Twice Baked Potatoes
These creamy, cheesy potatoes are stuffed with a savory filling and baked to golden perfection. A comforting side dish that's always a crowd favorite!
Ingredients
- 4 Large Baking Potatoes
- ½ Cup Sour Cream
- ¼ Cup Milk
- 4 Bacon Strips Cooked And Crumbled
- 2 tablespoon Olive Or Vegetable Oil
- 2 tablespoon Unsalted Butter
- 1 Cup Shredded Cheddar Cheese
- 2 Scallions Finely Sliced
- ½ teaspoon Salt
- ½ teaspoon Pepper
Instructions
- Preheat oven to 400°F. Wash, scrub, and prick potatoes with a fork. Rub with oil and salt. Bake for 45-60 minutes until tender.
- Let potatoes cool slightly. Cut in half lengthwise and scoop out the insides, leaving a thin shell.
- Cook bacon until crispy. Crumble into a bowl.
- Mash the scooped potato insides with sour cream, milk, butter, half the bacon, half the cheese, half the scallions, salt, and pepper.
- Spoon the mashed mixture back into the potato shells, mounding it slightly.
- Top with the remaining cheese and bacon. Bake for 15-20 minutes until cheese is melted.
- Sprinkle with remaining scallions. Enjoy!
Notes
Top Generously: Add extra cheese or toppings before the second bake for maximum flavor.
Choose the Right Potatoes: Russet potatoes are the best choice for their sturdy skins and fluffy interiors.
Bake Thoroughly: Make sure the potatoes are fully baked the first time to scoop out the flesh easily.
Don’t Overmix: Gently mix the potato filling to keep it light and fluffy.
Nutrition
Calories: 294kcalCarbohydrates: 35gProtein: 8gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 31mgSodium: 120mgPotassium: 819mgFiber: 2gSugar: 2gVitamin A: 363IUVitamin C: 11mgCalcium: 151mgIron: 2mg
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