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Ultimate Twice-Baked Potatoes

side dish

Ultimate Twice-Baked Potatoes

Creamy and cheesy twice-baked potatoes filled with sour cream, cheese, and bacon. Perfect for family dinners or special occasions.

Prep

15 min

Cook

75 min

Total

90 min

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Ingredients

Serves5

Ultimate Twice-Baked Potatoes

  • 2.5 piece Baking potatoes (Russet potatoes recommended)
  • 5 slice Bacon (Cooked, drained, and crumbled)
  • 0.625 cup Sour Cream
  • 0.3125 cup Milk
  • 2.5 tbsp Butter
  • 0.3125 tsp Salt (To taste)
  • 0.3125 tsp Pepper (To taste)
  • 0.625 cup Shredded Cheddar Cheese (Divided)
  • 5 piece Green Onions (Sliced and divided)
Servings: 5−+
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Cooking Instructions

  1. 1

    Prepare Ingredients

    Preheat the oven to 350°F (175°C). Wash and dry the potatoes thoroughly.
  2. 2

    First Bake

    Bake the potatoes directly on the oven rack or on a baking sheet until tender, about 1 hour. Allow the potatoes to cool slightly until they can be handled safely.
    Tip: Use a fork to test for doneness; it should slide easily into the potato.
  3. 3

    Cook Bacon

    In a skillet, cook bacon over medium-high heat until crispy. Drain on paper towels and crumble.
    Tip: For less mess, cook bacon in the oven on a foil-lined baking sheet.
    Cleanup: Dispose of bacon grease carefully to avoid clogging your sink.
  4. 4

    Prepare Potato Filling

    Slice each potato in half lengthwise. Scoop out the potato flesh, leaving about ¼-inch of potato attached to the skin for structure. Transfer the flesh to a large mixing bowl. Add sour cream, milk, butter, salt, pepper, ½ cup shredded cheese, and half the sliced green onions to the potato flesh. Mash or blend with a hand mixer until creamy.
    Tip: Adjust the consistency of the filling by adding more milk as needed.
    Cleanup: Rinse the hand mixer blades immediately after use.
  5. 5

    Stuff the Potatoes

    Spoon the potato mixture back into the potato skins, dividing evenly. Top each stuffed potato with the remaining shredded cheese, green onions, and crumbled bacon.
    Tip: Use a piping bag for a clean and professional look.
    Cleanup: Wipe down surfaces after stuffing to avoid cheese residue.
  6. 6

    Second Bake

    Return the stuffed potatoes to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
    Tip: For extra browning, broil for 2–3 minutes at the end.
  7. 7

    Serve

    Serve hot as a side dish or standalone entrée.

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Ultimate Twice-Baked Potatoes

Loaded with Cheese, Bacon, and Green Onions

Prep: 15 min · Cook: 75 min · Total: 90 min · Servings: 5

Ingredients

Ultimate Twice-Baked Potatoes

  • 2.5 piece Baking potatoes (Russet potatoes recommended)
  • 5 slice Bacon (Cooked, drained, and crumbled)
  • 0.625 cup Sour Cream
  • 0.3125 cup Milk
  • 2.5 tbsp Butter
  • 0.3125 tsp Salt (To taste)
  • 0.3125 tsp Pepper (To taste)
  • 0.625 cup Shredded Cheddar Cheese (Divided)
  • 5 piece Green Onions (Sliced and divided)

Instructions

  1. Prepare Ingredients — Preheat the oven to 350°F (175°C). Wash and dry the potatoes thoroughly.
  2. First Bake — Bake the potatoes directly on the oven rack or on a baking sheet until tender, about 1 hour. Allow the potatoes to cool slightly until they can be handled safely.
  3. Cook Bacon — In a skillet, cook bacon over medium-high heat until crispy. Drain on paper towels and crumble.
  4. Prepare Potato Filling — Slice each potato in half lengthwise. Scoop out the potato flesh, leaving about ¼-inch of potato attached to the skin for structure. Transfer the flesh to a large mixing bowl. Add sour cream, milk, butter, salt, pepper, ½ cup shredded cheese, and half the sliced green onions to the potato flesh. Mash or blend with a hand mixer until creamy.
  5. Stuff the Potatoes — Spoon the potato mixture back into the potato skins, dividing evenly. Top each stuffed potato with the remaining shredded cheese, green onions, and crumbled bacon.
  6. Second Bake — Return the stuffed potatoes to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
  7. Serve — Serve hot as a side dish or standalone entrée.