Twice Baked Potatoes

Twice baked potatoes are the perfect side dish. An oven-baked potato shell stuffed with mashed potatoes, loaded with cheese, sour cream, chives, & bacon.

Course Side Dish

Cuisine American

Keyword baked potatoes, potato side dishes, side dishes

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings potato halves

Calories 379kcal

Author Kathleen

Ingredients

4 medium russet potatoes scrubbed clean. Should be about 4 1/2" x 3" in size, and should weigh a total of 13 ounces.
3 1/2 tablespoons unsalted butter softened and divided
3/4 cup sour cream
1/4 cup heavy cream at room temperature
6 slices cooked bacon chopped
2 cups cheddar shredded and divided
1/2 cup chives, chopped
1 teaspoon salt
1/4 teaspoon black pepper

Instructions

Prep. Position a rack in the center of the oven. Preheat to 350°F.
Prep potatoes. Place the potatoes (4) directly on the oven rack and bake until tender, 1-1 1/4 hour. When cool enough to handle (about 10-15 minutes), cut the potatoes in half lengthwise. With a spoon, gently scoop out the flesh of the potatoes, leaving the shells 1/4-1/8 inch thick. Turn the oven up to 400°F.
Filling. Push the potato flesh through a potato ricer or mash well with a potato masher; transfer to a bowl. Add 2 1/2 tablespoons of butter, sour cream (3/4 cup), heavy cream (1/4 cup), chopped bacon (6), 1 1/2 cups cheddar cheese, chives (1/2 cup), salt (1 teaspoon), and pepper (1/4 teaspoon) to potatoes and mix until well combined. Adjust seasoning, if needed.
Assemble. Spoon the filling evenly into the potato skins and compact it lightly. Top each potato with bits of the remaining 1 tablespoon of butter. Arrange the stuffed potatoes on a rimmed baking sheet or baking dish.
Bake until heated through, about 25-30 minutes. Remove from oven and top potatoes with remaining cheddar cheese. Place back in the oven and continue to cook until cheese melts. Let sit for 10 minutes then serve.

Notes

Sour Cream - twice baked potatoes with sour cream are absolutely the most delicious The sour cream adds a tangy creaminess. If you make this recipe with large potatoes, add extra sour cream to keep them creamy.
Heavy Cream - Adds even more creaminess.
Bacon - I like to use uncured bacon because it doesn’t have nitrates. The concern associated with cured meat that contains nitrates about their cancer-causing effects just isn’t worth the risk for me. Check out this article if you want to know more here.
Cheddar - I love extra sharp cheddar, but you can use any you'd like!
Chives - Adds a wonderful onion flavor with a slight garlicky note. If you don’t have chives, green onions (scallions) are a perfect substitute.

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