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The Ultimate Easy Twice Baked Potatoes (Creamy, Cheesy, and Crispy)

A close-up of a delicious twice baked potato, stuffed with creamy filling, topped with melted cheddar cheese and fresh chives.
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Make the best twice baked potatoes with this simple recipe. You get a fluffy, cheesy interior inside a crispy potato skin, perfect for any dinner or holiday gathering.

Ingredients

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

Instructions

  1. Preheat your oven to 400°F (200°C). Pierce each potato several times with a fork. Rub the skins lightly with olive oil and sprinkle with salt.
  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 the potatoes from the oven and let them cool just enough to handle, about 10 minutes. Reduce the oven temperature to 375°F (190°C).
  4. Slice each potato in half lengthwise. Carefully scoop out the flesh into a large bowl, leaving about a 1/4-inch shell of potato skin intact.
  5. Add the butter, warm milk, sour cream, 3/4 cup of the cheddar cheese, salt, and pepper to the scooped potato flesh. Mash until smooth and creamy.
  6. Fold in the chives and crumbled bacon, if using. Taste and adjust seasoning if needed.
  7. Spoon the potato mixture evenly back into the reserved potato shells, mounding it slightly.
  8. Place the filled potatoes on a baking sheet. Sprinkle the remaining 1/4 cup of cheddar cheese over the tops.
  9. Bake for 15 to 20 minutes, or until the filling is heated through and the cheese on top is melted and lightly golden.
  10. Garnish with extra chives before serving.

Notes

  • For make-ahead preparation, complete the steps up to stuffing the shells. Cover and refrigerate for up to 2 days. Add 5-10 minutes to the final baking time if baking directly from the refrigerator.
  • These potatoes freeze well. After the second bake, let them cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat at 375°F (190°C) until hot.
  • Use any type of cheese you like, such as Monterey Jack or Gruyère, for a different flavor profile.

Nutrition

Find it online: https://delishcraze.com/easy-twice-baked-potatoes-recipe/