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Classic Twice Baked Potatoes

Four perfectly baked twice baked potatoes loaded with mashed potato filling, melted cheddar cheese, and topped with fresh green onions.
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Make creamy, cheesy twice baked potatoes with crisp skins for an indulgent side dish.

Ingredients

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

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Scrub the potatoes clean and prick 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 pierced with a knife.
  3. Remove the potatoes from the oven and let them cool slightly until you can handle them. Cut each potato in half lengthwise.
  4. Carefully scoop out the inside potato flesh into a large bowl, leaving about a 1/4-inch shell of potato skin intact. Place the potato shells on a baking sheet.
  5. Add the butter, sour cream, milk, 3/4 cup of the cheddar cheese, crumbled bacon, chives, salt, and pepper to the bowl with the scooped potato. Mash everything together until smooth and creamy.
  6. Spoon the potato mixture evenly back into the potato shells, mounding it slightly.
  7. Sprinkle the remaining 1/4 cup of cheddar cheese over the tops of the filled potatoes.
  8. Return the baking sheet to the oven and bake for an additional 15 to 20 minutes, or until the filling is heated through and the cheese on top is melted and lightly browned.
  9. Garnish with extra fresh chives before serving.

Notes

  • For extra crisp skins, lightly brush the outside of the whole potatoes with oil before the initial bake.
  • You can prepare the filling and stuff the potatoes up to 24 hours ahead. Cover and refrigerate. Add about 5 to 10 minutes to the final baking time if cooking directly from the refrigerator.

Nutrition

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