Twice Baked Potatoes Oamc
Elevate your potato game with these irresistible Twice Baked Potatoes OAMC (Once-A-Month Cooking)! This comforting classic features fluffy russet potatoes baked to perfection, then scooped and transformed into a creamy, savory filling made with butter, sour cream, cheddar cheese, and a touch of milk. Fold in crumbled bacon and fresh green onions for a burst of flavor, then pile the mixture back into the potato shells for a second bake that delivers golden, melty goodness. Perfect for meal prep, these stuffed potatoes can be frozen and reheated for a quick and hearty side dish or main course. Whether you're serving them fresh or pulling them from the freezer, these twice baked potatoes are the ultimate blend of convenience and comfort.
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Recipe Information
Ingredients
- 6 pieces Large russet potatoes
- 0.5 cups Butter
- 1 cup Sour cream
- 0.25 cups Milk
- 1.5 cups Shredded cheddar cheese
- 0.5 cups Cooked and crumbled bacon
- 0.25 cups Green onions, chopped
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the russet potatoes thoroughly. Pat them dry with a clean towel.
Using a fork, prick each potato several times to allow steam to escape during baking.
Place the potatoes directly on the oven rack or on a baking sheet and bake for 60–65 minutes, or until the potatoes are tender when pierced with a fork.
Remove the potatoes from the oven and allow them to cool for about 10 minutes, or until they are cool enough to handle.
Slice each potato in half lengthwise. Carefully scoop out the insides, leaving about 1/4 inch of flesh on the skin to maintain structure. Transfer the scooped-out potato flesh to a mixing bowl.
To the potato flesh, add butter, sour cream, milk, 1 cup of shredded cheddar cheese, salt, and black pepper. Mash and mix until the mixture is smooth and creamy.
Fold in the crumbled bacon and chopped green onions, reserving a small amount of both for garnish if desired.
Spoon the potato mixture back into the potato shells, mounding it slightly.
Place the stuffed potatoes on a baking sheet. Sprinkle the remaining 0.5 cups of shredded cheddar cheese on top.
If freezing for later, let the stuffed potatoes cool completely. Wrap each potato tightly in plastic wrap, then in aluminum foil, and store in a freezer-safe container or bag for up to 3 months.
To bake immediately, reduce the oven temperature to 375°F (190°C) and bake for 15–20 minutes, or until the tops are golden and the filling is heated through.
To reheat from frozen, unwrap the potatoes and bake at 375°F (190°C) for 30–35 minutes, or until heated through and the cheese is melted.
Garnish with reserved bacon and green onions before serving, if desired.
Nutrition Facts
Calories |
3686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.8 g | 318% | |
| Saturated Fat | 136.6 g | 683% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 6444 mg | 280% | |
| Total Carbohydrate | 252.2 g | 92% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 27.5 g | ||
| Protein | 127.5 g | 255% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 1768 mg | 136% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 6494 mg | 138% | |
*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.
