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Ultimate Creamy Twice Baked Potatoes

Four delicious twice baked potatoes loaded with melted cheddar cheese, bacon bits, and green onions.
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Make the best twice baked potatoes with a creamy, cheesy filling loaded with bacon. This recipe is perfect for holidays or as a satisfying comfort food side dish.

Ingredients

Scale
  • 4 large Russet potatoes
  • 1 tablespoon olive oil
  • 1 cup cooked bacon, crumbled
  • 1 cup sharp cheddar cheese, shredded, plus extra for topping
  • 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°F (200°C). Rub the potatoes with olive oil and prick them 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.
  3. Remove potatoes from the oven and let them cool slightly until you can handle them. Reduce the oven temperature to 375°F (190°C).
  4. Slice each potato in half lengthwise. Carefully scoop the flesh out of each 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 shredded cheddar cheese and crumbled bacon 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 with a little extra shredded cheddar cheese.
  9. Bake for 15 to 20 minutes, or until the filling is heated through and the cheese on top is melted and bubbly.
  10. Garnish with sliced green onions before serving.

Notes

  • For make-ahead preparation, complete steps 1 through 6. Cover the filled potatoes tightly with plastic wrap and refrigerate for up to 2 days. When ready to bake, remove plastic wrap, top with cheese, and bake at 375°F (190°C) for 25 to 30 minutes, or until hot throughout.
  • To freeze, complete steps 1 through 6. Place the filled potatoes on a baking sheet and freeze until solid. Transfer to a freezer-safe bag. Bake from frozen at 375°F (190°C) for about 40 minutes, then add topping and bake for 10 more minutes.
  • For fluffier results, use a potato ricer instead of mashing by hand.

Nutrition

Find it online: https://fooddexterity.com/ultimate-creamy-twice-baked-potatoes/