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Ultimate Twice Baked Potatoes with Bacon and Cheese

A person holding two halves of a twice baked potato stuffed with creamy filling, topped with melted cheddar cheese and bacon bits.
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Make the best creamy, cheesy twice baked potatoes loaded with bacon. This recipe delivers fluffy filling inside a crispy potato skin, perfect for any dinner or holiday gathering.

Ingredients

Scale
  • 6 large Russet potatoes
  • 1 tablespoon olive oil
  • 1 cup cooked bacon, crumbled
  • 1 cup shredded sharp cheddar cheese, divided
  • 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. Wash the potatoes well and prick each potato several times with a fork. Rub the skins lightly with olive oil and sprinkle with a little salt.
  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 pierced with a fork.
  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 boat shape intact.
  5. Add the softened butter, sour cream, milk, salt, and pepper to the scooped potato flesh. Mash everything together until smooth and creamy.
  6. Stir in the crumbled bacon and half of the shredded cheddar cheese into the potato mixture. Mix until just combined.
  7. Spoon the filling mixture evenly back into the potato skins, mounding it slightly.
  8. Top each stuffed potato with the remaining shredded cheddar cheese.
  9. Place the filled potatoes back on the baking sheet. 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.

Notes

  • For extra crispy skins, you can bake the empty potato shells for 5 minutes after filling them before adding the final cheese topping.
  • You can prepare the filling and stuff the potatoes a day ahead. Cover them and refrigerate. Add about 5 to 10 minutes to the final baking time if baking directly from the refrigerator.
  • Use high-quality cheddar cheese for the best flavor in your creamy twice baked potatoes.

Nutrition

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