Twice Baked Potatoes Ii
Indulge in the ultimate comfort food with our rich and savory Twice Baked Potatoes II recipe! These perfectly baked russet potatoes are hollowed out and filled with a luscious, creamy mixture of mashed potato, butter, sour cream, milk, and gooey cheddar cheese. Elevated with the smoky crunch of cooked bacon and the fresh bite of green onions, each potato is then topped with even more cheese and baked to golden perfection. With a crispy, cheesy exterior and a smooth, flavorful interior, these twice-baked beauties are ideal for any gathering or as a standout side dish. Easily customizable and bursting with texture and taste, this recipe is your go-to for crowd-pleasing, baked potato excellence!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 4 tablespoons butter
- 1 cup sour cream
- 1 cup milk
- 1.5 cups shredded cheddar cheese
- 1 cup cooked and crumbled bacon
- 0.5 cup green onions, thinly sliced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Preheat your oven to 400°F (200°C).
Wash the potatoes thoroughly and pat them dry with a kitchen towel.
Rub the potatoes with olive oil and prick them several times with a fork to allow steam to escape during baking.
Place the potatoes on a baking sheet and bake for 50-60 minutes, or until they are soft when pierced with a fork.
Remove the potatoes from the oven and allow them to cool for about 10-15 minutes, or until they are cool enough to handle.
Cut each potato in half lengthwise and use a spoon to carefully scoop out the flesh, leaving about 1/4-inch thickness of potato around the shell. Place the scooped-out flesh into a large mixing bowl.
Add butter, sour cream, milk, 1 cup of shredded cheddar cheese, salt, and black pepper to the mixing bowl with the potato flesh. Mash everything together until the mixture is smooth and creamy.
Fold in half of the cooked bacon and half of the green onions, mixing gently to incorporate them evenly.
Spoon the mashed potato mixture back into the potato shells, mounding it slightly.
Sprinkle the remaining shredded cheddar cheese on top of the filled potatoes and then evenly distribute the remaining bacon over the cheese.
Place the stuffed potatoes back onto the baking sheet and bake at 400°F (200°C) for 15-20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with the remaining green onions.
Serve immediately and enjoy your Twice Baked Potatoes II!
Nutrition Facts
Calories |
4460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.5 g | 367% | |
| Saturated Fat | 135.2 g | 676% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 725 mg | 242% | |
| Sodium | 8386 mg | 365% | |
| Total Carbohydrate | 299.7 g | 109% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 38.1 g | ||
| Protein | 184.2 g | 368% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 2040 mg | 157% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 8428 mg | 179% | |
*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.
