Twice Baked Potatoes are a special dish that’s easy to make. These crispy baked potatoes stuffed with sour cream, cheese, and bacon make the perfect side!
Prep Time15 minutesminutes
Cook Time1 hourhour5 minutesminutes
Total Time1 hourhour20 minutesminutes
Ingredients
4large russet potatoes, scrubbed clean
2 to 3tablespoonsolive oil
½teaspoonsalt
½teaspoonground black pepper
¼cupsour cream
2tablespoonsbutter, sliced
3 to 4tablespoonsmilk
½teaspoongarlic powder
½teaspoononion powder
6ouncescheddar cheese, freshly shredded and divided
6slicesbacon, cooked and crumbled
¼cupfreshly minced chives
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Instructions
Preheat the oven to 400°F and line a medium size baking pan with aluminum foil.
Poke the potatoes multiple times with a fork then place the potatoes on the pan and drizzle them evenly with the olive oil and sprinkle on the salt and pepper. Rub the potatoes so that the oil and seasonings are evenly distributed.
Bake for 45-50 minutes or until a knife slides out smoothly from a potato when pierced in the center.
Slice them in half and let them cool until you can safely handle them.
Turn the oven temperature down to 375°F.
Scoop most of the potato out into a large bowl, leaving a quarter inch barrier around the edge.
Once all the potato halves have been scooped out, place the halves back on the pan.
Whip the potato with an electric mixer until smooth then add the sour cream, butter, milk, garlic powder and onion powder and whip again until smooth and the butter is melted.
Stir in ¾ of the cheddar cheese, bacon and chives then scoop the mix evenly between the potato skins.
Sprinkle the remaining cheese on top then bake for 20-25 minutes or until the cheese is fully melted.
Serve with sour cream, crispy bacon and freshly chopped chives, if desired.
Notes
Storing: If you made the potatoes according to the recipe and have some leftovers, just cook them down, place them in an airtight container, and freeze for up to four days.
Reheating: My personal favorite way to reheat these is in the air fryer. Cook them at 400°F for 2 to 3 minutes. You can also bake them in a normal oven at 400°F for 5 - 10 minutes, or until hot all the way through.
Making Ahead: Follow the recipe to bake and stuff the potatoes. Top with cheese, and allow to cool. From there, you can store in the fridge in an airtight container for up to 2 days, or wrap tightly and freeze for up to three months. When you’re ready, just bake as directed, adding 5 - 15 extra minutes to make sure the potatoes heat through.