Crispy Twice-Baked Potatoes
Creamy, loaded potato filling in a crispy skin shell — twice as good
By RecipesQueen Kitchen • June 10, 2026
Prep: 15 min
Cook: 1h 10m
Servings: 8
Difficulty: Easy
twice-baked-potatoesside-dishpotatoescomfort-foodloadedcheesy
Pin This RecipeTwice-baked potatoes take a baked potato and elevate it to a whole new level. The flesh gets mashed with butter, sour cream, cheese, and bacon, then stuffed back into the crispy shells and baked again.
The second bake crisps the top and edges while the filling gets hot and gooey.
Make them ahead and bake when ready to serve.
Ingredients
- 4 large russet potatoes
- 4 tbsp butter
- 1/2 cup sour cream
- 1 cup shredded cheddar
- 6 slices bacon, cooked and crumbled
- 3 tbsp chopped chives
- 1/4 cup milk
- 1/2 tsp salt
Instructions
- 1
Bake potatoes at 400°F for 55-60 minutes until fork-tender.
- 2
Cut in half lengthwise. Scoop out flesh, leaving thin shells.
- 3
Mash flesh with butter, sour cream, milk, half the cheese, bacon, and chives.
- 4
Spoon filling back into shells. Top with remaining cheese.
- 5
Bake at 400°F for 15-18 minutes until golden and bubbly.
