Description
What’s not to love about these rich and creamy twice baked potatoes?! They’re loaded with sour cream, bacon and cheese… a.k.a. match made in heaven!
Ingredients
- 6 baking potatoes
- 8 tablespoons butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 8 ounces sour cream
- 2/3 cup whole milk
- 4 cups cheddar cheese, shredded
- 1 bunch green onions, thinly sliced
- 16 slices bacon, cooked and crumbled
Instructions
- Prep: Preheat the oven to 350°F. Scrub the outside of each potato under cold water to remove any dirt and place on a baking sheet. Pierce each potato multiple times with a fork and bake for about 1 hour or until the potatoes are fork tender.
- Scrape: Remove the potatoes from the oven and carefully cut them in half using a fork and knife. Let them cool for 20 minutes or until they can be easily handled. Carefully scoop the insides of each potato, making sure to leave some potato behind with the skin. Place the potato you just scooped into either the bowl of a stand mixer or a large bowl if you don’t own a stand mixer. Place the potato skins back on the baking sheet.
- Make Filling: Add the butter, cream cheese, sour cream, milk and 3 cups of shredded cheddar cheese to the potatoes in the bowl. Using the paddle attachment, mix on medium speed until the potatoes are nice and creamy and all the ingredients are fully incorporated. Again, if you don’t own a stand mixer feel free to mash whichever way you like or use an electric hand mixer.
- Fill: Add in the green onions and bacon and fold into the mixture. Fill each potato skin with the filling mixture and top each potato with the remaining shredded cheddar cheese. Bake again for 20 minutes or until the cheese is melted and the potatoes are heated through. Enjoy!
Notes
I find it easier to cube the butter and the cream cheese before adding them to the bowl. It allows those ingredients to mix in easier and more evenly. Of course you can skip this step if you feel like it! You might just have to blend the mixture for a little longer.
You can make the filling mixture any consistency you’d like by adjusting the amount of milk you put in. If you like the mixture a little thicker, add less milk than what’s called for in this recipe. You can also omit the milk all together if you’d like.
Buy your cheddar cheese by the brick! If you purchase your cheese already shredded and wonder why it doesn’t melt right, it’s because the shreds are covered in an anti-caking agent. This prevents them from sticking to one another. Shredding it yourself is always better! Plus if you ever have any leftover it freezes great for later use.
Preferably use baking potatoes for this recipe. If you can’t find them or if your grocery store is all out then use russet potatoes!
Make sure not to over mix or else you’ll find yourself with filling that is stick-to-your-ribs gummy!