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Ultimate Twice Baked Potatoes with Bacon and Cheese

Close-up of a loaded twice baked potato shell held in hand, topped with melted cheddar, bacon bits, and green onions.
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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 perfectly crisp potato skin. This is the ultimate comfort food side dish for any gathering.

Ingredients

Scale
  • 6 large Russet potatoes
  • 1 tablespoon olive oil
  • 1/2 cup bacon, cooked and crumbled
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 4 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 degrees Fahrenheit. Wash the potatoes well and prick each one several times with a fork. Rub the skins 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 pierced with a fork.
  3. Remove the potatoes from the oven and let them cool just enough to handle safely. Cut each potato in half lengthwise. Carefully scoop out the flesh into a large bowl, leaving about a 1/4 inch shell of potato skin intact.
  4. Place the empty potato skins back on a baking sheet. Set aside.
  5. Add the softened butter, sour cream, milk, salt, and pepper to the scooped potato flesh. Mash until smooth.
  6. Stir in 3/4 cup of the shredded cheddar cheese and all of the crumbled bacon into the potato mixture. Mix until just combined.
  7. Spoon the filling mixture evenly back into the potato skins, mounding it slightly.
  8. Top each stuffed potato with the remaining 1/4 cup of shredded cheddar cheese.
  9. 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.
  10. Remove from the oven, garnish with sliced green onions, and serve your ultimate stuffed potatoes immediately.

Notes

  • For extra crispy skins, you can bake the empty shells for 5 minutes after scooping the filling before the final bake.
  • You can prepare the filling and stuff the potatoes a day ahead. Cover them tightly and refrigerate. Before serving, add the final cheese topping and bake as directed, adding about 5 to 10 minutes to the final baking time.
  • If you want fluffy twice baked potatoes, avoid over-mixing the filling once the liquid ingredients are added.

Nutrition

Find it online: https://tasteportfolio.com/twice-baked-6-flawless-potato-shells/