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Two photos of golden twice-baked potatoes stuffed with cheddar, bacon, and chives.

Twice-Baked Potatoes

Baked potato shells filled with a creamy mix of mashed potato, sour cream, cheddar, and bacon, then baked again until golden.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Servings: 8 halves
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large russet potatoes scrubbed
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 4 tablespoons unsalted butter softened
  • 1/2 cup sour cream
  • 1/4 cup whole milk warmed
  • 1 1/2 cups shredded sharp cheddar cheese divided
  • 6 slices bacon cooked and crumbled
  • 3 tablespoons sliced chives
  • 1/2 teaspoon garlic powder
  • Black pepper to taste

Equipment

  • Baking sheet
  • Large mixing bowl
  • Potato masher

Method
 

  1. Preheat oven to 400°F. Rub the pricked potatoes with oil and salt.
  2. Bake directly on the rack 60-70 minutes until tender.
  3. Tip: No foil keeps the skins crisp.
  4. Cool 10 minutes, then halve lengthwise.
  5. Scoop out the flesh, leaving a thin layer in the skins.
  6. Mash the flesh with the butter, sour cream, milk, 1 cup cheddar, half the bacon, chives, and seasonings.
  7. Fill the skins and top with remaining cheese and bacon.
  8. Bake at 375°F for 20 minutes until golden and bubbly.

Notes

Assemble up to 2 days ahead and bake before serving.
Freeze unbaked for up to 3 months.