Twice Baked Potatoes

Twice baked potatoes, loaded with crispy bacon, sweetcorn, and cheese, vanish the moment they're served, thanks to their fluffy and creamy texture. A great side dish or dinner for the holidays.

To make this cheesy twice baked potatoes recipe, you need large potatoes, bacon bits, corn, cheese, sour cream, green onions and spices.

Poke potatoes with a fork, then bake on a tray for 45-60 minutes until tender; a knife should easily pierce the center.

As potatoes cool, cook bacon on a separate tray for about 10 minutes until golden and sizzling.

Cut the baked potatoes in half across the widest part, so they sit flat when opened out.

Scoop out flesh, leaving a 3/8” (1cm) border to prevent collapsing.

Mash the scooped out potato flesh with sour cream, mustard, horseradish and butter.

Mix in 2/3 of the bacon, saving the rest for topping. Add green onions, corn kernels, and season generously with black pepper.

Spoon the potato mixture back into the skins, distributing evenly between all of them.

Topped your twice baked potatoes with cheese and bacon.

Bake until the potatoes are thoroughly heated and the cheese is bubbling and golden, about 15 minutes.

Serve your cheesy twice baked potatoes hot, or chill for reheating later. Enjoy!