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The Ultimate Easy & Creamy Twice Baked Potatoes with Crispy Bacon Topping

Close-up of a delicious twice baked potato stuffed with mashed potato, topped with melted cheddar cheese and crispy bacon bits.
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Create the best twice baked potatoes featuring a fluffy interior, a rich, cheesy filling, and a crispy skin topped with savory bacon. This classic comfort food side dish is simple to prepare and perfect for family gatherings or holiday dinners.

Ingredients

Scale
  • 4 large Russet potatoes
  • 1 tablespoon olive oil
  • 1/2 cup milk, warmed
  • 4 tablespoons unsalted butter, softened
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh chives or green onions
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 slices bacon, cooked and crumbled

Instructions

  1. Preheat your oven to 400°F (200°C). Pierce each potato several times with a fork. Rub the potatoes lightly 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 squeezed.
  3. Remove potatoes from the oven and let them cool slightly until you can handle them. Reduce the oven temperature to 375°F (190°C).
  4. Slice each potato in half lengthwise. Carefully scoop out the flesh into a bowl, leaving about a 1/4-inch shell of potato skin intact.
  5. Place the empty potato skins on a baking sheet.
  6. To the scooped potato flesh, add the softened butter, warm milk, sour cream, 3/4 cup of the cheddar cheese, chives, salt, and pepper. Mash everything together until creamy and fluffy. Do not overmix.
  7. Spoon the potato mixture evenly back into the potato skins, mounding it slightly.
  8. Top each filled potato with the remaining 1/4 cup of cheddar cheese and the crumbled bacon.
  9. Return the baking sheet to the oven and bake for 15 to 20 minutes, or until the filling is heated through and the cheese topping is melted and lightly golden brown.
  10. Serve immediately for the best texture.

Notes

  • For make-ahead preparation, complete all steps up to topping the potatoes with cheese and bacon. Cover the filled potatoes tightly with plastic wrap and refrigerate for up to 2 days. Add 5-10 minutes to the final baking time if baking directly from the refrigerator.
  • To freeze, prepare through step 6. Place the filled potatoes on a baking sheet and freeze until solid. Transfer to a freezer-safe, airtight container. Bake from frozen at 375°F (190°C) for 30 to 35 minutes before adding the final cheese and bacon topping, then bake until golden.
  • For an extra crispy skin, bake the potatoes directly on the oven rack instead of on a pan.

Nutrition

Find it online: https://www.unfoldrecipes.com/easy-creamy-twice-baked-potatoes-recipe/