Despite the countless potato recipes to choose from (baked, mashed, roasted, cheesy, scalloped, in soup, in eggs, in a stew), I can firmly conclude that these cheesy, creamy, and utterly irresistible twice-baked potatoes are my favorite. Studded with bits of bacon and packed full of shredded cheddar cheese, these potatoes are not only delicious but also super easy to make. They’re also easy to freeze, thaw, and enjoy later!
Prepare the potatoes for baking: Gently scrub each potato under cold water using a vegetable brush. Dry thoroughly. Use a dinner fork to carefully poke each potato several times on each side. Next, rub each potato with olive oil and coat it generously with coarse salt.
Cook the potatoes: Transfer the prepared potatoes to the prepared baking sheet. Bake until the inside is soft. The exact cooking time will vary depending on the size and thickness of your potatoes.
Cook Bacon and scoop out the inside of the potatoes: Use a sharp paring knife to carefully cut around the top of the potato. Scoop out the top and very carefully use a spoon to scoop out the potato flesh, leaving an approximately 1/8-1/4-inch thickness of skin and flesh in each shell.
Mash the potatoes: Add the butter, cooked bacon bits, milk, salt, and black pepper, and sour cream to the large bowl filled with the fluffy baked potato insides. Mash until smooth using a potato masher or use a hand mixer. Add half the cheese and mix to combine. Season with additional salt and pepper, to taste.
Stuff and bake again: Place the stuffed potatoes on a large baking sheet and transfer them to the oven. Bake for approximately 15 minutes, or until the cheese is melted and the potatoes are heated through. Remove from the oven and garnish with fresh chopped chives or chopped green onions.