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The Best Twice-Baked Potatoes Recipe

Two perfectly baked twice-baked potatoes loaded with melted cheddar, bacon bits, and chives.
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Learn how to make perfectly fluffy and creamy twice-baked potatoes loaded with cheddar, bacon, and chives, finished with a golden, melty top. This is a great make-ahead side dish.

Ingredients

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

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 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.
  3. Remove potatoes from the oven and let them cool slightly until you can handle them. Slice each potato in half lengthwise.
  4. Carefully scoop out the inside flesh into a bowl, leaving about a 1/4-inch shell of potato skin. Place the potato shells on a baking sheet.
  5. Add the warm milk, softened butter, sour cream, 1/2 cup of the cheddar cheese, bacon, and half of the chives to the scooped potato flesh. Mash everything together until smooth and creamy.
  6. Spoon the potato filling evenly back into the potato shells. Mound the filling slightly.
  7. Top each stuffed potato with the remaining 1/2 cup of cheddar cheese and the remaining chives.
  8. Return the baking sheet to the oven and bake for an additional 15 to 20 minutes, until the filling is heated through and the cheese on top is melted and lightly browned.

Notes

  • For make-ahead preparation, complete all steps through filling the shells. Cover the baking sheet tightly with plastic wrap and refrigerate for up to 2 days. Before baking, let them sit at room temperature for 30 minutes, then bake as directed, adding 5-10 minutes to the final bake time.
  • You can freeze the filled potatoes for up to 1 month. Thaw them overnight in the refrigerator before baking.
  • If you prefer a crispier skin, you can brush the shells with melted butter before refilling.

Nutrition

Find it online: https://flavorvista.com/twice-baked-potatoes-recipe-cheesy-stuffed/