Twice Baked Potatoes with the Works
Loaded with indulgent, hearty flavors, Twice Baked Potatoes with the Works is the ultimate comfort food side dish that’s as satisfying as it is easy to make. Featuring crispy, golden Russet potato skins filled with a creamy, cheesy mash, these potatoes are elevated with rich toppings like smoky crumbled bacon, sharp cheddar, and fresh green onions. Perfectly seasoned with a sprinkle of salt, pepper, and optional paprika, this recipe transforms your everyday baked potato into a decadent, crowd-pleasing masterpiece. Whether you're hosting a family dinner or a game-day gathering, these twice-baked potatoes deliver all the "works" for a dish that's both comforting and gourmet. Ready in just over an hour and customizable to your taste, they’re the ultimate sidekick for any meal!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Unsalted butter
- 0.5 cup Sour cream
- 0.25 cup Milk
- 1 cup Cheddar cheese, shredded
- 0.5 cup Cooked bacon, crumbled
- 0.25 cup Green onions, chopped
- 0.25 teaspoon Paprika (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash the potatoes thoroughly and dry them with a kitchen towel. Poke each potato several times with a fork to create small holes for steam to escape.
Rub each potato with olive oil, then sprinkle with salt to coat the skins evenly.
Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until they are tender when pierced with a knife.
Remove the potatoes from the oven and allow them to cool slightly, about 5-10 minutes, until they can be handled safely.
Cut each potato in half lengthwise and carefully scoop out the majority of the flesh into a mixing bowl, leaving the skins intact to form shells. Place the shells on a baking sheet.
To the potato flesh in the bowl, add the butter, sour cream, milk, half of the shredded cheddar cheese, half of the crumbled bacon, salt, and black pepper. Mash or mix until smooth and creamy.
Scoop the mashed potato mixture back into the potato shells, mounding slightly to fill each potato fully.
Top each potato with the remaining shredded cheddar cheese and crumbled bacon.
Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with chopped green onions and a light sprinkle of paprika, if desired.
Serve immediately and enjoy your Twice Baked Potatoes with the Works!
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 1142 mg | 50% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.6 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 299 mg | 23% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1635 mg | 35% | |
*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.
