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Ultimate Twice Baked Potatoes with Creamy Filling and Crispy Bacon

Close-up of a perfectly stuffed twice baked potato loaded with cheesy filling, bacon bits, and green onions.
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Make the best twice baked potatoes with a fluffy, cheesy interior and crispy bacon topping. This recipe focuses on achieving a non-dry filling and includes instructions for making them ahead.

Ingredients

Scale
  • 4 large Russet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 cup milk
  • 4 tablespoons unsalted butter
  • 1/2 cup sour cream
  • 1 cup sharp cheddar cheese, shredded (plus 1/2 cup for topping)
  • 1/2 cup cooked bacon, crumbled
  • 2 green onions, sliced
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. 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 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 Fahrenheit.
  4. Carefully slice each potato in half lengthwise. Scoop the flesh out of each potato half into a large bowl, leaving about a 1/4-inch shell of potato skin.
  5. Add the milk, butter, sour cream, 1 cup of cheddar cheese, pepper, and garlic powder to the scooped potato flesh. Mash until smooth and creamy. Do not overmix.
  6. Stir in the crumbled bacon and half of the sliced green onions into the potato mixture.
  7. Spoon the filling evenly back into the reserved potato skins, mounding it slightly.
  8. Top each filled potato with the remaining 1/2 cup of shredded cheddar cheese.
  9. Place the stuffed potatoes back on a baking sheet. Bake at 375 degrees Fahrenheit for 15 to 20 minutes, or until the cheese is melted and the filling is heated through.
  10. Garnish with the remaining green onions before serving.

Notes

  • To make ahead: Complete steps 1 through 6. Cover the filled potatoes loosely with plastic wrap and refrigerate for up to 2 days. When ready to bake, let them sit at room temperature for 20 minutes before proceeding with step 7 (you may need to add 5 minutes to the final bake time).
  • For a crispier skin, brush the inside of the empty potato shells with melted butter before refilling.
  • If you prefer a casserole style, skip scooping the flesh out and simply mash everything together in the bowl, then spread the mixture into a baking dish and top with cheese.

Nutrition

Find it online: https://kingscook.com/twice-baked-potato-recipe-ultimate-comfort-food/