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Ultimate Twice Baked Potatoes with Bacon and Cheese

Two halves of twice baked potatoes stuffed with creamy filling, melted cheddar cheese, and crispy bacon bits.
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Make the best twice baked potatoes with this recipe. You get fluffy, creamy insides loaded with cheese and bacon, all tucked into a crispy potato skin. This is the ultimate comfort food side dish for any meal or gathering.

Ingredients

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

Instructions

  1. Preheat your oven to 400 degrees F. Pierce each potato several times with a fork. Rub the potatoes 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 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. Slice each potato in half lengthwise. Carefully scoop the soft potato flesh into a large bowl, leaving about a 1/4-inch shell of potato skin intact. Place the potato shells on a baking sheet.
  5. Add the warm milk, butter, sour cream, 1 cup of cheddar cheese, bacon, salt, and pepper to the scooped potato flesh. Mash everything together until it is smooth and creamy.
  6. Stir in the sliced green onions. Taste the filling and add more salt or pepper if you think it needs it. Give yourself a pat on the back for this step!
  7. Spoon the filling mixture evenly back into the potato skins, mounding it slightly.
  8. Top each stuffed potato with the extra shredded cheddar cheese.
  9. Bake at 375 degrees F for 15 to 20 minutes, or until the cheese is melted and bubbly and the filling is heated through.
  10. Serve immediately and enjoy your success!

Notes

  • For extra crispy skins, you can brush the inside of the scooped-out shells with a little melted butter before refilling them.
  • You can prepare the filling and stuff the potatoes a day ahead. Cover them tightly with plastic wrap and refrigerate. When ready to bake, let them sit at room temperature for 30 minutes, then bake as directed, adding a few extra minutes to the baking time if needed.
  • If you want a richer flavor, substitute heavy cream for the milk.

Nutrition

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