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Ultimate Cheesy Twice Baked Potatoes with Bacon

Three amazing twice baked potatoes stuffed with creamy filling, melted cheddar cheese, bacon bits, and green onions.
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Make the ultimate comfort food with these loaded twice baked potatoes. We bake the russet potatoes, scoop out the insides, mix them with sharp cheddar cheese, sour cream, and crispy bacon, and then bake them a second time until golden brown. This is a perfect potato side dish for dinner or your next holiday gathering.

Ingredients

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

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Rub the potatoes with olive oil and sprinkle with salt. Pierce each potato 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. Remove from the oven and let them cool slightly until you can handle them.
  3. Reduce the oven temperature to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
  4. Carefully slice each potato in half lengthwise. Scoop out the flesh into a large bowl, leaving about a 1/4-inch shell of potato skin intact.
  5. Add the butter, sour cream, 1 cup of cheddar cheese, milk, salt, and pepper to the scooped potato flesh. Mash everything together until creamy.
  6. Stir in the crumbled bacon. Taste the mixture and add more salt or pepper if needed.
  7. Spoon the potato mixture evenly back into the potato skins, mounding it slightly.
  8. Top each stuffed potato generously with the extra shredded cheddar cheese.
  9. Place the loaded twice baked potatoes back on the baking sheet. Bake for 15 to 20 minutes, or until the cheese is melted and bubbly and the filling is heated through.
  10. Garnish with sliced green onions before serving.

Notes

  • For extra crispy skins, you can brush the insides of the hollowed-out skins with a little melted butter before refilling.
  • You can prepare the filling and stuff the potatoes a day ahead. Cover them tightly with plastic wrap and refrigerate. Before baking, let them sit at room temperature for 30 minutes, then bake as directed, adding a few extra minutes if needed.
  • This recipe works well as a main course when served with a large salad.

Nutrition

Find it online: https://cookincorner.com/twice-baked-potato-bliss-recipe/