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Ultimate Twice Baked Potatoes with Bacon and Cheese

Close-up of two amazing twice baked potatoes stuffed with cheese, bacon bits, and fresh chives on a white plate.
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Learn how to make the best creamy, cheesy twice baked potatoes loaded with bacon. This recipe delivers fluffy filling inside crispy skins, perfect for any dinner or holiday gathering.

Ingredients

Scale
  • 4 large Russet potatoes
  • 1 tablespoon olive oil
  • 1 cup cooked bacon, crumbled
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 2 tablespoons unsalted butter, softened
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 green onions, sliced, for garnish

Instructions

  1. Preheat your oven to 400 degrees F. 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 F.
  4. Carefully slice each potato in half lengthwise. Scoop the flesh out of each potato half into a large bowl, leaving about a 1/4-inch shell of potato skin intact.
  5. Add the butter, sour cream, milk, salt, and pepper to the scooped potato flesh. Mash until smooth.
  6. Stir in the crumbled bacon and 3/4 cup of the shredded cheddar cheese until just combined. Do not overmix.
  7. Spoon the filling mixture evenly back into the potato skins, mounding it slightly.
  8. Place the filled potatoes on a baking sheet. Top each potato with the remaining 1/4 cup of cheddar cheese.
  9. Bake for 15 to 20 minutes, or until the cheese is melted and bubbly and the filling is heated through.
  10. Garnish with sliced green onions before serving. Enjoy your ultimate stuffed potatoes!

Notes

  • For extra crispy skins, you can brush the insides of the empty shells with a little melted butter before refilling them.
  • You can make these ahead. Prepare them completely through Step 6, cover them, and refrigerate for up to 2 days. Add 5 to 10 minutes to the final baking time if baking straight from the refrigerator.
  • If you want fluffy twice baked potatoes, make sure your milk and butter are at room temperature before mixing them into the filling.

Nutrition

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