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Ultimate Twice Baked Potatoes: Creamy Filling and Crispy Skin

Two perfectly prepared twice baked potatoes topped with melted cheddar cheese, bacon bits, and fresh chives.
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Make impressive loaded baked potatoes with a creamy, cheesy filling and perfectly crisp skins. This recipe is designed to be a delicious win for your next dinner or BBQ.

Ingredients

Scale
  • 4 large Russet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 cup whole milk, warmed
  • 4 tablespoons unsalted butter, softened
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup sour cream
  • 4 slices bacon, cooked and crumbled
  • 2 tablespoons chopped fresh chives, plus more for garnish
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 400 degrees F. Rub the potatoes all over 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 safely. Reduce the oven temperature to 375 degrees F.
  4. Carefully slice each potato in half lengthwise. Scoop out the inside potato flesh into a large bowl, leaving about a 1/4-inch shell of potato skin intact. Be gentle to keep the skins from tearing.
  5. Add the warm milk, softened butter, 1/2 cup of the cheddar cheese, sour cream, crumbled bacon, chives, and pepper to the potato flesh. Mash everything together until it is smooth and creamy. Taste the filling and add more salt if needed.
  6. Spoon the cheesy potato filling back into the potato shells, mounding it slightly on top.
  7. Sprinkle the remaining 1/2 cup of cheddar cheese over the filled potatoes.
  8. Return the stuffed potato skins to the oven and bake for an additional 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. You earned this applause!

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 a day ahead and store it in the refrigerator. When ready to bake, let it sit at room temperature for 30 minutes before stuffing the skins.
  • This recipe makes a great make-ahead potato side for parties.

Nutrition

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