Easy Twice Baked Potatoes
Transform your dinner table with these irresistible Easy Twice Baked Potatoes—a comforting, crowd-pleasing favorite that's loaded with creamy mashed potatoes, melty cheddar cheese, crispy bacon, and fresh green onions. Starting with fluffy, oven-baked russet potatoes, the insides are scooped, mashed, and blended with sour cream, butter, and milk for maximum creaminess, then stuffed back into their crispy potato skins. Topped with cheesy goodness and baked to perfection, this dish is easy to prepare and perfect as a hearty side or a standalone treat. Ready in just over an hour, these twice-baked potatoes are an ideal choice for weeknight dinners, potlucks, or holiday feasts.
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 4 tablespoons unsalted butter
- 0.5 cup sour cream
- 0.25 cup whole milk
- 1 cup shredded cheddar cheese
- 0.25 cup cooked bacon, crumbled
- 2 tablespoons green onions, chopped
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Scrub the potatoes and pat them dry. Rub the skins with olive oil and sprinkle lightly with salt to enhance flavor.
Place the potatoes directly on the oven racks and bake for 50-60 minutes, or until the skins are crispy and the insides are tender. Check doneness by piercing the potatoes with a fork.
Remove the potatoes from the oven and let them cool for 5-10 minutes, just enough to handle safely.
Cut each potato in half lengthwise. Use a spoon to carefully scoop out the inside of each potato, leaving about 1/4 inch of potato flesh on the skins to maintain structure. Place the scooped-out potato pulp in a large mixing bowl.
Mash the potato pulp with a potato masher or fork until smooth. Add the butter, sour cream, milk, salt, and black pepper, and mix well until creamy.
Stir in half of the shredded cheddar cheese and half of the crumbled bacon into the mashed potato mixture until evenly distributed.
Spoon the mashed potato mixture back into the potato skins, dividing it evenly among the halves. Place the stuffed potatoes on a baking sheet.
Sprinkle the remaining cheddar cheese and crumbled bacon on top of the stuffed potatoes.
Return the potatoes to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Remove from the oven, sprinkle with chopped green onions, and serve warm.
Nutrition Facts
Calories |
2276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.1 g | 195% | |
| Saturated Fat | 80.3 g | 401% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4616 mg | 201% | |
| Total Carbohydrate | 165.2 g | 60% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 16.0 g | ||
| Protein | 77.5 g | 155% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1139 mg | 88% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 4209 mg | 90% | |
*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.
