Twice baked potatoes

Here’s a classic, ultra-creamy Twice-Baked Potatoes recipe—crispy skins, fluffy filling 🥔✨

Twice-Baked Potatoes

Ingredients

• 4 large russet potatoes
• 2 Tbsp olive oil
• Salt & black pepper
• 4 Tbsp butter, softened
• ½ cup sour cream
• ½ cup milk or heavy cream (warm)
• 1 cup shredded cheddar cheese (divided)
• 4 slices bacon, cooked & crumbled
• 2–3 green onions, sliced

Instructions

1. Bake potatoes:
   Preheat oven to 400°F (205°C).
   Scrub potatoes, poke with a fork, rub with oil, sprinkle with salt.
   Bake directly on the rack for 50–60 minutes until tender.
2. Scoop:
   Let cool slightly. Slice potatoes lengthwise and carefully scoop out flesh into a bowl, leaving a thin shell.
3. Mix filling:
   Mash potato flesh with butter, sour cream, milk, half the cheese, half the bacon, salt, and pepper until fluffy.
4. Fill skins:
   Spoon mixture back into potato shells. Top with remaining cheese and bacon.
5. Bake again:
   Return to oven for 15–20 minutes, until hot and golden.
6. Finish:
   Sprinkle with green onions and serve hot.

Tips & Variations

• Extra creamy: Use cream cheese (2–3 Tbsp) or swap milk for heavy cream
• Crispier skins: Brush shells with butter before second bake
• Loaded: Add ranch seasoning or garlic powder
• Make-ahead: Prep through filling step, refrigerate, then bake when ready
• Air fryer: Second bake at 375°F for 8–10 minutes

If you want a steakhouse-style, garlic parm, or jalapeño popper twist, I can hook you up 😄