Print

The Ultimate Creamy & Cheesy Twice Baked Potatoes (Make-Ahead Friendly)

Close-up of a fully loaded twice baked potato stuffed with creamy filling, melted cheddar cheese, bacon bits, and chives.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Announce some good news at your table with these ultimate creamy and cheesy twice baked potatoes. This recipe delivers fluffy interiors and golden tops, perfect for any family gathering or holiday side dish.

Ingredients

Scale
  • 4 large Russet potatoes
  • 1 tablespoon olive oil
  • 1 cup whole milk, warmed
  • 4 tablespoons unsalted butter, softened
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 slices bacon, cooked and crumbled
  • 2 tablespoons chopped fresh chives

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Rub the potatoes with olive oil and sprinkle with salt. Pierce each potato several times with a fork.
  2. Bake the potatoes directly on the oven rack for 50 to 60 minutes, or until the skins are crisp and the insides are tender when squeezed.
  3. Remove potatoes from the oven and let them cool until you can handle them safely. Reduce the oven temperature to 375 degrees Fahrenheit.
  4. Slice each potato in half lengthwise. Carefully scoop out the flesh into a large bowl, leaving about a 1/4-inch shell intact.
  5. Add the butter, warm milk, sour cream, heavy cream, 1/2 cup of the cheddar cheese, salt, and pepper to the potato flesh. Mash everything together until smooth and creamy.
  6. Stir in half of the crumbled bacon. Taste and adjust seasoning if needed.
  7. Spoon the filling mixture evenly back into the potato shells, mounding it slightly.
  8. Place the filled potatoes on a baking sheet. Top each one with the remaining 1/2 cup of cheddar cheese and the remaining bacon.
  9. Bake for 15 to 20 minutes, or until the cheese is melted and bubbly and the filling is heated through.
  10. Garnish with fresh chives before serving. If you are making these ahead, cover and refrigerate after step 6, then bake at 375 degrees Fahrenheit for 25 minutes before topping with cheese and baking for the final 15-20 minutes.

Notes

  • For extra fluffy potatoes, use a potato ricer when returning the flesh to the bowl.
  • You can substitute Gruyère or Monterey Jack cheese for some of the cheddar for a different flavor profile.
  • These are freezer friendly; freeze the filled, unbaked potatoes on a tray, then transfer to a freezer bag. Bake directly from frozen, adding about 10-15 minutes to the initial baking time.

Nutrition

Find it online: https://hungryhearld.com/ultimate-creamy-cheesy-twice-baked-potatoes/