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The Best Twice-Baked Potatoes Recipe

Close-up of a perfectly prepared twice-baked potato topped with melted cheddar, crispy bacon, and fresh chives.
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Make fluffy, cheesy stuffed potatoes loaded with bacon and chives. This recipe is perfect for holiday sides or game day.

Ingredients

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

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Pierce each potato several times with a fork. Rub the potatoes 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 squeezed.
  3. Remove the potatoes from the oven and let them cool just enough to handle, about 15 minutes. Reduce the oven temperature to 375 degrees Fahrenheit.
  4. Slice each potato in half lengthwise. Carefully scoop out the cooked potato flesh into a large bowl, leaving about a 1/4-inch shell of potato skin intact.
  5. Add the milk, softened butter, salt, and pepper to the scooped potato. Mash until smooth.
  6. Stir in 3/4 cup of the cheddar cheese, the crumbled bacon, sour cream, and 2 tablespoons of chives into the potato mixture. Mix until everything is combined well.
  7. Spoon the potato filling evenly back into the reserved potato shells, mounding it slightly on top.
  8. Place the stuffed potatoes on a baking sheet. Sprinkle the remaining 1/4 cup of cheddar cheese over the tops.
  9. Bake at 375 degrees Fahrenheit for 15 to 20 minutes, or until the filling is heated through and the cheese on top is melted and lightly golden.
  10. Garnish with extra fresh chives before serving your party potato boats.

Notes

  • For make ahead potato side preparation, you can complete steps 1 through 6, cover the filled potatoes, and refrigerate for up to 2 days. Add 5 to 10 minutes to the final baking time if baking directly from the refrigerator.
  • You can freeze the filled potatoes (unbaked) for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
  • If you want a richer flavor, substitute heavy cream for the milk.

Nutrition

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