Twice Baked Potatoes



  • 4 medium size Russet potatoes scrubbed and dried very well
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper


  • 4 tablespoons melted butter
  • 1/3 cup warm milk
  • 1/2 cup sour cream
  • 1 teaspoon dried chives (1 tablespoon fresh)
  • 3/4 teaspoon salt more or less to taste
  • 1/2 teaspoon garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp pepper
  • 1/4 cup chopped green onions
  • 1 1/2 cups freshly grated cheddar, divided
  • 4 oz. (5-6 strips) bacon cooked and chopped, divided


  1. Preheat the oven to 400 degrees F. Line a baking sheet with foil.
  2. Add potatoes to foil and prick each one a few times with a fork. Brush potatoes all over with olive oil. Sprinkle tops with half of salt and pepper, rub to evenly distribute, flip and repeat. Bake potatoes at 400 degrees F for 45-60 minutes OR until fork tender (larger potatoes may take 75 minutes), turning the potatoes once or twice during baking.
  3. Let potatoes cool 5-10 minutes (do not turn off oven). When cool enough to handle, slice each potato in half lengthwise. Scoop out most of the inside of the potato, leaving 1/4” around the top edges and a little bit on the bottom and sides so the skin doesn’t tear.
  4. Transfer potato shells back to the baking sheet and bake at 400 degrees F for 10 minutes (so the skins will harden/crisp up).
  5. Meanwhile, add scooped out potato filling to a large bowl along with butter, milk, sour cream and seasonings. Mash until smooth (I use a handheld electric mixer) then stir in green onions, half of the bacon and 3/4 cup cheese. Add additional milk if needed to reach creamy consistency.
  6. Spoon mashed potatoes back into the potato skins, slightly mounding in the middle. Top with remaining 3/4 cup cheese and bake at 400 degrees for approximately 15 minutes or until cheese is melted.
  7. Top potatoes with remaining bacon. Garnish with additional green onions if desired.

Leave a Reply

Your email address will not be published. Required fields are marked *