Twice baked potatoes feature crispy potato skins filled with fluffy potatoes, cheddar cheese, crispy bacon, green onions & sour cream!

Whether you are having friends over to watch the big game or want something fun to eat, these easy twice baked potatoes are awesome!

Why You’ll Love Loaded Baked Potatoes

Excellent game day food
Tastes great
Easy to make
Perfect for entertaining
Goes great with my Ranch Dressing

Ingredients

Baking Potatoes
Sour Cream
Milk
Cooked bacon
Cheese
Butter
Salt & pepper
Green onions

How to Make Twice Baked Potatoes

Step 1: Prep the Potatoes

Scrub the 4 large baking potatoes thoroughly, making sure they are clean.
Pat them dry with a paper towel and prick them a few times using a fork. This helps the steam escape during baking.

Step 2: Initial Baking

Preheat your oven to 400°F.
Rub the prepared potatoes with 2 tablespoons of oil (such as olive oil or vegetable oil) and a sprinkling of salt.
Place the oiled and salted potatoes directly on the oven rack or on a baking sheet.
Bake for approximately 45-60 minutes until the potatoes are tender when pierced with a fork.

Step 3: Hollowing the Potatoes

Carefully remove the baked potatoes from the oven and allow them to cool slightly, making them easier to handle.
Cut each potato in half lengthwise.
Use a spoon to scoop out the insides, leaving a thin shell to hold the filling.

Step 4: Prepare the Filling

In a mixing bowl, mash the potato insides with a fork or potato masher.
Add 1/2 cup of sour cream, 1/4 cup of milk, 2 tablespoons of unsalted butter, half of the crumbled bacon, half of the shredded cheddar cheese, half of the chopped scallions, salt, and pepper to taste.
Mix the ingredients thoroughly until the mixture is creamy.

Step 5: Fill the Potato Shells

Spoon the prepared potato mixture back into the potato shells, mounding it slightly.

Step 6: Add Toppings and Final Baking

Top each filled potato with the remaining shredded cheddar cheese and crumbled bacon.
Place the potatoes back in the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.

Step 7: Garnish and Serve

Remove the twice-baked potatoes from the oven and sprinkle them with the remaining chopped scallions.
Allow the potatoes to cool for a few minutes to avoid burning your mouth.
Enjoy your delicious homemade twice-baked potatoes!

Related Recipes

Best Twice Baked Potatoes Recipe

Twice baked potatoes feature crispy potato skins filled with fluffy potatoes, cheddar cheese, crispy bacon, green onions & sour cream!

Print Pin

Course: Appetizer

Cuisine: American

Keyword: cheesy potatoes, potatoes, twice baked potatoes

Prep Time: 10

Cook Time: 1 20

Total Time: 1 30

Servings:

Calories: 296kcal

Equipment

Kitchen Knives

Ingredients

4 large potatoes
1/2 cup sour cream
1/4 cup heavy cream or milk
4-6 strips bacon cooked and crumbled
2 tablespoons olive oil
2 tablespoons butter unsalted
1 cup cheddar cheese shredded
2 green onions or chives, chopped finely
salt to taste
pepper to taste

Instructions

Scrub the 4 large baking potatoes thoroughly, making sure they are clean. Pat them dry with a paper towel and prick them a few times using a fork. This helps the steam escape during baking.
Preheat your oven to 400°F. Rub the prepared potatoes with 2 tablespoons of oil (such as olive oil or vegetable oil) and a sprinkling of salt. Place the oiled and salted potatoes directly on the oven rack or on a baking sheet.Bake for approximately 45-60 minutes until the potatoes are tender when pierced with a fork.
Carefully remove the baked potatoes from the oven and allow them to cool slightly, making them easier to handle.Cut each potato in half lengthwise.Use a spoon to scoop out the insides, leaving a thin shell to hold the filling.
In a mixing bowl, mash the potato insides with a fork or potato masher.Add 1/2 cup of sour cream, 1/4 cup of milk, 2 tablespoons of unsalted butter, half of the crumbled bacon, half of the shredded cheddar cheese, half of the chopped scallions, salt, and pepper to taste.Mix the ingredients thoroughly until the mixture is creamy.
Spoon the prepared potato mixture back into the potato shells, mounding it slightly.
Top each filled potato with the remaining shredded cheddar cheese and crumbled bacon.Place the potatoes back in the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Remove the loaded baked potatoes from the oven and sprinkle them with the remaining chopped scallions.Allow the potatoes to cool for a few minutes to avoid burning your mouth.Enjoy your delicious homemade twice-baked potatoes!

Nutrition