Cheesy Twice Baked Potatoes Redux
Elevate your comfort food game with **Cheesy Twice Baked Potatoes Redux**, an indulgent and flavor-packed twist on a classic baked potato. This hearty dish features russet potatoes baked to fluffy perfection, then stuffed with a luscious mixture of butter, sour cream, and milk, combined with sharp cheddar, gooey mozzarella, crumbled bacon, and a hint of garlic for a savory punch. Topped with golden melted cheese and crispy bacon bits, these loaded potatoes are baked a second time for the ultimate creamy, cheesy, and crispy experience. Perfect as a side dish or a satisfying stand-alone meal, these twice-baked beauties are sure to impress at family dinners, potlucks, or game day gatherings. Ready in just over an hour and packed with irresistible cheesy goodness, this recipe is comfort food at its finest.
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 3 tablespoons unsalted butter
- 0.5 cup sour cream
- 0.25 cup whole milk
- 1 cup shredded sharp cheddar cheese
- 0.5 cup shredded mozzarella cheese
- 4 slices crispy cooked bacon, crumbled
- 2 tablespoons green onions, thinly sliced
- 0.5 teaspoon garlic powder
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Scrub the potatoes clean and pat them dry. Prick each potato several times with a fork to allow steam to escape while baking.
Rub the potatoes with olive oil and sprinkle them with 1/2 teaspoon of salt. Place them directly on the oven rack and bake for 50-60 minutes, or until they are fork-tender.
Once done, remove the potatoes from the oven and let them cool for about 10 minutes, or until they are cool enough to handle.
Cut each potato in half lengthwise and scoop out the insides, leaving about 1/4 inch of the potato flesh along the skin to maintain structure. Place the scooped-out potato flesh in a large mixing bowl.
Mash the potato flesh with a fork or potato masher. Add butter, sour cream, milk, garlic powder, the remaining 1/2 teaspoon of salt, and black pepper, and mix until smooth.
Stir in 3/4 cup of cheddar cheese, 1/4 cup of mozzarella cheese, half of the crumbled bacon, and half of the green onions.
Spoon the potato mixture back into the potato shells, mounding it slightly.
Place the stuffed potatoes on a baking sheet. Sprinkle each potato with the remaining cheddar and mozzarella cheese, and top with the remaining bacon.
Return the potatoes to the oven and bake at 400°F (200°C) for 15-20 minutes, or until the cheese is melted and golden brown.
Remove the potatoes from the oven, sprinkle them with the remaining green onions, and serve warm.
Nutrition Facts
Calories |
2284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.9 g | 187% | |
| Saturated Fat | 79.1 g | 395% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 4830 mg | 210% | |
| Total Carbohydrate | 167.2 g | 61% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 16.0 g | ||
| Protein | 87.3 g | 175% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1531 mg | 118% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 4048 mg | 86% | |
*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.
