Twice Baked Cheddar Potatoes
Indulge in the ultimate comfort food with these Twice Baked Cheddar Potatoes, a crowd-pleasing side dish that's loaded with creamy, cheesy goodness. Made with fluffy russet potatoes, tangy sour cream, and rich cheddar cheese, these stuffed potatoes are elevated with crispy bacon, a hint of garlic, and a sprinkle of fresh green onions for a burst of flavor in every bite. Baked to perfection twice—first to tenderize the potatoes and then to melt the cheesy topping—this recipe is a perfect balance of crispy potato skins and creamy, savory filling. Whether you're hosting a dinner party, whipping up a holiday feast, or simply craving a hearty dish, these twice baked potatoes are sure to steal the spotlight.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 tablespoons Unsalted butter
- 0.5 cup Sour cream
- 0.25 cup Whole milk
- 1.5 cups Cheddar cheese, shredded
- 3 stalks Green onions, finely chopped
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Bacon, cooked and crumbled
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.
Scrub the potatoes clean and dry them thoroughly. Pierce each potato several times with a fork, rub them with olive oil, and place them on the prepared baking sheet.
Bake the potatoes for 50-60 minutes, or until they're tender when pierced with a knife. Remove from the oven and let cool for 10-15 minutes, until cool enough to handle.
Cut the potatoes in half lengthwise. Carefully scoop out the potato flesh into a large mixing bowl, leaving a thin layer in the skins to hold their shape. Place the potato skins back on the baking sheet.
In the mixing bowl with the potato flesh, add the unsalted butter, sour cream, whole milk, garlic powder, salt, and black pepper. Mash until smooth and creamy.
Stir 1 cup of the shredded cheddar cheese, 2 chopped green onions, and the crumbled bacon into the mashed potato mixture. Adjust seasoning if needed.
Spoon the filling mixture evenly back into the potato skins, mounding it slightly. Top each potato with the remaining shredded cheddar cheese.
Return the filled potato skins to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Remove the potatoes from the oven, garnish with the remaining green onion, and serve warm. Enjoy!
Nutrition Facts
Calories |
755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1232 mg | 54% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 5.9 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 408 mg | 31% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1657 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.
