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The Ultimate Easy & Cheesy Twice Baked Potatoes (Fluffy Inside, Crispy Outside)

Close-up of a fluffy twice baked potato stuffed with mashed potato, topped with melted cheddar cheese and fresh chives.
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Make the best twice baked potatoes with this straightforward recipe. You get a creamy, fluffy interior loaded with cheese and a satisfyingly crispy exterior. This is a reliable comfort food side dish perfect for family gatherings.

Ingredients

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

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Rub the potatoes with olive oil and sprinkle with salt. Pierce each potato several times with a fork.
  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 slightly until you can handle them. Reduce the oven temperature to 375 degrees Fahrenheit.
  4. Slice each potato in half lengthwise. Carefully scoop out the flesh into a bowl, leaving about a 1/4-inch shell intact.
  5. Add the milk, butter, sour cream, 1/2 cup of the cheddar cheese, salt, and pepper to the potato flesh. Mash until smooth and creamy.
  6. Stir in half of the chives and any optional bacon crumbles into the potato mixture.
  7. Spoon the filling evenly back into the potato shells, mounding it slightly.
  8. Place the filled potatoes on a baking sheet. Top each potato with the remaining 1/2 cup of cheddar cheese.
  9. Bake for 15 to 20 minutes, or until the filling is heated through and the cheese topping is melted and golden brown.
  10. Garnish with the remaining fresh chives before serving immediately.

Notes

  • For make-ahead preparation, complete all steps through step 6. Cover the filled potatoes and refrigerate for up to 2 days. When ready to bake, add 5 minutes to the first bake time, then proceed with the second bake.
  • If you prefer a crispier skin, you can return the empty potato shells to the oven for 5 minutes before scooping out the flesh.
  • This recipe works well for freezer-friendly side dishes; freeze assembled, unbaked potatoes on a tray, then transfer to a freezer bag. Bake from frozen at 375 degrees Fahrenheit for about 35-40 minutes.

Nutrition

Find it online: https://dishicious.com/easy-cheesy-twice-baked-potatoes/