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Ultimate Twice Baked Potatoes with Bacon and Cheese

Two perfectly prepared twice baked potatoes loaded with melted cheddar cheese, bacon bits, and fresh green onions.
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Make the best creamy, cheesy twice baked potatoes loaded with bacon. This recipe provides the perfect fluffy filling inside a crisp potato skin for an unforgettable side dish.

Ingredients

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

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Wash the potatoes well and rub each potato lightly with olive oil and a pinch of 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 fork.
  3. Remove the potatoes from the oven and let them cool slightly until you can handle them safely. Reduce the oven temperature to 375 degrees Fahrenheit.
  4. Carefully slice each potato in half lengthwise. Scoop out the flesh into a large bowl, leaving about a 1/4 inch of potato inside the skin to maintain the boat shape.
  5. Place the hollowed-out potato skins back on a baking sheet.
  6. To the scooped potato flesh, add the butter, sour cream, milk, salt, pepper, bacon, and half of the cheddar cheese.
  7. Use a potato masher or an electric mixer on low speed to mash and mix the ingredients until the filling is creamy and smooth. Do not overmix.
  8. Spoon the filling mixture evenly back into the potato skins, mounding it slightly.
  9. Top each stuffed potato with the remaining cheddar cheese.
  10. Return the baking sheet to the 375 degree Fahrenheit oven and bake for 15 to 20 minutes, or until the cheese is melted and bubbly and the filling is heated through.
  11. Garnish the ultimate twice baked potatoes with sliced green onions before serving.

Notes

  • For extra crispy skins, you can bake the empty skins for an additional 5 minutes before refilling them.
  • You can prepare the filling one day ahead. Store the filled potatoes, covered, in the refrigerator. Add 5 to 10 minutes to the final baking time if baking directly from the fridge.
  • If you prefer a tangier flavor, substitute plain Greek yogurt for the sour cream.

Nutrition

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