These twice baked potatoes are everything you want in a loaded baked potato with a creamy cheesy middle. Made with cream cheese, cheddar cheese, sour cream, bacon and chives these potatoes are amazing!!
The humble potato. It doesn’t seem like much but it gives us fries, chips, mashed potatoes and more. It is a blank canvas to make into an amazing treat. Honestly, I’ve never met a form of potato that I don’t like!
These twice baked potatoes are one of my favorites! They take loaded baked potatoes to the next level by scooping out the middle and adding all kinds of creamy cheesy goodness. It creates a rich fluffy cheesy middle that is irresistible!
Can I make these twice baked potatoes ahead of time?
These are easy to prep ahead of time so that all you have to do is pop them in the oven before you’re ready to eat!
You can bake your potatoes in advance so that you are ready to go when you want to make these. Bake your potatoes however you like. You can microwave them, throw them in the Instant Pot or air fryer whatever your favorite method is. Not sure of the best way? Check out this article where they compared 6 popular methods!
You can prepare these and pop them in the fridge a couple of days in advance or freeze them. Just follow the directions but don’t top them with shredded cheese and bake, instead wrap them tightly and put them in the fridge or freezer.
Here’s what you need to make these twice baked potatoes-
4 Large Baked Potatoes
6 oz. Cream Cheese – softened
1/4 Cup Sour Cream
1/4 Cup Milk
1/4 Cup Butter
1/2 tsp Salt
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/4 tsp Smoked Paprika
1 1/2 Cup Shredded Cheddar Cheese
4 Slices Bacon cooked until crispy
1 Tbsp Chives.
First, get your oven preheated to 375 degrees
The next thing you’ll need to do is slice your potatoes completely in half lengthwise. Then scoop the insides out of the potatoes leaving about 1/4 inch around the edge and in the bottom. Line them up on a baking sheet and put the insides in a large mixing bowl.
Now add in your cream cheese, sour cream, milk, butter, garlic powder, onion powder, smoked paprika, and salt and mix them into the potato.
You can mash everything together with a fork or use an electric mixer for a more fluffy texture just don’t overbeat it or it can become gummy.
Now crumble you bacon (reserving some for garnish if you’d like) and add it, half of your shredded cheddar, and your chives to the potato mixture and fold it in.
Scoop the potato mixture back into the potato skins. I like to use a dough scoop for this to make it easier. Put an even amount in each potato.
Now top the potatoes with the rest of your shredded cheddar and any bacon you’ve set aside to garnish them.
Pop them in the oven for 15-20 minutes until the cheese is nicely melted and the potatoes are heated through.
- 4 Large Baked Potatoes
- 6 oz. Cream Cheese - softened
- 1/4 Cup Sour Cream
- 1/4 Cup Milk
- 1/4 Cup Butter
- 1/2 tsp Salt
- 1/4 tsp each- Onion Powder, Garlic Powder, Smoked Paprika
- 1 1/2 Shredded Cheddar Cheese
- 1 Tbsp Chives- chopped
- 4 Slices Bacon cooked crispy
- Preheat your oven to 375.
- Cut the potatoes in half length wise and scoop out the insides leaving about 1/4 inch around the edge and at the bottom. Put the insides in a large bowl. Place potato skins on a baking sheet.
- Add the cream cheese, sour cream, milk, butter, salt, garlic powder, onion powder, and smoked paprika to the potatoes and stir thoroughly.
- Crumble your bacon and add it, half of the shredded cheddar cheese and chives to the potato mixture. Mix well.
- Scoop the potato mixture back into the potato skins and top with remaining cheddar cheese.