Hearty Twice Baked Potatoes
Indulge in the ultimate comfort food with these **Hearty Twice Baked Potatoes**, the perfect blend of crispy potato skins and creamy, cheesy interiors. Made with fluffy baked russet potatoes, a rich filling of sour cream, butter, shredded cheddar, and smoky bacon, and topped with melted cheese and a sprinkle of green onions, this recipe is a showstopper at any dinner table. With just 15 minutes of prep time, these potatoes are baked to perfection twice, ensuring a golden, bubbly topping and a decadently smooth filling. Whether served as a satisfying side dish or a hearty main, these twice baked potatoes are guaranteed to impress family and guests alike. Ideal for weeknight dinners, holiday feasts, or potlucks, this recipe is the definition of comfort made easy.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 tablespoons unsalted butter
- 0.5 cup sour cream
- 0.25 cup whole milk
- 1 cup shredded cheddar cheese
- 0.5 cup cooked bacon, crumbled
- 2 tablespoons green onions, chopped
- 0.5 teaspoon garlic powder
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
Wash and dry the potatoes thoroughly. Rub the potatoes with olive oil, then sprinkle them with 1/2 teaspoon of salt.
Place the potatoes directly on the lined baking sheet and bake for 50-60 minutes, or until tender and easily pierced with a fork.
Remove the potatoes from the oven and let them cool for 10 minutes, or until they are safe to handle.
Cut each potato in half lengthwise. Carefully scoop out the flesh into a large mixing bowl, leaving about 1/4 inch of potato shell intact.
Mash the scooped-out potato flesh with a fork or potato masher. Add the butter, sour cream, milk, 3/4 cup of shredded cheddar cheese, bacon, green onions, garlic powder, remaining 1/2 teaspoon of salt, and black pepper. Mix until creamy and well combined.
Spoon the potato mixture evenly back into the hollowed-out potato shells, mounding it slightly.
Return the stuffed potatoes to the baking sheet. Sprinkle the remaining 1/4 cup of shredded cheddar cheese on top of each stuffed potato.
Bake the potatoes in the oven for an additional 15 minutes, or until the cheese is melted and bubbly.
Serve warm, garnished with additional chopped green onions if desired. Enjoy your hearty twice baked potatoes!
Nutrition Facts
Calories |
2763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.2 g | 199% | |
| Saturated Fat | 82.7 g | 414% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 4571 mg | 199% | |
| Total Carbohydrate | 261.3 g | 95% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 22.3 g | ||
| Protein | 93.6 g | 187% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1202 mg | 92% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 6410 mg | 136% | |
*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.
