The Best Twice Baked Potatoes
Indulge in ultimate comfort food perfection with *The Best Twice Baked Potatoes*! This crowd-pleasing recipe takes classic baked potatoes to the next level by combining creamy mashed potato filling with rich sour cream, melted butter, and milk, then mixing in sharp cheddar cheese, smoky crumbled bacon, and fresh chives for bursts of savory flavor. The loaded filling is beautifully nestled back into crispy russet potato skins, topped with a golden layer of cheesy goodness, and baked to bubbly perfection. Perfect as a hearty side dish or even a standalone treat, these twice baked potatoes are easy to prepare and guaranteed to impress. Whether you're hosting a dinner party or craving a cozy weeknight indulgence, this recipe delivers a satisfying bite every time!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons unsalted butter
- 0.5 cup sour cream
- 0.25 cup milk
- 1 cup shredded cheddar cheese
- 0.5 cup cooked and crumbled bacon
- 2 tablespoons fresh chives, chopped
Instructions
Preheat your oven to 400°F (200°C). Wash and scrub the potatoes thoroughly to remove any dirt, then pat them dry.
Rub each potato with olive oil and sprinkle with a pinch of salt. Place the potatoes directly on the middle oven rack, with a baking sheet on the rack below to catch any drips. Bake for 50-60 minutes or until the potatoes are fork-tender.
Remove the potatoes from the oven and let them cool for about 10 minutes, or until they are safe to handle.
Cut a lengthwise slit along the top of each potato, being careful not to cut entirely through. Gently scoop out the potato flesh into a large mixing bowl, leaving about 1/4-inch of potato lining to maintain the skins' structure.
Mash the potato flesh with a fork or potato masher until smooth. Add butter, sour cream, milk, salt, and black pepper. Mix until creamy and well combined.
Stir in half of the shredded cheddar cheese, half of the crumbled bacon, and half of the chopped chives. Adjust seasoning to taste if needed.
Carefully spoon the potato mixture back into the potato skins, mounding it slightly over the top.
Place the stuffed potatoes on a baking sheet lined with parchment paper. Sprinkle the remaining cheddar cheese evenly over the tops of the potatoes.
Return the potatoes to the oven and bake for an additional 15 minutes, or until the cheese is melted and golden brown.
Remove from the oven, sprinkle with the remaining bacon and chives, and serve warm. Enjoy!
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 1125 mg | 49% | |
| Total Carbohydrate | 68.6 g | 25% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 4.8 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 295 mg | 23% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 1733 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
