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Ultimate Twice Baked Potatoes with Bacon and Cheese

Four delicious twice baked potatoes stuffed with creamy filling, melted cheddar cheese, bacon bits, and chives.
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Make the best twice baked potatoes with this recipe. You get fluffy, creamy filling loaded with cheddar cheese and crispy bacon, all baked inside a perfect potato shell. This is the ultimate comfort food side dish.

Ingredients

Scale
  • 6 large Russet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 cup milk
  • 4 tablespoons unsalted butter
  • 1 cup sour cream
  • 1 cup shredded sharp cheddar cheese, plus 1/2 cup for topping
  • 1/2 cup cooked, crumbled bacon
  • 1/4 cup chopped fresh chives or green onions
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Rub the potatoes with olive oil and sprinkle with 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 the potatoes from the oven and let them cool slightly until you can handle them safely. 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 of potato skin intact. Place the empty skins on a baking sheet.
  5. Add the milk, butter, sour cream, 1 cup of cheddar cheese, bacon, pepper, and chives to the scooped potato flesh. Mash everything together until it is creamy and smooth. Taste and add more salt if needed.
  6. Spoon the creamy potato mixture evenly back into the potato skins, mounding it slightly.
  7. Top each stuffed potato with the remaining 1/2 cup of cheddar cheese.
  8. Bake for an additional 15 to 20 minutes, or until the cheese is melted and bubbly and the filling is heated through. Serve immediately.

Notes

  • For extra crispy skins, you can brush the insides of the empty shells with a little melted butter before refilling them.
  • You can prepare the filling and stuff the potatoes a day ahead. Cover them tightly with plastic wrap and refrigerate. Add 5 to 10 minutes to the final baking time if baking directly from the refrigerator.
  • If you want a make ahead side dish for later, you can freeze the stuffed potatoes before the final bake. Wrap them well and freeze for up to one month. Thaw overnight in the refrigerator before baking as directed.

Nutrition

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