Awesome Twice Baked Potatoes
Get ready to elevate your side dish game with these Awesome Twice Baked Potatoes—a creamy, cheesy, and flavor-packed twist on a classic comfort food. Perfectly baked Russet potatoes are hollowed out and mixed with a luscious blend of sour cream, butter, cheddar cheese, and a hint of garlic powder, then folded together with crispy bacon and fresh green onions. After being spooned back into their shells and topped with more melty cheddar, these potatoes are baked a second time to golden perfection. With their indulgent filling, savory toppings, and crisp, slightly salty potato skins, these twice baked potatoes are the ultimate crowd-pleaser for holidays, weeknight dinners, or even as a standalone meal. Easy to make yet undeniably impressive, they’re guaranteed to be a hit at any table!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 tablespoon Olive oil
- 4 tablespoons Unsalted butter
- 1 cup Sour cream
- 0.25 cup Whole milk
- 1 cup Cheddar cheese
- 4 strips Cooked bacon
- 2 stalks Green onions
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Garlic powder
Instructions
Preheat your oven to 400°F (200°C).
Wash and dry the potatoes thoroughly. Pierce each potato a few times with a fork, then rub them with olive oil and a pinch of salt.
Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until they are tender when pierced with a knife or fork.
Once the potatoes are done, remove them from the oven and let them cool for about 10 minutes, just until they are safe to handle.
Reduce the oven temperature to 375°F (190°C).
Cut each potato in half lengthwise. Carefully scoop out the insides, leaving a thin layer of potato in the skin to help the shells maintain their structure. Place the scooped-out potato in a mixing bowl and set the shells aside on a baking sheet.
Mash the potato insides with a potato masher or fork until smooth. Add the butter, sour cream, milk, salt, black pepper, and garlic powder, and mix until the filling is creamy. Adjust seasoning as needed.
Chop the cooked bacon into small pieces and thinly slice the green onions. Reserve a small amount of each for garnish, and mix the rest into the potato filling.
Fold in 3/4 cup of the shredded cheddar cheese into the potato mixture.
Spoon the filling back into the potato skin shells, mounding it slightly. Sprinkle the tops with the remaining cheddar cheese.
Bake the filled potatoes at 375°F (190°C) for 15-20 minutes, or until the cheese is melted and the tops are lightly golden.
Remove from the oven, garnish with the reserved bacon and green onions, and serve warm. Enjoy!
Nutrition Facts
Calories |
686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 22.7 g | 113% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 859 mg | 37% | |
| Total Carbohydrate | 66.7 g | 24% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 7.6 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 338 mg | 26% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1575 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
