Wash and dry the potatoes, use a fork to prick holes in them, wrap them in foil, and place them on a baking sheet. Bake the potatoes in a preheated oven for 60 to 65 minutes. While the potatoes bake, cook the bacon. Once the bacon is cooked, crumble it into pieces and set aside.
4 large Idaho potatoes, 8 slices bacon
After the potatoes bake, remove them from the oven to cool until they're able to be easily handled. Reduce the oven temperature to 350°F.
Slice the potatoes in half horizontally, and scoop out the insides and place in a large bowl leaving about ¼ inch of the flesh, so the skin holds its shape. Place the potato skins into a 9 x 13-inch baking dish or a large baking dish that will easily hold the potatoes.
Add the sour cream, ½ cup of cheese, milk, butter, salt, and pepper to the bowl with the potato flesh. Use a hand mixer to combine the ingredients. Spoon the mixture back into the potato skins then top with remaining ½ cup of cheese and crumbled bacon. Return the potatoes to the oven for 15 to 20 minutes.
1 cup sour cream, 1 cup sharp cheddar cheese, ⅓ cup milk, ¼ cup unsalted butter
Remove the potatoes from the oven, garnish with green onions, and serve hot.
Notes
The calories listed are an approximation based on the ingredients and a serving size of 1 twice baked potato. Actual calories will vary. Any leftover from the twice baked potatoes recipe can be stored in a sealed container in your fridge for up to 3 days.