My Favorite Twice Baked Potatoes Golden potato skins, fluffy cheesy filling, crispy bacon on top.♡ There’s so much to love about a good twice baked potato, and this version (my absolute fave!) adds one extra layer of flavor: garlic-paprika butter.The garlic cooks gently in butter until fragrant and lightly golden, then a little smoked paprika gets stirred in before the whole thing is mashed right into the potatoes.

Add tangy sour cream, warm milk, sharp white cheddar, and fresh chives, and you’ve got a seriously creamy filling with savory flavor tucked into every bite.Then it’s back in the oven for the second bake, just long enough to melt the cheese and turn the edges golden.Finish with the reserved bacon and another sprinkle of chives, and serve them hot alongside dinner.

Fair warning: they will absolutely steal the show.Let’s make some potatoes! Twice Baked Potato Ingredients Here are a few notes about the ingredients you’ll need.The complete amounts are in the recipe below.

Russet potatoes: This recipe uses four large potatoes, each sliced in half to make eight filled potato shells.Try to choose potatoes that are similar in size so that they finish baking around the same time.Olive oil and sea salt: Rub the skins with oil and sprinkle them with coarse or flaky sea salt before the first bake.

Butter, garlic and smoked paprika: Cook the garlic gently in the butter, then stir in the paprika.This mixture seasons the filling,

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