Twice Baked Potato
Indulge in the ultimate comfort food with these Twice Baked Potatoes, a perfect blend of crispy potato skins and creamy, cheesy filling. This classic recipe starts with fluffy russet potatoes, baked to perfection and then mixed with buttery mashed goodness, sour cream, sharp cheddar cheese, and a hint of garlic. Topped with melty cheese, crispy crumbled bacon, and fresh green onions, every bite is loaded with savory flavor and texture. Ideal as a hearty side dish or a crowd-pleasing appetizer, these potatoes are easy to customize and deliver that melt-in-your-mouth satisfaction. With a prep time of just 15 minutes followed by a slow bake to crispy, cheesy perfection, this dish is as simple as it is delicious. Perfect for holidays, game days, or weeknight dinners, Twice Baked Potatoes are your go-to recipe for indulgence made easy.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 tablespoons unsalted butter
- 0.5 cup sour cream
- 0.25 cup whole milk
- 1 cup sharp cheddar cheese, shredded
- 4 slices bacon, cooked and crumbled
- 0.25 cup green onions, chopped
- 0.5 teaspoon garlic powder
Instructions
Preheat your oven to 400°F (200°C).
Scrub the potatoes clean under cold water and dry them thoroughly. Poke each potato several times with a fork.
Place the potatoes on a baking sheet and brush them with olive oil. Sprinkle with salt.
Bake for 60 minutes or until the potatoes are tender and easily pierced with a fork.
Remove the potatoes from the oven and let them cool slightly. Reduce the oven temperature to 375°F (190°C).
Cut each potato in half lengthwise. Carefully scoop out the insides into a mixing bowl, leaving about 1/4 inch of potato on the skin as a shell.
Add butter, sour cream, milk, half of the shredded cheddar cheese, garlic powder, salt, and pepper to the potato insides. Mash together until smooth and creamy.
Spoon the potato mixture back into the potato skins, heaping slightly, and place them back on the baking sheet.
Sprinkle the remaining shredded cheddar cheese on top of the filled potato skins.
Return the potatoes to the oven and bake for an additional 20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and top with crumbled bacon and chopped green onions. Serve immediately.
Nutrition Facts
Calories |
661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 894 mg | 39% | |
| Total Carbohydrate | 65.5 g | 24% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.5 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 299 mg | 23% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1571 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.
