking. Cool the stuffed potatoes completely, cover them tightly, and refrigerate for up to 2 days. Add 5 to 10 minutes to the final baking time if baking from cold.
  • If you prefer a crispier skin, you can brush the inside of the empty skins with a little melted butter before refilling.

Nutrition

Find it online: https://tastethisplate.com/ultimate-twice-baked-potatoes-recipe/