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Twice Baked Potatoes

Close-up of three twice baked potatoes topped with melted cheese, crispy bacon bits, and fresh chives.
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Learn how to make perfectly creamy and flavorful twice baked potatoes, a satisfying upgrade to your regular baked potato.

Ingredients

Scale
  • 4 large baking potatoes
  • 1/2 cup butter, softened
  • 1/2 cup milk or heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 4 slices bacon, cooked and crumbled
  • 2 tablespoons chopped fresh chives
  • 1/4 cup sour cream

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash the potatoes and prick them all over with a fork.
  3. Bake the potatoes directly on the oven rack for 50-60 minutes, or until tender when pierced with a fork.
  4. Remove potatoes from the oven and let them cool slightly until you can handle them.
  5. Cut each potato in half lengthwise. Carefully scoop out the flesh, leaving about a 1/4-inch shell. Place the scooped-out potato flesh into a large bowl.
  6. Add the butter, milk or cream, salt, and pepper to the potato flesh. Mash until smooth and creamy.
  7. Stir in the cheddar cheese, crumbled bacon, chives, and sour cream. Mix well.
  8. Spoon the filling back into the potato shells.
  9. Place the filled potato halves on a baking sheet.
  10. Bake for another 15-20 minutes, or until the filling is heated through and the tops are lightly golden.

Notes

  • For crispier skins, you can rub the potatoes with a little oil and salt before the first baking.
  • You can prepare the filling ahead of time and refrigerate it. Spoon into shells and bake when ready to serve.
  • Feel free to customize your filling with other ingredients like chopped green onions, garlic powder, or a different type of cheese.

Nutrition

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