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Ultimate Twice Baked Potatoes with Bacon and Cheese

Close-up of a perfectly loaded twice baked potato topped with melted cheddar, crispy bacon bits, and fresh green onions.
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Make the best creamy, cheesy twice baked potatoes loaded with bacon. This easy recipe delivers fluffy filling inside crispy potato skins, 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 F. 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 potatoes from the oven and let them cool slightly until you can handle them. Reduce the oven temperature to 375 degrees F.
  4. Slice each potato in half lengthwise. Carefully scoop out the flesh into a large bowl, leaving about a 1/4 inch shell of potato skin intact.
  5. Place the potato skins back on a baking sheet.
  6. To the scooped potato flesh, add the butter, sour cream, milk, salt, pepper, half of the bacon, and half of the cheddar cheese. Mash everything together until smooth and creamy.
  7. Spoon the filling mixture evenly back into the potato skins. Mound the filling slightly.
  8. Top the filled potatoes with the remaining cheddar cheese and remaining bacon.
  9. Bake 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 shells for an additional 5 minutes before filling them.
  • 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.
  • If you want a richer flavor, substitute heavy cream for the milk.

Nutrition

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