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Twice-Baked Potatoes

Golden-topped comfort food with fluffy, creamy filling that transforms humble russet potatoes into restaurant-quality side dishes with crispy edges and irresistible creamy centers.
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Prep Time 15 minutes
Cook Time 1 minute
Servings: 4
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 4 large russet potatoes (about 8 oz each)
  • 4 tablespoons butter, softened
  • 1/2 cup sour cream
  • 1/2 cup milk or heavy cream
  • 1 cup sharp cheddar cheese, shredded
  • 4 strips bacon, cooked and crumbled
  • 3 green onions, finely chopped
  • 1/2 teaspoon garlic powder
  • salt and black pepper to taste
  • 2 tablespoons fresh chives for garnish

Method
 

  1. Preheat your oven to 425°F and pierce each potato several times with a fork. Place potatoes directly on the oven rack with a baking sheet below to catch any drips. Bake for 45-60 minutes until they yield slightly to pressure and the skin feels crispy.
  2. Allow potatoes to cool for 10 minutes until safe to handle. Slice each potato lengthwise and carefully scoop out the flesh, leaving about 1/4-inch border to maintain structural integrity.
  3. In a large bowl, mash the warm potato flesh with butter until smooth and creamy. Gradually add sour cream and milk, mixing until you achieve a consistency similar to thick mashed potatoes. Fold in 3/4 cup of cheese, bacon, green onions, garlic powder, salt, and pepper.
  4. Generously spoon the mixture back into the potato shells, mounding it slightly above the rim. Sprinkle the remaining cheese on top, creating little peaks that will turn golden and bubbly.
  5. Return stuffed potatoes to the 425°F oven for 15-20 minutes until the tops are golden brown and the cheese bubbles enthusiastically.
  6. Remove from oven and immediately sprinkle with fresh chives and any remaining green onions. Serve while the cheese is still bubbling.

Notes

Bake the potatoes up to 2 days ahead and refrigerate for time-saving. Assemble completely and refrigerate up to 2 days before final baking, or freeze for up to 3 months. Always use room temperature ingredients to avoid dense filling. Don't overmix to prevent gummy texture. Use russet potatoes for best results.