Twice Baked Potatoes

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Twice baked potatoes are perfectly creamy, cheesy and topped with crispy bacon for a delicious side dish that just might steal the show. (And learn a shortcut for making them if you’re short on time.)

Prep Time10

Cook Time1

Total Time1 10

Yield: 4 servings

Ingredients

2 medium russet potatoes
½ cup sour cream or plain Greek yogurt
3-4 tablespoons of milk
2 tablespoons cream cheese (optional)
2 tablespoons unsalted butter, melted
½ cup shredded cheddar cheese, divided (¼ cup mixed in and extra T on top of each potato half)
¼ teaspoon kosher salt
¼ teaspoon black pepper
4 pieces bacon, cooked and crumbled

Instructions

Preheat oven to 400. Line a baking sheet with parchment paper or foil for easy clean up.
Scrub the potatoes and pierce with a fork in several places. Place on baking sheet and bake at 400 for 40-45 minutes, until tender. (See notes below for a shortcut version to cook the potatoes in the microwave.)
Let cool slightly then slice in half lengthwise. Carefully scoop out the insides, leaving about a ¼ inch rim around the edges and bottom. Sprinkle that lightly with salt and pepper.
Place the scooped out potato in a small bowl. Add the sour cream, milk, cream cheese if using, melted butter, ¼ cup of the cheese, salt and pepper. Mix until everything is well combined.
Return the potato mixture to the potato shells on the baking sheet. Top with the remaining cheddar cheese and the reserved bacon.
Return to the oven and bake at 400 for 15 more minutes.
Serve hot and enjoy!

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Notes

Potatoes: It helps to have somewhat evenly sized potatoes and ones that are going to be easy to halve lengthwise, so choose yours with that in mind.

Sour cream: Use sour cream or plain Greek yogurt, both work fine.

Milk: It’s fine to use skim milk, but 2% or whole milk - or half and half - will add a bit more richness.

Cream cheese: This is optional but adds some extra creaminess to the filling. I’ve made it with and without, depending on whether I have any on hand.

Cheese: We tend to stick with sharp cheddar cheese, but you can absolutely try this with Monterey Jack cheese, a Mexican blend cheese or even Pepper Jack cheese for a little kick.

Bacon: This needs to be cooked and crumbled, so please plan accordingly. I tend to make mine in the microwave for ease.

Shortcut: You can cook your potatoes in the microwave for that first baking bit and really cut the cook time on these potatoes to about 30 minutes instead of 60.

Optional topping ideas:

Chopped fresh chives
Sliced green onions
Sour cream or Greek yogurt
Butter
Extra cheese or bacon
Pickled jalapeños
Roasted red peppers
Steamed broccoli
Avocado slices

Leftovers: Leftover twice baked potatoes, once cooled, can be stored in a covered container in the refrigerator. You can also wrap individual ones in plastic wrap or aluminum foil to store in the fridge. They’ll keep for up to 3-4 days.

Reheat: Reheat twice baked potatoes in the oven or toaster oven at 300 for up to 10 minutes, until heated through. You can also reheat them in the microwave, but the potatoes will get soft and lose that crusty edge.

Make ahead: You can do the initial bake, make the filling and stuff the potatoes in advance. Add the cheese and bacon, then cover and store in the refrigerator for up to 1-2 days. Remove from the refrigerator as the oven preheats then bake for 20-25 minutes at 400 degrees F, until hot.

Nutrition

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