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Ultimate Creamy and Cheesy Twice Baked Potatoes

Three delicious twice baked potatoes stuffed with creamy filling, topped with melted cheddar cheese and fresh chives.
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Make classic twice baked potatoes that are creamy inside and perfectly browned outside. This recipe is easy to prepare ahead of time for any gathering.

Ingredients

Scale
  • 4 large Russet potatoes
  • 1 tablespoon olive oil
  • 1/2 cup whole milk, warmed
  • 4 tablespoons unsalted butter, softened
  • 1/2 cup sour cream
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/4 cup chopped fresh chives, plus more for garnish
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 slices cooked bacon, crumbled (optional)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Pierce each potato several times with a fork.
  2. Rub the potatoes lightly 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.
  3. Remove potatoes from the oven and let them cool until you can safely handle them. Reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius).
  4. Slice each potato in half lengthwise. Carefully scoop out the flesh into a bowl, leaving about a 1/4-inch shell of potato skin.
  5. Mash the scooped potato flesh thoroughly. Add the warm milk, softened butter, sour cream, 3/4 cup of the cheddar cheese, chives, salt, and pepper. Mix until smooth and creamy. Fold in the crumbled bacon, if using.
  6. Spoon the potato mixture evenly back into the reserved potato skins, mounding it slightly.
  7. Place the filled skins on a baking sheet. Sprinkle the remaining 1/4 cup of cheddar cheese over the tops.
  8. Bake for 15 to 20 minutes, or until the filling is heated through and the cheese on top is melted and lightly golden brown.
  9. Garnish with extra chives before serving.

Notes

  • For make-ahead preparation, complete steps 1 through 5. Refrigerate the filled potato shells for up to 24 hours. Before baking, let them sit at room temperature for 20 minutes, then proceed with step 6.
  • To freeze, complete steps 1 through 5. Wrap the filled shells tightly in plastic wrap, then foil. Freeze for up to one month. Thaw overnight in the refrigerator before baking as directed.
  • For crispier skins, you can bake the empty shells for 5 minutes after scooping out the filling before refilling them.

Nutrition

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