Twice baked potatoes are one of those side dishes that just hit the spot. They’re crispy and creamy at the same time. They’re savory. They’re satisfying. Basically, they’re the perfect side dish, especially if you’re a meat and potatoes kind of person!

You start out with a few simple ingredients: russet potatoes, cheese, bacon, and sour cream, and end up with a special, crowd-pleasing side dish.

This is the recipe I use and it’s pretty simple! There aren’t any fussy ingredients or directions, and they are really customizable. Don’t have shredded cheddar cheese? Use your favorite type! Don’t like pork bacon? Try turkey bacon instead. Basically, it’s a forgiving recipe and one that you can really make your own!

Twice Baked Potatoes Recipe

Ingredients
3 Russet Potatoes
1 teaspoon salt
1 teaspoon black pepper
4 tablespoons butter, softened
1/2 cup sour cream
1/4 cup whole milk
1/2 cup grated Parmesan cheese
3/4 cup shredded cheddar cheese
4 slices bacon, cooked and chopped
1 teaspoon dried parsley

Directions
1. Preheat oven to 400 degrees and line a baking sheet with parchment paper. Wash and dry potatoes. Pierce each potato a few times all over with the tines of a fork.
2. Place the potatoes on the baking sheet and bake for an hour, or until fork-tender.
3. Cut each potato in half and use a spoon to scoop the flesh out of each half of the potato. Put the flesh into a large bowl and place the potato skins onto the parchment-lined sheet from before.
4. In the bowl, add salt, pepper, butter, sour cream, whole milk, and parmesan cheese. Mash with a potato masher until smooth.
5. Scoop the filling mixture into the potato skins. Top with the shredded cheddar cheese and bacon.
6. Reduce oven to 375 degrees and bake potatoes for 20 minutes.
7. Remove potatoes from oven and sprinkle with dried parsley. Enjoy!