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Ultimate Twice Baked Potatoes Recipe

Two perfectly golden twice baked potatoes filled with creamy mashed potato and melted cheese, topped with fresh chives.
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Learn how to make perfectly creamy and cheesy twice baked potatoes with crisp skins. This loaded baked potato recipe is a satisfying upgrade for any dinner.

Ingredients

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

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 bowl, leaving about a quarter-inch shell intact for your stuffed potato skins.
  5. Add the milk, butter, sour cream, salt, and pepper to the scooped potato flesh. Mash until smooth.
  6. Stir in half of the shredded cheddar cheese, the crumbled bacon, and half of the chives into the potato mixture. Mix well to create your cheesy potato filling.
  7. Spoon the filling evenly back into the potato shells, mounding it slightly.
  8. Top each filled potato with the remaining cheddar cheese.
  9. Return the twice baked potatoes to the oven and bake for 15 to 20 minutes, or until the cheese is melted and bubbly and the filling is heated through.
  10. Garnish with the remaining fresh chives before serving your loaded baked potato side dish.

Notes

  • For extra crisp skin, you can brush the shells with a little melted butter before the second bake.
  • You can prepare the filling and stuff the potatoes a day ahead. Cover and refrigerate, then add 5 to 10 minutes to the final baking time.
  • Use high-quality sharp cheddar for the best flavor in your cheesy potato filling.

Nutrition

Find it online: https://afripaket.com/twice-baked-potatoes-recipe-creamy-bites/