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The Best Twice-Baked Potatoes Recipe: Creamy, Cheesy, and Loaded

Two golden brown twice-baked potatoes stuffed with creamy filling, melted cheddar cheese, bacon bits, and fresh chives.
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Learn how to make perfect twice-baked potatoes with a fluffy, cheesy filling loaded with bacon and chives. This recipe is great for holiday sides or game day snacks.

Ingredients

Scale
  • 4 large Russet potatoes
  • 2 tablespoons olive oil
  • 1/2 cup milk
  • 4 tablespoons unsalted butter
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup cooked, crumbled bacon
  • 2 tablespoons chopped fresh chives, plus more for garnish
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup sour cream

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.
  3. Remove the potatoes from the oven and let them cool slightly until you can handle them. Reduce the oven temperature to 375 degrees Fahrenheit.
  4. Slice each potato in half lengthwise. Carefully scoop out the flesh into a bowl, leaving about a quarter-inch shell intact.
  5. Add the milk, butter, sour cream, half of the cheddar cheese, bacon, chives, salt, and pepper to the potato flesh. Mash everything together until smooth and creamy.
  6. Spoon the potato filling back into the potato shells, mounding it slightly. Top each shell with the remaining cheddar cheese.
  7. Place the stuffed potatoes on a baking sheet. Bake for 15 to 20 minutes, or until the filling is heated through and the cheese on top is melted and lightly golden.
  8. Garnish with extra fresh chives before serving.

Notes

  • For make-ahead preparation, complete all steps up to topping with cheese. Cover and refrigerate for up to 2 days. When ready to bake, let them sit at room temperature for 20 minutes, then bake as directed.
  • You can freeze the filled potatoes (before the second bake) for up to 3 months. Thaw overnight in the refrigerator before baking.
  • If you want crispier skins, you can bake the filled potatoes for 5 minutes longer.

Nutrition

Find it online: https://spoonfulsnap.com/twice-baked-potatoes-recipe-cheesy-stuffed/