Special Twice Baked Potatoes
Elevate your side dish game with these indulgent Special Twice Baked Potatoes! Featuring creamy mashed potato filling loaded with sour cream, melted sharp cheddar cheese, savory crumbled bacon, and a hint of garlic powder, these potatoes are the ultimate comfort food. Russet potatoes are baked to tender perfection, hollowed out, and stuffed with a rich, buttery mixture before being topped with even more cheese and crispy bacon. A second bake creates a golden, bubbly finish that's irresistible. Garnished with fresh chives for a touch of brightness, this dish is perfect for family dinners, holiday gatherings, or any occasion that calls for a crowd-pleasing recipe. Easy-to-follow and packed with flavor, these twice-baked potatoes are sure to become a favorite side dish.
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Recipe Information
Ingredients
- 4 pieces Large russet potatoes
- 4 tablespoons Unsalted butter
- 0.5 cups Sour cream
- 0.25 cups Whole milk
- 1 cups Shredded sharp cheddar cheese
- 4 strips Cooked bacon, crumbled
- 2 tablespoons Chopped fresh chives
- 0.5 teaspoons Garlic powder
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 tablespoons Olive oil
Instructions
Preheat your oven to 400°F (200°C). Wash and scrub the russet potatoes thoroughly.
Pierce each potato several times with a fork. Rub them lightly with olive oil, and place them on a baking sheet.
Bake the potatoes for 60 minutes, or until they are tender when pierced with a fork. Remove them from the oven and allow them to cool slightly, about 10 minutes.
Carefully slice the potatoes in half lengthwise. Scoop out the insides into a mixing bowl, leaving about 1/4 inch of potato flesh attached to the skins to maintain their structure.
Mash the scooped-out potato flesh with a potato masher or fork. Add the butter, sour cream, milk, garlic powder, salt, and black pepper. Mix until smooth and creamy.
Fold in 3/4 cup of the shredded cheddar cheese and half of the crumbled bacon into the mashed potato mixture.
Spoon the potato mixture back into the potato skins, mounding it slightly.
Sprinkle the remaining shredded cheddar cheese evenly over the stuffed potatoes.
Place the potatoes back on the baking sheet and return them to the oven. Bake for 15 minutes, or until the cheese is melted and bubbly.
Remove the potatoes from the oven and top with the remaining crumbled bacon and fresh chopped chives.
Serve hot and enjoy your Special Twice Baked Potatoes!
Nutrition Facts
Calories |
2092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.4 g | 176% | |
| Saturated Fat | 75.4 g | 377% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 346 mg | 115% | |
| Sodium | 3896 mg | 169% | |
| Total Carbohydrate | 165.1 g | 60% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 15.7 g | ||
| Protein | 64.8 g | 130% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1131 mg | 87% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 4005 mg | 85% | |
*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.
