Twice Baked Potato Ole
Transform your dinner table with the bold and comforting flavors of Twice Baked Potato Ole, a Tex-Mex twist on a classic favorite. These hearty potatoes start with fluffy russet spuds baked to perfection, then hollowed out and filled with a rich blend of mashed potatoes, butter, sour cream, cheddar cheese, and just the right kick of salsa, cumin, and chili powder. The filling is elevated with crispy bacon, fresh green onions, and a hint of creaminess from milk, before being returned to their crispy shells and baked again to golden, cheesy perfection. Topped with vibrant cilantro and more green onions, these twice-baked potatoes are a savory, smoky delight perfect for family dinners, game day spreads, or as a satisfying side dish with a Tex-Mex flair.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 4 tablespoons butter
- 0.5 cup sour cream
- 1.5 cups shredded cheddar cheese
- 0.25 cup milk
- 0.5 cup salsa
- 0.5 cup cooked crumbled bacon
- 3 stalks green onions, sliced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons cilantro, chopped
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the russet potatoes thoroughly, then pat them dry with a towel.
Rub the potatoes with olive oil and place them on a baking sheet. Bake for 50 to 60 minutes, or until they are fork-tender.
Remove the potatoes from the oven and let them cool for about 10 minutes, or until they are safe to handle.
Carefully slice each potato in half lengthwise and scoop out the insides into a large mixing bowl, leaving about 1/4-inch of the potato flesh intact in the skins to form a sturdy shell.
Mash the scooped-out potato flesh with a potato masher or fork. Add butter, sour cream, 1 cup of shredded cheddar cheese, milk, salsa, cumin, chili powder, salt, and black pepper to the bowl. Mix thoroughly until the filling is smooth and creamy.
Fold in the cooked crumbled bacon and half of the sliced green onions into the potato mixture.
Spoon the potato mixture back into the potato shells, mounding it slightly over the edges. Return the stuffed potatoes to the baking sheet.
Sprinkle the remaining 0.5 cup of cheddar cheese over the tops of the potatoes.
Bake the stuffed potatoes in the oven at 400°F (200°C) for 15 minutes, or until the cheese is melted and golden brown.
Remove the potatoes from the oven and garnish with the remaining green onions and chopped cilantro before serving.
Serve immediately and enjoy your Twice Baked Potato Ole!
Nutrition Facts
Calories |
3012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.5 g | 224% | |
| Saturated Fat | 92.4 g | 462% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 4474 mg | 195% | |
| Total Carbohydrate | 275.7 g | 100% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 27.8 g | ||
| Protein | 99.2 g | 198% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 1681 mg | 129% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 6715 mg | 143% | |
*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.
