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Ultimate Twice Baked Potatoes

Two perfectly cooked twice baked potatoes topped with melted cheddar cheese and fresh green onions.
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Make satisfying, loaded baked potatoes with creamy filling and crisp skins. This recipe upgrades a simple side dish for any gathering.

Ingredients

Scale
  • 4 large russet potatoes
  • 1 tablespoon olive oil
  • 1/2 cup milk
  • 4 tablespoons unsalted butter, softened
  • 1/2 cup sour cream
  • 1 cup shredded sharp cheddar cheese, divided
  • 4 slices bacon, cooked and crumbled
  • 2 green onions, sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Rub the potatoes with olive oil and sprinkle with salt. Bake directly on the oven rack for 50 to 60 minutes, until the skins are crisp and the insides are tender.
  2. Remove potatoes from the oven and let them cool slightly until you can handle them. Slice each potato in half lengthwise. Scoop out the flesh into a bowl, leaving about a quarter-inch shell intact.
  3. Place the potato shells on a baking sheet. Set aside.
  4. To the scooped potato flesh, add the milk, butter, sour cream, 3/4 cup of the cheddar cheese, bacon, salt, and pepper. Mash until smooth and creamy. Do not overmix.
  5. Spoon the cheesy potato filling evenly back into the potato shells, mounding it slightly.
  6. Top each stuffed potato with the remaining 1/4 cup of cheddar cheese.
  7. Return the baking sheet to the oven and bake for an additional 15 to 20 minutes, or until the cheese is melted and bubbly and the filling is heated through.
  8. Garnish with sliced green onions before serving.

Notes

  • For a crispier skin, you can brush the shells with a little melted butter before the second bake.
  • You can prepare the filling a day ahead and store it covered in the refrigerator. Add 5 minutes to the second bake time if baking cold.
  • Use high-quality sharp cheddar cheese for the best flavor in your cheesy potato filling.

Nutrition

Find it online: https://mistyplate.com/twice-baked-potatoes/