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The Best Twice-Baked Potatoes Recipe: Creamy, Cheesy, and Loaded

A close-up of a perfectly baked twice-baked potatoes stuffed with creamy filling, melted cheddar, bacon bits, and chives.
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Make these creamy, cheesy stuffed potatoes for a perfect comfort food side dish. This twice-baked potatoes recipe is great for parties or holiday meals.

Ingredients

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

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 and pepper.
  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 the potatoes from the oven and let them cool just enough so you can handle them. Reduce the oven temperature to 375 degrees Fahrenheit.
  4. Slice each potato in half lengthwise. Carefully scoop out the flesh into a large bowl, leaving about a 1/4-inch shell intact.
  5. Add the softened butter, warm milk, sour cream, half of the cheddar cheese, crumbled bacon, chives, and garlic powder to the potato pulp. Mash everything together until smooth and creamy. Taste and add more salt or pepper if needed.
  6. Spoon the potato filling back into the potato shells, mounding it slightly on top.
  7. Place the filled potato boats on a baking sheet. Bake for 15 minutes.
  8. Remove from the oven, sprinkle the remaining cheddar cheese over the tops, and bake for another 5 to 10 minutes, until the cheese is melted and bubbly.
  9. Garnish with extra fresh chives before serving your party potato boats.

Notes

  • For a make ahead potato side, you can complete the recipe up to step 6 (filling the shells). Cover and refrigerate for up to 2 days. When ready to bake, add 10 minutes to the initial bake time before adding the final cheese topping.
  • If you want to freeze these, complete up to step 6, wrap tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
  • For extra crispy skins, you can brush the shells with melted butter before the first bake.

Nutrition

Find it online: https://recipesfleet.com/twice-baked-potatoes-recipe-cheesy-stuffed/