Twiced Baked Potato Skins
Indulge in the ultimate comfort food with these Twice Baked Potato Skins—a crispy, golden-baked potato shell generously filled with creamy, cheesy mashed potatoes and topped with melty cheddar, crispy bacon, and fresh green onions. Perfectly seasoned with butter, sour cream, and a touch of salt and pepper, this recipe takes classic loaded potatoes to new heights. Whether you're planning a crowd-pleasing appetizer, a side dish for family dinners, or a game-day favorite, these potato skins are a guaranteed hit. Easy to prep and irresistibly flavorful, they're the perfect balance of creamy, crunchy, and savory goodness.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Unsalted butter
- 0.5 cup Sour cream
- 2 tablespoons Milk
- 1 cup Cheddar cheese, shredded
- 4 slices Cooked bacon, crumbled
- 2 stalks Green onions, chopped
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Scrub and dry the potatoes thoroughly. Poke each potato several times with a fork to allow steam to escape during baking.
Rub the potatoes with olive oil and sprinkle with 1/2 teaspoon of salt. Place the potatoes on the prepared baking sheet and bake for 50-60 minutes, or until the potatoes are fork-tender.
Remove the potatoes from the oven and let them cool until they are safe to handle, about 10 minutes.
Slice each potato in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about a 1/4-inch thick shell. Reserve the scooped potato flesh in a mixing bowl.
Place the potato skins back onto the baking sheet, cut side up, and set aside.
To the reserved potato flesh, add the butter, sour cream, milk, 1/2 cup of cheddar cheese, 1/2 teaspoon of salt, and black pepper. Mash the mixture until smooth and creamy.
Spoon the mashed potato mixture evenly back into each potato skin, mounding it slightly. Sprinkle the remaining 1/2 cup of cheddar cheese over each filled potato skin.
Return the filled potato skins to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and golden brown.
Remove the potato skins from the oven and sprinkle with crumbled bacon and chopped green onions. Serve hot and enjoy!
Nutrition Facts
Calories |
2640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.0 g | 192% | |
| Saturated Fat | 77.5 g | 388% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 340 mg | 114% | |
| Sodium | 3563 mg | 155% | |
| Total Carbohydrate | 259.1 g | 94% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 21.8 g | ||
| Protein | 76.2 g | 152% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1157 mg | 89% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 6264 mg | 133% | |
*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.
