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Ultimate Twice Baked Potatoes with Bacon and Cheese

Close-up of a perfectly cooked twice baked potato topped with melted cheddar cheese and crispy bacon bits.
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Make the ultimate comfort food with these creamy, cheesy twice baked potatoes loaded with bacon. This recipe delivers fluffy filling inside a crispy potato skin, perfect as a holiday side dish or family favorite.

Ingredients

Scale
  • 6 large Russet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 cup butter, softened
  • 1/2 cup milk or heavy cream
  • 1 cup sour cream
  • 1 1/2 cups shredded sharp cheddar cheese, divided
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 6 slices bacon, cooked and crumbled
  • 3 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.
  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. Carefully slice each potato in half lengthwise. Scoop out the flesh into a large bowl, leaving about a 1/4-inch border of potato inside the skin. Place the empty skins on a baking sheet.
  5. Add the softened butter, milk or cream, sour cream, 1 cup of the cheddar cheese, black pepper, and garlic powder to the scooped potato flesh. Mash until smooth and creamy.
  6. Stir in the crumbled bacon. Taste the filling and add more salt or pepper if needed.
  7. Spoon the filling evenly back into the potato skins, mounding it slightly.
  8. Top the filled potatoes with the remaining 1/2 cup of cheddar cheese.
  9. Return the baking sheet to the 375 degrees F oven and bake for 15 to 20 minutes, or until the cheese is melted and the filling is heated through.
  10. Garnish with sliced green onions before serving.

Notes

  • For make-ahead preparation, complete the recipe up to step 6. Cover the filled potatoes and refrigerate for up to 2 days. When ready to bake, add 5 to 10 minutes to the baking time.
  • For a fluffier texture, use heavy cream instead of milk.
  • You can substitute Monterey Jack or Colby cheese for the cheddar if you prefer a milder flavor.

Nutrition

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