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Ultimate Twice Baked Potatoes: Creamy Filling and Crispy Skin

A close-up of a perfectly baked twice baked potatoes, stuffed with creamy filling, topped with crispy bacon bits and fresh chives.
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Learn how to make the best loaded baked potato experience with a creamy, cheesy filling and perfectly crisp potato skins. This recipe is a satisfying upgrade for any meal.

Ingredients

Scale
  • 4 large Russet potatoes
  • 1 tablespoon olive oil
  • 1/2 cup whole milk, warmed
  • 4 tablespoons unsalted butter, softened
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup sour cream
  • 4 slices bacon, cooked and crumbled
  • 2 tablespoons chopped fresh chives, plus more for garnish
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Rub the potatoes lightly 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. Remove from the oven and let them cool slightly until you can handle them.
  3. 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 quarter-inch shell of potato intact for the skin.
  5. Add the softened butter, warm milk, sour cream, half of the cheddar cheese, crumbled bacon, chives, salt, and pepper to the scooped potato flesh.
  6. Mash the mixture thoroughly until it is smooth and creamy. Taste the cheesy potato filling and adjust seasoning if needed.
  7. Spoon the filling mixture back into the potato shells, mounding it slightly on top.
  8. Place the stuffed potato skins on a baking sheet. Sprinkle the remaining cheddar cheese over the tops.
  9. Bake for an additional 15 to 20 minutes, or until the filling is heated through and the cheese on top is melted and lightly golden brown.
  10. Garnish with extra fresh chives before serving your loaded baked potato side dish.

Notes

  • For extra crispy skins, you can brush the inside of the hollowed-out shells with a little melted butter before refilling.
  • This recipe works well as a make-ahead potato side; cover and refrigerate the filled potatoes before the final bake. Add 5-10 minutes to the final baking time if baking straight from the refrigerator.
  • Use high-quality sharp cheddar for the best flavor in your cheesy potato filling.

Nutrition

Find it online: https://tasteportfolio.com/twice-baked-potatoes/