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Twice Baked Crack Potatoes

Twice baked crack potatoes are baked until tender, filled with ranch-seasoned mashed potatoes, bacon, and cheddar, then baked again. The potato shells turn crisp around a creamy, cheesy filling.
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Prep Time 20 minutes
Cook Time 1 hour 38 minutes
Cooling and resting 15 minutes
Total Time 2 hours 13 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 4 russet potatoes large (about 10 to 12 ounces each)
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
For the filling and topping
  • 6 bacon slices
  • 4 tbsp unsalted butter cut into pieces
  • 0.5 cup sour cream
  • 0.25 cup milk
  • 2 tbsp dry ranch seasoning mix
  • 0.25 tsp black pepper
  • 1.5 cup sharp cheddar cheese shredded, divided

Equipment

  • 1 baking sheet
  • 1 skillet

Method
 

Bake the potatoes
  1. Heat the oven to 400°F and place a rack in the center.
  2. Rub the potatoes with the olive oil and kosher salt, then set them on a baking sheet.
  3. Bake for 55 to 75 minutes, until a knife slides easily into the centers.
  4. Let the potatoes cool for 10 minutes.
  5. Halve the potatoes lengthwise and scoop the flesh into a large bowl, leaving about a 1/4-inch shell; return the shells to the baking sheet.
Make the filling and assemble
  1. Cook the bacon in a skillet over medium heat for 8 to 12 minutes, until crisp.
  2. Drain and crumble the bacon, then set it aside.
  3. Mash the potato flesh with the butter, sour cream, milk, ranch seasoning, and black pepper until mostly smooth.
  4. Stir in 1 cup of the cheddar and about two-thirds of the bacon.
  5. Spoon the filling into the potato shells.
  6. Top with the remaining 1/2 cup cheddar and bacon.
  7. Bake for 20 to 25 minutes, until heated through and the cheese is melted.
  8. Rest for 5 minutes before serving.

Notes

For sturdy shells, leave about a 1/4-inch layer of potato when scooping. Refrigerate leftovers in an airtight container for up to 4 days; freeze assembled potatoes before the second bake for up to 2 months. For a vegetarian variation, omit the bacon.