Twice Baked Potatoes Recipe
Make Twice Baked Potatoes Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Potatoes & Filling
Topping / Finish
Method
Potatoes & Filling
- 1
- 2
Bake whole potatoes
Place potatoes directly on the oven rack (or on a baking sheet) and bake for 45–60 minutes, until skins are crisp and a skewer or knife slides easily to the center. Time depends on potato size.
- 3
Cool and halve
Remove potatoes from oven and let cool for 10 minutes until safe to handle. Cut each potato lengthwise in half. Carefully scoop out the flesh into a large bowl, leaving approximately a 1/8-inch shell of potato to support the skin. Reserve skins on the baking sheet.
- 4
Make filling
To the warm potato flesh add 4 tbs unsalted butter, cream cheese, sour cream, and whole milk. Mash with a potato masher or electric mixer until smooth and creamy. Stir in 1.5 cups shredded cheddar, crumbled bacon (reserve a small amount for topping if desired), chopped chives, garlic powder, kosher salt, and freshly ground black pepper. Taste and adjust seasoning.
- 5
Fill skins
Spoon or pipe the potato-cheese mixture back into the reserved potato skins, mounding slightly above the rim.
