Description

These twice baked potatoes feature crispy potato skins filled with a creamy, cheesy, bacon-studded filling and topped with melty cheddar and fresh chives. Perfect as a comforting dinner side or a crowd-pleasing party dish, they’re easy to make ahead and endlessly customizable.

Ingredients

Scale

4 large russet potatoes (about 2 lbs)
2 tablespoons olive oil
1/2 cup sour cream
1 cup shredded sharp cheddar cheese, divided
4 slices bacon, cooked and crumbled (optional)
2 tablespoons unsalted butter
1/4 cup milk
2 tablespoons chives or green onions, finely chopped
1/2 teaspoon garlic powder
Salt and pepper, to taste

Instructions

Preheat oven to 400°F (200°C). Scrub potatoes, dry, and rub with olive oil. Sprinkle lightly with salt. Place directly on oven rack or on a baking sheet.
Bake potatoes for 45-55 minutes, until skins are crisp and a fork slides in easily. Poke with a fork halfway through to vent steam.
Let potatoes cool until you can handle them, about 10 minutes. Slice each potato lengthwise.
Scoop out the potato flesh with a spoon, leaving a 1/4-inch shell so the skins stay sturdy.
In a mixing bowl, mash the potato flesh with butter until smooth. Add sour cream, milk, garlic powder, salt, pepper, half the cheese, and half the bacon. Mix until fluffy. Taste and adjust seasoning.
Spoon the filling back into the potato shells, piling it high. Sprinkle with remaining cheese and bacon. Top with chives or green onions.
Place stuffed potatoes on a baking sheet and bake at 400°F (200°C) for 15-20 minutes, until cheese is golden and bubbly.
Let cool for 5 minutes before serving.

Notes

For vegetarian, omit bacon or use sautéed mushrooms or caramelized onions. You can prep these up to a day ahead and bake before serving. If the filling is too thick, add a splash more milk; if too thin, add extra cheese. For extra crispy skins, brush with melted butter before stuffing. Variations include broccoli cheddar, buffalo chicken, or Tex-Mex. Naturally gluten-free—just check your bacon and seasonings.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 potato half
Calories: 210
Sugar: 2
Sodium: 350
Fat: 10
Saturated Fat: 5
Carbohydrates: 24
Fiber: 2
Protein: 7

Keywords: twice baked potatoes, party side, comfort food, cheesy potatoes, bacon, make ahead, gluten free, vegetarian option, easy dinner, holiday side