Classic Stuffed Twice Baked Potatoes
Indulge in the ultimate comfort food with these Classic Stuffed Twice Baked Potatoes, a timeless recipe that turns humble russet potatoes into a crowd-pleasing side dish or satisfying main course. Featuring perfectly baked potato shells stuffed with a creamy, buttery filling, these potatoes are elevated with sharp cheddar cheese, tangy sour cream, smoky crumbled bacon, and a hint of garlic. Topped with even more melty cheese and a sprinkle of fresh green onions, this dish is baked to golden perfection for a crispy-yet-creamy finish. Easy to customize and perfect for entertaining, these twice-baked potatoes are a versatile favorite made with simple pantry staples. Whether you're hosting a dinner party or enjoying a cozy family meal, this recipe is guaranteed to become a go-to classic!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 0.25 cup milk
- 0.25 cup sour cream
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon garlic powder
- 0.5 cup cooked and crumbled bacon
- 2 tablespoons thinly sliced green onions
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the russet potatoes thoroughly under running water. Pat them dry with a clean towel.
Prick each potato several times with a fork to allow steam to escape during baking. Rub the potatoes with olive oil and place them directly on the oven rack.
Bake the potatoes for 50-60 minutes, or until they are tender when pierced with a fork.
Once baked, remove the potatoes from the oven and allow them to cool slightly until they are safe to handle.
Cut each potato in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving about 1/4-inch of potato inside the skin to keep the shells sturdy. Place the potato skins on a baking sheet.
Mash the scooped-out potato flesh with a potato masher or fork until smooth.
Add the butter, milk, sour cream, shredded cheddar cheese, salt, pepper, and garlic powder to the mashed potatoes. Mix until the filling is creamy and well combined.
Fold in the crumbled bacon and half of the green onions.
Spoon the potato mixture back into the potato skins, dividing it evenly among them. Mound the filling slightly for a generous appearance.
Sprinkle a little extra shredded cheddar cheese on top of each stuffed potato half.
Bake the stuffed potatoes in the preheated oven for an additional 15 minutes, or until the cheese is melted and bubbly.
Garnish the stuffed potatoes with the remaining green onions before serving.
Nutrition Facts
Calories |
665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 1116 mg | 49% | |
| Total Carbohydrate | 67.8 g | 25% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 4.2 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 280 mg | 22% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1746 mg | 37% | |
*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.
