Easy Twice Baked Potatoes Recipe
These are the BEST Twice Baked Potatoes! Loaded with fluffy mashed potatoes, gooey melted cheese, crumbly bacon, and fresh chives, they can be made ahead of time, frozen, and served whenever as a delicious side dish, appetizer, or satisfying meal.
Servings: 6 twice baked potatoes
Cost: $10
Ingredients
- 6 medium-large russet potatoes
- ¼ cup olive oil
- coarse salt
- 6 strips bacon chopped
- 6 tablespoon butter
- 1.5 cups milk whole milk or 2%
- 1 cup sour cream (or Greek yogurt), plus more as needed
- salt and black pepper to taste
- 2.5 cup sharp cheddar cheese shredded
- ¼ cup fresh chives chopped (more or less to taste)
Instructions
- Preheat oven and prepare baking sheet. Preheat the oven to 425 degrees F. and line a large baking sheet with parchment paper or foil.
- Prepare potatoes. Scrub potatoes under cold water with a vegetable brush. Dry completely. Use a dinner fork to poke the potato several times, and on each side. Rub each potato with olive oil and coat generously with coarse salt.
- Cook the potatoes. Transfer potatoes to the prepared baking sheet and bake for approximately 45-60 minutes, or until the inside is soft (you can check for doneness by squeezing the potato-just take care and ensure your hand is protected by an oven mitt or towel). The exact cooking time will vary depending on the size of your potatoes.
- Cook the bacon: Add the chopped bacon to a large skillet and set over medium-high heat. Once the bacon is hot and sizzling, reduce heat to medium-low and cover with a lid. Cook low and slow, stirring occasionally. Once the bacon pieces are golden and release their grease, remove the lid and allow them to cook until the desired doneness is reached. Remove the bacon using a slotted spoon to a plate lined with paper towels. Set aside.
- Scoop out inside of potatoes. Once the potatoes are cool enough to handle, use a sharp paring knife to carefully cut around the top of the potato. Scoop out the top and very carefully use a spoon to scoop out the potato flesh, leaving an approximately 1/8-1/4-inch thickness of skin and flesh in each shell. Transfer the inside of the potatoes to a large mixing bowl.
- Mash potatoes. Add the butter, cooked bacon bits, milk, salt and pepper, and sour cream to the large mixing bowl filled with the fluffy baked potato insides. Mash until smooth. Add half the cheese and mix to combine. Season with additional salt and pepper, to taste.
- Stuff. Fill each potato skin with the mashed potato filling and top with remaining shredded cheddar cheese and bacon bits (if any extra remain).
- Bake. Transfer baking sheet to the oven a bake for approximately 15 minutes, or until cheese is melted and potatoes are heated through.
- Serve. Remove from the oven and garnish with fresh chopped chives, if desired. Enjoy!
Notes
Originally published September 9, 2019
Nutrition
Calories: 850kcal | Carbohydrates: 72g | Protein: 25g | Fat: 53g | Saturated Fat: 26g | Cholesterol: 116mg | Sodium: 614mg | Potassium: 1778mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1263IU | Vitamin C: 22mg | Calcium: 508mg | Iron: 4mg
