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Twice baked potatoes stuffed with garlic-confit and creamy Boursin whipped filling topped with melted cheddar.

Cheesy Twice Baked Potatoes

Rebecca Blumer
Experience the ultimate steakhouse comfort with these twice-baked potatoes, featuring crispy skins and a velvety, garlic-infused whipped filling topped with melty cheddar and smoky bacon.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Side Dish
Cuisine American
Servings 4 potatoes
Calories 480 kcal

Equipment

  • Baking Sheet
  • Large Skillet
  • Hand mixer
  • Internal temperature thermometer

Ingredients
 

  • 4 large baking potatoes
  • 8 slices bacon
  • 1 cup sour cream
  • 1/2 cup milk
  • 4 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup shredded Cheddar cheese, divided
  • 8 green onions, sliced, divided

Instructions
 

Preparation and First Bake

  • Heat your oven to 350°F (175°C). Place the potatoes directly on the oven rack or on a baking sheet with a rack. Bake them without foil for approximately 1 hour until the centers are soft and reach an internal temperature of 205 to 210°F.
  • Remove the potatoes from the oven and let them rest until they are cool enough to handle but still warm.

Crisp the Bacon While the Potatoes Bake

  • While the potatoes are in the oven, place the bacon slices in a large skillet over medium-high heat. Cook until evenly browned and crisp. Drain the fat, then crumble the bacon into small pieces.

Scoop, Whip, and Season the Filling

  • Slice each potato in half lengthwise. Gently scoop out the warm potato flesh into a large bowl, leaving a 1/4 inch shell to keep the skins sturdy.
  • Add the sour cream, milk, butter, salt, pepper, 1/2 cup of shredded Cheddar cheese, and half of the green onions to the bowl. Use a hand mixer to whip the mixture until it is pale and creamy. If desired, fold in garlic confit and Boursin cheese for extra flavor.

Stuff and Bake Again

  • Spoon the whipped potato filling back into the skins. Top with the remaining cheese, the rest of the green onions, and the crumbled bacon.
  • Return the stuffed potatoes to the 350°F (175°C) oven and bake for 15 minutes until the cheese is bubbling and the tops are slightly golden. Serve hot.

Notes

The 1/4 Inch Rule: Always leave about 1/4 inch of potato attached to the skin when scooping to ensure your potato boats remain sturdy enough to hold the heavy filling.
Temperature Tip: For the fluffiest results, use a thermometer to ensure the first bake reaches 205 to 210°F. This collapses the starch structure for a smoother mash.
Make-Ahead Method: You can assemble these potatoes up to 24 hours in advance. Keep them refrigerated and perform the second bake just before serving.
Storage Safety: Avoid cooling potatoes in foil as it can pose safety risks. Cool them promptly and refrigerate leftovers within two hours.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 480kcalCarbohydrates: 42gProtein: 16gFat: 28gSaturated Fat: 14gCholesterol: 75mgSodium: 850mgPotassium: 1100mgFiber: 4gSugar: 4gVitamin A: 15IUVitamin C: 20mgCalcium: 250mgIron: 2mg
Keyword Comfort Food, Russet potatoes, twice baked potatoes
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