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Ultimate Twice Baked Potatoes with Bacon and Cheese

Two perfectly golden twice baked potatoes stuffed with creamy filling, topped with melted cheese, bacon bits, and green onions.
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Make the best twice baked potatoes with a creamy, cheesy filling loaded with bacon. This recipe delivers fluffy potatoes perfect for any family meal or holiday gathering.

Ingredients

Scale
  • 6 large Russet potatoes
  • 1 tablespoon olive oil
  • 1/2 cup bacon, cooked and crumbled
  • 1 cup shredded sharp cheddar cheese, 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 Fahrenheit. 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 degrees Fahrenheit.
  4. Slice each potato in half lengthwise. Carefully 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 butter, sour cream, milk, 1 cup of cheddar cheese, salt, and pepper to the scooped potato flesh. Mash everything together until smooth and creamy.
  6. Stir in the crumbled bacon. Taste the filling and adjust salt and pepper if needed.
  7. Spoon the filling mixture evenly back into the reserved potato skins, mounding it slightly.
  8. Place the filled potatoes on a baking sheet. Top each potato with the remaining 1/2 cup of cheddar cheese.
  9. Bake for an additional 15 to 20 minutes, or until the cheese is melted and the filling is heated through.
  10. Garnish with sliced green onions before serving. These are the ultimate stuffed potatoes.

Notes

  • For make ahead side dishes, you can prepare the filling and stuff the potatoes, then cover and refrigerate for up to 24 hours before the final bake. Add 5 to 10 minutes to the final baking time if baking from cold.
  • If you prefer fluffy twice baked potatoes, use a potato ricer when putting the flesh into the bowl.
  • This recipe makes a great freezer friendly side dish. Freeze baked and cooled stuffed potatoes on a baking sheet, then transfer to a freezer bag. Bake from frozen at 375 degrees Fahrenheit for about 40 minutes, then top with cheese and bake for 10 more minutes.

Nutrition

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