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Ultimate Twice Baked Potatoes with Bacon and Cheese

Close-up of a golden brown twice baked potato stuffed with creamy mashed potato, cheese, and bacon bits.
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Make the ultimate comfort food side dish with these creamy, cheesy twice baked potatoes loaded with bacon. This recipe delivers fluffy filling inside crispy skins, perfect for family dinners or holiday gatherings.

Ingredients

Scale
  • 6 large Russet potatoes
  • 1 tablespoon olive oil
  • 1 cup cooked bacon, crumbled
  • 1 cup shredded sharp cheddar cheese, plus more for topping
  • 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. Pierce each potato several times with a fork. Rub the potatoes lightly with olive oil and sprinkle with salt.
  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 the flesh out of each potato half into a large bowl, leaving about a 1/4-inch shell of potato skin intact.
  5. Add the softened butter, sour cream, milk, salt, and pepper to the scooped potato flesh. Mash until smooth.
  6. Stir in the 1 cup of cheddar cheese and the crumbled bacon into the potato mixture. Mix until just combined.
  7. Spoon the filling evenly back into the reserved potato skins, mounding it slightly.
  8. Place the filled potatoes on a baking sheet. Top each potato with extra shredded cheddar cheese.
  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 make-ahead preparation, complete the recipe through Step 6. Cover the filled potatoes and refrigerate for up to 2 days. Add 5-10 minutes to the second baking time if baking directly from the refrigerator.
  • To achieve a fluffier texture, use a potato ricer instead of mashing by hand.
  • You can freeze the assembled, unbaked potatoes for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

Nutrition

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