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Ultimate Twice Baked Potatoes: Creamy Filling and Crispy Skins

Two perfectly prepared twice baked potatoes stuffed with creamy filling, melted cheddar cheese, and crispy bacon bits.
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Learn how to make the best twice baked potatoes with a rich, cheesy filling and perfectly crisp skins. This recipe upgrades your standard baked potato for an indulgent side dish.

Ingredients

Scale
  • 4 large Russet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup whole milk, warmed
  • 4 tablespoons unsalted butter, softened
  • 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. Rub the potatoes with olive oil, salt, and pepper. 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 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. Gently scoop out the flesh into a large bowl, leaving about a 1/4-inch shell of potato skin intact.
  5. Add the warm milk, softened butter, 1 cup of cheddar cheese, sour cream, crumbled bacon, chives, and garlic powder to the scooped potato flesh.
  6. Mash the mixture until it is smooth and creamy. Taste the cheesy potato filling and add more salt or pepper if needed.
  7. Spoon the filling back into the potato shells, mounding it slightly. Top each stuffed potato skin with a little extra shredded cheddar cheese.
  8. Place the filled potatoes on a baking sheet. Bake for 15 to 20 minutes, or until the filling is heated through and the cheese on top is melted and bubbly.
  9. Serve your loaded baked potato immediately.

Notes

  • For an extra crispy skin, brush the empty potato shells lightly with melted butter before refilling them.
  • You can prepare the filling and stuff the potatoes a day ahead. Cover them and refrigerate. Add about 5 to 10 minutes to the final baking time if baking from cold.
  • Use high-quality sharp cheddar for the best flavor in your cheesy potato filling.

Nutrition

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