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Classic Creamy Twice Baked Potatoes with Bacon and Cheddar

A close-up of a delicious twice baked potato stuffed with creamy filling, topped with melted cheddar cheese, crispy bacon bits, and fresh chives.
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You make these twice baked potatoes for a comforting side dish that features a fluffy interior, creamy cheese filling, and crispy skin. This easy recipe is perfect for family gatherings or holiday dinners and can be prepared ahead of time.

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, plus extra for topping
  • 1/2 cup sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 slices bacon, cooked and crumbled
  • 2 tablespoons chopped fresh chives

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Rub the potatoes with olive oil and prick them several times with a fork. Bake directly on the oven rack for 50 to 60 minutes, or until the skins are crisp and the insides are tender.
  2. Remove the potatoes from the oven and let them cool slightly until you can handle them. Reduce the oven temperature to 375 degrees Fahrenheit.
  3. Carefully slice each potato in half lengthwise. Scoop the flesh out of each potato half into a bowl, leaving about a 1/4-inch shell intact.
  4. Add the butter, milk, 1 cup of cheddar cheese, sour cream, salt, and pepper to the potato pulp. Mash everything together until it is smooth and creamy.
  5. Stir in half of the crumbled bacon and half of the chopped chives into the potato mixture.
  6. Spoon the filling evenly back into the potato shells. Mound the filling slightly on top.
  7. Place the filled potatoes on a baking sheet. Top each potato with the remaining cheddar cheese.
  8. Bake for 15 to 20 minutes, or until the filling is heated through and the cheese on top is melted and lightly golden.
  9. Remove from the oven. Garnish with the remaining bacon and fresh chives before you serve them.

Notes

  • You can prepare the filling and stuff the potatoes one day ahead. Cover them loosely with plastic wrap and refrigerate. Add 5 to 10 minutes to the final baking time if baking straight from the refrigerator.
  • For extra crispy skins, you can place the empty potato shells in the oven for 5 minutes before scooping out the flesh.
  • Feel free to substitute Monterey Jack or Gruyere cheese for some of the cheddar for a different flavor profile.

Nutrition

Find it online: https://rosatasty.com/easy-twice-baked-potatoes-recipe/