Twice Baked Potatoes for Two
Delight your taste buds with these indulgent Twice Baked Potatoes for Two—a comfort food classic scaled down perfectly for a cozy dinner or special date night. Featuring fluffy russet potatoes baked to golden perfection, this recipe takes mashed magic to the next level with a creamy filling of butter, sour cream, milk, and sharp cheddar cheese. Finished with a melty, bubbly top and garnished with crispy bacon and fresh chives, every bite is a decadent blend of savory flavors and textures. Simple yet impressive, these twice-baked potatoes are a versatile side dish or standalone treat, ready in just over an hour. Perfect for small households or intimate occasions, this recipe hits all the right notes for satisfying comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Large russet potatoes
- 2 teaspoons Olive oil
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 tablespoons Unsalted butter
- 2 tablespoons Sour cream
- 2 tablespoons Whole milk
- 0.5 cups Shredded cheddar cheese
- 1 tablespoons Chives, finely chopped
- 1 slices Cooked bacon, crumbled
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the potatoes thoroughly, then pat them dry. Pierce each potato a few times with a fork to allow steam to escape during baking.
Rub the potatoes with olive oil and sprinkle with a pinch of salt. Place them on a baking sheet and bake for 50-60 minutes, or until a knife easily pierces through the center.
Remove the potatoes from the oven and allow them to cool slightly, about 10 minutes, until they're safe to handle.
Slice each potato in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about 1/4-inch of potato as a shell. Place the potato flesh into a mixing bowl.
Add butter, sour cream, milk, 1/4 cup of cheddar cheese, and half of the chopped chives to the potato flesh in the bowl. Season with salt and black pepper to taste. Mash everything together until smooth and creamy.
Spoon the mashed potato mixture back into the potato shells, mounding it slightly over the top.
Sprinkle the remaining cheddar cheese evenly over the filled potato halves.
Place the potatoes back onto the baking sheet and return them to the oven. Bake for 15 minutes, or until the tops are golden and bubbly.
Remove the potatoes from the oven and garnish with crumbled bacon and the remaining chopped chives. Serve warm and enjoy!
Nutrition Facts
Calories |
1023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 2942 mg | 128% | |
| Total Carbohydrate | 80.0 g | 29% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 5.6 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 519 mg | 40% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1958 mg | 42% | |
*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.
