Twice Baked Potatoes {Easy And Fluffy!} Recipe

I slipped a clever shortcut into my Easy Twice Baked Potatoes, hiding roasted garlic, chives, and a ricotta swirl inside each potato to pique your curiosity.

I love a dish that looks fancy but doesn’t make me sweat, and these Twice Baked Potatoes {Easy And Fluffy!} do exactly that. Using simple russet potatoes and sharp cheddar cheese they somehow taste richer than the sum of their parts.

There’s a pillowy interior that pulls apart like creamy clouds and pockets of cheddar that get all melty and sneaky, you’ll be tempted to hide them from friends. This belongs in any Baked Potato Recipes Stuffed roundup and I’m still surprised how often people ask if it’s complicated.

Trust me, Easy Twice Baked Potatoes has that wow factor without drama.

Ingredients

• Russet potatoes: Starchy tubers, high in carbs and fiber, keep you full, good for baking.
• Sharp cheddar cheese: Rich in protein and calcium, adds salty tang and melty texture.
• Bacon: Adds smoky salty crunch, mostly fat and protein, use sparingly for balance.
• Sour cream: Creamy slightly tangy, brings moisture and acidity, adds calories tho.
• Butter: Boosts richness and mouthfeel, mostly saturated fat, small amounts go far.
• Green onions or chives: Light oniony bite, low calories, adds freshness and color to dish.
• Milk: Thins and smooths filling, small protein and calcium boost, neutral flavor.
• Kosher salt: Enhances flavors, no calories, use to taste, too much masks ingredients.
• Parsley: Bright herb, tiny vitamin boost and freshness, mostly decorative flavor.

Ingredient Quantities

• 4 large russet potatoes, about 10 to 12 oz each
• 4 tbsp unsalted butter, softened
• 1/2 cup sour cream, a little more if you want it extra creamy
• 1/4 cup whole milk, add more if needed
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 6 slices bacon, cooked crisp and crumbled
• 3 green onions, thinly sliced or 2 tbsp chopped chives
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tbsp olive oil for rubbing potato skins
• 2 tbsp chopped fresh parsley for garnish, optional

How to Make this

1. Preheat oven to 400 F (200 C). Scrub the potatoes, poke them a few times with a fork, rub the skins with 1 tbsp olive oil and sprinkle with about 1 tsp kosher salt, then place them on a baking sheet or directly on the oven rack and bake 50 to 60 minutes until tender. If you need them faster microwave each potato 6 to 8 minutes first then finish in the oven to crisp the skins.

2. While potatoes bake cook the 6 slices of bacon until crisp, drain and crumble. Shred the cheddar if needed and slice the green onions or chop the chives. Soften 4 tbsp butter and have 1/2 cup sour cream and 1/4 cup whole milk ready.

3. When the potatoes are done let them cool just enough to handle, then cut each potato lengthwise and scoop the flesh into a bowl, leaving the skins intact on the baking sheet.

4. Mash the potato flesh with the 4 tbsp softened butter, 1/2 cup sour cream, 1/4 cup milk, 1 cup of the shredded sharp cheddar, most of the crumbled bacon (reserve some for topping), and the sliced green onions or chives. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, tasting and adding a bit more salt or milk if needed. Tip for extra fluffy: use a ricer or pulse briefly with a hand mixer but dont overmix or it gets gluey.

5. Spoon or pipe the mashed potato mixture back into the reserved skins, piling it up a little so they look full and decadent.

6. Sprinkle the remaining 1/2 cup cheddar over the filled potatoes and top with the rest of the crumbled bacon and extra green onion.

7. Bake the stuffed potatoes at 375 F (190 C) for 15 to 20 minutes until the cheese melts and the tops are golden. If you want a browned top broil for 1 to 2 minutes but watch closely so they dont burn.

8. Remove, let cool a minute, then garnish with 2 tbsp chopped fresh parsley if you like and serve hot. Leftovers reheat well in a 350 F oven for 15 to 20 minutes.

Equipment Needed

1. Oven (preheat to 400 F)

2. Rimmed baking sheet or clean oven rack

3. Fork (to poke the potatoes)

4. Skillet or frying pan for cooking bacon

5. Large mixing bowl

6. Potato masher or ricer or a hand mixer (one of these)

7. Chef knife and cutting board

8. Spoon or piping bag (to refill the skins) and an offset spatula or rubber spatula

9. Measuring cups and spoons, plus a box grater for the cheddar

FAQ

Twice Baked Potatoes {Easy And Fluffy!} Recipe Substitutions and Variations

• Russet potatoes: swap for Yukon Golds for a creamier, richer bite (they won’t be quite as fluffy). Sweet potatoes also work if you want a sweeter, autumn twist, just bake a bit longer.
• Sour cream: use plain Greek yogurt 1:1 for the same tang and a bit less fat, or crème fraîche if you want extra richness.
• Whole milk: replace with half and half for a richer, silkier mash, or use an extra splash of sour cream if you don’t have any milk on hand.
• Bacon: sub with diced ham or turkey bacon for a milder taste, or go meatless with smoked paprika plus sautéed mushrooms to get that smoky depth.

Pro Tips

1. For extra-crispy skins, dry them well after washing, rub with oil and coarse salt, and bake on a wire rack so air circulates all around. If you want speed, nuke them first then finish in the oven, but dont skip the rack step or the skins will go soggy.

2. Warm your butter and milk before you mash, and use a ricer or pulse briefly with a hand mixer for silky fluff. Don’t overmix or it gets gluey, and if it feels tight add a little more warm liquid, not cold.

3. Leave a sturdy rim of potato when scooping so the skin holds the filling. Pile the filling high and either spoon it or pipe it from a bag for a prettier, more even bake. Save some cheese and bacon for the top so you get melty inside and crunchy on top.

4. Season as you go and taste. A bit more salt or a tiny splash of acid like vinegar or lemon can brighten things up if it tastes flat. And reheat leftovers in the oven so the skins stay crisp, microwave turns them limp.