Lucky Irish Twice Baked Potato
Elevate your comfort food game with these indulgent Lucky Irish Twice Baked Potatoes, a flavorful twist on a classic side dish. Featuring creamy russet potatoes mashed with rich Irish cheddar, velvety sour cream, and a touch of heavy cream, these potatoes are stuffed and baked to golden perfection. Crumbled bacon and fresh green onions add a savory kick, while optional fresh parsley provides a vibrant finishing touch. Perfect for St. Patrick’s Day celebrations or as a hearty addition to any meal, this recipe combines rustic charm with irresistible decadence. With crispy potato skins, a creamy, cheesy center, and a bubbly cheddar topping, these twice-baked potatoes are guaranteed to be the star of your table.
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Recipe Information
Ingredients
- 4 pieces Large russet potatoes
- 4 tablespoons Butter
- 0.5 cup Sour cream
- 0.25 cup Heavy cream
- 1 cup Sharp Irish cheddar cheese, shredded
- 6 slices Cooked bacon, crumbled
- 0.25 cup Green onions, thinly sliced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 400°F (204°C).
Wash and scrub the potatoes thoroughly to remove dirt. Pat them dry with a clean towel.
Rub the potatoes with olive oil, then pierce them a few times with a fork. Place them directly on the oven rack and bake for 1 hour, or until tender when pierced with a knife.
Remove the potatoes from the oven and set them aside to cool for about 10 minutes, or until they are safe to handle.
Using a sharp knife, slice off the top third of each potato lengthwise. Carefully scoop out the inside flesh of the potato into a large mixing bowl, leaving a thin shell intact. Be careful not to tear the skins.
Add butter, sour cream, heavy cream, salt, black pepper, and garlic powder to the potato flesh in the bowl. Mash until smooth and creamy. Adjust seasoning to taste.
Fold in 3/4 cup of the shredded Irish cheddar, 4 slices of crumbled bacon, and most of the green onions. Reserve some bacon and green onions for garnish.
Spoon the mashed potato mixture back into the potato shells, mounding it slightly.
Top each potato with the remaining shredded cheese.
Place the stuffed potatoes on a baking sheet and return them to the oven. Bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Remove the potatoes from the oven and sprinkle with the reserved bacon, green onions, and fresh parsley, if using.
Serve hot and enjoy your Lucky Irish Twice Baked Potatoes!
Nutrition Facts
Calories |
2356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.9 g | 205% | |
| Saturated Fat | 85.9 g | 430% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 423 mg | 141% | |
| Sodium | 4505 mg | 196% | |
| Total Carbohydrate | 161.6 g | 59% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 14.1 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1092 mg | 84% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 4246 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.
