Print

Ultimate Twice Baked Potatoes: Creamy Filling, Crispy Skin

Two amazing twice baked potatoes stuffed with cheesy filling, bacon bits, and topped with fresh chives.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the ultimate loaded baked potato experience with this recipe for twice baked potatoes. You achieve a creamy, cheesy filling inside a perfectly crisp potato shell.

Ingredients

Scale
  • 4 large Russet potatoes
  • 1 tablespoon olive oil
  • 1/2 cup whole milk, warmed
  • 4 tablespoons unsalted butter, softened
  • 1/2 cup sour cream
  • 1 cup shredded sharp cheddar cheese, plus extra for topping
  • 4 slices bacon, cooked and crumbled
  • 2 tablespoons chopped fresh chives
  • 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 skins 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 knife.
  3. Remove potatoes from the oven and let them cool slightly until 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 bowl, leaving about a 1/4-inch shell of potato skin intact.
  5. Add the butter, warm milk, sour cream, 1 cup of cheddar cheese, crumbled bacon, chives, salt, and pepper to the scooped potato flesh. Mash everything together until smooth and creamy. Taste and adjust seasoning if needed.
  6. Spoon the cheesy potato filling back into the potato shells, mounding it slightly.
  7. Place the filled potatoes on a baking sheet. Top each mound with a little extra shredded cheddar cheese.
  8. Bake for 15 to 20 minutes, or until the filling is heated through and the cheese on top is melted and lightly golden. Serve immediately.

Notes

  • For extra crispy skins, you can brush the insides of the hollowed-out skins with a little melted butter before refilling.
  • You can prepare the filling and stuff the potatoes a day ahead. Cover them tightly and refrigerate. Add about 5 to 10 minutes to the final baking time if baking straight from the refrigerator.
  • This recipe makes a fantastic make-ahead potato side for gatherings.

Nutrition

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