These twice-baked potatoes are arguably everyone's favorite side dish for holiday parties. They offer the most satisfying bite of crispy potato skins stuffed with a creamy, cheesy potato filling, dotted with crispy bacon bits and fresh chives.
Although the classic baked potato is always a solid option, there's something special about these twice-baked potatoes. I may be biased because of my love for mashed potatoes and cheesy potato skins, but the mashed filling mixed with all the toppings creates a whole new experience that's the best of both worlds and extra indulgent (which is certainly holiday appropriate). And speaking from personal experience based on how quickly they disappear at my family's Thanksgiving and Christmas dinners, I'm confident your whole family will love them as well!
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► TIMESTAMPS:
00:00 Intro
00:36 Wash, dry, and bake the russet potatoes.
01:43 Cook the bacon, chop the chives, and grate the cheese.
02:17 Add the tomatoes and broth, then simmer.
02:47 Slice the baked potatoes in half and scoop out the filling.
03:28 Mix the filling with sour cream, milk, and butter, until nice and fluffy.
03:49 Add the cheddar cheese, crumbled bacon, and chives, then stir together.
04:12 Fill the potato skins with the filling, top with a little extra cheese, then bake again.
05:32 Garnish with extra chives and cracked black pepper.
06:09 Taste test, storage, and tips.
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