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Four twice baked potato halves served on a white platter
5 from 4 votes

Twice Baked Potatoes

The ultimate twice-baked potato side dish is a crispy potato skin stuffed with loaded fluffy mashed potatoes and topped with extra bacon and melted cheese!
Author Diana
Servings 8 servings
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes

Ingredients

  • 4 russet potatoes See note 1 for alternatives
  • 1 tablespoon olive oil or vegetable oil
  • ½ teaspoon salt

For the filling:

  • 1 ¼ cups (150 grams) shredded cheese Monterey Jack, sharp cheddar, gruyere, or Mexican cheese blend. Divided, see note 7
  • ¼ cup (60 grams) sour cream at room temperature
  • ¼ cup (60 ml) milk at room temperature
  • 4 tablespoons (57 grams) butter softened to room temperature
  • 2 green onions finely sliced
  • 4 strips of bacon cooked and crispy, chopped into small pieces, divided
  • Salt and pepper to taste
  • Chives finely chopped, for garnish

Instructions

  • Preheat oven to 400°F/205°C.
  • Wash, scrub, dry and prick potatoes with a fork (about 6 times per potato). Rub with oil, and season with salt.
  • Place on a rack over a sheet pan, and bake for 50-60 minutes. The internal temperature should be 210°F/100°C (they will be tender when pierced with a fork/knife). Remove from the oven, and let them cool until they’re cool enough to safely handle.
  • Cut the potatoes lengthwise, and carefully scoop out the flesh leaving about ¼ inch stuck to the skin of the potatoes (be careful to leave the skin intact).
  • Place the potato flesh in a bowl, and mash it with a potato masher. Add ¾ cup of cheese, sour cream, milk, butter, green onions, half of the bacon, salt, and pepper. Stir to combine.
  • Fill potato skins with the mixture, top with remaining cheese.
  • Bake for 15-20 minutes or until the cheese is melted and golden.
  • Garnish with bacon and chives, and serve.

Notes

  1. You want to use potatoes with a higher starch content so they bake up nice and fluffy. Russet potatoes or Yukon Golds are great and readily available in most American and Canadian grocery stores. Sebago potatoes in Australia or Maris Piper or King Edwards potatoes in the UK are perfect choices.
  2. Remember to use potatoes with a higher starch content or at least ones that are somewhere in the middle.
  3. Make sure to pat the potatoes dry so that the skin crisps up nicely and the water on the outside of the potato doesn't create any extra steam.
  4. Pierce potatoes with a fork before baking to avoid exploding potatoes!
  5. We're keeping the skin on (obviously) so make sure to scrub them beforehand.
  6. Using a hand mixer is super convenient but don't forget to watch for over mixing.
  7. It's recommended you freshly grate your cheese from a block as it melts much better. Pre-shredded packaged cheese comes with anti-clumping agents (which is why it's not clumpy when it comes out of the bag) which stop it from melting as nicely.

Nutrition

Calories: 273kcal | Carbohydrates: 21g | Protein: 8g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 402mg | Potassium: 511mg | Fiber: 1g | Sugar: 2g | Vitamin A: 398IU | Vitamin C: 7mg | Calcium: 129mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/twice-baked-potatoes/