Description
The Ultimate Guide to Creamy, Cheesy Twice Baked Potatoes
Ingredients
Scale
- 4 large russet potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt (for the skins)
- 4 tablespoon butter, softened
- 1/2 cup sour cream
- 1/3 cup milk (plus more if needed)
- 1 1/2 cup shredded cheddar cheese (divided)
- 4 slices bacon, cooked and crumbled
- 2 green onions, sliced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Paprika (for topping, optional)
Instructions
- Preheat your oven to 400°F. Scrub the russet potatoes and poke a few holes in them with a fork. Rub the potatoes with olive oil and sprinkle with salt. Bake for 55 to 70 minutes, or until the potatoes are tender when pierced with a fork.
- Once the potatoes have cooled for about 10 minutes, slice them in half lengthwise. Carefully scoop out the potato flesh into a bowl, leaving a thin layer of potato inside the skins so they maintain their shape.
- In the bowl with the scooped-out potato flesh, mash the potatoes with the softened butter, sour cream, milk, garlic powder, black pepper, 1 cup of the shredded cheddar cheese, half the crumbled bacon, and half the sliced green onions. Mash and mix everything together until you have a creamy, smooth filling.
- Scoop the creamy potato filling back into the potato skins, mounding it slightly. Top the filled skins with the remaining 1/2 cup of shredded cheddar cheese and the remaining crumbled bacon.
- Return the filled and topped potato skins to the oven and bake for an additional 12 to 15 minutes, or until the cheese is melted and the tops are lightly golden. For an extra crispy finish, you can broil the potatoes for 1 to 2 minutes.
- Finally, top the hot twice baked potatoes with the remaining sliced green onions and a light sprinkle of paprika, if desired. Serve these creamy, cheesy masterpieces hot and enjoy!
Notes
To ensure your Twice Baked Potatoes turn out perfectly every time, keep these tips in mind:
– Choose russet potatoes for the best texture.
– Bake until tender but not falling apart.
– Don’t overmix the filling to maintain creaminess.
– Experiment with toppings like different cheeses or fresh herbs.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 365
- Sugar: 2g
- Sodium: 500mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg