Twice Baked Potatoes

These twice baked potatoes are what happens when a regular baked potato dreams big – we’re talking creamy, cheesy, bacon-loaded perfection that’ll make your taste buds do a happy dance.

Imagine the fluffiest mashed potatoes you’ve ever had, but served in a crispy potato skin boat and topped with melty cheese, crispy bacon bits, and fresh green onions. This isn’t just dinner – it’s a potato paradise that’s fancy enough for company but comforting enough for a cozy night in.

Ingredients

For the baked potatoes:

• 5 large russet potatoes (4-5 inches long, 1/2 pound each)
• 1 tablespoon vegetable oil
• 1/2 teaspoon kosher salt

For the filling and topping:

• 6 slices bacon, chopped
• 1/2 cup sour cream, room temperature
• 1/2 cup whole milk, room temperature
• 4 tablespoons unsalted butter, room temperature
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup grated cheddar cheese, divided
• 1/4 cup thinly sliced green onions, divided

Steps

1. Preheat your oven to 400°F (200°C). Thoroughly scrub potatoes under cold water – this removes excess starch for crispier skins. Dry completely, then poke several times with a fork (prevents potato explosions!). Rub with oil and 1/2 teaspoon salt for perfectly crispy skins. Bake for 60 minutes directly on the oven rack or on a parchment-lined sheet.
2. While potatoes bake, cook bacon in a skillet over medium-high heat for 8-10 minutes, stirring occasionally. You want the bacon uniformly crispy but not burnt. Drain on paper towels – this prevents greasy filling.
3. Once potatoes are done (a knife should slide in easily), let cool for 10 minutes – just enough to handle safely. Slice lengthwise and scoop out the flesh, leaving about 1/4 inch of potato in the skin for structure.
4. Combine potato flesh with sour cream, milk, butter, salt, pepper, 1/2 cup cheese, half the bacon, and half the green onions. Mash until smooth but don’t overwork – this keeps the filling light and fluffy. If too thick, add milk 1 tablespoon at a time.
5. Fill potato skins generously – mound the filling slightly as it will settle. Top with remaining cheese, bacon, and green onions. Bake 10-15 minutes at 400°F (200°C) until cheese melts and tops are lightly golden.

Smart Swaps

• Use Greek yogurt for sour cream (1:1 ratio) for extra protein
• Try sweet potatoes for more nutrients and a different flavor profile
• Replace bacon with turkey bacon to reduce fat while keeping the smoky flavor

Make It Diabetes-Friendly

• Use cauliflower for 1/3 of the potato filling (reduces carbs by 15g per serving)
• Choose light sour cream to cut fat without sacrificing creaminess
• Add 1/4 cup chopped vegetables to filling for fiber and nutrients
• Portion size: stick to 1/2 potato per serving (approximately 30g net carbs)

Pro Tips

• Score potato skins in a crosshatch pattern before the first bake for extra crispiness
• Let potatoes cool 10 minutes before cutting to prevent filling from becoming gummy
• For make-ahead prep, complete through filling step and refrigerate up to 24 hours