Description
These Twice Baked Potatoes feature fluffy mashed potato filling blended with sour cream, cheddar cheese, and bacon, then baked to golden perfection. Creamy, cheesy, and savory, they’re the ultimate comfort side dish — perfect for holidays, potlucks, or cozy family dinners.
Ingredients
Scale
- 4 large russet potatoes
- 4 slices bacon
- ½ cup sour cream
- ⅓ cup whole milk
- 4 tablespoons butter
- ¾ cup cheddar cheese, divided
- 3 tablespoons chopped chives
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven: Heat your oven to 400°F (200°C). Scrub the potatoes clean, dry them thoroughly, and prick each with a fork a few times.
- First bake: Place the potatoes directly on the oven rack (with a baking sheet below to catch drips) and bake for 50–60 minutes, or until easily pierced with a fork. Let cool slightly.
- Cook the bacon: While the potatoes bake, cook bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble.
- Prepare the filling: Once cool enough to handle, cut each potato in half lengthwise. Scoop out the flesh, leaving about ¼ inch of potato inside the skin for stability. Place the scooped potato in a bowl.
- Mash and mix: Add butter, sour cream, milk, salt, and pepper to the bowl. Mash until smooth and creamy. Stir in half the cheese, most of the chives, and half of the crumbled bacon. Taste and adjust seasoning.
- Stuff the shells: Spoon the mixture evenly back into the potato skins, mounding it slightly. Place them on a baking sheet.
- Second bake: Top each potato with the remaining cheese and bake for 15–20 minutes, until the tops are golden and the cheese is bubbly.
- Garnish and serve: Sprinkle with remaining bacon and chives before serving warm.
Notes
Active time: ~25 minutes; passive (baking) time: ~65 minutes.
To save time, bake the potatoes a day in advance and refrigerate them. Simply reheat before stuffing and finishing the second bake.