Ultimate Twice Baked Potatoes
Ultimate Twice Baked Potatoes are creamy, cheesy, and packed with flavor. Baked, scooped, mixed, and baked again, they deliver the perfect balance of crispy skins and rich, savory filling.
Ingredients
- 4 large russet potatoes
- 1/2 cup sour cream
- 1/4 cup milk
- 1/4 cup butter
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 4 slices cooked bacon, crumbled
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Wash potatoes, prick with a fork, and bake for 1 hour until tender.
- Cut potatoes in half lengthwise. Scoop out the insides, leaving a thin shell.
- Mash the potato flesh with sour cream, milk, butter, half the cheese, bacon, green onions, salt, and pepper.
- Spoon mixture back into potato shells. Top with remaining cheese.
- Bake for another 15–20 minutes until golden and bubbly.
- Serve hot, garnished with extra bacon or chives if desired.
Notes
- Use russet potatoes for the best texture and crisp skin.
- Don’t scoop too much—leave a thin layer for structure.
- Shred your own cheese for better melting.
- Add extra butter for a richer filling.
- They can be made ahead and refrigerated until ready to bake.