Let me tell you about the potato dish that will absolutely ruin you for all other potato preparations – twice baked potatoes! These golden beauties are like getting a hug from your favorite grandmother, except that hug is filled with bacon, cheese, and pure carb-loaded bliss.
What makes these potatoes so incredibly special? It’s all in the technique, my friends. We’re talking about perfectly baked russet potatoes that get hollowed out, then their fluffy innards get mixed with butter, sour cream, and all the good stuff before being stuffed back into their crispy potato jackets. Then – and here’s where the magic happens – they go back in the oven for round two, emerging with golden, cheese-topped perfection.
I’ve been perfecting this recipe for years, and I can confidently say these are restaurant-quality twice baked potatoes that you can make right in your own kitchen. They’re perfect as a side dish for steak night, or honestly, just eat them as the main event with a simple salad. Trust me, your family will be begging you to make these every week!
Recipe Details
- Prep: N/A
- Cook: N/A
- Servings: N/A
Ingredients
- 4 large russet potatoes (about ½ pound each)
- 1 tablespoon olive oil
- 4 ounces thick-cut bacon, diced
- 4 tablespoons butter, softened
- ½ cup sour cream
- ¼ cup whole milk
- ½ teaspoon salt (plus extra for potato skins)
- ¼ teaspoon freshly cracked black pepper
- 3 green onions, thinly sliced
- 1¼ cups sharp cheddar cheese, shredded and divided
Instructions
- Preheat your oven to 425°F. Scrub the potatoes clean and pierce each one 8-10 times with a fork. Rub with olive oil and a pinch of salt, then bake for 45-60 minutes until tender when squeezed.
- While potatoes bake, cook the diced bacon in a large skillet over medium heat until crispy, about 6-8 minutes. Transfer to paper towels and set aside.
- Let potatoes cool for 10 minutes, then cut each in half lengthwise. Carefully scoop out the flesh, leaving about ¼ inch of potato in each skin to maintain structure.
- In a large bowl, mash the potato flesh with butter, sour cream, milk, salt, and pepper until smooth and creamy. Fold in half the bacon, most of the green onions (save some for garnish), and 1 cup of the cheddar cheese.
- Season the empty potato skins with a pinch of salt and pepper. Generously fill each skin with the mashed potato mixture, mounding it slightly. Top with remaining cheese.
- Return to the oven for 15-20 minutes until the tops are golden brown and the cheese is bubbly. Garnish with remaining bacon and green onions before serving hot.
Tips & Variations
Pro tip #1: Don’t skip pricking the potatoes with a fork – this prevents them from exploding in the oven! Pro tip #2: For extra fluffy filling, use a potato ricer instead of a regular masher – it creates the most incredible texture. Pro tip #3: These can be assembled ahead of time and refrigerated for up to 2 days before the final baking step, making them perfect for entertaining!
