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Twice Baked Potatoes

These twice baked potatoes take all of the tasty ingredients you’d see in a ‘loaded potato skin’ and put them inside the potato… not gonna lie, they’re hard to resist.


  • 5 large Russet potatoes, scrubbed and pricked all over with a fork
  • Approximately 1/3 cup sour cream
  • Approximately 1/3 cup milk (add it in slowly, and stop when you’ve reached your desired consistency)
  • 4 tbsp butter
  • 1/2 cup cheddar cheese, shredded (or more if you desire)
  • 5 strips of bacon, chopped
  • Handful of chopped fresh chives
  • Salt and pepper to taste
  • Olive oil


  • Preheat the oven to 450°F
  • Rub with potatoes with olive oil and put them on a baking sheet, bake them in the oven for 1 hour
  • While the potatoes are baking, fry the chopped bacon in a skillet until it’s crispy and transfer onto a paper towel-lined plate
  • When the potatoes are done, let them cool off and then cut a large wedge out of the top of the potato and carefully scoop out the inside of the potato, leaving about 1/4 in. border of the potato inside the skin
  • Mash the scooped potato with a potato masher or ricer and add in the sour cream, milk, butter and and cheddar cheese
  • Season with salt and pepper and throw in the freshly chopped chives and bacon bits in the end
  • Fill the potato skins with the mashed potato mixture – you want the filling to be mounded up over the skins
  • Place the potatoes back on the baking sheet and put them back in the oven (still heated at 450°F)  for 15 minutes or until heated through

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