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Ultimate Twice Baked Potatoes: Creamy Filling and Crispy Skin

A close-up of a perfectly prepared twice baked potato, loaded with mashed potato filling, melted cheddar cheese, bacon bits, and chives.
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Learn how to make the best loaded baked potato experience with a creamy, cheesy filling and perfectly crisp skins. This recipe is great for a dinner party or satisfying side dish.

Ingredients

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

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Prick each potato several times with a fork. Rub the potatoes with olive oil and sprinkle with 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.
  3. Remove 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 inside flesh into a large bowl, leaving about a quarter-inch shell of potato skin intact.
  5. Add the warm milk, softened butter, 1 cup of cheddar cheese, sour cream, crumbled bacon, chives, pepper, and garlic powder to the scooped potato flesh.
  6. Mash the mixture thoroughly until it is smooth and creamy. Taste the cheesy potato filling and adjust salt or pepper if needed.
  7. Spoon the filling back into the potato skins, mounding it slightly.
  8. Place the filled potato skins on a baking sheet. Top each one 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 bubbly. Serve immediately for the best loaded baked potato result.

Notes

  • For extra crisp skins, you can brush the inside of the scooped skins with a little melted butter before refilling them.
  • You can prepare the filling and stuff the skins a day ahead. Cover them tightly and refrigerate. Add about 5 to 10 minutes to the final baking time if baking from cold.
  • Use high-quality sharp cheddar cheese for the best flavor in your cheesy potato filling.

Nutrition

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