Twice-Baked Potatoes

baked potato stuffed with creamy mashed potato filling melted cheese crispy bacon and chopped chives

Prep Time 20

Cook Time 1 15

Total Time 1 35

Twice-baked potatoes are classic comfort food, featuring crisp skins, creamy mashed centers, melty cheddar, and crunchy bacon. Baked, filled, and then baked again, they are versatile, irresistible, and perfect for both weeknights and special occasions. The aroma of bacon, butter, and toasted cheese will make your kitchen the coziest spot in your home!

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Servings

Ingredients

4 large russet potatoes scrubbed and dried
4 slices bacon cooked crisp and crumbled
1/2 cup sour cream
1/4 cup milk
2 tablespoons unsalted butter softened
3/4 cup sharp cheddar cheese divided (1/2 cup for filling, 1/4 cup for tops)
3 green onions thinly sliced, divided
Salt and black pepper to taste

Equipment

Instructions

Preheat oven to 350°F (180°C). Place potatoes directly on the rack and bake for 1 hour, or until tender when pierced with a fork. Let cool just enough to handle.
Meanwhile, cook the bacon in a skillet over medium-high heat until crisp. Transfer to paper towels to drain, then crumble.
Once the potatoes are cool enough to handle, slice each in half lengthwise. Carefully scoop out the interior into a mixing bowl, leaving a thin border for support. Set the skins aside on a baking sheet.
Add sour cream, milk, butter, salt, pepper, 1/2 cup cheddar, and half the green onions to the scooped potato flesh. Mash until creamy with a few small lumps. Taste and adjust seasoning if needed.
Spoon the filling back into the potato skins, mounding slightly. Top with remaining cheddar cheese, crumbled bacon, and reserved green onions.
Return potatoes to the oven and bake for 15 minutes, until hot and the cheese is melted and bubbly. Serve straight from the oven for best texture.

Notes

Stuffed potatoes can be prepared and refrigerated up to one day in advance. For variations, try adding roasted garlic, swapping in Greek yogurt, or folding in extra vegetables like steamed broccoli. Freeze extra halves well-wrapped for up to 2 months; reheat in the oven until warmed through.

Nutrition