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The Ultimate Creamy and Cheesy Twice Baked Potatoes (Easy Make-Ahead Recipe)

Two perfectly prepared twice baked potatoes loaded with creamy filling, melted cheddar cheese, and fresh chives.
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Make the best twice baked potatoes with this straightforward recipe. You achieve a creamy, cheesy filling inside a fluffy baked potato, finished with a slightly crisp skin. This recipe works well for family gatherings and can be prepared ahead of time.

Ingredients

Scale
  • 4 large Russet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 cup milk (whole or 2%)
  • 4 tablespoons unsalted butter, softened
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup sour cream
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/2 cup cooked, crumbled bacon (optional)
  • 2 tablespoons chopped fresh chives, for garnish

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Wash the potatoes well and prick each potato several times with a fork. Rub the potatoes lightly with olive oil and sprinkle with salt.
  2. Bake the potatoes directly on the oven rack for 50 to 60 minutes, or until the skins are crisp and the insides are tender when squeezed.
  3. Remove the potatoes from the oven and let them cool until you can handle them safely. Reduce the oven temperature to 375 degrees Fahrenheit.
  4. Slice each potato in half lengthwise. Carefully scoop out the flesh into a large bowl, leaving about a 1/4-inch shell of potato skin intact.
  5. Add the milk, butter, sour cream, 1/2 cup of the cheddar cheese, black pepper, and garlic powder to the scooped potato flesh. Mash until smooth and creamy. If you are using bacon, mix it in now.
  6. Spoon the potato mixture evenly back into the potato shells, mounding it slightly.
  7. Place the filled potatoes on a baking sheet. Top each potato with the remaining 1/2 cup of cheddar cheese.
  8. Bake for an additional 15 to 20 minutes, or until the filling is heated through and the cheese on top is melted and lightly golden.
  9. Garnish with fresh chives before serving.

Notes

  • For a make-ahead option, complete all steps through Step 6. Cover the filled potatoes and refrigerate for up to 2 days. When ready to bake, add 5 to 10 minutes to the second baking time.
  • If you want a crispier skin, you can bake the empty shells for 5 minutes after scooping the filling back in, just before adding the final cheese topping.
  • You can substitute the cheddar cheese with Monterey Jack or a blend of your favorite melting cheeses.

Nutrition

Find it online: https://pureplatepath.com/easy-twice-baked-potatoes-recipe/