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Ultimate Twice Baked Potatoes: Creamy Filling, Crispy Skin

Close-up of a delicious twice baked potatoes stuffed with creamy filling, melted cheddar cheese, and crispy bacon bits.
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Learn how to make the ultimate loaded baked potato experience with this recipe for twice baked potatoes, featuring a creamy, cheesy filling and perfectly crisp skins.

Ingredients

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

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. 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. Remove from the oven and let them cool slightly until you can handle them.
  3. Reduce the oven temperature to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
  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 to maintain structure.
  5. Add the warm milk, softened butter, sour cream, 3/4 cup of the cheddar cheese, bacon, chives, salt, and pepper to the potato flesh. Mash everything together until smooth and creamy. Taste and adjust seasoning if needed. This is your cheesy potato filling.
  6. Spoon the filling mixture evenly back into the potato skins, mounding it slightly.
  7. Place the filled skins on the prepared baking sheet. Sprinkle the remaining 1/4 cup of cheddar cheese over the tops.
  8. Bake for an additional 15 to 20 minutes, or until the filling is heated through and the cheese on top is melted and bubbly.
  9. Garnish with extra fresh chives before serving your loaded baked potato side dish.

Notes

  • For extra crispy skins, rub the outside with a little melted butter before the first bake.
  • You can make the filling mixture ahead of time and store it in the refrigerator for up to two days before stuffing the skins and baking.
  • If you want a richer flavor, substitute half the milk with heavy cream for a more decadent cheesy potato filling.

Nutrition

Find it online: https://tastytipster.com/twice-baked-potatoes-recipe-cheesy-filling/