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Ultimate Twice Baked Potatoes with Bacon and Cheese

A perfectly cooked twice baked potato stuffed with creamy filling, melted cheddar cheese, and crispy bacon bits.
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Make the best creamy, cheesy twice baked potatoes loaded with bacon. This recipe is perfect as a holiday side dish or a comforting family favorite.

Ingredients

Scale
  • 6 large Russet potatoes
  • 1 tablespoon 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. Rub the potatoes 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 the potatoes from the oven and let them cool slightly until you can handle them safely. Reduce the oven temperature to 375 degrees Fahrenheit.
  4. Carefully slice each potato in half lengthwise. Scoop out the flesh into a large bowl, leaving about a quarter-inch of potato inside the skin to keep the shells intact.
  5. Add the softened butter, sour cream, milk, salt, and pepper to the scooped potato flesh. Mash until smooth.
  6. Stir in the crumbled bacon and 1 cup of shredded cheddar cheese until just combined. Do not overmix.
  7. Spoon the filling mixture evenly back into the potato skins, mounding it slightly.
  8. Place the filled potatoes on a baking sheet. Top each potato with the remaining shredded cheddar cheese.
  9. Bake at 375 degrees Fahrenheit for 15 to 20 minutes, or until the cheese is melted and bubbly and the filling is heated through.
  10. Garnish with sliced green onions before serving. Enjoy these ultimate stuffed potatoes immediately.

Notes

  • For make-ahead convenience, you can complete the recipe up to step 6, cover the stuffed potatoes, and refrigerate for up to 24 hours. Add 5-10 minutes to the final baking time if baking directly from the refrigerator.
  • If you prefer a casserole style, skip scooping the skins and simply mash all the filling ingredients together, then spread into a baking dish and top with cheese before the final bake.
  • Use high-quality, full-fat dairy products for the creamiest texture in your filling.

Nutrition

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