Twice Baked Potatoes

Level up your baked potato game with this recipe! We scoop the potato out of the skin, mash it up with plenty of cream cheese, sour cream, and cheese, and then mix it bacon and chives. This makes the perfect side dish for any night.

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 1 20

Total Time 1 40

Servings

Calories 253kcal

Author Karly Campbell

Ingredients

6 Russet potatoes
½ cup milk more as needed
¼ cup sour cream
¼ cup butter room temperature
2 ounces cream cheese room temperature
2 teaspoons seasoned salt
6 pieces bacon fried and crumbled
1 ½ cups shredded cheddar divided
2 tablespoons minced chives plus more for garnish

Instructions

Preheat oven to 375 degrees.
Scrub the potatoes clean and poke holes in the skin with a fork.
Place potatoes on a baking sheet and bake for 1 hour or until fork tender. Allow to cool slightly.
Cut potatoes in half lengthwise. Scoop the potatoes out into a mixing bowl leaving about 1/8th of an inch of potato along the skin.
Add the milk, sour cream, butter, cream cheese, and seasoned salt to the potatoes and mash well until smooth and creamy. Add additional milk if needed to reach the desired consistency. Taste and add additional salt, if needed.
Stir the bacon, ¾ cup of cheddar, and chives into the potatoes until combined.
Spoon the mashed potatoes evenly into the shells.
Top with the remaining cheese and bake for 15-20 minutes or until the potatoes are heated through and the cheese has melted.
Sprinkle with additional chives before serving.

Video

Notes

We tend to use smaller Russet potatoes in this recipe.

One potato half seems to be plenty for most, but bigger appetites may want a full potato.

To freeze, fill potatoes and top with cheese. Place on a baking sheet in the freezer for 1 hour. Wrap individually in foil. Freeze for up to 3 months.

To cook from frozen, thaw overnight in the fridge. Remove foil and heat at 350 for 30 minutes.

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