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

Close-up of a perfectly prepared twice-baked potato stuffed with creamy filling, topped with melted cheddar, bacon bits, and chives.
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Learn how to make incredibly fluffy and cheesy twice-baked potatoes loaded with bacon and chives. This recipe is perfect for game day or holiday sides.

Ingredients

Scale
  • 4 large russet potatoes
  • 1 tablespoon olive oil
  • 1/2 cup milk
  • 4 tablespoons unsalted butter
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup cooked bacon, crumbled
  • 2 tablespoons chopped fresh chives, plus more for garnish
  • 1/4 teaspoon salt
  • 1/8 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. 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.
  5. Add the milk, butter, half of the cheddar cheese, crumbled bacon, and chives to the scooped potato flesh. Mash everything together until smooth and creamy. Season with salt and pepper.
  6. Spoon the potato filling back into the potato skins, mounding it slightly.
  7. Place the stuffed potato boats on a baking sheet. Top each one with the remaining cheddar cheese.
  8. Bake for 15 to 20 minutes, or until the filling is heated through and the cheese on top is melted and bubbly.
  9. Garnish with extra fresh chives before serving.

Notes

  • For make-ahead preparation, complete the recipe up to step 6 (stuffing the skins). Cover the filled potatoes tightly with plastic wrap and refrigerate for up to 2 days. When ready to bake, remove the plastic wrap and bake at 375 degrees Fahrenheit for about 25 minutes before adding the cheese topping, then bake until done.
  • You can freeze the stuffed potatoes (before the second bake) for up to one month. Thaw them overnight in the refrigerator, then proceed with baking as directed.
  • If you like a crispier skin, bake the empty shells for 5 minutes after scooping the filling out before putting them back in the oven.

Nutrition

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