Description

The Ultimate Twice Baked Potato Recipe: Your New Easter Showstopper

If you’re looking for a side dish that feels special but is surprisingly simple to make, these loaded twice baked potatoes are it. Crispy on the outside, creamy and cheesy on the inside, and packed with savory bacon and green onions, they’re the kind of comfort food that disappears fast from the table.

Ingredients

Scale

4 large russet potatoes
2 tablespoons olive oil
Salt (for rubbing skins)
4 tablespoons unsalted butter, softened
½ cup sour cream
¼ cup milk or heavy cream
1½ cups shredded sharp cheddar cheese, divided
4 slices bacon, cooked and crumbled
2 green onions, finely sliced
Salt and black pepper, to taste

Optional: garlic powder, smoked paprika, or a spoonful of cream cheese for extra richness.

Instructions

1. Bake the Potatoes

Preheat your oven to 400°F (200°C).
Scrub the potatoes clean and pat them completely dry. Rub each potato with olive oil and sprinkle generously with salt.

Place them directly on the oven rack and bake for 60–70 minutes, until fork-tender.

2. Scoop the Filling

Let the potatoes cool for about 10–15 minutes. Slice each one in half lengthwise.

Carefully scoop out the inside into a large bowl, leaving about a ¼-inch border so the skins hold their shape.

3. Make the Creamy Filling

Mash the warm potato with butter, sour cream, and milk until smooth.

Stir in:

1 cup of cheddar cheese
Most of the bacon (save some for topping)
Most of the green onions
Salt and pepper to taste

Mix until creamy and well combined.

4. Fill and Bake Again

Spoon the mixture back into the potato shells, mounding it slightly.

Top with the remaining cheddar cheese.

Place on a baking sheet and bake for 15–20 minutes, until heated through and the cheese is melted and bubbly.

5. Garnish and Serve

Sprinkle with the reserved bacon and green onions. Serve warm and enjoy!

Notes

Dry the skins well before oiling to ensure crispiness.
Use russet potatoes — they have the perfect fluffy texture for mashing.
Taste the filling before stuffing so you can adjust seasoning.
Make ahead: Prepare through stuffing, refrigerate up to 24 hours, and bake when ready.
For extra creamy filling: Add 1–2 tablespoons cream cheese.