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

Two servings of amazing twice-baked potatoes, topped with melted cheddar cheese and fresh chives.
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Make these incredibly fluffy and cheesy stuffed potatoes for a perfect comfort food side dish. This twice-baked potatoes recipe is great for game day or holiday meals.

Ingredients

Scale
  • 4 large Russet potatoes
  • 1 tablespoon olive oil
  • 1/2 cup whole milk, warmed
  • 4 tablespoons unsalted butter, softened
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup crumbled cooked bacon
  • 2 tablespoons chopped fresh chives, plus more for garnish
  • 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 when squeezed.
  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. Carefully slice each potato in half lengthwise. Scoop out the flesh into a bowl, leaving about a 1/4-inch shell of potato skin.
  5. Mash the scooped potato flesh with the warm milk, butter, salt, and pepper until smooth.
  6. Stir in 3/4 cup of the cheddar cheese, the cooked bacon, and the 2 tablespoons of chives into the potato mixture. Mix well.
  7. Spoon the potato filling evenly back into the potato shells, mounding it slightly.
  8. Top each stuffed potato with the remaining 1/4 cup of cheddar cheese.
  9. Place the filled potatoes on a baking sheet. Bake at 375 degrees Fahrenheit for 15 to 20 minutes, or until the filling is heated through and the cheese on top is melted and bubbly.
  10. Remove from the oven. Top each potato with a dollop of sour cream and a sprinkle of fresh chives before serving.

Notes

  • For make ahead potato side dishes, you can complete the recipe up to step 6 (filling the shells). 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, adding 5-10 minutes to the baking time.
  • To freeze these cheesy stuffed potatoes, complete up to step 6, wrap tightly in plastic wrap, and freeze for up to 1 month. Thaw overnight in the refrigerator before baking.
  • If you prefer a richer flavor, substitute heavy cream for the milk.

Nutrition

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