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Ultimate Twice Baked Potatoes

Close-up of delicious twice baked potatoes stuffed with creamy filling, topped with crispy bacon and fresh chives.
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Make classic, creamy, cheesy twice baked potatoes loaded with bacon and sour cream. This recipe yields fluffy, flavorful stuffed potatoes perfect for any meal.

Ingredients

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

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Rub the potatoes with olive oil and prick them 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.
  3. Remove the potatoes from the oven and let them cool slightly until you can handle them. Cut each potato in half lengthwise.
  4. Scoop the inside potato flesh into a bowl, leaving about a 1/4 inch shell of potato skin. Place the empty skins on a baking sheet.
  5. Mash the scooped potato flesh. Add the milk, butter, sour cream, salt, and pepper. Mix until smooth and creamy.
  6. Stir in half of the cheddar cheese, all of the bacon, and half of the green onions into the potato mixture.
  7. Spoon the potato mixture evenly back into the potato skins.
  8. Top each stuffed potato with the remaining cheddar cheese and green onions.
  9. Return the baking sheet to the oven and bake for an additional 15 to 20 minutes, until the cheese is melted and the tops are lightly browned.

Notes

  • For crispier skins, you can bake the filled potatoes under the broiler for the last 2 minutes, watching closely to prevent burning.
  • You can prepare the filling one day ahead. Store the filled skins in the refrigerator and bake them just before serving.

Nutrition

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