Print

Ultimate Twice Baked Potatoes with Bacon and Cheese

Close-up of a delicious twice baked potato stuffed with mashed potato, melted cheddar cheese, and bacon bits.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the best twice baked potatoes with this recipe. You get fluffy, creamy insides loaded with cheese and bacon, all baked inside a crispy potato shell. This is the ultimate comfort food side dish.

Ingredients

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

Instructions

  1. Preheat your oven to 400 degrees F. Rub the potatoes 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. Cut each potato in half lengthwise.
  4. Carefully scoop the flesh out of each potato half into a large bowl, leaving about a 1/4 inch shell of potato skin intact. Place the empty skins on a baking sheet.
  5. Add the milk, butter, 1 cup of cheddar cheese, sour cream, bacon, green onions, and pepper to the scooped potato flesh. Mash everything together until it is creamy and smooth.
  6. Spoon the creamy potato mixture evenly back into the reserved potato skins. Mound the filling slightly.
  7. Top each filled potato with extra shredded cheddar cheese.
  8. Return the baking sheet to the oven and bake for an additional 15 to 20 minutes, or until the cheese is melted and bubbly and the filling is heated through.
  9. Serve your ultimate stuffed potatoes immediately.

Notes

  • For make-ahead preparation, complete step 6, cover the filled potatoes, and refrigerate for up to 2 days. Add 5 to 10 minutes to the final baking time if baking from cold.
  • If you prefer a casserole style, scoop all the filling into a baking dish instead of refilling the skins.
  • Use high-quality sharp cheddar cheese for the best flavor in your creamy twice baked potatoes.

Nutrition

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