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The Best Twice-Baked Potatoes Recipe

A close-up of a loaded twice-baked potato topped with melted cheddar cheese, bacon bits, and fresh chives.
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Make creamy, cheesy stuffed potatoes loaded with bacon and chives. This recipe gives you fluffy potato filling and a perfectly browned top after the second bake.

Ingredients

Scale
  • 4 large russet potatoes
  • 1 tablespoon olive oil
  • 1/2 cup milk
  • 4 tablespoons unsalted butter
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup cooked bacon, crumbled
  • 1/4 cup chopped fresh chives, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons sour cream

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 pierced with a knife.
  3. Remove the 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 out the flesh into a large bowl, leaving about a 1/4-inch shell of potato skin intact.
  5. Add the milk, butter, sour cream, salt, and pepper to the scooped potato flesh. Mash until smooth.
  6. Stir in 3/4 cup of the cheddar cheese, all the crumbled bacon, and half of the chopped chives into the potato mixture. Mix well to combine.
  7. Spoon the potato filling evenly back into the potato skins, mounding it slightly on top.
  8. Place the stuffed potatoes on a baking sheet. Sprinkle the remaining 1/4 cup of cheddar cheese over the tops.
  9. Bake at 375 degrees F for 15 to 20 minutes, or until the filling is heated through and the cheese is melted and lightly golden brown.
  10. Garnish with the remaining fresh chives before serving your party potato boats.

Notes

  • For make ahead potato side dishes, you can prepare the filled potatoes up to this point, cover them tightly with plastic wrap, and refrigerate for up to 2 days. When ready to bake, add about 5 to 10 minutes to the final baking time.
  • If you plan to freeze these cheesy stuffed potatoes, assemble them completely, wrap them individually in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
  • For extra crispy skins, you can bake the potatoes directly on a wire rack instead of on a baking sheet during the first bake.

Nutrition

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