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Ultimate Twice Baked Potatoes with Bacon and Cheese

Close-up of a delicious twice baked potato loaded with cheesy filling, bacon bits, and fresh green onions.
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Make the best creamy, cheesy twice baked potatoes loaded with bacon. This recipe delivers fluffy filling inside crispy skins, perfect for any dinner or holiday gathering.

Ingredients

Scale
  • 4 large Russet potatoes
  • 1 tablespoon olive oil
  • 1 cup cooked bacon, crumbled
  • 1 cup sharp cheddar cheese, shredded, plus 1/2 cup for topping
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 4 tablespoons unsalted butter, softened
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 green onions, sliced for garnish

Instructions

  1. Preheat your oven to 400 degrees F. 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 F.
  4. Carefully slice each potato in half lengthwise. Scoop the flesh out of each potato half into a large bowl, leaving about a 1/4-inch shell of potato skin intact.
  5. Add the softened butter, sour cream, milk, salt, and pepper to the scooped potato flesh. Mash until smooth and creamy.
  6. Stir in 1 cup of the shredded cheddar cheese and all of the crumbled bacon into the potato mixture. Mix until just combined.
  7. Spoon the filling mixture evenly back into the potato skins, mounding it slightly.
  8. Place the stuffed potatoes on a baking sheet. Top each potato with the remaining 1/2 cup of shredded cheddar cheese.
  9. Bake at 375 degrees F for 15 to 20 minutes, or until the cheese is melted and bubbly and the filling is heated through.
  10. Garnish with sliced green onions before serving. Enjoy your ultimate stuffed potatoes!

Notes

  • For extra crispy skins, you can bake the empty shells for an additional 5 minutes before filling them.
  • You can prepare the filling and stuff the potatoes a day ahead. Cover them and refrigerate. Add 5 to 10 minutes to the final baking time if baking directly from the refrigerator.
  • If you want a richer flavor, substitute half of the milk with heavy cream.

Nutrition

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