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Ultimate Twice Baked Potatoes

Two perfectly prepared twice baked potatoes loaded with mashed potato filling, melted cheddar cheese, and crispy bacon bits.
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Prepare classic, creamy, cheesy twice baked potatoes loaded with bacon and sour cream.

Ingredients

Scale
  • 4 large Russet potatoes
  • 1 tablespoon olive oil
  • 1 cup milk
  • 4 tablespoons butter
  • 1/2 cup sour cream
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 slices bacon, cooked and crumbled
  • 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. Bake directly on the oven rack for 50 to 60 minutes, or until the skins are crisp and the insides are tender.
  2. Remove potatoes from the oven and let them cool slightly until you can handle them. Cut each potato in half lengthwise. Scoop out the inside flesh into a bowl, leaving about a quarter-inch shell intact.
  3. Place the potato shells back on a baking sheet.
  4. Add the milk and butter to the scooped potato flesh. Mash until smooth.
  5. Stir in the sour cream, half of the cheddar cheese, salt, and pepper. Mix well until creamy.
  6. Spoon the potato mixture evenly back into the reserved potato shells.
  7. Top each stuffed potato with the remaining cheddar cheese and the crumbled bacon.
  8. Return the baking sheet to the oven and bake for an additional 15 to 20 minutes, or until the cheese is melted and bubbly.
  9. Garnish with sliced green onions before serving.

Notes

  • For make-ahead preparation, complete the recipe up to the end of step 6. Cover and refrigerate for up to 2 days. Add 5 to 10 minutes to the final baking time if baking from cold.
  • For a fluffier texture, use a potato ricer instead of mashing.

Nutrition

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