Delicious Twice Baked Potatoes
Treat yourself to comfort food bliss with these "Delicious Twice Baked Potatoes," a savory side dish that's perfect for any occasion. Made with hearty russet potatoes, creamy sour cream, and indulgent shredded cheddar cheese, this recipe combines the crispiness of baked potato skins with a flavorful, creamy filling. Infused with smoky crumbled bacon, tangy Parmesan, and a touch of green onion for added freshness, each bite is loaded with rich, satisfying flavor. Best of all, they're topped with a bubbly, golden layer of cheese for an irresistible finish. Whether served as a show-stopping holiday side dish or a cozy weeknight treat, these twice baked potatoes are sure to impress. Easy to make ahead and endlessly customizable, they're a true crowd-pleaser. Bake, mash, and bake again for a dish that feels gourmet but is surprisingly simple!
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 4 tablespoons unsalted butter
- 1 cup sour cream
- 0.25 cup milk
- 1 cup shredded cheddar cheese
- 0.25 cup grated Parmesan cheese
- 4 slices cooked bacon, crumbled
- 2 stalks green onions, sliced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the potatoes thoroughly. Pierce each potato several times with a fork.
Rub the potatoes with olive oil and place them directly on the oven rack. Bake for 50-60 minutes or until the potatoes are tender and can be easily pierced with a fork.
Remove the potatoes from the oven and let them cool slightly, about 10 minutes, until they are safe to handle.
Slice each potato in half lengthwise. Carefully scoop out the flesh, leaving about 1/4-inch of potato intact along the skin, to create a shell. Place the scooped-out potato flesh into a large mixing bowl.
Mash the potato flesh with a potato masher or fork. Add the butter, sour cream, milk, cheddar cheese, Parmesan cheese, salt, and black pepper. Stir until the mixture is smooth and creamy.
Fold in the crumbled bacon and half of the sliced green onions.
Spoon the filling back into the potato shells, mounding it slightly. Place the filled potato halves onto a baking sheet.
Sprinkle the tops with some additional shredded cheddar cheese.
Return the potatoes to the oven and bake for 15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with the remaining sliced green onions before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
2400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.8 g | 213% | |
| Saturated Fat | 94.4 g | 472% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 4317 mg | 188% | |
| Total Carbohydrate | 173.9 g | 63% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 24.1 g | ||
| Protein | 76.8 g | 154% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1521 mg | 117% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 4071 mg | 87% | |
*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.
