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Ultimate Cheesy Twice Baked Potatoes with Crispy Bacon and Chives

A delicious twice baked potato stuffed with mashed potato, topped with melted cheddar cheese, bacon bits, and chives.
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Make rich, creamy twice baked potatoes featuring sharp cheddar cheese, crispy bacon, and fresh chives. This recipe yields a fluffy interior and a perfectly browned topping.

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 crumbled cooked bacon
  • 2 tablespoons chopped fresh chives, plus more for garnish
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Scrub the potatoes clean and prick 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 pierced with a fork. Remove from the oven and let cool slightly, about 10 minutes.
  3. Reduce the oven temperature to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
  4. Slice each potato in half lengthwise. Carefully scoop the interior potato flesh into a large bowl, leaving about a quarter-inch shell intact.
  5. Add the butter, warm milk, sour cream, salt, pepper, half of the cheddar cheese, bacon, and chives to the potato pulp. Mash thoroughly until smooth and creamy. Do not overmix.
  6. Spoon the potato mixture evenly back into the potato skins, mounding it slightly.
  7. Place the filled skins on the prepared baking sheet. Sprinkle the remaining cheddar cheese over the tops of the filled potatoes.
  8. Bake for an additional 15 to 20 minutes, or until the filling is heated through and the cheese topping is melted and lightly golden brown.
  9. Garnish with extra fresh chives before serving.

Notes

  • For extra crispy skins, rub the outside of the raw potatoes with a thin layer of vegetable shortening instead of olive oil before the first bake.
  • If you prefer a smoother filling, use a potato ricer instead of mashing by hand.
  • You can prepare the filling and stuff the potatoes a day ahead. Cover and refrigerate. Before baking, let them sit at room temperature for 30 minutes, then bake as directed, adding 5 minutes to the final bake time if needed.

Nutrition

Find it online: https://eatableempress.com/twice-baked-potatoes-cheesy-bacon-recipe/