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Ultimate Twice Baked Potatoes: Creamy Filling, Crispy Skin

Two perfectly cooked twice baked potatoes stuffed with creamy filling, topped with crispy bacon and fresh chives.
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Learn how to make the best loaded baked potato experience with this recipe. We focus on achieving a fluffy, cheesy filling inside a perfectly crisp potato shell.

Ingredients

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

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Wash the potatoes well and dry them completely. Pierce each potato several times with a fork.
  2. Rub the potatoes lightly with olive oil, salt, and pepper. Place them directly on the oven rack. Bake 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 safely. Slice each potato in half lengthwise. Carefully scoop out the flesh into a large bowl, leaving about a quarter-inch shell intact.
  4. Place the potato shells back on a baking sheet. Brush the inside of the shells lightly with any remaining olive oil and bake for an additional 5 minutes to help them crisp up.
  5. To the scooped potato flesh, add the warm milk, softened butter, 1 cup of cheddar cheese, sour cream, crumbled bacon, and chives. Mash everything together until it is smooth and creamy. Taste the mixture and add more salt or pepper if needed.
  6. Spoon the cheesy potato filling back into the potato shells, mounding it slightly. Top each filled potato with a little extra shredded cheddar cheese.
  7. Return the stuffed potato skins to the oven. Bake for another 15 to 20 minutes, or until the filling is heated through and the cheese on top is melted and bubbly.
  8. Serve your loaded baked potato immediately.

Notes

  • For an extra crispy skin, rub the outside of the raw potatoes with a thin layer of bacon grease instead of olive oil.
  • You can prepare the filling mixture ahead of time and store it in the refrigerator for up to two days. When ready to bake, stuff the shells and proceed with the final baking steps.
  • If you want a richer flavor, substitute half of the sour cream with plain Greek yogurt.

Nutrition

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