Yummy Twice Baked Potatoes
Welcome to comfort food heaven with these **Yummy Twice Baked Potatoes**—the ultimate side dish or standalone indulgence that’s sure to impress! Featuring crispy russet potato skins filled with a creamy, cheesy, and bacon-studded mashed potato mixture, this recipe offers layers of irresistible flavor and texture. Perfectly seasoned with a blend of sour cream, butter, and green onions, these potatoes are twice-baked to achieve the ultimate balance of crispy exteriors and fluffy, savory centers. Easy to customize and ideal for weeknight dinners, potlucks, or holiday feasts, these loaded twice-baked potatoes are as satisfying to make as they are to eat. With just 20 minutes of prep and plenty of cheesy goodness, this recipe is bound to become your go-to for a crowd-pleasing favorite!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 0.5 cup sour cream
- 0.25 cup milk
- 1 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- 2 green onions, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Wash the potatoes thoroughly and dry them with a paper towel.
Pierce each potato several times with a fork and rub them with olive oil.
Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until they are tender when pierced with a fork.
Remove the potatoes from the oven and let them cool for about 10 minutes, until they are safe to handle.
Cut each potato in half lengthwise and carefully scoop out the inside, leaving about 1/4 inch of potato flesh near the skin to create a sturdy shell.
Place the scooped-out potato flesh into a large mixing bowl. Add the butter, sour cream, milk, salt, and pepper, and mash until smooth and creamy.
Fold in 1/2 cup of shredded cheddar cheese, 2 slices of crumbled bacon, and half of the chopped green onions. Mix well.
Spoon the potato mixture back into the potato shells, mounding it slightly.
Top each filled potato with the remaining shredded cheese and crumbled bacon.
Place the stuffed potato halves back on a baking sheet and bake at 400°F (200°C) for 15 minutes, or until the cheese is melted and bubbly.
Garnish with the remaining green onions and serve warm.
Nutrition Facts
Calories |
2584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.7 g | 175% | |
| Saturated Fat | 76.9 g | 384% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 345 mg | 115% | |
| Sodium | 2628 mg | 114% | |
| Total Carbohydrate | 274.5 g | 100% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 20.5 g | ||
| Protein | 78.6 g | 157% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1189 mg | 91% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 6728 mg | 143% | |
*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.
