Quick Bake Twice Baked Potatoes
Elevate your side dish game with these Quick Bake Twice Baked Potatoes—a comforting classic made easier and faster without sacrificing flavor! Featuring creamy russet potatoes filled with a rich blend of butter, sour cream, and milk, this recipe is loaded with melty cheddar cheese, crispy bacon bits, and a hint of garlic. A quick initial bake followed by a cheesy second bake ensures perfectly tender, golden results in just under an hour. Topped with fresh green onions for a burst of freshness, these twice-baked potatoes are perfect for family dinners, holiday spreads, or as a standalone treat. With simple ingredients and easy-to-follow steps, this hearty and indulgent dish is the definition of comfort food done right.
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 4 tablespoons butter
- 0.5 cups sour cream
- 2 tablespoons milk
- 1 cups shredded cheddar cheese
- 0.25 cups bacon bits
- 2 tablespoons green onions
- 0.5 teaspoons garlic powder
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 400°F (200°C).
Wash and dry the potatoes. Use a fork to poke holes all over each potato to allow steam to escape while baking.
Rub the potatoes with olive oil and place them directly onto the oven rack or on a baking sheet.
Bake the potatoes for 30-35 minutes, or until they are tender when poked with a fork. Reduce the baking time slightly if your potatoes are smaller.
Let the potatoes cool for 5-10 minutes until they are safe to handle but still warm.
Slice each potato lengthwise in half. Carefully scoop out the inside of each potato into a mixing bowl, leaving a thin shell intact to hold the filling.
Add the butter, sour cream, milk, garlic powder, salt, and black pepper to the scooped-out potato flesh. Mash and mix until smooth and creamy.
Fold in half of the shredded cheddar cheese, bacon bits, and green onions, reserving the rest for topping.
Spoon the mashed potato mixture back into the potato shells, mounding it slightly.
Sprinkle the remaining shredded cheddar cheese over the top of the potatoes.
Place the stuffed potatoes back into the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with the remaining bacon bits and green onions before serving. Serve warm.
Nutrition Facts
Calories |
631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 675 mg | 29% | |
| Total Carbohydrate | 70.2 g | 26% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 4.6 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 294 mg | 23% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 1637 mg | 35% | |
*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.
