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Ultimate Twice Baked Potatoes

A close-up of a perfectly baked twice baked potatoes loaded with melted cheddar cheese and crispy bacon bits.
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Create rich, creamy stuffed potato skins with crispy skins, perfect for an indulgent side dish.

Ingredients

Scale
  • 4 large Russet potatoes
  • 1 tablespoon olive oil
  • 1/2 cup whole milk, warmed
  • 4 tablespoons unsalted butter, softened
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup sour cream
  • 4 slices bacon, cooked and crumbled
  • 2 tablespoons chopped fresh chives
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Pierce each potato several times with a fork. Rub the potatoes lightly with olive oil and sprinkle with salt.
  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 pierced with a knife.
  3. Remove potatoes from the oven and let them cool until you can safely handle them. Reduce the oven temperature to 375 degrees Fahrenheit.
  4. Slice each potato in half lengthwise. Carefully scoop out the flesh into a bowl, leaving about a quarter-inch shell intact.
  5. Add the warmed milk, butter, sour cream, half of the shredded cheddar cheese, bacon, chives, salt, and pepper to the potato flesh. Mash until smooth and creamy.
  6. Spoon the filling mixture back into the potato shells, mounding it slightly.
  7. Top each filled potato with the remaining shredded cheddar cheese.
  8. Place the stuffed potatoes on a baking sheet. Bake for 15 to 20 minutes, or until the filling is heated through and the cheese is melted and lightly browned.

Notes

  • For extra crispy skins, you can brush the inside of the empty shells with a little melted butter before refilling.
  • You can prepare the filling mixture a day ahead and store it in the refrigerator. Add 5 to 10 minutes to the final baking time if baking cold.

Nutrition

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