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Ultimate Twice Baked Potatoes Recipe

Close-up of a half portion of twice baked potatoes loaded with melted cheddar cheese, bacon bits, and fresh chives.
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Create the most satisfying, loaded baked potato experience with this recipe for creamy, cheesy twice baked potatoes featuring a crisp skin.

Ingredients

Scale
  • 4 large Russet potatoes
  • 1 tablespoon olive oil
  • 1/2 cup whole milk, warmed
  • 4 tablespoons unsalted butter, softened
  • 1 cup sharp cheddar cheese, shredded, plus extra for topping
  • 1/2 cup sour cream
  • 4 slices bacon, cooked and crumbled
  • 2 tablespoons fresh chives, chopped
  • 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 fork. Remove from the oven and let cool slightly until you can handle them.
  3. Reduce the oven temperature to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
  4. Carefully slice each potato in half lengthwise. Scoop out the inside potato flesh into a large bowl, leaving about a quarter-inch shell intact. Place the potato shells on the prepared baking sheet.
  5. Mash the scooped potato flesh thoroughly. Add the softened butter, warm milk, 1 cup of shredded cheddar cheese, sour cream, salt, and pepper. Mix until the filling is smooth and creamy.
  6. Fold in the crumbled bacon and half of the chopped chives into the potato mixture. Taste and adjust seasoning if needed.
  7. Spoon the cheesy potato filling evenly back into the reserved potato skins, mounding it slightly.
  8. Top each stuffed potato with the remaining shredded cheddar cheese.
  9. Bake at 375 degrees Fahrenheit for 15 to 20 minutes, or until the filling is heated through and the cheese on top is melted and lightly golden brown.
  10. Garnish with the remaining fresh chives before serving immediately.

Notes

  • For extra crisp skins, you can bake the empty shells for an additional 5 minutes after scooping out the filling, before refilling.
  • Prepare the filling mixture ahead of time and store it in the refrigerator for up to 24 hours. When ready to bake, allow it to sit at room temperature for 30 minutes before stuffing the skins.
  • Use high-quality, full-fat dairy products for the creamiest texture in your cheesy potato filling.

Nutrition

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