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Ultimate Cheesy Twice Baked Potatoes with Bacon

A perfectly prepared twice baked potato, stuffed with creamy filling, topped with crispy bacon bits and fresh green chives.
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Make the best twice baked potatoes featuring a creamy, cheesy filling inside a perfectly baked russet potato, topped with crispy bacon and fresh chives. This recipe delivers a fluffy interior and a golden exterior, perfect as a comforting side dish.

Ingredients

Scale
  • 4 large Russet potatoes
  • 1 tablespoon olive oil
  • 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
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 slices bacon, cooked and crumbled
  • 2 tablespoons fresh chives, chopped

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Rub the potatoes lightly 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 pierced with a knife.
  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 the fluffy potato flesh into a bowl, leaving about a 1/4-inch shell of skin intact.
  5. Add the warm milk, softened butter, 1 cup of cheddar cheese, sour cream, salt, and pepper to the scooped potato. Mash everything together until creamy and smooth.
  6. Stir in half of the crumbled bacon and half of the chopped chives into the potato mixture.
  7. Spoon the filling evenly back into the potato skins, mounding it slightly.
  8. Place the filled potatoes on a baking sheet. Top each potato with the remaining cheddar cheese, bacon, and chives.
  9. Bake for an additional 15 to 20 minutes, or until the filling is heated through and the cheese on top is melted and golden brown.
  10. Serve immediately as an ultimate loaded potatoes side dish.

Notes

  • For make-ahead preparation, complete the recipe up to step 6. Cover the filled potatoes and refrigerate for up to 2 days. Before baking, let them sit at room temperature for 30 minutes, then bake as directed, adding 5-10 minutes to the final bake time if needed.
  • If you prefer a casserole style, you can mash all the scooped potato together in a baking dish instead of refilling the skins.
  • For extra crispy skins, you can bake the empty potato shells for 5 minutes after scooping the filling out before the final bake.

Nutrition

Find it online: https://cookingbymia.com/easy-twice-baked-potatoes-recipe/