Cheesy Twice Baked Potatoes

  • 1.5
    hours prep
  • 2
    hours total
  • 6

“When planning a holiday or special occasion menu, twice baked potatoes typically make my list. They’re easy to prepare and a breeze to serve from a buffet line. Plus, they’re delicious enough for even the most finicky party guest!” - Emily Morgenstern of 52 Mantels

Let's Make This!

  • Step 1

    Preheat oven to 450°F. Prepare potatoes by scrubbing clean and piercing with fork in several places. Rub olive oil over potato skins and place in oven, directly on rack.

  • Step 2

    Bake for 60-75 minutes, until potatoes are crispy on the outside and soft on the inside. When lightly pressed, potatoes should give under the pressure.

  • Step 3

    Let potatoes cool completely. When cooled, cut each potato in half, lengthwise.

  • Step 4

    Make potato boats by carefully scooping out the interior flesh, leaving the skin plus approximately ¼ inch of potato flesh intact. Set aside 6 boats and discard the remaining 6.

  • Step 5

    In a large bowl, combine potato flesh with sour cream, 1 cup of cheese, butter, milk, and bacon. Mash with a potato masher until combined. Spoon mixture evenly among the 6 potato boats.

  • Step 6

    Place in a large, oven-safe casserole dish, sprinkle tops with remaining cheese, and bake in a 350°F oven for approximately 20 minutes.

    *To make ahead: complete all steps prior to the final baking. Place loaded potatoes in an airtight container and refrigerate until 1½ hours prior to serving. To serve, remove potatoes from refrigerator, place in a large, oven-safe casserole dish and let potatoes come to room temperature. Bake in 350°F oven for approximately 20-30 minutes.

Recipe By

Emily Morgenstern

Emily writes 52 Mantels, a blog about all things home, including weekly mantel makeovers, seasonal crafts, simple recipes, and affordable DIY projects. She a lover of parties, a drinker of coffee, a believer of grace, a mommy to a sweet girl, and the wife to her best friend of a hubby. 

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