This family favorite twice baked potatoes recipe makes the ultimate loaded baked potatoes that are full of flavor and overflowing with sour cream, ham, bacon, cheese, and more! They're easy to make, and a great side dish to make in advance or have in the oven while you are busy with other cooking!
1cupsour cream(or sour cream substitute, cottage cheese, chivo or top o' tater)
½cupham(diced, frying is optional)
1cupcheddar cheese(grated, a little more for the topping if desired)
salt & pepper(to taste)
Twice Baked Potato Topping
¼cupbacon(chopped, cooked - about 4 to 6 slices)
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Baking the Potatoes (the first time)
Preheat oven to 450 degrees F (232 degrees C).
Clean and fork large baking potatoes, place on squares of aluminum foil. (optional) Drizzle with olive oil and sprinkle with coarse grain Himalayan salt. Cook for 1 hour 15 minutes. Remove from oven and allow to cool before handling.
Assemble the Twice Baked Potatoes
Slice each baked potato in half lengthwise.
Scoop out the inside white of the potato, being careful not to get too close to the skin as it will tear easily. Place the scooped out potato into a mixing bowl.
Add 1 stick softened butter, milk, and sour cream then combine with a hand mixer or masher. Stir in cooked ham and cheddar cheese, season with salt & pepper to taste, and mix again. Spoon filling portions into hollowed-out baked potato skins.
Top each filled potato with bacon and chives (or scallions), and add more cheese if desired.
Bake at 375 degrees F (190 degrees C) in a greased baking dish for 30-35 minutes, until cheese topping is melted and/or the filling is turning golden brown.