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Ultimate Twice Baked Potatoes

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Make rich, creamy twice baked potatoes with crisp skins. This recipe shows you how to create a perfectly seasoned, cheesy filling for an impressive side dish.

Ingredients

Scale
  • 4 large Russet potatoes
  • 1 tablespoon olive oil
  • 1/2 cup milk, warmed
  • 4 tablespoons unsalted butter, softened
  • 1/2 cup sour cream
  • 1 cup shredded sharp cheddar cheese, divided
  • 4 slices bacon, cooked and crumbled
  • 2 tablespoons chopped fresh chives, plus more for garnish
  • 1/2 teaspoon salt
  • 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 pierced with a knife.
  3. Remove potatoes from the oven and let them cool slightly until you can handle them. Reduce the oven temperature to 375 degrees Fahrenheit.
  4. Slice each potato in half lengthwise. Carefully scoop out the flesh into a medium bowl, leaving about a quarter-inch shell intact.
  5. Add the warmed milk, butter, sour cream, half of the cheddar cheese, crumbled bacon, chives, salt, and pepper to the potato flesh.
  6. Mash the mixture until it is smooth and creamy. Taste and adjust seasoning if needed.
  7. Spoon the filling back into the potato shells, mounding it slightly.
  8. Top each stuffed potato with the remaining cheddar cheese.
  9. Return the potatoes to the oven and bake for 15 to 20 minutes, or until the filling is heated through and the cheese is melted and lightly golden.
  10. Garnish with extra fresh chives before serving.

Notes

  • For crispier skins, you can brush the shells with a little melted butter before refilling them.
  • You can prepare the filling a day ahead and store it in the refrigerator. Add 5 to 10 minutes to the final baking time if baking cold.
  • Use high-quality sharp cheddar cheese for the best flavor in your cheesy potato filling.

Nutrition

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