Double Baked Potatoes
Indulge in the ultimate comfort food with these decadent Double Baked Potatoes! Perfectly crispy russet potato skins are loaded with a creamy, flavor-packed filling of butter, sour cream, and a hint of milk, folded together with melty cheddar cheese, savory crumbled bacon, and vibrant green onions. Baked to golden perfection not just once, but twice, this recipe guarantees a satisfying bite every time. Ideal as a show-stopping side dish or a hearty appetizer, these twice-baked potatoes are easy to prepare and sure to impress your guests. Ready in just under 90 minutes, they combine crispy, cheesy, and creamy textures in one irresistible dish. Perfect for holidays, family dinners, or any occasion, these crowd-pleasers are a must-try for potato enthusiasts!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 4 tablespoons unsalted butter
- 0.5 cup sour cream
- 0.25 cup whole milk
- 1 cup shredded cheddar cheese
- 0.5 cup cooked and crumbled bacon
- 0.25 cup chopped green onions
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Preheat your oven to 400°F (200°C).
Wash the potatoes thoroughly and pat them dry. Pierce each potato several times with a fork to allow steam to escape during baking.
Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until the potatoes are tender when pierced with a knife.
Remove the potatoes from the oven and reduce the oven temperature to 375°F (190°C). Let the potatoes 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 flesh attached to the skins to maintain their structure.
Add butter, sour cream, milk, salt, and pepper to the potato flesh in the mixing bowl. Mash the mixture until smooth and creamy.
Stir in 3/4 cup of shredded cheddar cheese, 1/4 cup of bacon, and half of the chopped green onions into the mashed potatoes.
Spoon the potato mixture back into the potato skins, mounding it slightly to create a heaping shape.
Place the stuffed potatoes onto a baking sheet. Top each potato with the remaining shredded cheddar cheese and bacon.
Return the potatoes to the oven and bake at 375°F (190°C) for 15 minutes, or until the cheese is melted and bubbly.
Garnish the potatoes with the remaining chopped green onions and serve warm.
Nutrition Facts
Calories |
2983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.9 g | 208% | |
| Saturated Fat | 86.1 g | 430% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 447 mg | 149% | |
| Sodium | 5518 mg | 240% | |
| Total Carbohydrate | 285.0 g | 104% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 25.9 g | ||
| Protein | 116.6 g | 233% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1289 mg | 99% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 7711 mg | 164% | |
*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.
