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Ultimate Twice Baked Potatoes: Creamy Filling and Crispy Skins

Close-up of a decadent twice baked potatoes stuffed with creamy filling, melted cheddar cheese, bacon bits, and chives.
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Learn how to make the most satisfying loaded baked potato with a creamy, cheesy filling and perfectly crisp skin. This recipe is great for an impressive side dish.

Ingredients

Scale
  • 4 large Russet potatoes
  • 1 tablespoon olive oil
  • 1/2 cup milk, warmed
  • 4 tablespoons unsalted butter, softened
  • 1 cup shredded sharp cheddar cheese, plus extra for topping
  • 1/2 cup sour cream
  • 4 slices bacon, cooked and crumbled
  • 2 tablespoons chopped fresh chives, plus extra 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.
  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 cooked potato flesh into a large bowl, leaving about a quarter-inch shell of potato skin intact.
  5. Add the softened butter, warm milk, 1 cup of cheddar cheese, sour cream, crumbled bacon, chives, salt, and pepper to the scooped potato.
  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 back into the potato shells, mounding it slightly on top.
  8. Place the stuffed potato skins on a baking sheet. Sprinkle the tops with extra shredded cheddar cheese.
  9. Bake for an additional 15 to 20 minutes, or until the filling is heated through and the cheese on top is melted and bubbly.
  10. Garnish with extra fresh chives before serving your loaded baked potato.

Notes

  • For extra crispy skins, you can brush the empty shells with a little melted butter before refilling them.
  • You can prepare the filling mixture ahead of time and store it in the refrigerator for up to two days before stuffing the skins and baking.
  • If you want a richer flavor, substitute heavy cream for the milk in the filling.

Nutrition

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