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Ultimate Twice Baked Potatoes Recipe

Two perfectly cooked twice baked potatoes stuffed with creamy filling, melted cheese, and bacon bits.
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Make the best loaded baked potato experience with these creamy, cheesy twice baked potatoes. This recipe gives you fluffy insides and crisp skins.

Ingredients

Scale
  • 4 large Russet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup whole milk or heavy cream, 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
  • 1/4 teaspoon garlic powder

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Pierce each potato several times with a fork. Rub the potatoes lightly with olive oil, salt, and pepper.
  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. Scoop out the inside potato flesh into a large bowl, leaving about a 1/4 inch shell of potato skin intact.
  5. Add the warm milk, softened butter, sour cream, half of the cheddar cheese, crumbled bacon, chives, and garlic powder to the scooped potato. Mash everything together until smooth and creamy. Taste and add more salt or pepper if needed.
  6. Spoon the cheesy potato filling back into the reserved potato skins, mounding it slightly.
  7. Top each stuffed potato skin with the remaining shredded cheddar cheese.
  8. Place the filled potatoes on a baking sheet. 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.
  9. Serve your loaded baked potato immediately.

Notes

  • For extra crisp skin, you can brush the outside of the potatoes with a little melted butter before the first bake.
  • You can prepare the filling ahead of time and store it in the refrigerator for up to two days before stuffing and baking the final time.
  • Use high-quality sharp cheddar for the best flavor in your cheesy potato filling.

Nutrition

Find it online: https://spoonswirl.com/twice-baked-potatoes-recipe-perfect-side/