Creamy twice baked potatoes filled with cheddar cheese, bacon, sour cream, and fresh chives. Crispy outside and fluffy inside.

Scale

6 medium-large russet potatoes

1/4 cup olive oil

coarse salt

6 strips bacon chopped

6 tablespoons butter

1.5 cups milk

1 cup sour cream or Greek yogurt

salt and black pepper to taste

2.5 cups sharp cheddar cheese shredded

1/4 cup fresh chives chopped

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1. Preheat oven to 425°F and line baking sheet with parchment paper.

2. Scrub potatoes clean, dry them, and poke holes with a fork.

3. Rub potatoes with olive oil and coat with coarse salt.

4. Bake for 45–60 minutes until soft inside.

5. Cook chopped bacon in a skillet until crispy.

6. Cut tops off baked potatoes and scoop out the flesh.

7. Mash potato flesh with butter, milk, sour cream, salt, and pepper.

8. Add bacon and half the cheddar cheese and mix well.

9. Fill potato shells with the mixture.

10. Top with remaining cheese and bacon bits.

11. Bake again for 15 minutes until cheese melts.

12. Garnish with chopped chives and serve.

Use russet potatoes for the best fluffy texture.

Greek yogurt can replace sour cream for a healthier version.

Potatoes can be prepared ahead and refrigerated before final baking.