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The Best Creamy, Cheesy Twice Baked Potatoes (Make-Ahead Side Dish)

A close-up of a delicious twice baked potato stuffed with creamy filling, melted cheddar cheese, bacon bits, and chives.
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Make the ultimate comfort food with this recipe for creamy, cheesy twice baked potatoes. This recipe is easy to follow, perfect for family gatherings, and can be prepared ahead or frozen for later use.

Ingredients

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

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Pierce 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 slightly 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 warmed milk, softened butter, sour cream, salt, and pepper to the scooped potato flesh. Mash until smooth and creamy.
  6. Stir in 3/4 cup of the shredded cheddar cheese and the cooked bacon, if using. Mix until the ingredients are just combined. Do not overmix.
  7. Spoon the filling mixture evenly back into the potato skins, mounding it slightly.
  8. Place the filled potatoes on a baking sheet. Top each potato with the remaining 1/4 cup of shredded cheddar cheese.
  9. Bake at 375 degrees Fahrenheit for 15 to 20 minutes, or until the filling is heated through and the cheese on top is melted and lightly golden.
  10. Garnish with fresh chives before serving.

Notes

  • For make-ahead preparation, complete all steps through step 6. Cover the filled potatoes tightly with plastic wrap and refrigerate for up to 2 days. When ready to bake, remove plastic wrap, top with cheese, and bake at 375 degrees Fahrenheit for 25 to 30 minutes, or until hot throughout.
  • To freeze these potatoes, complete steps 1 through 6. Place the filled potatoes on a baking sheet and freeze until solid. Transfer the frozen potatoes to a freezer-safe, airtight container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed for make-ahead potatoes.
  • For an extra crispy skin, you can brush the potato skins with melted butter before the first bake.

Nutrition

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