Twice Cooked Potatoes
Get ready to elevate your comfort food game with these indulgent Twice Cooked Potatoes! This recipe takes classic baked potatoes to a whole new level by first roasting them to fluffy perfection, then scooping out the insides to create a rich and creamy filling loaded with butter, sour cream, cheddar cheese, crispy bacon, and fresh scallions. The stuffed potato skins are then baked again until golden and bubbling, resulting in a mouthwatering side dish or appetizer that's perfect for family dinners, potlucks, or game-day parties. With a crispy exterior and a decadent, cheesy center, these twice-cooked potatoes are guaranteed to impress. Plus, they’re incredibly customizable—add your favorite toppings for a personal touch! This recipe is easy to follow, ready in just over an hour, and sure to become a household favorite.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 4 tablespoons unsalted butter
- 0.5 cup sour cream
- 0.25 cup whole milk
- 1 cup shredded cheddar cheese
- 4 slices cooked bacon
- 2 stalks scallions
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon olive oil
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper.
Scrub the potatoes clean, pat them dry, and poke several holes in each potato with a fork to allow steam to escape during cooking.
Rub the potatoes lightly with olive oil, sprinkle with a pinch of salt, and place them directly on the prepared baking sheet.
Bake the potatoes for 50-60 minutes, or until they are tender when pierced with a fork. Remove them from the oven and allow them to cool slightly until they are safe to handle.
Reduce the oven temperature to 375°F (190°C).
Cut each potato in half lengthwise and carefully scoop out the flesh, leaving about 1/4-inch of the potato shell intact. Place the scooped-out flesh in a mixing bowl.
To the bowl with the potato flesh, add butter, sour cream, milk, salt, and black pepper. Mash the mixture until smooth and creamy.
Fold in 3/4 cup of shredded cheddar cheese, crumbled bacon, and thinly sliced scallions, reserving some of each for garnish.
Spoon the mashed potato mixture back into the potato skins, dividing it evenly among them. Sprinkle the tops with the remaining cheddar cheese.
Place the stuffed potatoes back on the baking sheet and bake for 15-20 minutes, or until the cheese on top is melted and golden brown.
Remove the potatoes from the oven and garnish with additional bacon bits, scallions, and a dollop of sour cream if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 18.7 g | 93% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 847 mg | 37% | |
| Total Carbohydrate | 65.3 g | 24% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.8 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 301 mg | 23% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1545 mg | 33% | |
*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.
