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Ultimate Twice Baked Potatoes with Bacon and Cheese

Two cheesy twice baked potatoes topped with melted cheddar and bacon bits served on a white plate.
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Create the best twice baked potatoes, featuring a creamy, cheesy filling loaded with bacon, perfect for any gathering or family dinner.

Ingredients

Scale
  • 6 large russet potatoes
  • 1 tablespoon olive oil
  • 1 cup cooked, crumbled bacon
  • 1 cup shredded sharp cheddar cheese, plus extra for topping
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 4 tablespoons unsalted butter, softened
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 green onions, sliced, for garnish

Instructions

  1. Preheat your oven to 400 degrees F. Rub the potatoes lightly with olive oil and prick them several times with a fork.
  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.
  3. Remove the potatoes from the oven and let them cool slightly until you can handle them safely. Reduce the oven temperature to 375 degrees F.
  4. Slice each potato in half lengthwise. Carefully scoop out the flesh into a large bowl, leaving about a quarter-inch of potato inside the skin to keep the boat shape intact.
  5. Add the softened butter, sour cream, milk, salt, and pepper to the scooped potato flesh. Mash until smooth.
  6. Stir in the crumbled bacon and 1 cup of shredded cheddar cheese until just combined. Do not overmix.
  7. Spoon the filling mixture evenly back into the potato skins, mounding it slightly.
  8. Place the filled potatoes on a baking sheet. Top each potato with a little extra shredded cheddar cheese.
  9. Bake for an additional 15 to 20 minutes, or until the cheese is melted and the filling is heated through.
  10. Garnish with sliced green onions before serving. These are the ultimate stuffed potatoes.

Notes

  • For make-ahead side dishes, you can scoop and mix the filling, stuff the potatoes, and refrigerate them for up to 24 hours before the final bake. Add 5-10 minutes to the final baking time if baking directly from the refrigerator.
  • If you prefer a casserole style, you can skip scooping the skins and simply mash all the potato flesh together, mix with the other ingredients, and bake it all in a casserole dish. This creates a delicious twice baked potato casserole.

Nutrition

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