Print

Ultimate Twice Baked Potatoes with Bacon and Cheese

Close-up of a perfectly baked twice baked potato stuffed with mashed potato, melted cheddar cheese, and crispy bacon bits.
Print Recipe
Save 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 sharp cheddar cheese and crispy bacon, all nestled in a perfectly baked potato skin. This is the ultimate comfort food side dish for any family meal or holiday gathering.

Ingredients

Scale
  • 6 large Russet potatoes
  • 2 tablespoons 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
  • 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. Scrub the potatoes clean and pat them dry. Pierce each potato several times with a fork.
  2. Rub the potatoes lightly with olive oil and sprinkle with salt. Place them directly on the oven rack and bake 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. Slice each potato in half lengthwise. Scoop the fluffy potato flesh into a large bowl, leaving about a quarter-inch of potato inside the skin to create a sturdy shell.
  4. Place the empty potato skins on a baking sheet.
  5. To the scooped potato flesh, add the butter, sour cream, milk, 1 cup of cheddar cheese, bacon, salt, and pepper. Mash everything together until it is smooth and creamy. Do not overmix.
  6. Spoon the filling mixture evenly back into the potato skins, mounding it slightly.
  7. Top each filled potato with the remaining shredded cheddar cheese.
  8. Return the baking sheet to the oven and bake for another 15 to 20 minutes, or until the cheese is melted and bubbly and the filling is heated through.
  9. Garnish with sliced green onions before serving.

Notes

  • For make-ahead dishes, you can complete the recipe up to step 6 (filling the skins). Cover and refrigerate for up to 2 days. When ready to bake, add 5-10 minutes to the final baking time.
  • If you prefer a richer flavor, substitute heavy cream for the milk.
  • For extra crispy skins, rub them with a little extra oil and coarse salt before the first bake.

Nutrition

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