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Ultimate Twice Baked Potatoes: Creamy Filling and Crispy Skin

Close-up of a single, perfectly stuffed twice baked potatoes topped with melted cheddar cheese and fresh chives.
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Learn how to make the best loaded baked potato experience with a fluffy, cheesy filling and perfectly crisp potato skins. This recipe is great for a satisfying side dish.

Ingredients

Scale
  • 4 large Russet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup unsalted butter, softened
  • 1/2 cup milk or heavy cream
  • 1 cup shredded sharp cheddar cheese, plus extra for topping
  • 1/2 cup sour cream
  • 4 slices bacon, cooked and crumbled
  • 2 tablespoons chopped fresh chives
  • 1/4 teaspoon garlic powder

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Scrub the potatoes clean and prick each one several times with a fork. Rub the skins lightly with olive oil, salt, and pepper.
  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.
  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. Carefully slice each potato in half lengthwise. Scoop out the inside potato flesh into a large bowl, leaving about a quarter-inch shell of potato skin intact.
  5. Add the softened butter, milk, 1 cup of cheddar cheese, sour cream, crumbled bacon, chives, and garlic powder to the scooped potato. Mash everything together until it is creamy and smooth. Taste the mixture and add more salt or pepper if needed. This cheesy potato filling should be well seasoned.
  6. Spoon the filling mixture back into the potato shells, mounding it slightly on top. Sprinkle the tops with extra shredded cheddar cheese.
  7. Place the stuffed potato skins on a baking sheet. Bake for an additional 15 to 20 minutes, or until the filling is heated through and the cheese on top is melted and lightly golden brown.
  8. Serve your loaded baked potato immediately.

Notes

  • For extra crispy skins, you can brush the empty shells with a little melted butter before refilling them.
  • You can prepare the filling mixture ahead of time and store it in the refrigerator for up to two days before the final baking step.
  • If you want a make-ahead potato side, assemble the filled potatoes completely, cover them, and refrigerate. Add about 10 minutes to the final baking time if baking from cold.

Nutrition

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