Hey, Kitchies!
[Introduction in Alex Guarnaschelli’s Writing Style]
There’s something truly magical about a potato. Humble, versatile, and absolutely irresistible when stuffed with cheese, butter, and sour cream. These Cheesy Twice Baked Potatoes take everything you love about a classic baked potato and elevate it to new heights of creamy, melty, golden perfection.
I remember the first time I made these for a dinner party. I wasn’t sure if they’d outshine the main dish, but after just one bite, everyone was obsessed. The crispy skin, the fluffy potato filling loaded with cheddar, butter, and a touch of garlic,and the golden-browned cheese on top—it was game over. Since then, they’ve become a family staple, making an appearance at holiday gatherings, game nights, and even casual weeknight dinners.
What I love about this recipe is that it’s simple yet impressive. You can make them ahead, switch up the mix-ins, or just enjoy them as-is for a comfort food classic that never disappoints. So, let’s get baking—because these potatoes are about to be your new favorite side dish!
Why You’ll Love These Cheesy Twice Baked Potatoes
[Resume in Todd Wilbur’s Writing Style]
If you’re a fan of crispy potato skins and creamy, cheesy, flavor-packed fillings, then this is the recipe for you. These Twice Baked Potatoes are fluffy, buttery, and loaded with cheddar, sour cream, and crispy bacon bits for the ultimate bite.
The best part? They’re make-ahead friendly, customizable with your favorite mix-ins, and perfect for everything from casual dinners to holiday feasts. Crispy on the outside, rich and creamy on the inside, these potatoes are guaranteed to be a hit.
How These Potatoes Became a Family Favorite
Growing up, my mom’s twice-baked potatoes were legendary. They weren’t just a side dish—they were the star of the table. She’d bake the potatoes until they had that perfect crispy skin, then mash the fluffy centers with butter, cheese, and sour cream before spooning it all back in and baking again until golden and bubbly.
Now, I make them for my own family, and let me tell you—my husband and kids fight over the last one every time. They love the gooey cheese, the smoky bacon bits, and that satisfying contrast between crispy skin and creamy filling.Honestly? I can’t blame them.
Why These Cheesy Twice Baked Potatoes Are a Must-Try
H2: Why These Cheesy Twice Baked Potatoes?
- Crispy, Golden Skins – The twice-baking process makes the skins perfectly crisp.
- Super Cheesy & Creamy – Loaded with cheddar, butter, and sour cream for maximum flavor.
- Make-Ahead Friendly – Prep them ahead and bake when ready!
- Totally Customizable – Swap out ingredients to suit your taste.
- Perfect for Any Occasion – Serve them as a side, appetizer, or even a main course.
Cuisine: American
Tips for Perfect Twice Baked Potatoes
- Choose the Right Potatoes – Russet potatoes are the best because their skin crisps up beautifully.
- Don’t Over-Scoop – Leave a little bit of potato inside to keep the skins sturdy.
- Make Them Extra Fluffy – Whip the filling with a hand mixer for extra smooth potatoes.
- Reheat Like a Pro – Warm them up in the oven at 350°F for 10-15 minutes.
Substitutions & Variations
- No Bacon? Use crispy turkey bacon or omit it for a vegetarian version.
- Dairy-Free Option – Swap butter and sour cream for plant-based alternatives.
- Spicy Twist – Add diced jalapeños or a pinch of cayenne pepper.
- Loaded Style – Top with BBQ pulled pork or chili for a full meal!
Make a Healthier Version
- Use Greek Yogurt instead of sour cream for extra protein.
- Swap out cheddar for reduced-fat cheese.
- Replace butter with a drizzle of olive oil.
- Skip the bacon or use turkey bacon.
Closing in Todd Wilbur’s Style
And there you have it—the ultimate cheesy twice baked potatoes that are crispy on the outside, creamy on the inside, and packed with flavor in every bite. Whether you’re serving them at a holiday feast or just need a cozy side dish, these potatoes are always a hit.
Make a batch, grab a fork, and get ready to fall in love with every cheesy, buttery bite. 🥔🧀
Relevant Categories:
Side Dishes, Comfort Food, Holiday Recipes, Game Day Snacks
Tags:
cheesy twice baked potatoes, easy baked potatoes, best potato side dish, holiday potatoes, loaded baked potatoes
Frequently Asked Questions
- Can I make these ahead of time?
Yes! Assemble them up to a day in advance, then bake before serving. - How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. - Can I freeze twice baked potatoes?
Absolutely! Freeze after assembling, then bake straight from frozen at 375°F for 30-35 minutes. - What’s the best way to reheat them?
Reheat in the oven at 350°F for 10-15 minutes or in the air fryer for extra crispiness! - Can I add different cheeses?
Of course! Try pepper jack, gouda, or gruyère for a fun twist. - What can I serve with these potatoes?
They go great with steak, grilled chicken, or a big salad.
Cheesy Twice Baked Potatoes
Description
If you’re a fan of crispy potato skins and creamy, cheesy, flavor-packed fillings, then this is the recipe for you. These Twice Baked Potatoes are fluffy, buttery, and loaded with cheddar, sour cream, and crispy bacon bits for the ultimate bite.
Ingredients
For the Potatoes:
- 4 large russet potatoes (scrubbed clean)
- 2 tablespoons olive oil (for crispy skins)
- ½ teaspoon salt
For the Filling:
- 4 tablespoons unsalted butter, softened
- ½ cup sour cream
- ¼ cup whole milk
- 1 cup sharp cheddar cheese, shredded
- 4 slices bacon, cooked and crumbled
- 2 green onions, finely chopped
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Topping:
- ½ cup shredded cheddar cheese
- Extra bacon and green onions (optional)
Instructions
Preheat your oven to 400°F (200°C). Rub each potato with olive oil and salt, then place them on a baking sheet. Bake for 50-60 minutes until tender. Let them cool slightly.
Once cool enough to handle, cut each potato in half lengthwise. Scoop out the inside, leaving about ¼-inch of potato attached to the skin. Place the scooped-out potato in a bowl.
Mash the potato with butter, sour cream, milk, cheese, bacon, green onions, garlic powder, salt, and pepper. Mix until smooth and creamy.
Spoon the filling back into the potato skins. Sprinkle each with extra cheddar cheese.
Return the potatoes to the oven and bake for 15-20 minutes until the cheese is melted and golden.
Top with extra bacon, green onions, or even a dollop of sour cream. Serve warm and enjoy!
