Ultimate Twice-Baked Potatoes (Crispy Skins, Creamy Cheddar-Bacon Filling)
These ultimate twice-baked potatoes are loaded with crispy bacon, creamy cheddar, and tangy sour cream, making them an irresistible side dish for any occasion.
Ingredients
Main Ingredients
- 4 large large baking potatoes (about 2 lb) For baking
- 8 slices bacon Cooked and crumbled
- 1 carton sour cream (8 oz)
- 1 cup shredded cheddar cheese (about 4 oz), divided Reserve half for topping
- 1 cup sliced green onions (about 8) Reserve half for garnish
- 1/2 cup milk Warm for better texture
- 4 Tbsp butter, softened
- 1/2 tsp salt
- 1/2 tsp black pepper
Optional Ingredients
- Extra cheddar (for a thicker cheesy top)
- 1/2 tsp garlic powder For extra savory flavor
- smoked paprika A pinch for smoky depth
- hot sauce or cayenne For a spicy kick
- chives Swap for green onions
Instructions
Preparation
- Preheat your oven to 350°F.
- Scrub potatoes clean and dry them well.
- Prick each potato several times with a fork.
- Place potatoes on a rimmed baking sheet and bake until fork-tender, about 1 1/2 hours.
- Let potatoes cool for 10 minutes.
Mixing / Assembling
- While potatoes bake, cook bacon in a skillet over medium-high heat until crisp, about 8 minutes. Drain on paper towels.
- Slice each baked potato in half lengthwise.
- Carefully scoop the potato flesh into a large bowl.
- Add sour cream, 1/2 cup cheddar, 1/2 cup green onions, milk, butter, salt, and pepper.
- Mix until creamy and well blended.
Cooking / Baking
- Spoon the potato mixture back into the skins, mounding it slightly.
- Top each half with crumbled bacon and the remaining cheddar cheese.
- Return to the baking sheet and bake until heated through and the cheese is melted, about 15 minutes.
Resting / Finishing
- Sprinkle with the remaining green onions.
- Rest 3–5 minutes before serving.
Notes
For best texture, warm the milk slightly before mixing. Brush the skins with butter or oil before filling. You can substitute Greek yogurt for sour cream.