Twice Baked Potatoes Slurp
Indulge in the ultimate comfort food experience with Twice Baked Potatoes Slurp—a rich and creamy twist on the classic twice-baked potato recipe. Featuring fluffy russet potato shells generously stuffed with a decadent filling of butter, sour cream, cheddar cheese, crispy bacon, and a hint of garlic, this dish is baked to perfection and topped with melty cheese for an irresistible finish. The secret lies in the double baking, which creates a beautifully crisp exterior while keeping the insides irresistibly smooth and flavorful. Garnished with fresh green onions, these potatoes are the perfect side dish for family dinners, cookouts, or even as a hearty standalone treat. Easy to make with just 20 minutes of prep time, this recipe will quickly become your go-to for showing off your comfort food prowess. Keywords: twice-baked potatoes, cheesy potatoes, comfort food, stuffed potatoes, bacon and cheddar potatoes.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 tablespoon Olive oil
- 4 tablespoons Butter
- 1 cup Sour cream
- 0.25 cup Milk
- 1 cup (shredded) Cheddar cheese
- 4 slices Bacon (cooked and crumbled)
- 2 stalks (chopped) Green onions
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Wash and dry the russet potatoes. Pierce each potato several times with a fork.
Rub the potatoes with olive oil and place them directly on the oven rack or a baking sheet. Bake for 50 minutes, or until the potatoes are tender when pierced with a knife.
Remove the potatoes from the oven and let them cool for about 10 minutes, until they're safe to handle.
Slice the top third off each potato lengthwise. Carefully scoop out the flesh into a large mixing bowl, leaving a thin layer to maintain the shape of the potato shell.
Add the butter, sour cream, milk, garlic powder, salt, and pepper to the potato flesh in the bowl. Mash the mixture until smooth and creamy.
Fold in half of the shredded cheddar cheese, the crumbled bacon, and most of the chopped green onions (save some for garnish). Mix well.
Spoon the filling back into the potato shells, mounding it slightly. Place the stuffed potatoes on a baking sheet.
Top the potatoes with the remaining cheddar cheese.
Return the potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Remove the potatoes from the oven and garnish with the reserved green onions. Serve hot and enjoy your slurp-worthy twist on twice-baked potatoes!
Nutrition Facts
Calories |
693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 707 mg | 31% | |
| Total Carbohydrate | 67.1 g | 24% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 7.5 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 341 mg | 26% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1588 mg | 34% | |
*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.
