Incredible Twice Baked Potatoes
Get ready to elevate your side dish game with these *Incredible Twice Baked Potatoes*! Perfectly crisp russet potato shells are filled with a rich and creamy mash made from butter, sour cream, and a hint of garlic, then loaded with melty cheddar cheese, crispy bacon, and fresh green onions. This comforting recipe combines indulgent textures and bold flavors, with each bite offering a satisfying balance of savory goodness. Easy to customize and irresistibly cheesy, these twice-baked beauties are ideal for holiday feasts, casual dinners, or even game day spreads. Ready in just over an hour, they’re the ultimate make-ahead option for stress-free entertaining or a cozy night in. Whether as a hearty side or a standalone snack, this recipe guarantees to impress every potato lover at the table!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 1 cup sour cream
- 0.25 cup milk
- 1 cup cheddar cheese
- 2 stalks green onions
- 4 slices bacon
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with foil or parchment paper.
Wash and scrub the potatoes thoroughly, then dry them. Use a fork to poke several holes in each potato to release steam during baking.
Rub each potato with olive oil and sprinkle lightly with salt. Place them on the prepared baking sheet.
Bake the potatoes for 50-60 minutes, or until tender and easily pierced with a fork.
While the potatoes are baking, cook the bacon slices in a skillet until crispy. Transfer them to a paper towel-lined plate to cool, then crumble into small pieces.
Slice the green onions thinly (both white and green parts), and grate the cheddar cheese if it is not pre-shredded. Set these aside.
Once the potatoes are cool enough to handle, slice each one in half lengthwise and carefully scoop out the flesh, leaving a thin layer of potato as a shell. Place the scooped-out flesh into a medium mixing bowl and the potato shells back onto the baking sheet.
To the potato flesh, add the butter, sour cream, milk, garlic powder, salt, and pepper. Mash everything together until smooth and fluffy.
Fold in most of the cheddar cheese, green onions, and crumbled bacon, reserving a small amount of each for topping.
Spoon the potato mixture back into the shells, mounding them slightly for a full appearance.
Sprinkle the tops of the stuffed potatoes with the remaining cheese, bacon, and green onions.
Return the stuffed potatoes to the oven and bake for an additional 15 minutes, or until the tops are golden and the cheese is melted and bubbly.
Remove the potatoes from the oven, let them cool slightly, and serve warm. Enjoy your incredible twice-baked potatoes!
Nutrition Facts
Calories |
688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 22.7 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 826 mg | 36% | |
| Total Carbohydrate | 67.2 g | 24% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 7.6 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 342 mg | 26% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1582 mg | 34% | |
*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.
