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Ultimate Twice Baked Potatoes: Creamy Filling and Crispy Skin

Close-up of a perfectly baked twice baked potatoes topped with melted cheddar cheese and fresh chives.
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Learn how to make the best loaded baked potato experience with this recipe for twice baked potatoes, featuring a creamy, cheesy filling and perfectly crisp skins.

Ingredients

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

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Pierce each potato several times with a fork. Rub the potatoes lightly with olive oil, salt, and pepper.
  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. 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 inside potato flesh into a large bowl, leaving about a 1/4-inch shell of potato skin remaining.
  5. Add the warm milk, softened butter, sour cream, garlic powder, and half of the shredded cheddar cheese to the scooped potato. Mash everything together until smooth and creamy.
  6. Stir in the crumbled bacon and half of the chopped chives into the potato mixture. Taste and add more salt and pepper if needed. This cheesy potato filling should be well-seasoned.
  7. Spoon the filling mixture back evenly into the potato shells, mounding it slightly on top.
  8. Place the stuffed potato skins on the prepared baking sheet. Sprinkle the remaining cheddar cheese over the tops of the filled potatoes.
  9. Bake for an additional 15 to 20 minutes, or until the filling is heated through and the cheese on top is melted and lightly golden brown.
  10. Remove from the oven, garnish with the remaining fresh chives, and serve your loaded baked potato immediately.

Notes

  • For an extra crispy skin, you can brush the potato shells with a little melted butter before the second bake.
  • You can prepare the filling mixture ahead of time and store it in the refrigerator for up to 24 hours. Stuff the skins just before baking.
  • If you want a richer flavor, substitute heavy cream for the whole milk.

Nutrition

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