Twice Baked
Indulge in the irresistible comfort of "Twice Baked" potatoes—an elevated take on a classic side dish that's all about creamy, cheesy decadence with a crispy, golden finish. Perfectly baked Russet potatoes are hollowed out and mashed with a rich blend of butter, sour cream, and milk, then infused with shredded cheddar cheese, crumbled bacon, and bright green onions for a flavor-packed filling. Once stuffed back into their crispy potato shells, these loaded delights are baked to perfection, creating a harmonious balance of soft, fluffy interiors and a savory, gooey topping. With minimal prep and an enticing combination of ingredients, these twice-baked potatoes are a versatile crowd-pleaser, whether served as a side dish, appetizer, or standalone indulgence. A must-try for fans of comfort food, these potatoes are easy to customize and guaranteed to impress!
TITAN HAUS
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 4 tablespoons Unsalted butter
- 0.5 cup Sour cream
- 0.25 cup Whole milk
- 1 cup Shredded cheddar cheese
- 4 slices Cooked bacon, crumbled
- 2 tablespoons Green onions, chopped
- 0.5 teaspoon Ground 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 Russet potatoes thoroughly. Pat them dry with a kitchen towel.
Rub the potatoes with olive oil and sprinkle with salt. Place them on the prepared baking sheet.
Bake the potatoes in the preheated oven for 50–60 minutes, or until tender when pierced with a fork.
Once cooked, remove the potatoes from the oven and let them cool for about 10 minutes, or until safe to handle.
Carefully cut each potato in half lengthwise. Use a spoon to scoop out the flesh, leaving about 1/4 inch of potato around the skin to form a sturdy shell. Place the scooped-out flesh in a large mixing bowl.
Mash the potato flesh with a fork or potato masher. Add butter, sour cream, and milk, and mix until smooth and creamy.
Stir in half the shredded cheddar cheese, crumbled bacon, green onions, salt, and ground black pepper. Mix well to combine.
Spoon the potato mixture back into the potato shells, distributing it evenly among all 8 halves.
Sprinkle the remaining shredded cheddar cheese on top of each filled potato.
Return the stuffed potato halves to the baking sheet and bake in the oven for an additional 15–20 minutes, or until the cheese is melted and golden brown.
Remove from the oven and let cool for 5 minutes before serving. Optionally, garnish with extra green onions or a dollop of sour cream.
Nutrition Facts
Calories |
631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 18.9 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 895 mg | 39% | |
| Total Carbohydrate | 64.9 g | 24% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.4 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 298 mg | 23% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1538 mg | 33% | |
*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.
