Ultimate Twice-Baked Potatoes

Loaded with Cheese, Bacon, and Green Onions

Twice-Baked Potatoes are the ultimate comfort food, combining a rich, creamy filling with a crispy potato shell. These potatoes are baked to tender perfection, scooped out, and then filled with a luscious mixture of sour cream, butter, Cheddar cheese, and green onions. Topped with crumbled crispy bacon and melted cheese, this dish is a feast for the senses. Whether served as a side dish or a hearty entrée, they’re guaranteed to impress your family and guests.
This recipe offers a perfect balance of textures and flavors, with the crispiness of the potato skins complementing the creamy, cheesy filling. Russet potatoes are the ideal choice for this dish due to their starchy interior and sturdy skins, which hold up beautifully after baking. The addition of bacon and green onions adds a savory crunch and a touch of freshness, making each bite a delightful experience.
Twice-Baked Potatoes are incredibly versatile and can be customized to suit your preferences. Add a sprinkle of garlic powder, swap sour cream for Greek yogurt, or toss in a handful of Parmesan cheese for a flavor boost. For a fun twist, mix in ranch seasoning or a pinch of smoked paprika to elevate the dish further. These potatoes are also an excellent make-ahead option, making them perfect for holiday dinners or busy weeknights.
From their impressive presentation to their unbeatable flavor, Twice-Baked Potatoes are a recipe you’ll return to time and again. They reheat beautifully, making leftovers just as delightful as the first serving. Whether you’re hosting a crowd or enjoying a quiet family dinner, these potatoes are sure to steal the show.

1. Prepare IngredientsPreheat the oven to 350°F (175°C). Wash and dry the potatoes thoroughly.

2. First BakeBake the potatoes directly on the oven rack or on a baking sheet until tender, about 1 hour. Allow the potatoes to cool slightly until they can be handled safely.Use a fork to test for doneness; it should slide easily into the potato.

3. Cook BaconIn a skillet, cook bacon over medium-high heat until crispy. Drain on paper towels and crumble.For less mess, cook bacon in the oven on a foil-lined baking sheet.Dispose of bacon grease carefully to avoid clogging your sink.

4. Prepare Potato FillingSlice each potato in half lengthwise. Scoop out the potato flesh, leaving about ¼-inch of potato attached to the skin for structure. Transfer the flesh to a large mixing bowl. Add sour cream, milk, butter, salt, pepper, ½ cup shredded cheese, and half the sliced green onions to the potato flesh. Mash or blend with a hand mixer until creamy.Adjust the consistency of the filling by adding more milk as needed.Rinse the hand mixer blades immediately after use.

5. Stuff the PotatoesSpoon the potato mixture back into the potato skins, dividing evenly. Top each stuffed potato with the remaining shredded cheese, green onions, and crumbled bacon.Use a piping bag for a clean and professional look.Wipe down surfaces after stuffing to avoid cheese residue.

6. Second BakeReturn the stuffed potatoes to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.For extra browning, broil for 2–3 minutes at the end.

7. ServeServe hot as a side dish or standalone entrée.

Baking potatoes4 piece

- Produce

Bacon8 slice

- Meat

Sour Cream1 cup

- Dairy

Milk1/2 cup

- Dairy

Butter4 tbsp

- Dairy

Salt1/2 tsp

- Spices

Pepper1/2 tsp

- Spices

Shredded Cheddar Cheese1 cup

- Dairy

Green Onions8 piece

- Produce

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Ultimate Twice-Baked Potatoes

Loaded with Cheese, Bacon, and Green Onions