Game Day Twice Baked Potatoes
Elevate your game day spread with these irresistible Game Day Twice Baked Potatoes! Perfectly crispy russet potato shells are filled with a creamy, flavor-packed mixture of mashed potatoes, sour cream, cheddar cheese, and savory seasonings, then folded with green onions and crumbled bacon for the ultimate indulgence. Topped with extra cheese and bacon, these hearty potato halves are baked to golden perfection, delivering a melty, savory bite in every forkful. Whether you're hosting a party or cheering from home, these loaded potatoes are the MVP of snacks—easy to make, endlessly satisfying, and guaranteed to impress your crowd. They're the ultimate comfort food appetizer for any football fan or food lover alike!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 cup sour cream
- 1.5 cups shredded cheddar cheese
- 0.25 cup milk
- 3 green onions, sliced
- 6 slices crispy cooked bacon, crumbled
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup.
Scrub the russet potatoes clean under running water and pat them dry. Pierce each potato several times with a fork.
Rub the potatoes lightly with olive oil and place them directly on the prepared baking sheet. Bake for 50-60 minutes, or until the potatoes are tender when pierced with a fork.
Remove the potatoes from the oven and let them cool for about 10 minutes, until they’re safe to handle.
Slice each potato in half lengthwise. Carefully scoop out the insides into a large mixing bowl, leaving about a 1/4-inch-thick shell intact to hold the filling.
To the potato flesh in the mixing bowl, add the butter, sour cream, 1 cup of shredded cheddar cheese, milk, salt, black pepper, and garlic powder. Mash the mixture together until creamy and well combined.
Fold in the green onions and half of the crumbled bacon.
Spoon the filling back into the potato shells, mounding it slightly. Place the filled potato halves back onto the baking sheet.
Sprinkle the tops of the potatoes with the remaining shredded cheddar cheese and the rest of the crumbled bacon.
Return the potatoes to the oven and bake for 15 minutes, or until the cheese is melted and golden.
Garnish with additional green onions if desired. Serve warm and enjoy your Game Day Twice Baked Potatoes!
Nutrition Facts
Calories |
3420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.9 g | 272% | |
| Saturated Fat | 112.4 g | 562% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 516 mg | 172% | |
| Sodium | 5533 mg | 241% | |
| Total Carbohydrate | 286.3 g | 104% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 28.2 g | ||
| Protein | 115.2 g | 230% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1765 mg | 136% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 6959 mg | 148% | |
*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.
