Ultimate Twice Baked Potatoes
Experience comfort food elevated to perfection with these Ultimate Twice Baked Potatoes! This indulgent side dish starts with crispy-skinned russet potatoes, baked to fluffy perfection and filled with a creamy, flavor-packed mixture of mashed potato, sour cream, melted butter, and sharp cheddar cheese. Studded with crunchy bacon bits and vibrant green onions, these loaded potato halves are baked a second time for a golden, cheesy finish. Perfect for holidays, barbecues, or a hearty weeknight side, this recipe is a crowd-pleaser that pairs well with just about any main course. Plus, it’s easy to customize with your favorite toppings for the ultimate comfort food experience!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 cup sour cream
- 0.25 cup whole milk
- 1.5 cups shredded sharp cheddar cheese
- 0.5 cup cooked bacon, crumbled
- 3 green onions, thinly sliced
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C). Wash and scrub the potatoes thoroughly, then pat them dry with a towel.
Pierce each potato several times with a fork. Rub them with olive oil and sprinkle with a pinch of salt for crispy skins.
Place the potatoes directly on the oven rack and bake for 1 hour, or until tender when pierced with a knife. Remove from the oven and reduce the temperature to 375°F (190°C).
Allow the potatoes to cool for about 10 minutes, or until they are cool enough to handle. Cut each one in half lengthwise.
Using a spoon, carefully scoop out the insides of each potato half, leaving a thin wall of potato flesh to support the skins. Place the scooped-out potato in a large mixing bowl.
Add butter, sour cream, whole milk, 1 cup of shredded cheddar cheese, garlic powder, salt, and black pepper to the mixing bowl. Mash and mix the ingredients until smooth and creamy. Adjust seasoning as needed.
Fold in half of the crumbled bacon and half of the sliced green onions, reserving the rest for garnish.
Spoon the potato mixture back into the potato skins, mounding it slightly over the top.
Place the stuffed potato halves on a baking sheet. Sprinkle the remaining cheddar cheese over the top of each potato.
Bake the potatoes at 375°F (190°C) for 15 minutes, or until the cheese is melted and the tops are golden brown.
Remove from the oven and garnish with the reserved crumbled bacon and green onions. Serve warm and enjoy!
Nutrition Facts
Calories |
2560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.3 g | 300% | |
| Saturated Fat | 118.9 g | 594% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 580 mg | 193% | |
| Sodium | 6382 mg | 277% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 19.4 g | ||
| Protein | 102.9 g | 206% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1663 mg | 128% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 994 mg | 21% | |
*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.
