... Print

Best Ever Classic Twice Baked Potatoes Recipe

A close-up of a delicious twice baked potato stuffed with creamy filling and topped with crispy bacon bits.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You will love this recipe for classic twice baked potatoes. They feature a crispy skin, a creamy, cheesy interior loaded with bacon, and are perfect as a holiday side dish or comfort food main course.

Ingredients

Scale
  • 4 large Russet potatoes
  • 1 tablespoon olive oil
  • 1/2 cup butter, softened
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 cup shredded sharp cheddar cheese, plus extra for topping
  • 4 slices bacon, cooked and crumbled
  • 2 tablespoons chopped fresh chives
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Wash the potatoes well and rub them lightly with olive oil and 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 potatoes from the oven and let them cool just enough to handle. Reduce the oven temperature to 375 degrees Fahrenheit.
  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 softened butter, sour cream, milk, 1 cup of cheddar cheese, crumbled bacon, chives, salt, and pepper to the scooped potato flesh.
  6. Mash the mixture until it is smooth and creamy. Taste and adjust seasoning if needed.
  7. Spoon the filling evenly back into the potato shells, mounding it slightly.
  8. Place the filled potatoes on a baking sheet. Top each with a little extra shredded cheddar cheese.
  9. Bake for 15 to 20 minutes, or until the filling is heated through and the cheese on top is melted and lightly golden.
  10. Serve immediately for the best texture.

Notes

  • For make-ahead preparation, complete the recipe up to the end of Step 6. Cover the filled potatoes tightly with plastic wrap and refrigerate for up to 2 days. Before baking, let them sit at room temperature for 20 minutes, then proceed with Step 7.
  • These potatoes freeze well. After Step 6, freeze the potatoes uncovered on a baking sheet until solid, then transfer them to a freezer-safe bag. Bake from frozen at 375 degrees Fahrenheit for about 30 to 35 minutes, then top with cheese and bake for an additional 10 minutes until hot.
  • For extra crispy skins, you can brush the skins with melted butter before the first bake.

Nutrition

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