How to Make the Best Twice Baked Potatoes Every Time
Indulge in the ultimate comfort food with this simple yet satisfying twice baked potatoes recipe. Featuring fluffy russet potatoes filled with creamy sour cream, rich cheddar cheese, and crispy turkey bacon, these crowd-pleasing potatoes are perfect for family dinners, holidays, or casual gatherings. With variations from classic to casserole, and tips for storage and reheating, you’ll master twice baked potatoes every time.
Ingredients
- 4 large russet potatoes
- 4 tablespoons olive oil
- ½ cup sour cream
- ¼ cup milk
- 4 tablespoons unsalted butter
- 1 cup shredded cheddar cheese, divided
- 4 slices turkey bacon, cooked and crumbled
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
Preheat your oven to 400°F (200°C). Scrub the potatoes clean and dry them thoroughly. Rub each potato with olive oil and place them on a baking sheet. Bake for 50-60 minutes, or until tender when pierced with a fork. Let the potatoes cool until they are safe to handle.
Carefully cut each potato in half lengthwise and scoop out the insides into a large bowl, leaving a thin shell.
Add sour cream, milk, butter, half of the cheddar cheese, salt, and pepper to the potato flesh. Mash until creamy and well combined.
Fold in most of the turkey bacon and green onions, reserving a bit for topping.
Spoon the mashed mixture back into the potato shells, mounding slightly.
Sprinkle the remaining cheddar cheese and reserved turkey bacon over the tops.
Place the stuffed potatoes back on the baking sheet and bake at 375°F (190°C) for 15-20 minutes, or until heated through and the cheese is melted.
Garnish with the remaining green onions before serving.
Notes
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Use russet potatoes for the best structure and fluffiness.
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Mash filling gently to avoid gummy texture.
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Customize with proteins like shredded chicken or vegetarian options.
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Make ahead and freeze for convenient future meals.
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Explore creative presentation and pairing ideas on Pinterest.