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The Ultimate Creamy Twice Baked Potatoes Recipe

Close-up of a perfectly twice baked potato, stuffed with cheesy filling, bacon bits, and green onions.
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Make the best twice baked potatoes with a fluffy, cheesy filling loaded with bacon and green onions. This recipe guarantees a creamy interior and crispy skin.

Ingredients

Scale
  • 6 large Russet potatoes
  • 1 tablespoon olive oil
  • 1 cup cooked bacon, crumbled
  • 1 cup shredded sharp cheddar cheese, 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. Rub the potatoes with olive oil and pierce them 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.
  3. Remove potatoes from the oven and let them cool slightly until you can handle them. Reduce the oven temperature to 375 degrees Fahrenheit.
  4. Slice 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.
  5. Place the potato skins back on a baking sheet.
  6. To the scooped potato flesh, add the butter, sour cream, milk, salt, pepper, crumbled bacon, and 1 cup of cheddar cheese.
  7. Mash the mixture until it is smooth and creamy. Do not overmix.
  8. Spoon the filling evenly back into the potato skins, mounding it slightly.
  9. Top each filled potato with a little extra cheddar cheese.
  10. Bake for 15 to 20 minutes, or until the cheese is melted and the filling is heated through.
  11. Garnish with sliced green onions before serving.

Notes

  • For a make-ahead option, prepare the potatoes through step 6, cover, and refrigerate for up to 24 hours. Add 5-10 minutes to the final baking time if baking straight from the refrigerator.
  • To make a Twice Baked Potato Casserole, skip scooping the skins. Instead, mash all the potato flesh together with the remaining ingredients, spread the mixture into a greased 9×13 inch baking dish, top with cheese, and bake as directed.
  • For crispier skins, you can bake the filled potatoes for an extra 5 minutes under the broiler at the end, watching closely to prevent burning.

Nutrition

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