The perfect baked potato exists! Each biteof these Twice Baked Potatoes is loaded with cheese, sour cream, onion, and the best part - bacon! Baked until bubbly and golden, this tried and true hit is great as an appetizer or side dish.
Prep: Preheat oven to 375°F. Place the potatoes on a baking sheet and bake for 1 hour or until the potatoes are fork tender and the skins are slightly crisp. Line a baking sheet with parchment paper.
Slice: Let the potatoes cool a bit so that you can slice them. Cut off the end pieces from each potatoes and discard then slice each in about 4 equal slices, mine were about 1 inch or a bit less in thickness.
Prep Skins: Lay the slices flat and using a round cookie cutter or a spoon, remove most of the insides. Leave a very thin rim of potato around the edge for structure, around ¼ to ½ inch. Place the potato skins on the prepared baking sheet.
Make the Filling
Make the Filling: Add the scooped potato insides to the bowl of your mixer with the sour cream, butter, and milk. Mix until smooth. Add bacon, pepper, ½ cup of the cheese, and mix. Taste and season as desired.
Assemble and Bake
Assemble: Use a scoop or spoon to fill the potato slices with the potato mixture. Slightly mound the mixture in the slices, as it will settle after baking. Top with the remaining cheese.
Bake: Transfer the baking sheet to the oven and bake for 8 minutes, or until the cheese is melted. Turn on the broiler and broil for 2 to 3 minutes, watching very carefully so you won't burn them.
Finish: Remove the baking sheet from oven and let the potatoes rest on the baking sheet for at least 10 minutes before removing them with a spatula and serving. Garnish with green onions and/or additional bacon pieces.
Leftovers: Transfer the leftover twice baked potatoes to an airtight container, in a single layer as to not squish the filling. They will last 3-4 days in the fridge. Make sure the slices have fully cooled down to room temperature before storing them to avoid sweating.
Reheating: While you can reheat these in the microwave, the oven will work best to give you a nice and even reheat. Place the slices on a parchment paper lined baking sheet and cook at 325°F for 10-12 minutes.
Freezing: Make sure the potato slices are cooled completely, then transfer to an airtight container or freezer bag and store in the freezer. The potatoes will last for up to 3 months.
Thawing: Let thaw overnight in the fridge and place the slices on a parchment paper lined baking sheet and bake at 325°F until heated through.